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This decades “health woo”
Replies
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HeliumIsNoble wrote: »P.S. I'm in a budget supermarket right now, shopping for lunch.
My choices are confined to single cream, double cream, vanilla custard, soured cream, crème fraîche, fat reduced crème fraîche and something called real dairy cream which comes in a can. Light "real dairy cream" in a can is out of stock.
This was Helium, reporting live from Aldi, England. You can support me on Patreon.
I absolutely love tinned cream even though it tastes nothing like fresh cream!
The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me1 -
My mother-in-law bought a pack of that to do baking with the children the summer before last. Then she gave me the half-used packet to use up.comptonelizabeth wrote: »HeliumIsNoble wrote: »P.S. I'm in a budget supermarket right now, shopping for lunch.
My choices are confined to single cream, double cream, vanilla custard, soured cream, crème fraîche, fat reduced crème fraîche and something called real dairy cream which comes in a can. Light "real dairy cream" in a can is out of stock.
This was Helium, reporting live from Aldi, England. You can support me on Patreon.
I absolutely love tinned cream even though it tastes nothing like fresh cream!
The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
Reader, it's still in the cupboard.
2 -
GaleHawkins wrote: »janejellyroll wrote: »GaleHawkins wrote: »OK but it is good to know FULL-FAT MILK COULD CUT RISK OF STROKE, HEART ATTACK, STUDY SAYS. In light of this study perhaps Heavy Whipping Cream use could do even more to reduce risk of stroke and heart attack.
Yes, it's interesting to know. It will be interesting to see if it is replicated in other studies, it will be interesting to see if there is a benefit if we can further determine what exactly is providing the benefit. But why would you assume on the strength of this study alone that heavy whipping cream would do even more?
Could it have something to do with the fact that you're constantly promoting the consumption of heavy whipping cream anyway?
Higher fat content of fatty acids.
WM has dropped HWC by the half gallon and the quart size is the price of a half gallon of half and half so no WOE change in coffee. Well that's what I get at McDonald's with my two quarter pound fresh beef with mustard.
Given what we know so far, that seems like a pretty big assumption.1 -
I so, so, so love that this thread has suddenly become all about all the different kinds of creams. MY PEOPLE!
I believe in the US we also have "light whipping cream." I know this because I went on a cooking binge while snowed in this weekend, including Irish scones (eaten with double Devon cream....which is clotted cream, isn't it? It's basically like a butter in a jar), quiche (made with heavy cream) and creme fraiche (my starter called for light whipping cream, but I just mixed a pint of heavy cream with a cup of half-and-half and called it a day) (this was so I could make homemade Ranch dressing as per another thread).
Mmmm....cream....
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comptonelizabeth wrote: »HeliumIsNoble wrote: »P.S. I'm in a budget supermarket right now, shopping for lunch.
My choices are confined to single cream, double cream, vanilla custard, soured cream, crème fraîche, fat reduced crème fraîche and something called real dairy cream which comes in a can. Light "real dairy cream" in a can is out of stock.
This was Helium, reporting live from Aldi, England. You can support me on Patreon.
I absolutely love tinned cream even though it tastes nothing like fresh cream!
The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
For some reason my eyeballs read that as "Bird's Dropping Topping."
No correlation to the actual product, I am sure.
I believe in the US we have a wide variety of tinned and condensed and condensed sweetened creams and such. They are very handy for making a cheesecake.2 -
magnusthenerd wrote: »GaleHawkins wrote: »janejellyroll wrote: »GaleHawkins wrote: »OK but it is good to know FULL-FAT MILK COULD CUT RISK OF STROKE, HEART ATTACK, STUDY SAYS. In light of this study perhaps Heavy Whipping Cream use could do even more to reduce risk of stroke and heart attack.
Yes, it's interesting to know. It will be interesting to see if it is replicated in other studies, it will be interesting to see if there is a benefit if we can further determine what exactly is providing the benefit. But why would you assume on the strength of this study alone that heavy whipping cream would do even more?
Could it have something to do with the fact that you're constantly promoting the consumption of heavy whipping cream anyway?
Higher fat content of fatty acids.
What? What does that even mean, what is it in relation to? It sounds odd to say fat content of fatty acids. Like saying the water content of H2O. At best I could think you could mean that some fats will have a glyceride on them, so essentially there are fats with less fatty acids, but I don't think that is what you're talking about.
chemistryexplained.com/Di-Fa/Fats-and-Fatty-Acids.html2 -
French_Peasant wrote: »I so, so, so love that this thread has suddenly become all about all the different kinds of creams. MY PEOPLE!
I believe in the US we also have "light whipping cream." I know this because I went on a cooking binge while snowed in this weekend, including Irish scones (eaten with double Devon cream....which is clotted cream, isn't it? It's basically like a butter in a jar), quiche (made with heavy cream) and creme fraiche (my starter called for light whipping cream, but I just mixed a pint of heavy cream with a cup of half-and-half and called it a day) (this was so I could make homemade Ranch dressing as per another thread).
Mmmm....cream....
I’ve been trying my hardest to stay out of the cream conversation as I was having dreams of double Devon cream and Cornish clotted cream.
They are 2 completely different types of cream. Clotted cream is even thicker than the double Devon cream.
The clotted cream is what traditionally goes on scones, not double Devon.
When I lived in Cornwall we were able to get locally made clotted cream ice cream. The best ice cream ever.
Cream is my weakness, I can go without chocolate no problem; without cream, I’d cry.
I’m sure whipping cream is available in the UK, just don’t know how it is labeled. All the cakes I buy when visiting have whipped cream in them. (Visiting, so don’t get the opportunity to bake)
Cheers, h.5 -
GaleHawkins wrote: »magnusthenerd wrote: »GaleHawkins wrote: »janejellyroll wrote: »GaleHawkins wrote: »OK but it is good to know FULL-FAT MILK COULD CUT RISK OF STROKE, HEART ATTACK, STUDY SAYS. In light of this study perhaps Heavy Whipping Cream use could do even more to reduce risk of stroke and heart attack.
Yes, it's interesting to know. It will be interesting to see if it is replicated in other studies, it will be interesting to see if there is a benefit if we can further determine what exactly is providing the benefit. But why would you assume on the strength of this study alone that heavy whipping cream would do even more?
Could it have something to do with the fact that you're constantly promoting the consumption of heavy whipping cream anyway?
Higher fat content of fatty acids.
What? What does that even mean, what is it in relation to? It sounds odd to say fat content of fatty acids. Like saying the water content of H2O. At best I could think you could mean that some fats will have a glyceride on them, so essentially there are fats with less fatty acids, but I don't think that is what you're talking about.
chemistryexplained.com/Di-Fa/Fats-and-Fatty-Acids.html
That doesn't clarify what you meant in your comment. Are you actually saying there's something better about more fat in a fat containing substance being composed of free fatty acids than a triglyceride?6 -
middlehaitch wrote: »French_Peasant wrote: »I so, so, so love that this thread has suddenly become all about all the different kinds of creams. MY PEOPLE!
I believe in the US we also have "light whipping cream." I know this because I went on a cooking binge while snowed in this weekend, including Irish scones (eaten with double Devon cream....which is clotted cream, isn't it? It's basically like a butter in a jar), quiche (made with heavy cream) and creme fraiche (my starter called for light whipping cream, but I just mixed a pint of heavy cream with a cup of half-and-half and called it a day) (this was so I could make homemade Ranch dressing as per another thread).
Mmmm....cream....
I’ve been trying my hardest to stay out of the cream conversation as I was having dreams of double Devon cream and Cornish clotted cream.
They are 2 completely different types of cream. Clotted cream is even thicker than the double Devon cream.
The clotted cream is what traditionally goes on scones, not double Devon.
When I lived in Cornwall we were able to get locally made clotted cream ice cream. The best ice cream ever.
Cream is my weakness, I can go without chocolate no problem; without cream, I’d cry.
I’m sure whipping cream is available in the UK, just don’t know how it is labeled. All the cakes I buy when visiting have whipped cream in them. (Visiting, so don’t get the opportunity to bake)
Cheers, h.
Well, I definitely think I need to come back to England and get a proper education in Creams, along with Scones 101, the proper pronunciation, and 201, Jam First or Cream?
Last time I was in England I was studying abroad in college and got a proper education in Beer.
Here are some interesting numbers I found:
Half-and-half contains 12% butterfat
Light cream contains 20% butterfat
Whipping cream contains 35% butterfat
Heavy cream contains 38% butterfat
Double cream contains 48% butterfat
Clotted cream (Cornish or Devon) contains 55% butterfat10 -
comptonelizabeth wrote: »The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
urgh - gipping! my mum used to serve that up. #notcream
eta: I just remembered another brand of #notcream : Tip Top anyone else remember that particular crime against food?
1 -
Coconut oil.....saturated fat is good...okaaaayyyy..0
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sytchequeen wrote: »comptonelizabeth wrote: »The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
urgh - gipping! my mum used to serve that up. #notcream
eta: I just remembered another brand of #notcream : Tip Top anyone else remember that particular crime against food?
I'll go you one better. Powdered milk.
I drank that crap 60 years ago because my mom used it to save money. My sister and I eventually revolted because it was revolting! 5 -
sytchequeen wrote: »comptonelizabeth wrote: »The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
urgh - gipping! my mum used to serve that up. #notcream
eta: I just remembered another brand of #notcream : Tip Top anyone else remember that particular crime against food?
I see your Dream Topping, and raise you Cool Whip
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sytchequeen wrote: »comptonelizabeth wrote: »The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
urgh - gipping! my mum used to serve that up. #notcream
eta: I just remembered another brand of #notcream : Tip Top anyone else remember that particular crime against food?
I see your Dream Topping, and raise you Cool Whip
Dream Whip topping mix (powder in packets) is pretty awful, and still - somewhat to my surprise - still available in the US. I remembered it from childhood, and thought it long gone - but just searched and found it's still made, and available at Walmart (among others). I won't be buying any.
I assume it's similar to what others are talking about, available in other places.INGREDIENTS: SUGAR, DEXTROSE, PALM KERNEL OIL, DRIED CORN SYRUP, MODIFIED CORNSTARCH, PROPYLENE GLYCOL MONOSTEARATE (EMULSIFIER), SODIUM CASEINATE (FROM MILK), ACETYLATED MONOGLYCERIDES (EMULSIFIER), CONTAINS LESS THAN 2% OF WATER, SODIUM ALUMINOSILICATE (ANTICAKING AGENT), MODIFIED CELLULOSE, MONO- AND DIGLYCERIDES (EMULSIFIER), CELLULOSE GEL, CELLULOSE GUM, ARTIFICIAL FLAVOR, NATURAL FLAVOR, ARTIFICIAL COLOR INCLUDING YELLOW 5 AND YELLOW 6.
Yum? Not!
(Sorry about the shouty-caps: Came from the source site.)2 -
Argggh, has a childhood yen to see if dream topping was as bad as I thought as a child (uk). Found a tub of dream whip (Canada) to test.
One spoonful taken out, the rest is somewhere in the back of the freezer.
It was just as I remembered.
(Also had to test Heinz ketchup (Canada) which I can’t stand, against Heinz tomato sauce (uk) still like, even though it is now ketchup (I think))
Cheers, h.0 -
French_Peasant wrote: »comptonelizabeth wrote: »HeliumIsNoble wrote: »P.S. I'm in a budget supermarket right now, shopping for lunch.
My choices are confined to single cream, double cream, vanilla custard, soured cream, crème fraîche, fat reduced crème fraîche and something called real dairy cream which comes in a can. Light "real dairy cream" in a can is out of stock.
This was Helium, reporting live from Aldi, England. You can support me on Patreon.
I absolutely love tinned cream even though it tastes nothing like fresh cream!
The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
For some reason my eyeballs read that as "Bird's Dropping Topping." No correlation to the actual product, I am sure.
I believe in the US we have a wide variety of tinned and condensed and condensed sweetened creams and such. They are very handy for making a cheesecake.
No, Birds dropping topping is a much better description3 -
sytchequeen wrote: »comptonelizabeth wrote: »The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
urgh - gipping! my mum used to serve that up. #notcream
eta: I just remembered another brand of #notcream : Tip Top anyone else remember that particular crime against food?
I see your Dream Topping, and raise you Cool Whip
Do you pronounce the H in that? 1 -
comptonelizabeth wrote: »sytchequeen wrote: »comptonelizabeth wrote: »The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
urgh - gipping! my mum used to serve that up. #notcream
eta: I just remembered another brand of #notcream : Tip Top anyone else remember that particular crime against food?
I see your Dream Topping, and raise you Cool Whip
Do you pronounce the H in that?
I hate the H out of it: Is that similar?
1 -
comptonelizabeth wrote: »sytchequeen wrote: »comptonelizabeth wrote: »The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
urgh - gipping! my mum used to serve that up. #notcream
eta: I just remembered another brand of #notcream : Tip Top anyone else remember that particular crime against food?
I see your Dream Topping, and raise you Cool Whip
Do you pronounce the H in that?
I hate the H out of it: Is that similar? 1 -
I keep checking in to see if we're still talking about food. I am not disappointed.4
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Wouldn't "Cool Whip" be a great name for a NSFW site?6
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middlehaitch wrote: »French_Peasant wrote: »I so, so, so love that this thread has suddenly become all about all the different kinds of creams. MY PEOPLE!
I believe in the US we also have "light whipping cream." I know this because I went on a cooking binge while snowed in this weekend, including Irish scones (eaten with double Devon cream....which is clotted cream, isn't it? It's basically like a butter in a jar), quiche (made with heavy cream) and creme fraiche (my starter called for light whipping cream, but I just mixed a pint of heavy cream with a cup of half-and-half and called it a day) (this was so I could make homemade Ranch dressing as per another thread).
Mmmm....cream....
I’ve been trying my hardest to stay out of the cream conversation as I was having dreams of double Devon cream and Cornish clotted cream.
They are 2 completely different types of cream. Clotted cream is even thicker than the double Devon cream.
The clotted cream is what traditionally goes on scones, not double Devon.
When I lived in Cornwall we were able to get locally made clotted cream ice cream. The best ice cream ever.
Cream is my weakness, I can go without chocolate no problem; without cream, I’d cry.
I’m sure whipping cream is available in the UK, just don’t know how it is labeled. All the cakes I buy when visiting have whipped cream in them. (Visiting, so don’t get the opportunity to bake)
Cheers, h.
Wow 😮 clotted cream ice cream! It’s on my list,
2 -
sytchequeen wrote: »comptonelizabeth wrote: »The worst possible version has to be Bird's Dream Topping but I'm probably showing my age. The bitter disappointment, as a child, of being offered cream which turned out to be dream topping has never left me
urgh - gipping! my mum used to serve that up. #notcream
eta: I just remembered another brand of #notcream : Tip Top anyone else remember that particular crime against food?
I see your Dream Topping, and raise you Cool Whip
Dream Whip topping mix (powder in packets) is pretty awful, and still - somewhat to my surprise - still available in the US. I remembered it from childhood, and thought it long gone - but just searched and found it's still made, and available at Walmart (among others). I won't be buying any.
I assume it's similar to what others are talking about, available in other places.INGREDIENTS: SUGAR, DEXTROSE, PALM KERNEL OIL, DRIED CORN SYRUP, MODIFIED CORNSTARCH, PROPYLENE GLYCOL MONOSTEARATE (EMULSIFIER), SODIUM CASEINATE (FROM MILK), ACETYLATED MONOGLYCERIDES (EMULSIFIER), CONTAINS LESS THAN 2% OF WATER, SODIUM ALUMINOSILICATE (ANTICAKING AGENT), MODIFIED CELLULOSE, MONO- AND DIGLYCERIDES (EMULSIFIER), CELLULOSE GEL, CELLULOSE GUM, ARTIFICIAL FLAVOR, NATURAL FLAVOR, ARTIFICIAL COLOR INCLUDING YELLOW 5 AND YELLOW 6.
Yum? Not!
(Sorry about the shouty-caps: Came from the source site.)
Yum, full of goodness 1 -
ESSENTIAL OILS. Some of the essential oil people are actually putting them in their food/drinks now.
The Alkaline Diet is the one I hate the most because it's made it IMPOSSIBLE for me to google the relative acidity/alkalinity of foods when I want to know for food science reasons. I just get their stupid alkaline diet charts instead of real data on the pH of different foods.8 -
teslac0ils wrote: »ESSENTIAL OILS. Some of the essential oil people are actually putting them in their food/drinks now.
The Alkaline Diet is the one I hate the most because it's made it IMPOSSIBLE for me to google the relative acidity/alkalinity of foods when I want to know for food science reasons. I just get their stupid alkaline diet charts instead of real data on the pH of different foods.
Thankfully, everyone's body is survival-driven enough that you can't actually mess with its alkaline/acidity levels. If you could, it wouldn't end well. The Alkaline Diet, therefore, is hooey.
6 -
snickerscharlie wrote: »teslac0ils wrote: »ESSENTIAL OILS. Some of the essential oil people are actually putting them in their food/drinks now.
The Alkaline Diet is the one I hate the most because it's made it IMPOSSIBLE for me to google the relative acidity/alkalinity of foods when I want to know for food science reasons. I just get their stupid alkaline diet charts instead of real data on the pH of different foods.
Thankfully, everyone's body is survival-driven enough that you can't actually mess with its alkaline/acidity levels. If you could, it wouldn't end well. The Alkaline Diet, therefore, is hooey.
https://healthline.com/nutrition/the-alkaline-diet-myth
Thanks because this is one WOE I had not read about. Seems like leaving off processed foods is considered to be positive in this WOE.7 -
GaleHawkins wrote: »snickerscharlie wrote: »GaleHawkins wrote: »GaleHawkins wrote: »"Nutritional ketosis"
Paleo
Bulletproof coffee
Coconut oil
@bpetrosky since your posted your opinion here back in 2017 have you seen these trends increase or decrease?
Since Oct 2014 I have been been in Nutritional Ketosis most of the time and consumed many gallons of coconut oil only to see long term weight loss, better health and health markers at the age of 68 than decades ago. I have yet to find the medical facts that supports your personal opinion stated here. Do you have the number of deaths in the past decade reported in the world related to these four factors you mentioned back in 2017?
He didn't say they cause death, this thread is about health woo. Meaning, things that are attributed magical powers by the diet industry/media. Congrats on losing weight in the last year and reaping the benefits that typically come with successful weight loss :drinker:
@kimny72 I know nothing was about death but I took it that the thought was there was something unhealthy about the four things named. It is good to now know that was not the case.
Why do you think I lost weight last year? I have not lost any weight since July 2015 but I do continue to eat 3000+ calories daily as I started back in Oct 2014 when I got serious about the Keto WOE but a very slow reversal of the Ankylosing Spondylitis continues year by year along with improving health markers.
Woo's to me seem to be non medical public opinions for the most part unless backed up with science links and the experience and education of the poster so the validity of woo statements can be better ascertained.
To the bolded:
Ankylosing Spondylitis is a degenerative and progressive arthritic disease usually targeting the spine, and for which there is currently no cure. NSAIDS, biologics and exercise have been proven to slow the progression of A.S. as well as helping to manage the symptoms which include chronic, escalating pain and decrease in range of motion.
For you to state that keto is actually reversing your A.S. is disingenuous and misinformed. The best you can hope for is that your symptoms are being somewhat Italleviated, but the disease itself is certainly not being reversed in your case.
Or mine.
Thankfully you are incorrect at least in my case. You need to read up on mind over matter.
This is the second time you've inspired me to exercise mind over matter. Here goes...
I am six feet tall.
I am six feet tall.
I am six feet tall.
I am six feet tall.
I am six feet tall...17 -
On caffeine deprived brain I had to look up WOE. In this context, it’s not the Working On Excellence.
Other than pickles, ketchup and the like, how can processed foods be any more acidic than any other?
The three top preservatives before widespread refrigeration were salt, sugar, and vinegar. That’s why so many vintage recipes manage to use all three.
Sweet pickles. Salsas. Vinaigrette.4 -
On caffeine deprived brain I had to look up WOE. In this context, it’s not the Working On Excellence.
Other than pickles, ketchup and the like, how can processed foods be any more acidic than any other?
The three top preservatives before widespread refrigeration were salt, sugar, and vinegar. That’s why so many vintage recipes manage to use all three.
Sweet pickles. Salsas. Vinaigrette.
I'm starting to assume that WOE properly means Willfully Overlooking Evidence when used by certain people.16 -
On caffeine deprived brain I had to look up WOE. In this context, it’s not the Working On Excellence.
Other than pickles, ketchup and the like, how can processed foods be any more acidic than any other?
The three top preservatives before widespread refrigeration were salt, sugar, and vinegar. That’s why so many vintage recipes manage to use all three.
Sweet pickles. Salsas. Vinaigrette.
I'm starting to assume that WOE properly means Willfully Overlooking Evidence when used by certain people.
I will be adopting this into my MFP vernacular! :laugh:4
This discussion has been closed.
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