Answer my question or I'll keep pestering -- WTF does cream in the local store contain carrageenan, polysorbate, preservatives, and mono/di- glycerides when milk doesn't?!
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Green Xenon [Radium]
them properly. Dave Bugg, youd better stay outta this new thread unless
you want to see more of my repetitions. Same to you, Doug Irv. If you
have something insensible to say then please keep it to yourself.
I am really interested in these questions and would prefer that
crap-talking @$$holes -- like the two mentioned above -- stay out of here.
To everyone, I'll keep posting until I get this question answered properly.
So please respond with reasonable answers & keep out the jokes,
off-topic nonsense, taunts, insults, and trivializations. I am really
interested in this.
WTF does cream in the local store contain carrageenan, polysorbate,
preservatives, and mono/di- glycerides when milk doesn't?!
Real cream = "sweet" [i.e. unsalted and non-soured], annatto-free,
preservative-free, carrageen-free, carrageenan-free, polysorbate-free,
purely-natural, completely-organic cream made from the milk of healthy
cows, free of nonfat milk solids and free of added mono/di- glycerides.
If cream contains carrageenan, preservatives, polysorbate and/or added
mono/di- glycerides, then it is not “real cream”, and should be disposed
off like the POS it is.
When I buy cream at the store, it always contains other crap in the
ingredients such as carrageenan, polysorbate, preservatives, as well as
mono/di- glycerides.
WTF does the cream contain carrageenan, polysorbate, and mono/di-
glycerides? WTF does milk *not* contain carrageenan, polysorbate, and
mono/di- glycerides? If milk can be sold pure, then WTF can’t cream? WTF
is the problem?!
In the milk that is sold there is usually only one ingredient: milk
In the cream there is usually a mixture of carrageenan, polysorbate,
preservatives, as well as added mono/di- glycerides.
This makes me so upset.
I feel like burning -- with oxyacetylene flames -- the bastards who
make/sell these crap as well those who benefit from such
production/sale. I also feel like transporting stinky human kakaa into
"cream" that contains carrageenan, polysorbate, preservatives, and/or
added mono/di- glycerides. I then want to burn this "cream" with
oxyacetylene flames.
WTF do these bastards add this crap to the cream?
If milk doesn't need them, then why does cream?
Bobo Bonobo®
LFM
and carrageenan to thicken and fluff the whipped cream and help it maintain
its peaks. Manufacturers find it cheaper to blend additives than process a
cream with higher fat for creating the stiff, fluffy peaks we like in our
whipped cream.
Check your local organic or whole foods markets for cream that is pasturized
and doesn't contain extra additives. Otherwise look for half/half or heavy
whipping cream as usually those items contain just milk and milkfat/cream.
Now go-away.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Green Xenon [Radium]" <gluc...@excite.com> wrote in message
news:472e7bea$0$24303$4c36...@roadrunner.com...
Green Xenon [Radium]
> I answered you.
>
Thanks. I posted this before I saw your message. Sorry.
Dave Bugg
> I will keep posting this same set of questions until someone answers
> them properly. Dave Bugg, youd better stay outta this new thread...
or I'll hold my breath and turn blue.
--
Dave
www.davebbq.com
sf
<gluc...@excite.com> wrote:
>WTF does cream in the local store contain carrageenan, polysorbate,
>preservatives, and mono/di- glycerides when milk doesn't?!
>
>Real cream = "sweet" [i.e. unsalted and non-soured], annatto-free,
>preservative-free, carrageen-free, carrageenan-free, polysorbate-free,
>purely-natural, completely-organic cream made from the milk of healthy
>cows, free of nonfat milk solids and free of added mono/di- glycerides.
>
>If cream contains carrageenan, preservatives, polysorbate and/or added
>mono/di- glycerides, then it is not “real cream”, and should be disposed
>off like the POS it is.
>
>When I buy cream at the store, it always contains other crap in the
>ingredients such as carrageenan, polysorbate, preservatives, as well as
>mono/di- glycerides.
>
>WTF does the cream contain carrageenan, polysorbate, and mono/di-
>glycerides? WTF does milk *not* contain carrageenan, polysorbate, and
>mono/di- glycerides? If milk can be sold pure, then WTF can’t cream? WTF
>is the problem?!
>
>In the milk that is sold there is usually only one ingredient: milk
>
>In the cream there is usually a mixture of carrageenan, polysorbate,
>preservatives, as well as added mono/di- glycerides.
>
Good god, Google is your friend. You rant, but you don't name names.
What brand are you talking about and where are you buying it? I can
only conclude you are either not American or not buying a dairy
product.
carrageenan (a seaweed extract)
http://recipes.howstuffworks.com/question315.htm
polysorbate (an emulsifying agent)
http://sci-toys.com/ingredients/polysorbate_80.html
preservatives - self-explanatory
mono-diglycerides (hydrogenated oils)
http://www.dldewey.com/columns/monodyf.htm
NONE of the above are used in "cream", but they are used in ice cream.
>This makes me so upset.
I feel your pain.
--
See return address to reply by email
remove the smiley face first
Green Xenon [Radium]
> Some *Lite* whipping creams contain additives such as mono- and diglycerides
> and carrageenan to thicken and fluff the whipped cream and help it maintain
> its peaks. Manufacturers find it cheaper to blend additives than process a
> cream with higher fat for creating the stiff, fluffy peaks we like in our
> whipped cream.
Those lite whipping creams should be tossed into the incinerators along
with the lazy-ass manufacturers.
Green Xenon [Radium]
> carrageenan (a seaweed extract)
> http://recipes.howstuffworks.com/question315.htm
>
> polysorbate (an emulsifying agent)
> http://sci-toys.com/ingredients/polysorbate_80.html
>
> preservatives - self-explanatory
>
> mono-diglycerides (hydrogenated oils)
> http://www.dldewey.com/columns/monodyf.htm
>
> NONE of the above are used in "cream", but they are used in ice cream.
Um, yes they are used in 'cream', visit Ralphs, Albertsons, Vons, or
other grocery stores and you'll know what I'm talking about.
Sarah Gray
not true. I have seen carageenan for sure, and I believe both other
additives listed in the ingredients on the side of a pint of "cream".
>> This makes me so upset.
>
> I feel your pain.
>
--
Sarah Gray
Green Xenon [Radium]
> sf wrote:
>> NONE of the above are used in "cream", but they are used in ice cream.
> not true. I have seen carageenan for sure, and I believe both other
> additives listed in the ingredients on the side of a pint of "cream".
Yup. Me too and it really outrages me. It makes me so upset that I could
burn anyone alive after defecating on them.
McAlisters
"Green Xenon [Radium]" <gluc...@excite.com> wrote in message
news:472e7bea$0$24303$4c36...@roadrunner.com...
>I will keep posting this same set of questions until someone answers them
>properly.
keep posting if you want to, you just went to my killfile - idiot
Green Xenon [Radium]
> polysorbate (an emulsifying agent)
> http://sci-toys.com/ingredients/polysorbate_80.html
The phospholipids naturally-present in the cream are natural
emulsifiers. WTF does a stinky human-made polysorbate need to be added?
> mono-diglycerides (hydrogenated oils)
> http://www.dldewey.com/columns/monodyf.htm
That's horrible for health. They should stop adding this. Hydrogenation
causes trans-fats which are far worse for health than saturated-fats and
cholesterol combined.
Daniel W. Rouse Jr.
news:472e92e5$0$11507$4c36...@roadrunner.com...
Those cartons in the grocery stores are actually labelled and sold as
Whipping Cream or Heavy Whipping Cream, so the ingredients are, of course,
added to help it thicken when the whipping cream is whipped using something
like an wire egg beater.
I don't actually recall seeing any cartons of just plain (non-whipping)
cream being sold in the grocery stores.
Woolstitcher
>I will keep posting this same set of questions until someone answers them
>properly. Dave Bugg, youd better stay outta this new thread unless you want
>to see more of my repetitions. Same to you, Doug Irv. If you have something
>insensible to say then please keep it to yourself.
>
> I am really interested in these questions and would prefer that
> crap-talking @$$holes -- like the two mentioned above -- stay out of here.
>
> To everyone, I'll keep posting until I get this question answered
> properly.
>
> So please respond with reasonable answers & keep out the jokes, off-topic
> nonsense, taunts, insults, and trivializations. I am really interested in
> this.
>
> WTF does cream in the local store contain carrageenan, polysorbate,
> preservatives, and mono/di- glycerides when milk doesn't?!
>
> Real cream = "sweet" [i.e. unsalted and non-soured], annatto-free,
> preservative-free, carrageen-free, carrageenan-free, polysorbate-free,
> purely-natural, completely-organic cream made from the milk of healthy
> cows, free of nonfat milk solids and free of added mono/di- glycerides.
>
> If cream contains carrageenan, preservatives, polysorbate and/or added
> mono/di- glycerides, then it is not “real cream”, and should be disposed
> off like the POS it is.
>
> When I buy cream at the store, it always contains other crap in the
> ingredients such as carrageenan,
Cream needs stabilization ... just like you.
Shawn Hirn
"Green Xenon [Radium]" <gluc...@excite.com> wrote:
> I will keep posting this same set of questions until someone answers
> them properly. Dave Bugg, youd better stay outta this new thread unless
> you want to see more of my repetitions. Same to you, Doug Irv. If you
> have something insensible to say then please keep it to yourself.
Contact some dairies to ask or check with the FDA or Federal Department
of Agriculture if you're located in the United States.
Shawn Hirn
Dave Smith
Dave Bugg wrote:
>
> Green Xenon [Radium] wrote:
>
> > I will keep posting this same set of questions until someone answers
> > them properly. Dave Bugg, youd better stay outta this new thread...
>
> or I'll hold my breath and turn blue.
It can ask all it wants, but it won't be seen unless people respond because
it earned a plonk.
jmcquown
It earned a plonk a long time ago. But people keep replying and
cross-posting the replies so the troll is getting fed.
Jill
flitterbit
> On Sun, 04 Nov 2007 19:17:04 -0800, "Green Xenon [Radium]"
> <gluc...@excite.com> wrote:
>
>> WTF does cream in the local store contain carrageenan, polysorbate,
>> preservatives, and mono/di- glycerides when milk doesn't?!
>>
>> WTF does the cream contain carrageenan, polysorbate, and mono/di-
>> glycerides? WTF does milk *not* contain carrageenan, polysorbate, and
>> mono/di- glycerides? If milk can be sold pure, then WTF can’t cream? WTF
>> is the problem?!
>>
>> In the milk that is sold there is usually only one ingredient: milk
>>
>> In the cream there is usually a mixture of carrageenan, polysorbate,
>> preservatives, as well as added mono/di- glycerides.
>>
>
> Good god, Google is your friend. You rant, but you don't name names.
> What brand are you talking about and where are you buying it? I can
> only conclude you are either not American or not buying a dairy
> product.
>
> carrageenan (a seaweed extract)
> http://recipes.howstuffworks.com/question315.htm
>
> polysorbate (an emulsifying agent)
> http://sci-toys.com/ingredients/polysorbate_80.html
>
> preservatives - self-explanatory
>
> mono-diglycerides (hydrogenated oils)
> http://www.dldewey.com/columns/monodyf.htm
>
> NONE of the above are used in "cream", but they are used in ice cream.
>
>
Those ingredients *do* appear in whipping cream, at least that of some
brands. I purchased a 250ml container of 35% m.f. Neilson brand
whipping cream this past Friday in a national chain grocery store and,
after I got home, was alarmed to read the ingredient list was as
follows: milk ingredients, dextrose, carrageenan, mono and
diglycerides, cellulose gum, polysorbate 80, sodium citrate.
I hadn't bought any whipping cream in years and the last time I did so I
don't recall the ingredient list naming any preservatives or
stabilizers, so it never occurred to me to check to see if there was
stuff in there I wasn't expecting. I tried calling Neilson's customer
enquiry line, but wasn't able to get beyond voicemail. I won't buy
Neilson dairy products again, and will instead look for a brand that
contains cream and nothing else.
Green Xenon [Radium]
http://groups.google.com/group/rec.food.cooking/msg/05ccc9cc5de5e873 :
> Those ingredients *do* appear in whipping cream, at least that of some
> brands. I purchased a 250ml container of 35% m.f. Neilson brand
> whipping cream this past Friday in a national chain grocery store and,
> after I got home, was alarmed to read the ingredient list was as
> follows: milk ingredients, dextrose, carrageenan, mono and
> diglycerides, cellulose gum, polysorbate 80, sodium citrate.
Yup, those sick bastards just love to pollute cream with crap.
> I hadn't bought any whipping cream in years
> and the last time I did so I
> don't recall the ingredient list naming any preservatives or
> stabilizers, so it never occurred to me to check to see if there was
> stuff in there I wasn't expecting. I tried calling Neilson's customer
> enquiry line, but wasn't able to get beyond voicemail. I won't buy
> Neilson dairy products again, and will instead look for a brand that
> contains cream and nothing else.
Neilson POS didn't respond to you cuz their a bunch of pricks. A bunch
of sick f--ks who don't care about what decent civilized people like you
and me have to say. They are a bunch of barbaric scum who deserve to be
tossed into a lava lake so they feel they pain we suffer.
Anyways, a good brand place to buy cream is at trader joes. They have
organic grade A heavy cream with no other ingredients.
Burn Neilson! Die Neilson! Hope you rot to eternity.
Joseph Littleshoes
> I will keep posting this same set of questions until someone answers
> them properly.
I read a few of your "posts" but i do not converse with people who make
threats or use fake e mail addresses when demanding an answer, welcome
to my mail filters.
--
JL
Dave Bell
You can find it, but it's rare.
I agree that I would like pure cream, and a high butterfat content.
The bottom line to Radon's "WTF?" question is, well, the bottom line.
It's cheaper to put out a stabilized, thickened cream mixture than pure
cream , with extra-high fat content and short shelf life.
Dave
Green Xenon [Radium]
Well these cheap-cheat turdlets deserve to burn in hell! If they call it
cream, it should be real cream. Customers should not be tricked.
Green Xenon [Radium]
The shelf lives of milk and real cream are about the same. Yet most milk
is sold pure. Cream isn't. This is one of the signficant reasons why I
asked.
Sarah Gray
because when you UHT pasteurize cream, it funks up the texture. so they
try to fix it, but not well.
And calling any animal product "pure", unless you raised the stuff
yourself, is a joke anyhow. They pump the cows full of hormones and
other drugs. Anyone who has nursed a child knows that what you eat goes
into your milk. You can taste and smell it. Pasteurization kills good
bugs as well as bad bugs; homogenization is completely unnatural. Not
that its natural or likely very healthful to eat dairy past toddlerhood
either.
DISCLAIMER:
I eat plenty of dairy myself, I'm just making a point here.
--
Sarah Gray
Green Xenon [Radium]
Call me extreme but maybe they shouldn't pasteurize it, that way they
won't have to "fix" it.
> And calling any animal product "pure", unless you raised the stuff
> yourself, is a joke anyhow. They pump the cows full of hormones and
> other drugs.
These cows are not organic then, are they. I said in my original post,
real cream/real butter is made from cows that are completely-organic --
no hormones, no drugs, no rBST, no other nonsense.
> Anyone who has nursed a child knows that what you eat goes
> into your milk. You can taste and smell it. Pasteurization kills good
> bugs as well as bad bugs; homogenization is completely unnatural.
So avoid pasteurization and homogenization. It tastes so much better
without those processes. However, I don't recommend raw milk/raw-milk
products if you're immunosupressed. There is the risk of infection.
I know my immune system is working fine, so raw cream is perfect for me.
Sarah Gray
> Sarah Gray wrote:
>
>> because when you UHT pasteurize cream, it funks up the texture. so
>> they try to fix it, but not well.
>
> Call me extreme but maybe they shouldn't pasteurize it, that way they
> won't have to "fix" it.
>
I will agree that raw milk and cream is preferable, but unfortunately,
that is illegal in my state unless I buy a share of a cow from a dairy.
Also, considering the amount of food product that gets tainted with
awful shit "accidentally", it may just be a good thing that
pasteurization of milk is standard. Even though we now have tests for,
and ways to quarantine animals suffering from the cattle diseases that
are communicable to humans, I think I'd have to be raising the cattle
myself or know those doing so well enough to trust that they were being
cautious about such things.
>> And calling any animal product "pure", unless you raised the stuff
>> yourself, is a joke anyhow. They pump the cows full of hormones and
>> other drugs.
>
> These cows are not organic then, are they. I said in my original post,
> real cream/real butter is made from cows that are completely-organic --
> no hormones, no drugs, no rBST, no other nonsense.
>
http://dir.salon.com/story/news/feature/2005/04/13/milk/index.html
there is nothing wrong with wanting quality food, but it's pretty hard
to come across, unless you want to do the footwork.
>> Anyone who has nursed a child knows that what you eat goes into your
>> milk. You can taste and smell it. Pasteurization kills good bugs as
>> well as bad bugs; homogenization is completely unnatural.
>
>
> So avoid pasteurization and homogenization. It tastes so much better
> without those processes. However, I don't recommend raw milk/raw-milk
> products if you're immunosupressed. There is the risk of infection.
>
> I know my immune system is working fine, so raw cream is perfect for me.
If you know where you are getting it from. And if you have a source for
"real" cream, stop bitching about what stop-and-shop carries!
I mean, I might bitch about the insane amount of processed food out
there, but this is a little much. Find a solution!
--
Sarah Gray
Steve Pope
>I will agree that raw milk and cream is preferable, but unfortunately,
>that is illegal in my state unless I buy a share of a cow from a dairy.
Decades ago, raw milk was thought to be illegal in California until
Altadena Dairy persisted is selling it.
>Also, considering the amount of food product that gets tainted with
>awful shit "accidentally", it may just be a good thing that
>pasteurization of milk is standard. Even though we now have tests for,
>and ways to quarantine animals suffering from the cattle diseases that
>are communicable to humans, I think I'd have to be raising the cattle
>myself or know those doing so well enough to trust that they were being
>cautious about such things.
The flip side of this is that when dairymen (dairypersons?) know their
milk is going to be consumed raw, they're alot more careful with
sanitation whereas when they know it's going to be pasteurized, they
let standards drop. The net result is raw milk is just as safe.
Steve
Sarah Gray
> Sarah Gray <anis...@duhyahoo.com> wrote:
>
>> I will agree that raw milk and cream is preferable, but unfortunately,
>> that is illegal in my state unless I buy a share of a cow from a dairy.
>
> Decades ago, raw milk was thought to be illegal in California until
> Altadena Dairy persisted is selling it.
>
Well, it is definitely not legal in Michigan. I looked into it already.
>> Also, considering the amount of food product that gets tainted with
>> awful shit "accidentally", it may just be a good thing that
>> pasteurization of milk is standard. Even though we now have tests for,
>> and ways to quarantine animals suffering from the cattle diseases that
>> are communicable to humans, I think I'd have to be raising the cattle
>> myself or know those doing so well enough to trust that they were being
>> cautious about such things.
>
> The flip side of this is that when dairymen (dairypersons?) know their
> milk is going to be consumed raw, they're alot more careful with
> sanitation whereas when they know it's going to be pasteurized, they
> let standards drop. The net result is raw milk is just as safe.
>
I still think it's a good idea that the milk that's on most supermarket
shelves is pasteurized. Feedlot cattle are not known for cleanliness. I
just think it's stupid that some states have laws that say you cannot
purchase/sell raw milk or raw milk products. Anyone who would go looking
for raw milk knows about the possible bacteriological consequences.
--
Sarah Gray
Ms P
"Sarah Gray" <anis...@duhyahoo.com> wrote in message
news:jdUXi.18991$JD.1...@newssvr21.news.prodigy.net...
>
> I still think it's a good idea that the milk that's on most supermarket
> shelves is pasteurized. Feedlot cattle are not known for cleanliness. I
> just think it's stupid that some states have laws that say you cannot
> purchase/sell raw milk or raw milk products. Anyone who would go looking
> for raw milk knows about the possible bacteriological consequences.
>
>
> --
>
> Sarah Gray
Feedlot cattle are not milk cows. Feedlot cattle are steers. Dairy cows
live in nice clean barns. The only time they go out to pasture is if
they're dry.
Ms P
Larry Bud
> >> milk is sold pure. Cream isn't. This is one of the signficant reasons
> >> why I asked.
> > because when you UHT pasteurize cream, it funks up the texture. so they
> > try to fix it, but not well.
>
> Call me extreme but maybe they shouldn't pasteurize it, that way they
> won't have to "fix" it.
Fuck, why don't we just forget about antibiotics, computers,
electricity, and automobiles and transform our society into the 1800's
again?
Larry Bud
> > ingredients such as carrageenan,
>
> Cream needs stabilization ... just like you.
There's not enough carrageenan to go around for that!
Dan Abel
Sarah Gray <anis...@duhyahoo.com> wrote:
> Steve Pope wrote:
> > Sarah Gray <anis...@duhyahoo.com> wrote:
> >
> >> I will agree that raw milk and cream is preferable, but unfortunately,
> >> that is illegal in my state unless I buy a share of a cow from a dairy.
> >
> > Decades ago, raw milk was thought to be illegal in California until
> > Altadena Dairy persisted is selling it.
> >
>
> Well, it is definitely not legal in Michigan. I looked into it already.
Good reason to move.
> I still think it's a good idea that the milk that's on most supermarket
> shelves is pasteurized. Feedlot cattle are not known for cleanliness.
Feedlot cattle are not known for milk production.
Green Xenon [Radium]
No thanks. That's irrational. Okay, maybe we could get rid of
antibiotics but I am *not* throwing away my computer, my car, my
microwave, or other high-tech equipment. Many inventions give us
significant advantages. It's the few -- such as the additives in cream
that cause trouble.
Larry Bud
wrote:
And exactly what "trouble" has pasturization caused (besides us
reading your rants)??
Additives to food and to agriculture as a whole has been a good
thing. It has eliminated starvation (in countries that aren't run by
thugs who actually allow food to get to people), created a larger food
yield by reducing pest infestation, and a larger food yield by the
food itself becoming larger.
Green Xenon [Radium]
> On Nov 6, 3:36 pm, "Green Xenon [Radium]" <gluceg...@excite.com>
> wrote:
>
>>Larry Bud wrote:
>>
>>>>>>The shelf lives of milk and real cream are about the same. Yet most
>>>>>>milk is sold pure. Cream isn't. This is one of the signficant reasons
>>>>>>why I asked.
>>
>>>>>because when you UHT pasteurize cream, it funks up the texture. so they
>>>>>try to fix it, but not well.
>>
>>>>Call me extreme but maybe they shouldn't pasteurize it, that way they
>>>>won't have to "fix" it.
>
>
>>>Fuck, why don't we just forget about antibiotics, computers,
>>>electricity, and automobiles and transform our society into the 1800's
>>>again?
>>
>>No thanks. That's irrational. Okay, maybe we could get rid of
>>antibiotics but I am *not* throwing away my computer, my car, my
>>microwave, or other high-tech equipment. Many inventions give us
>>significant advantages. It's the few -- such as the additives in cream
>>that cause trouble.
>
>
> And exactly what "trouble" has pasturization caused
Not much. It just alters the natural flavors.
>
> Additives to food and to agriculture as a whole has been a good
> thing. It has eliminated starvation (in countries that aren't run by
> thugs who actually allow food to get to people), created a larger food
> yield by reducing pest infestation, and a larger food yield by the
> food itself becoming larger.
>
Are you kidding me? Pesticides are a pest themselves. They damage crops.
They damage the environment. They damage those who eat pesticided crops.
They totally ruin the flavor of any crop -- thereby ruining the flavor
of milk and other products resulting from the comsuption of the
pesticided crops. It's bad for the bud and the body.
All pesticides must be burnt. Dump them into a lava lake. Dump the thugs
in there as well.
Doug Irv
>
> Additives to food and to agriculture as a whole has been a good
> thing. It has eliminated starvation (in countries that aren't run by
> thugs who actually allow food to get to people), created a larger food
> yield by reducing pest infestation, and a larger food yield by the
> food itself becoming larger.
>
To say nothing about all the gluttons in the world getting REALLY larger!
However, having said that, at 5' 10" 145lbs and 82 almost, the benefit
that Louis Pasteur brought to the world, has saved countless lives over
the years since it's inception. Even given us folks like the Green
Dragon, who rant and rave :-))! Cheers
Sarah Gray
> In article <jdUXi.18991$JD.1...@newssvr21.news.prodigy.net>,
> Sarah Gray <anis...@duhyahoo.com> wrote:
>
>> Steve Pope wrote:
>>> Sarah Gray <anis...@duhyahoo.com> wrote:
>>>
>>>> I will agree that raw milk and cream is preferable, but unfortunately,
>>>> that is illegal in my state unless I buy a share of a cow from a dairy.
>>> Decades ago, raw milk was thought to be illegal in California until
>>> Altadena Dairy persisted is selling it.
>>>
>> Well, it is definitely not legal in Michigan. I looked into it already.
>
>
> Good reason to move.
>
>
Agreed :) Anyone in Oregon wanna give me a job?
>
>> I still think it's a good idea that the milk that's on most supermarket
>> shelves is pasteurized. Feedlot cattle are not known for cleanliness.
>
> Feedlot cattle are not known for milk production.
Semantics :)
--
Sarah Gray
Sarah Gray
http://www.ansci.umn.edu/dairy/dairydays/2002/rudstrom.pdf
If it is good enough for the University of Minnesota, it's good enough
for me. My point was that large populations of animals living in close
quarters makes the spread of disease more likely.
--
Sarah Gray
nos...@aol.com
Ora
On Sun, 4 Nov 2007 23:22:08 -0800, "Daniel W. Rouse Jr."
Larry Bud
No, I'm not kidding. Please explain how pesticides don't yield larger
crops.
> Pesticides are a pest themselves. They damage crops.
No, more of the produce makes it to the shelves. Then just take a
look at the organic produce vs. the non-organic, and you can SEE the
larger yield. The vegetable itself is physically larger. This means
you can grow more pounds of food per acre.
> They damage the environment.
For the most part, no, they don't. Of course, if you believe the junk
science that has come out about pesticides you'd probably think
there's not one acre you can plant on. See Alar scare.
> They damage those who eat pesticided crops.
No, they don't. Of course, if you believ the junk science that has
come out about pesticide you'd probably think every baby born has 2
heads.
> They totally ruin the flavor of any crop
Maybe. Subjective, for sure. I know that I don't think the extra
expense for organic is worth any supposed flavor difference.
zeez
If the OP knew what food safety was like 100 years ago, he/she would
be begging for those DNCSXMWOIW9(whatevers).
Frank Drackman
How are the customers being tricked if the contents are listed on the label?
Larry Bud
> > cream, it should be real cream. Customers should not be tricked.
>
> How are the customers being tricked if the contents are listed on the label?
Labels? You don't expect people to read labels, do you?
Green Xenon [Radium]
On Nov 14, 9:35 am, "Frank Drackman" <frankdr...@yahoo.com> wrote in
http://groups.google.com/group/rec.food.cooking/msg/03555c90784d97dc :
>>How are the customers being tricked if the contents are listed on the label?
Because those products are often called "cream". This is
false-advertising even if the true ingredients are listed.
>
>
> Labels? You don't expect people to read labels, do you?
That too. Most customers just gullibly buy and eat without educating
themselves of the stench of the lowfat/nonfat thick* inorganic milk,
annato, preservatives, polysorbates, added mono/di- glycerides,
vegetable fats [including the toxic hydrogenated oils and the
naturally-saturated fats of palm kernel oil and coconut oil], corn
starch, corn syrup, beet sugar, and other garbage the lazy-ass
dessert/sweet industries pollute their bodies with.
*Thickness is obtained by removing some of the water from the milk by
boiling the milk. Boiling the milk causes it to stink even badlier!!!!
Sarah Gray
> stink even badlier!!!!
ha.
--
Sarah Gray
Ted Mittelstaedt
"Frank Drackman" <frank...@yahoo.com> wrote in message
news:38OdnTTrHcFKrKba...@comcast.com...
You know, it would be pretty impractical to require grocery shoppers who,
for example, want to buy a can of tomato soup, to go to the grocery
store and pick up at least 1 of -every single tomato soup can from every
manufacturer-
and flip it around to read the ingredients to make sure it actually
contained
tomato soup. I don't know about you but I would be pretty grossed out
to go to the grocery store and stand in the aisle and watch a dozen shoppers
pawing through at least 1 of every single food item on the shelf where I
want to make
a selection from just to see what's actually in the container. I would much
prefer that they do what they do now - which is to stand in the aisle not
touching anything and just reading the front of the label.
Ted
dank
> I will keep posting this same set of questions until someone answers
> them properly. Dave Bugg, youd better stay outta this new thread unless
> you want to see more of my repetitions. Same to you, Doug Irv. If you
> have something insensible to say then please keep it to yourself.
>
> I am really interested in these questions and would prefer that
> crap-talking @$$holes -- like the two mentioned above -- stay out of here.
>
> To everyone, I'll keep posting until I get this question answered properly.
>
> So please respond with reasonable answers & keep out the jokes,
> off-topic nonsense, taunts, insults, and trivializations. I am really
> interested in this.
>
> WTF does cream in the local store contain carrageenan, polysorbate,
> preservatives, and mono/di- glycerides when milk doesn't?!
>
> Real cream = "sweet" [i.e. unsalted and non-soured], annatto-free,
> preservative-free, carrageen-free, carrageenan-free, polysorbate-free,
> purely-natural, completely-organic cream made from the milk of healthy
> cows, free of nonfat milk solids and free of added mono/di- glycerides.
>
> If cream contains carrageenan, preservatives, polysorbate and/or added
> mono/di- glycerides, then it is not “real cream”, and should be disposed
> off like the POS it is.
>
> When I buy cream at the store, it always contains other crap in the
> mono/di- glycerides.
>
> WTF does the cream contain carrageenan, polysorbate, and mono/di-
> glycerides? WTF does milk *not* contain carrageenan, polysorbate, and
> mono/di- glycerides? If milk can be sold pure, then WTF can’t cream? WTF
> is the problem?!
>
> In the milk that is sold there is usually only one ingredient: milk
>
> In the cream there is usually a mixture of carrageenan, polysorbate,
> preservatives, as well as added mono/di- glycerides.
>
> This makes me so upset.
What's really annoying is when they add these ingredients to sour cream
and even buttermilk. The neat thing about buttermilk is that you add
a few drops of active culture to regular milk or even skim milk, and
after a few days it turns so thick and rich and creamy. But the
customer would much prefer the same skim milk with some carrageenan and
xanthan gum added to make it thick, and a few drops of acetic acid to
make it tangy.
It is always important to read the ingredient list, but also be on the
lookout for deceptive labeling that says something similar to:
"SOUR CREAM ...................................................
..............................................................
.....with other natural flavors..............Net Wt. 16oz/455g"