I probably rely on grocery store brand heavy whipping cream a bit too much for my fat needs. It comes with carrageenan and polysorbate 80 as thickeners/emulsifiers. I'm not willing to give up the cream on the "precautionary principle" alone, as it would be costly to find a source of higher quality cream. Is there any evidence that these would be doing significant harm in the amounts present in the cream? Does anyone know of an inexpensive alternative?
Update: I propose that we petition Organic Valley to start a line of heavy cream that does not contain carrageenan or any other additives. Given the quality of their pastured butter, I think they are enlightened enough to listen to demand for natural cream. Currently, their dairy products are sold throughout the US in Whole Foods, etc. Send them a short note if you want a healthier choice for your cream:
Polysorbate 80 looks to be pretty ok, I didn't see anything on pubmed either, aside from the possibility of reactions if you're sensitive, but that's from external use anyway,
As to other sources. I think the main way to easily get lots of fat into your diet would be to use lots of butter (or whatever) whenever you cook; it's about as cheap as cream too. The SFA from cream/butter is so slowly digested/released that it's not really an instant energy source anyway, so it shouldn't matter too much when in the day you have it. Any coconut product would be fine. Where I am, dessicated coconut is cheaper than cream per calorie, and I used to use it as a staple; the creamed coconut/milk is more expensive, but more convenient. Being an MCT it's not a direct replacement for dairy fat though. I found macadamia nuts to be a convenient source of pure fat, but worried about the antinutrients. If you were ok with MFA, liberal use of olive oil thrown over any meat/veg would be cheap, (shame about the omega 6, but it's pretty passable).
Fresh, raw cream is a living food. It contains beneficial bacteria and enzymes which are otherwise destroyed during pasteurization and it is precisely these components of living foods that make them so valuable to our overall health. These enzymes enable better digestion of macronutrients and better absorption of micronutrients while the beneficial bacteria promotes intenstinal health and a well-functioning immune system.
Raw cream is more expensive, but absolutely worth it if you're going to consume dairy!
Depending on your location, Whole Foods sells Garelick Farm "organic" heavy cream with no additives, and Sky Top Farm heavy cream which is "organic grass-fed unhomogenized" (scare quotes because after all it's marketing). The latter is $3/pint but it is absolutely delicious. I never knew cream could taste like something besides white oil. I am in northeast Massachusetts so your mileage may vary.
Unfortunately Whole Foods sells plenty of adulterated cream along with a great many other unhealthy products, but that's all I got here.