My whipping cream dilemma
|March 19, 2010||Filled under Real Food|
When I cook I often use whipping cream. The real whipping cream. Not the whipped cream – the fake kind in a tub with added hydrogenated oils, preservatives, and corn syrup. You would never find that kind of concoction in my kitchen.
I would use whipping cream to make Chocolate mousse or Cake frosting, home made Alfredo Pasta Sauce or Enchiladas. Here is this awesome recipe for Enchiladas without use of Cream of Chemical soup .
If you are worried about high fat content in whipping cream, take a look at this article Taking the Fear Out of Eating Fat .
Here is my dilemma:
I cannot find whipping cream that would be BOTH: Without added carrageenan AND Produced without the use of antibiotics.
Here is what is wrong with carrageenan – it is extracted from red seaweed by using powerful alkali solvents. These solvents would remove the tissues and skin from your hands as readily as would any acid. Carrageenan is a gel. It coats the insides of a stomach, like gooey honey or massage oil. Digestive problems often ensue. (Source: notmilk.com)
What kind of whipping cream do you buy?