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
on a new post on robb wolf's site, there is a very informative pro vs con dairy discussion going on in the comments section with input by chris kesser and kurt harris. very very good stuff on both sides. http://robbwolf.com/2011/01/19/nutritional-relativism/
post coffee and cream I test around 60-70....there is little to no lactose/lactase in heavy cream as it is 99.9 % fat. Most people who dont tolerate dairy well can usually have cream and butter (just heavy cream churned). There is conflicting information depending on which board or author you find...but even robb wolf allows it and kurt (paleonu) thinks its a marvelous neolithic creation.
Peter looks into a study testing insulin and blood glucose in response to heavy cream. After eating 300 calories of cream, blood glucose drops from 5.16 to 4.47, 4.86, 4.86mmol/L (at 1, 2, 3 hrs). This is doubtless due to insulin increasing from 39.6 to 49.2 before subsiding to 37.2 and 30pmol/L.
By comparison 300 calories of casein move blood glucose from 5.3 to 4.37, 4.88 and 4.83 due to the commensurate massive increases in insulin from 39 to 108.6, 117, 90 (though presumably also accompanied by glucagon, offsetting the effects of the insulin).
My local Whole Foods had grass fed, not ultra-pasteurized heavy cream sold in $4 pints by a different brand - not Natural by Nature. But I went to by some 2 days ago and it was off the shelves. In its place I picked up a quart of 365 Everyday (The Whole Foods white label brand) for around $5.40 I think. Not grass-fed but on the bright side it's regular pasteurization - not ultra. So it's thick and just cream - no Carrageenan or gum. The grass-fed one seemed really rich and delicious. But this one is still a step above the regular supermarket options.
I find it odd that the Fairway and Trader Joe's near me don't sell any high quality heavy cream and the nearby farmers markets seem to have everything but dairy. Cream is basically the only reason I make the occasional trip to Whole Foods.
Evan's Farmhouse brand from upstate NY sells WONDERFUL grassfed, non-homogenized, low-heat pasteurized heavy cream from Jersey cows.
I drink almost a pint a day...I'm obsessed. Some fiends have a bag a day coke habit. I have a pint a day cream habit.
Watch out for the commercial crap, it's usually chock full of crageenan.
I wish it wasn't ultra-pasteurized, but for obvious reasons, consumers, would want it because they think it would last longer, and the producers are asked to make it by the "buyers" being the grocery store owners; longer shelf life. It must be a slow moving item. (not in my house, it used very fast and sometimes find it regular and not ultra pasteurized.)
I really am interested in your # 2 question.
I've never tested myself for the quantities you mentioned. I've tested myself one and two hours after having about 3 ounces heavy cream with coffee. Baseline readings were about 85-90 mg/dL. Readings post-coffee/cream were about 100 mg/dL.
We found grass fed heavy cream at whole foods that was wonderful. The brand is called Natural by Nature. On their site it says they use "low temp pasteurization", and all their products are certified organic, kosher, and gluten free. It was more expensive than our local grocery stores generic brand but worth it. We have since switched to just using coconut milk, but we highly recommend that brand of heavy cream.
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