Comments on: Miracles of Mesmerism?

By: sunsync Nutrition

sunsync Nutrition — Sun, 22 Feb 2026 16:38:01 +0000

AI: “Some store-bought heavy creams contain thickeners like carrageenan to mimic the texture of higher-fat products.”

Carrageenan is far from your highest choice.

According to Dr. Ray Peat, “Carrageenan has been found to cause colitis and anaphylaxis in humans, but it is often present in baby ‘formulas’ and a wide range of milk products, with the result that many people have come to believe that it was the milk-product that was responsible for their allergic symptoms. Because the regulators claim that it is a safe natural substance, it is very likely that it sometimes appears in foods that don’t list it on the label, for example when it is part of another ingredient.”

By: sunsync Nutrition

sunsync Nutrition — Sun, 22 Feb 2026 16:35:16 +0000

AI: “Certain cow breeds and individual cows produce significantly more cream (butterfat) than others. Jersey and Guernsey cows are renowned for producing milk with higher butterfat content (around 4.7–4.9%), resulting in more, thicker cream compared to Holsteins, which are bred for high-volume, lower-fat milk.”

And: “Jerseys and Guernseys are the top producers of high-fat milk. While Holsteins produce the most total milk (volume), their milk has lower butterfat (around 3.7%) compared to Jerseys. Fat content can fluctuate depending on how long the cow has been milking.”

By: sunsync Nutrition

sunsync Nutrition — Sun, 22 Feb 2026 16:23:09 +0000

AI: “Due to its high fat content, heavy cream is ideal for hot sauces and soups because it resists curdling.”

By: sunsync Nutrition

sunsync Nutrition — Sun, 22 Feb 2026 16:21:49 +0000

AI: “You can create butter instantly by simply over-whipping heavy cream until the fat separates from the liquid.”

Vibrant Gal does this when Sprouts is out of raw butter but has plenty of raw cream.

By: sunsync Nutrition

sunsync Nutrition — Sun, 22 Feb 2026 16:17:57 +0000

AI: “Heavy cream, containing at least 36% milk fat, is highly resistant to bacterial growth because its low water content makes it difficult for bacteria to thrive, allowing it to last much longer in the refrigerator than milk. It is essentially the fat-rich cream that rises to the top of milk..”