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If You Are Thinking of Giving Your Honey a Dollop of Cool Whip

Tuesday, February 11, 2014

this Valentine's Day, you should probably change your mind.


Cool Whip
Ingredient Label for Cool Whip Regular: Water, Hydrogenated Vegetable Oil (Coconut and Palm Kernel Oils), High Fructose Corn Syrup, Corn Syrup, Skim Milk, Light Cream, Contains less than 2 percent sodium caseinate, natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, beta carotene (color).

At some point, adding a dollop of real whipped cream to a cup of hot chocolate or a piece of pie became too much trouble for home cooks. In 1967, we were introduced to Cool Whip, a whipped-cream replacement that could keep in the refrigerator or be tossed in the freezer indefinitely. It took off like gangbusters, and now comes in five other versions, including extra creamy and sugar free. Late last year Cool Whip introduced Cool Whip Frosting to the product family. As convenient as these replacements may be, they're a mix of unhealthy hydrogenated oils, high fructose corn syrup and enough chemical additives to make you squirm.

In a Cool Whip experiment, a New York dad left the topping out on the counter at room temperature for 12 days and found that it looked exactly the same as day one in the refrigerator. Of course, this isn’t strong science, but it does make you wonder how the body feels about this foreign concoction.

Better to get out the bowl and beaters. One tablespoon of real whipped cream sports just 26 calories and 1.7 grams of saturated fat. (If you like it sweet, a tiny amount of sugar will do the trick for a large quantity). By comparison, one tablespoon of Cool Whip has 25 calories and 1.5 grams of saturated fat. In other words, they’re almost identical. But the occasional splurge on real whipped cream is a natural alternative that tastes a whole lot better.


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Happy Healthy Valentine's Day!
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