I just discovered Heavy Whipping Cream and I am in love. I would like to mix it with water to make a psuedo-Milk without the Lactose, Casein and various other issues that cause problems with dairy.
Does anyone know how much lactose or casein is in Heavy Whipping Cream? The nutrition label says 0g of both for a tablespoon but I assume that just means its under .5g and so they are allowed to put 0.
I found this info: http://nutritiondata.self.com/facts/dairy-and-egg-products/51/2
but it really doesn't say specifically, it just says that its mostly fat.
That said, I use heavy cream to make sour cream (GAPS) and its ferment using homemade yogurt (with whey) to specifically eat off the lactose that is in the cream....the question is how much lactose is in the cream, no mention of caseins (which I think are part of what makes up the whey??).
I tend to think it has to be pretty low, but there are some, otherwise it wouldn't be the second item of dairy introduced in GAPS diet.
Are you lactose or casein sensitive or just want to be careful?
You could also alternate use with cream and coconut milk so you aren't exposing yourself to a future intolerance if thats what you are worried about.
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