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Leo Abstract's avatar

from what i remember about your food history, you don't appear to love emulsifiers. some people seem unable to consume food that isn't heavily emulsified - think of the thick soybean oil dressings instead of the ones that separate if you let them sit. they need everything creamy or crunchy, and their favorite food is fried chicken tenders dipped in emulsified soybean oil.

after a decade of this, these poor souls need more than just to not eat seed oils anymore. microbiome may be permafucked.

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Experimental Fat Loss's avatar

a wild poo transplant appears

Yea I'd say apart from what came in salad dressings/sauces, I am not big on emulsifiers. Mostly use cream that only had gums instead of carrageenan. So maybe got lucky?

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Kevin Lawrence's avatar

Which brand of cream do you use?

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Experimental Fat Loss's avatar

Mostly various store brands, with gellan gum but no carrageenan. I think Horizon brand is also a common good one.

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Kevin Lawrence's avatar

Thanks. All the store brands I've seen here have carrageenan. Only one dairy near me that occasionally has some raw cream for sale at $10.00/qtr.

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Experimental Fat Loss's avatar

Yea not sure what I'd do in that scenario :( I tried super pricey raw cream once and it didn't whip well. According to my CGM it was very high in lactose too, lol. Probably closer to half n half..

I might kinda splurge for $10/qt though, I think mine was twice that :)

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