Cream, and the Additives

[Guest guest]

>If your arteries were significantly clogged you would have symtoms, i.e

>breathlessness with slight exersion.

 

Of course I don't have the lung ability I did 30 years ago. Likely I do

have some amount or artery restriction,

but the last ultrasound caused no alarm for the experts reading the

test. The person who did the test stated,

" everything is fine " . Of course I did not believe it. Often people die

soon after such a report.

 

 

> I would not recommend having cream

>every day, that is a sure recipe for clogged arteries -

 

>do you by chance have fatty lumps around the eyes that were not there before?

 

I don't think I have these lumps. If so, someone would have noticed.

 

> There is also another sign which is on the ears but you will need Anne

> to tell you about that one, I really cannot get to grips with it.

 

The only think wrong with my ears..... is that I am deaf. Hopefully the

cream did not cause that. <grin>

Fortunately, technology helps me to hear. I have the implanted device and

I can hear a pin drop. Can hear about 98% of the people on the phone ok.

 

At any rate, I am interested in the overall aspect of whipping cream.

Here is some information on one of the additives.

 

This one does not sound so bad. It is the others I am worried about.

 

=================== Carrageenan added to Whipping Cream ===============

 

http://www.howstuffworks.com/question315.htm At the bottom of this link

exist other associated links.

 

 

Lots of foods can contain some pretty weird-sounding stuff! That's because

processed foods have some amazing things they have to do. For example, a

cookie might get made in Texas, trucked across the country in the middle of

the summer, sit in a warehouse for a couple of weeks before it is sold and

then ride home in the trunk of your car. And when we open the package, we

expect the cookie to look perfect! Not an easy thing, it turns out...

Things like liquids and cheese can be even more problematic, because their

natural inclination is to separate, foam, melt, precipitate, etc.,

especially after bouncing them down the road for a thousand miles.

That's why many foods contain chemicals known as gums. Two gums that

everyone is familiar with are gelatin and corn starch. If you look at

processed food, you see all sorts of other gums like carrageenan, xanthan

gum, cellulose gum, locust bean gum, agar, and so on. Food scientists (not

cooks -- food scientists make processed foods) use these substances for

four main reasons:

They thicken things -- ice cream, marshmallow fluff, pancake syrup, etc.

all benefit from thickening.

They emulsify things -- they help liquids to stay mixed together without

separating.

They change the texture -- generally a gum will make something thicker or

chewier and give it more texture.

They stabilize crystals -- a gum might help prevent sugar or ice from

crystallizing.

These are all handy capabilities when making food products that have to

look good for several months after trucking them across the country! The

reason why a normal cook usually does not need to use things like

carrageenan or xanthan gum is because the food a normal cook makes gets

eaten quickly and is not mistreated. A cook can also use less expensive

things like gelatin, flour or eggs because the time span between cooking

and consumption is so short.

Carrageenan, by the way, is a seaweed extract. This particular type of

seaweed is common in the Atlantic Ocean near Britain, Europe and North

America. You boil the seaweed to extract the carrageenan. In that sense

carrageenan is completely " natural " --it's not much different from tomato

paste in its creation.

 

Here are several great links if you would like to learn a ton more:

 

http://www.howstuffworks.com/question315.htm ( more links on this page )

 

====================

 

 

 

 

 

 

[Guest guest]

In a message dated 6/1/02 19:18:35 GMT Standard Time, wayne

writes:

 

Thank you for this, I will read and digest again later (at my age I have to

read twice before it sinks in). The only one that I would not mind seeing in

my food is agar, I believe that is the only one that is not an 'additive' -

please correct me if I am wrong because I have a jar in the cupboard that I

would like to use up.

Thanks

Marianne

 

> If you look at

> processed food, you see all sorts of other gums like carrageenan, xanthan

> gum, cellulose gum, locust bean gum, agar,