I was wondering what is fat free half and half:
Google, Huffpost: It’s not often that one finds a perfect oxymoron, but it happened to me in a supermarket recently when I encountered a pint of “Fat-Free Half & Half.”
In the U.S., half-and-half is typically half milk and half cream and contains about 12 percent fat, so how can such a product be rendered fat-free? Answer: by replacing butterfat (a mostly saturated fat) with corn syrup and adding chemicals and thickeners to simulate fat’s texture and mouth-feel. The ingredients list: skim milk, corn syrup, cream (this is accompanied by a footnote reassuring the consumer that the cream adds “a trivial amount of fat” — I assume because the product contains a trivial amount of cream) and “less than 0.5 percent of the following: Carrageenan, Sodium Citrate, Dipotassium Phosphate, Mono and Diglycerides, Vitamin A Palmitate, Color Added (Ingredient not in regular half-and-half).”
I confess I like full fat milk.
When we were hiding in a small village from the Communists, the only place to get milk was from the farmer with the cow next door. There was a lovely dear cow, when I was 5 years old the farmer showed me how to milk her. Absolutely loved the warm, fresh milk.
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