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Old 12-31-2012, 12:51 PM   #1
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Cream yes, milk no?

This is the day for me to ask questions that have been bugging me for awhile.
I see references that extol the virtues of cream yet milk and milk products are often condemned.
I don't get it.
How can cream be good if milk is bad?
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Old 12-31-2012, 12:52 PM   #2
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Cream has less carbs.
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Old 12-31-2012, 01:44 PM   #3
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Dairy is tricky to discuss because it's actually a "complete meal" featuring 3 foods in one. The lactose (carb), casein (protein) and butter (fat) components behave differently for different people. LC folks are typically interested in maximizing the fat, moderating the protein, and minimizing the carb--and a tall glass of milk is mostly carb.
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Old 12-31-2012, 02:50 PM   #4
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Originally Posted by picklepete View Post
Dairy is tricky to discuss because it's actually a "complete meal" featuring 3 foods in one. The lactose (carb), casein (protein) and butter (fat) components behave differently for different people. LC folks are typically interested in maximizing the fat, moderating the protein, and minimizing the carb--and a tall glass of milk is mostly carb.


That's it, in a nutshell!

The cream (fat) rises to the top, and is skimmed off to make cream and cream products (including butter). The cream-layer is relatively THIN. Ever try Brown Cow Yogurt? They use whole, un-homogonized milk, and let the cream rise. For a "regular" cup of yogurt, the cream-layer is around 1/8" thick. that's on a container that's more than 2" high.

Roughly same proportions go for a glass of milk. Check the carb-count: It's insane. MOST of the volume of that glass -- well over 90% -- is made up of lactose -- a sugar.
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Old 12-31-2012, 02:54 PM   #5
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I will take cream over milk any day, much more flavor.
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Old 12-31-2012, 03:05 PM   #6
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ohhhhhhhhh,,,,,,I see.
what about 1/2 and 1/2 ?
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Old 12-31-2012, 03:10 PM   #7
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Is half cream, and half "regular" milk. In a pinch, it's better than full-carb milk, but... still half your volume is carbs.
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Old 12-31-2012, 03:30 PM   #8
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What about this: I make my own yogurt with half and half, and just count the carbs as if it's the same amount of nutrients per serving. I've read that the act of making the yogurt gets rid of most of the lactose, so theoretically shouldn't it have few carbs after you make it, than it did in it's original state? Just curious if any one has the answer.
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Old 12-31-2012, 03:40 PM   #9
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I will take cream over milk any day, much more flavor.
Me,too!
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Old 12-31-2012, 03:41 PM   #10
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I just looked up the carb count of land o lakes half and half. = 1 gm per 2 tbls
for heavy whipping cream it's zero.
I have approx. 3 cups of coffee a day with half and half...I never measured exactly how much I add but it's more than 2tbls. I also use 1 packet of splenda with each cup
So for my 3 cups of coffee I'm probably taking in about 10-15 carbs.
think it's time to try my coffee with hwc.
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Old 12-31-2012, 03:46 PM   #11
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Yes, your HWC will give you much more creaminess for the calories than half n half, too. I find I need far less HWC in my coffee to take the acidic edge off than I did half n half, and I can add milk in huge quantities before getting to that same point. The fat is where it is at, in terms of satiety, taste, AND smoothness - try 1 tbsp of HWC in your coffee and see how you like that - less carbs and more flavor!
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Old 12-31-2012, 03:53 PM   #12
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Avid, I use a small amount of heavy cream mixed with unsweetened almond milk, and a blend of erythritol and liquid sucralose in my coffee. Once you've got the stuff on hand, it takes moments to pull together and is basically a sweetened cup of coffee with half and half, but the bare minimum of carbs you can get (for a massive cuppajoe!), that I'm aware of. This cuts out your carbs in your half and half, as well as the carbs in the packets of Splenda.

I hope this helps!
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Old 01-01-2013, 07:16 AM   #13
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Hi, first post

Here in the UK, we now have lactose free fresh milk. It's great, and really creamy. I think it's about 2.6g carb per 100ml, where as regular whole milk is approx 4.7g.

Because I drink tea a lot, I find double cream ( I think you call it heavy cream?) far too creamy.

Last edited by AndyT; 01-01-2013 at 07:18 AM..
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Old 01-01-2013, 03:08 PM   #14
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Cream has its own natural sweetness, too. You may be able to back off the artificial sweeteners because cream mellows the coffee so well.
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Old 01-02-2013, 05:01 AM   #15
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I typically use half and half in my coffee. But, recently used HWC, man, what a difference. I used less and it was much more flavorful.
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Old 01-02-2013, 05:13 AM   #16
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Despite the fact that the carb count in milk isn't extremely high, it seems to elicit a very high insulin response - even higher than white bread (according to Cordain, scientist and advocate of paleo diet). This is particularly true in skim milk, or any milk with large portions of the fat removed.
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Old 01-02-2013, 06:40 AM   #17
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Well, I got the hwc and liquid sucralose. A little of the cream goes a long way, as does the liquid sweetener. It will take a few more tries to get the exact proportions down, but I can see that it will work out just fine.
Zero carbs in both the cream and the sweetener.
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Old 01-02-2013, 07:23 AM   #18
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Quote:
Originally Posted by avid View Post
Well, I got the hwc and liquid sucralose. A little of the cream goes a long way, as does the liquid sweetener. It will take a few more tries to get the exact proportions down, but I can see that it will work out just fine.
Zero carbs in both the cream and the sweetener.

Hi! Just FYI - heavy cream does not really have zero carbs. However it is less than 1 in a TB so they can list it at zero.

Here are the carb counts of a cup (8 fluid ounces) of the following, according to the USDA database.

Whole milk - 11.4 grams of carbohydrate
2 % milk - 11.7
1 % milk - 11.6
Fat-free (skim) milk - 11.9
Buttermilk - 11.7
Goat's milk - 10.9
Half and Half - 10.4
Light Cream - 7.1
Heavy Cream - 6.6

Since I watch my calories as well as my carbs, I sometimes use cream and sometimes half and half just depending on my current needs.

Hope this helps!
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Old 01-02-2013, 12:03 PM   #19
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Yet another example of government approved deception.
Of course the good news is that not only is hwc lower in carbs than half and half, I also use alot less. I'm guessing my net carb intake per cup of coffee went from 3-4 to less than one half. The combo of liquid sucralose and hwc accounts for the drop. May not sound like much to some out there but multiply by 3 for my typical 3 cup o joe day and I went from about 15 carbs to maybe 2. That's a big deal for my woe and with no sacrifice involved it's a huge win win.
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Old 01-03-2013, 08:24 AM   #20
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What about this: I make my own yogurt with half and half, and just count the carbs as if it's the same amount of nutrients per serving. I've read that the act of making the yogurt gets rid of most of the lactose, so theoretically shouldn't it have few carbs after you make it, than it did in it's original state? Just curious if any one has the answer.
I'm curious about this too..I make Greek style yogurt, using whole milk and have no idea what the carb count is.
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Old 01-03-2013, 09:59 AM   #21
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I just looked up the carb count of land o lakes half and half. = 1 gm per 2 tbls
for heavy whipping cream it's zero.
I have approx. 3 cups of coffee a day with half and half...I never measured exactly how much I add but it's more than 2tbls. I also use 1 packet of splenda with each cup
So for my 3 cups of coffee I'm probably taking in about 10-15 carbs.
think it's time to try my coffee with hwc.
It's really helpful to look up nutritional info on larger amounts.
Labels are rounded up & down; 0.4 carb will be shown as 0.

For example:
1 cup whole milk: 7.9g fat, 11g carb, 7.9 protein (146 calories)
1 cup light cream: 46.3g fat, 8.8g carb, 6.5g protein (468 calories)
1 cup heavy cream: 88.1g fat, 6.6g carb, 4.9g protein (821 calories)

Depends on what you're using the milk for...if you're just using a couple tablespoons in your coffee or a cup in a recipe that will be divided into several servings, you won't save that many carbs using heavy cream.

But if you're trying to increase your fat, or need to count calories, then one will definitely be better than the other!

I usually buy light cream.
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Old 01-04-2013, 03:26 PM   #22
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Quote:
Hi! Just FYI - heavy cream does not really have zero carbs. However it is less than 1 in a TB so they can list it at zero.
As I was reading this thread, I was screaming inside thinking OMG make sure you don't count it as zero carbs!!LOL! It's SO high in calories, and I've seen many people get derailed on here because of having so much HWC.
I usually measure mine out and count two tsbp. as 1 net carb. I'm not tempted AT ALL to just guess. I ALWAYS measure. But I'm weird like that.
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Old 01-05-2013, 07:01 AM   #23
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I have been using the hwc for a few days now....No problem with the extra calories even though it's hard for me NOT to pour too much. Just so used to adding the extra half and half, that it doesn't "feel" right putting in so much less hwc.
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Old 01-06-2013, 04:07 AM   #24
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When I went shopping yesterday, I bought HWC instead of the half/half. Thanks for tempting my taste buds LOL.
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Old 01-06-2013, 04:24 AM   #25
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I wish I could but am allergic to dairy products but not the Greek yogurt. Dairy whether whole or fat free gives me stomach craps, so I drink tea with some liquid stevia.
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Old 01-06-2013, 05:04 AM   #26
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so I have been using the hwc and liquid sucralose for the past few days. No other changes to my routine.
This morning Mr. scale showed that I dropped a pound.
I truly believe that my reduced carb intake is the reason.
It took a couple of days, but I finally got my hand to NOT pour out much of the hwc. It is so creamy that it only takes a little to take the acidic edge off of my coffee.
Little things can go a long way.
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Old 01-06-2013, 10:22 AM   #27
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...it only takes a little to take the acidic edge off of my coffee.
Have you ever tried brewing your coffee with a little pinch of salt?
It really neutralizes the acidic flavor!
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Old 01-06-2013, 10:49 AM   #28
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I wish I could but am allergic to dairy products but not the Greek yogurt. Dairy whether whole or fat free gives me stomach craps, so I drink tea with some liquid stevia.
I've read the reson for this is because the process of heating the milk then letting the bacteria do their work kills off the lactose. That's the reasoning for my question about what happens to the carbs after it's fermented, as most of the carbs live there in the lactose.
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Old 01-06-2013, 12:05 PM   #29
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The lactose in Greek yogurt is turned to lactic acid and the whey is drained off. I sometimes buy regular plain yogurt and drain it myself, but now I can buy it for about the same price. I tried eating hard cheese last summer. Just 2 oz a day. I didn't realize until end of summer why I always felt nauseous. Then the light bulb went off and I stopped the cheese. The feeling went away.
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