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sctb said:Kelly said:I always wonder about stuff like this. Like, heavy whipping cream lists carrageenan as an ingredient. But half and half just lists cream and milk. I wonder if carrageenan is in the cream the half and half uses but doesn't need to be listed?
I've found that mainstream "whipping cream" brands have carageenan and
gums, but that natural or organic ones do not. I believe it is there to assist
in making whipped cream, so I would assume there is no reason for them to
add it to half & half.
- Scott
Dutchie said:Why don't you just make your own chocolate milk? as I figured it'll probably must be easy?.....take some milk,put in some cacopowder and sugar/honey or whatever to sweeten it?
sctb said:Kelly said:I always wonder about stuff like this. Like, heavy whipping cream lists carrageenan as an ingredient. But half and half just lists cream and milk. I wonder if carrageenan is in the cream the half and half uses but doesn't need to be listed?
I've found that mainstream "whipping cream" brands have carageenan and
gums, but that natural or organic ones do not. I believe it is there to assist
in making whipped cream, so I would assume there is no reason for them to
add it to half & half.
- Scott
j. said:Dutchie said:Why don't you just make your own chocolate milk? as I figured it'll probably must be easy?.....take some milk,put in some cacopowder and sugar/honey or whatever to sweeten it?
I do that every day. But this time I was out of the house longer than expected and wanted to drink something.
In parts of Scotland (where it is known as (An) Cairgean in Scottish Gaelic) and Ireland (variety used is Chondrus Crispus known in Irish Gaelic variously as carraigín [little rock], fiadháin [wild stuff], clúimhín cait [cat's puff], mathair an duilisg [mother of seaweeds], ceann donn [red head]), it is known as Carrageen Moss it is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy, or whisky are added. The end-product is a kind of jelly similar to pannacotta, tapioca, or blancmange.
narouz said:You know, whenever I get a notice for this thread, I think:
I want a T-Shirt with that on it:
"F**k! I Just Ate Carrageenan!"
kettlebell said:I used to drink 3 of these a day:
Frijj Milkshake
Ingredients
Skimmed Milk (68%), Whole milk (22%), Sugar, Fat Reduced Cocoa Powder, Buttermilk Powder, Modified Maize Starch, Stabilisers (Carrageenan, Guar Gum)
Dutchie said:I was wondering,since most of you here are big on avoiding PUFA (except for eggs?) why you use cacao?as I understood it converts in the body as PUFA too...
kiran said:Dutchie said:I was wondering,since most of you here are big on avoiding PUFA (except for eggs?) why you use cacao?as I understood it converts in the body as PUFA too...
Never heard of it, where did you find that? You got a link?
Cocoa Butter: A Natural Fat
Cholesterol-Neutral
Despite chocolate's saturated fat content, studies show that eating chocolate has no effect on the level of potentially harmful cholesterol in your blood.
Why? Because not all saturated fats are created equal. The fat in chocolate comes from cocoa butter, the natural fat found in cocoa beans. (Milk chocolate has additional fat from milk.)
About 36% of the fat in the cocoa bean is "good fat" — either mono- or polyunsaturated fat, of which, oleic acid (the fatty acid also abundant in olive oil) makes up the largest proportion. Of the saturated fat content in cocoa butter, over half comes from stearic acid. Stearic acid has been shown in numerous studies to have a neutral impact on blood cholesterol.
Why? The main reason may be that stearic acid converts from a saturated fat to an unsaturated fat when metabolized in the body. Studies have been conducted where participants fed chocolate daily for two weeks showed no change in blood cholesterol when total calories in the diet were kept the same.
In this chart, you can see that more than half of the saturated fat in cocoa butter is stearic acid, which is cholesterol neutral, and another one-third is mono- or polyunsaturated fat, which can reduce cholesterol levels.
Ray Peat said:Recently, it was found that the cardiac necrosis caused by unsaturated fats (linolenic acid, in particular) could be prevented by a cocoa butter supplement.
I was thinking about making my own chocolate and was looking into cocoa butter. It looks ok, and it smells delicious. Why don't people eat more of it/cook with it?
Here's a comparison vs coconut of differences I could find (from http://nutritiondata.self.com/facts/fats-and-oils/508/2 http://nutritiondata.self.com/facts/fats-and-oils/570/2):
cocoa butter:
cals per 218g: 1927
130g saturated
Monounsaturated Fat 71.7g
Polyunsaturated Fat 6.5g
*Total Omega-3 fatty acids 218mg
Total Omega-6 fatty acids 6104mg
*Vitamin E (Alpha Tocopherol) 3.9mg 20%
*Vitamin K 53.9mcg 67%
Phytosterols 438mg
Theobromine 0.0mg (I didn't know this, guess it's only in the cocoa powder)
coconut oil:
cals per 218g: 1879
189g saturated
Monounsaturated Fat 12.6g
Polyunsaturated Fat 3.9g
Total Omega-6 fatty acids 3923mg (no O-3s)
Vitamin E (Alpha Tocopherol) 0.2mg 1%
Vitamin K 1.1 mcg 1%
Iron 0.1mg 0%
Phytosterols 187mg
butter (couldn't find info on ghee or grass-fed/raw versions):
in 184g of pure butterfat, 117g saturated
Monounsaturated Fat 47.7g
Polyunsaturated Fat 6.9g
Total Omega-3 fatty acids 715mg
Total Omega-6 fatty acids 6193mg
Vitamin A 5673IU 113%
Vitamin E (Alpha Tocopherol) 5.3mg 26%
Vitamin K 15.9mcg 20%
Folate 6.8mcg 2%
Choline 42.7mg
+buncha minerals the others don't have (?)
It doesn't look too far off from butter to me, has more vitK, and even less PUFA than butter, but less vitA and much less O3. But I'm also confused that coconut oil has no O3?
Anyway this is just from a quick look through nutritiondata. Why is coconut oil so popular despite the Omega-6s (is it the MCTs and low amt of O6 compared to others?) And why isn't cocoa butter used more? It's tasty and looks pretty awesome.
Composition and extraction
Cocoa butter contains a high proportion of saturated fats, derived from stearic and palmitic acids.[2][3][4] Cocoa butter, unlike cocoa solids, has no more than trace amounts of caffeine and theobromine.[5]
The main constituent of cocoa butter is the triglyceride (fat) derived from palmitic acid, stearic acid, and oleic acids.
Cocoa butter is obtained from whole cacao beans, which are fermented, roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter. Chocolate liquor is pressed to separate the cocoa butter from the cocoa solids.[6] The Broma process is used to extract cocoa butter from ground cacao beans. Cocoa butter is usually deodorized to remove its strong and undesirable taste.[7]
The Broma process is a method used to remove cocoa butter from cocoa mass, leaving cocoa solids (cocoa powder). In about 1865 someone at the Domingo Ghirardelli factory discovered that by hanging a bag of cocoa mass (ground cacao beans) in a warm room, the cocoa butter would drip off, leaving behind a residue that can then be processed into cocoa powder.
More cocoa butter (fat) is extracted by using the Broma process than using a hydraulic press, and less fat remaining in the cocoa (powder) makes it easier to dissolve the cocoa into liquids. Broma process cocoa also has a more intense flavor than Dutch process cocoa, as no alkalis are added to the cocoa.