I enjoy heavy cream but I cannot find what I consider reliable information about it. (I do not consider anything published by the government or the milk industry as "reliable.")
1) Here in the U.S., in my part of the country, I can only get cream at the grocery store and it is always labeled "Ultra-pasteurized." Why does a fat need pasteurization, ultra or otherwise? Is it because of the (so-called) low amounts of carb and proteins?
2) In the next week or so, after a project at work winds down, I intend to experiment with a menu that is as low-carb as possible for 30 days to observe any results. Has anyone tracked their blood glucose after having taken a large dose -- a cup or two -- of commercial heavy cream?
Any other information, beyond what one finds on a carton or calorie counter, would be much appreciated.
Phocion Timon Jan. 21, 2011