Let’s Have Hydrogenated Vegetable Oil For Dinner!

Over the past years I have become more aware of ingredients in processed foods. Tired of consuming what I cannot pronounce I have purchased less processed and prepared more from scratch.  Not only do I feel better, I have a bit more to spend.

One, the popular Cool Whip Original is made of water, hydrogenated vegetable oil (including coconut and palm oils), high fructose corn syrup, corn syrup, skimmed milk, light cream, and less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene (as a coloring).[3] In some markets, such as Canada and the United States, Cool Whip is available in an aerosol can using nitrous oxide as a propellant. Cool Whip was formerly marketed as non-dairy, but in Jewish dietary traditions, Cool Whip was classified as dairy rather than parve (non-meat and non-dairy) because of the sodium caseinate (which is derived from milk). Cool Whip now contains milk and cream.

So it’s got some milk and cream in it somewhere choked down in all those unnecessary ingredients.  How much do you like eating/drinking hydrogenated vegetable oil and high fructose corn syrup?  You love it and marketers know this.  And you fall for their sales tactics at each shopping trip.

Here is another; a favorite of mine:  Cream of chicken soup.  I grew up on Campell’s soups.  The cream of chicken soup was my favorite.  For many years I would get headaches of unknown origin until I realized that monosodium glutamate was the culprit.  It’s a controversial topic.  Some of you will comment “it’s all in your head”.  Bull crap.  Not everyone is the same and each person responds to different chemicals differently.

This is what you are putting in your gut:   CHICKEN STOCK, WATER, VEGETABLE OIL, MODIFIED FOOD STARCH, WHEAT FLOUR, CREAM (MILK), CONTAINS LESS THAN 2% OF: SALT, DEHYDRATED MECHANICALLY SEPARATED CHICKEN, SOY PROTEIN CONCENTRATE, MONOSODIUM GLUTAMATE, CHICKEN FAT, YEAST EXTRACT, FLAVORING, BETA CAROTENE FOR COLOR, CHICKEN FLAVOR, BUTTER (CREAM [MILK]).  Source:  http://www.campbellfoodservice.com/details.aspx?code=346

The chicken stock and cream are fine.  The salt is okay, but not too much.  Flavoring is not necessary.  What is in chicken flavor?  Why not chicken?

For now I will share a recipe for a recipe similar to Cool Whip.  I have no idea where the origin of this recipe lies out there on the inter-web.  I did not write this recipe.  If you want to know how I make homemade condenses cream of chicken soup, you must wait for my next post.

Better Cool Whip:

Ingredients

  • 1/4 cup cold water
  • 1 teaspoon unflavored gelatin
  • 1/2 teaspoon cream of tartar
  • 1 3/4 cups whipping cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla

Instructions

    1. Pour the water into a small saucepan. Sprinkle the gelatin over the water, and let it sit for 2-3 minutes. Place the pan over medium-low heat and stir until gelatin dissolves. Remove from heat and let cool completely.
Once the gelatin mixture has cooled…
  1. Place 1 tablespoon of the whipping cream and the cream of tartar in a small ziptop bag. Seal the bag and shake it until cream of tartar has dissolved completely and there are no lumps. If there are lumps, use your fingers to work them out.
  2. Pour the cream of tartar mixture into a large bowl (the bowl of your mixer if using a stand mixer) along with the rest of the whipping cream and the sugar.
  3. Beat with a hand mixer or the whisk attachment on a stand mixer on medium speed for about 2 minutes. Once cream mixture begins to slightly thicken, slowly pour in the gelatin-water while continually mixing. Add the vanilla.
  4. Continue to mix until the cream is thick and smooth.
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