When I am in a hurry and I know I won't eat again for, say, six hours I often make a non-alcoholic version of egg nog: 4 eggs yolks, 1/2 cup water, 1+ cup heavy cream, a bit of vanilla, a packet of artificial sweetener, and a dash or two of ground nutmeg. (At the end of a long day this can wind up being my supper.)
My question is this: how reliable is the nutrutional panel on a carton of the heavy cream? The stated amounts of carbs and proteins are very low but are they reliable? My blood glucose after ingestion of this high fat meal stays low but is that due to low carbs/proteins or are the carbs/proteins higher than stated and I get a minor spike of insulin? (I don't have a problem with insulin per se but I don't want it increasing because I am inadvertantly taking on a load of insulin-causing milk sugars or proteins such as casein.)
I am assuming the milk companies are stripping all the cream out of the milk so they can maximize their production of the low-fat milks -- skim, 1%, 2%, etc. -- and the heavy cream is more of a by-product but I can find no information indicating the actual fat/carb/protein makeup of heavy cream to no avail. Does anyone know of the actual volume of carbs and proteins (casein) in heavy cream in the U.S.?