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I don't care where they serve it, low fat sour cream is yucky in my opinion. Some things can be low fat and work, others not. As for the statement low fat anything is worse than the real thing. I do not buy that for one minute. I do understand that low fat almost always means more sugar, but is that worse than more fat? Technically both are bad for us, if we over due it and none will hurt us in small amounts.
I don't care where they serve it, low fat sour cream is yucky in my opinion. Some things can be low fat and work, others not. As for the statement low fat anything is worse than the real thing. I do not buy that for one minute. I do understand that low fat almost always means more sugar, but is that worse than more fat? Technically both are bad for us, if we over due it and none will hurt us in small amounts.
True, true. I'd rather use a teaspoon of full-fat sour cream, than a tablespoon of the low-fat kind, like to put on a baked potato or chili. Going back on topic, I highly doubt that using reduced-fat in a burrito with ground beef, refried beans, and nacho cheese would make it much healthier. Like people pointed out, it's most likely so that sour cream will come out easier from a caulking gun dispenser. The health halo is just an added bonus.
Or, it might be like limiting milk sales at schools to skim or 1%. When they use whole milk to make butter and cheese, they get a huge batch of leftover product, which is your skim milk. Instead of discarding it or feeding it to farm animals, they lobby the USDA and pawn it off to the National School Lunch Program, under the pretext of "healthy".
I didn't know they served low fat sour cream and I hadn't noticed that the taste was different, but I'd prefer full fat sour cream if I had a choice. I haven't ever bought low fat sour cream but I bought low fat cottage cheese one time and it was horrible.
But this post made me think of Burrito Supremes back when they were really good and had black olives in them. I don't know what changed, but they're not like they used to be. And the Enchiritos used to be delicious too. Why is that everything that used to be good isn't good anymore?
If I knew how I would create companies that make everything the way it used to be made - food and clothing just two examples - and I bet I'd make lots of money.
There's a type of non-fat sour cream, that is actually just a type of thicker yogurt that has a more tart taste. There's no more than a small amount of residual fat in it. You'd never get me to accept that full-fat dairy products were healthier or to eat any of them.
Full-fat dairy is exactly the way it came out of the cow, sheep, or goat. Reduced- or low-fat dairy requires heavy processing to bring fat down to that level. As well as replacing it with sugar, gelatin, and/or artificial ingredients to bring back the original full-fat taste and texture.
If you want to be healthy, just eat less of full-fat dairy, rather than more of reduced-fat dairy. In the end, the net amount of fat you'll eat will be the same. Don't buy into the mantra of anti-fat lobbyists. It's excessive sugar you gotta worry about.
Full-fat dairy is exactly the way it came out of the cow, sheep, or goat. Reduced- or low-fat dairy requires heavy processing to bring fat down to that level. As well as replacing it with sugar, gelatin, and/or artificial ingredients to bring back the original full-fat taste and texture.
If you want to be healthy, just eat less of full-fat dairy, rather than more of reduced-fat dairy. In the end, the net amount of fat you'll eat will be the same. Don't buy into the mantra of anti-fat lobbyists. It's excessive sugar you gotta worry about.
Well, I follow what my cardiologist says and watch my fat intake big-time. I may love sour cream, but I only eat the fat-free variety on my fat-free refried beans with the fat-free shredded cheese on top.
But this post made me think of Burrito Supremes back when they were really good and had black olives in them. I don't know what changed, but they're not like they used to be. And the Enchiritos used to be delicious too. Why is that everything that used to be good isn't good anymore?
It seems like the Mexican full-fat crema and the American reduced-fat sour cream have about the same texture: semi-liquid and smooth-flowing. The American full-fat sour cream is solid and pudding-like. So Taco Bell is probably imitating the Mexican crema in its Tex-Mex foods in the most cost-effective way it knows.
Of course, an authentic Mexican burrito is quite healthy and filling. It has grilled meats, roasted vegetables, beans, crema, and salsa. It was developed as a hearty portable meal for cowboys. A Taco Bell burrito is something you eat if you're drunk (or stoned) at 2:00 AM. So making it healthy isn't a priority.
Quote:
Originally Posted by Bungalove
Well, I follow what my cardiologist says and watch my fat intake big-time. I may love sour cream, but I only eat the fat-free variety on my fat-free refried beans with the fat-free shredded cheese on top.
I don't trust doctors, except to heal what's ailing me. Many of them are in bed with the lobbyists.
It seems like the Mexican full-fat crema and the American reduced-fat sour cream have about the same texture: semi-liquid and smooth-flowing. The American full-fat sour cream is solid and pudding-like. So Taco Bell is probably imitating the Mexican crema in its Tex-Mex foods in the most cost-effective way it knows.
Of course, an authentic Mexican burrito is quite healthy and filling. It has grilled meats, roasted vegetables, beans, crema, and salsa. It was developed as a hearty portable meal for cowboys. A Taco Bell burrito is something you eat if you're drunk (or stoned) at 2:00 AM. So making it healthy isn't a priority.
I don't trust doctors, except to heal what's ailing me. Many of them are in bed with the lobbyists.
Please.
It wasn’t ‘developed’ as anything. It’s not like the Mexican Food Science Bureau invented it to fill that niche.
Perhaps you’ve never been to rural Mexico, but I guarantee you the percentage of obese people rivals their northern neighbors.
Full-fat dairy is exactly the way it came out of the cow, sheep, or goat. Reduced- or low-fat dairy requires heavy processing to bring fat down to that level. As well as replacing it with sugar, gelatin, and/or artificial ingredients to bring back the original full-fat taste and texture.
If you want to be healthy, just eat less of full-fat dairy, rather than more of reduced-fat dairy. In the end, the net amount of fat you'll eat will be the same. Don't buy into the mantra of anti-fat lobbyists. It's excessive sugar you gotta worry about.
The 3 ingredients in Daisy's Light Sour Cream is Cream, skim milk and Vit A. I do agree however with your premise as it relates to other products. Just look at the ingredients in low-fat or no-fat ice cream. Bottom line is learn to read the ingredients and nutrition labels.
Full-fat dairy is exactly the way it came out of the cow, sheep, or goat. Reduced- or low-fat dairy requires heavy processing to bring fat down to that level. As well as replacing it with sugar, gelatin, and/or artificial ingredients to bring back the original full-fat taste and texture.
If you want to be healthy, just eat less of full-fat dairy, rather than more of reduced-fat dairy. In the end, the net amount of fat you'll eat will be the same. Don't buy into the mantra of anti-fat lobbyists. It's excessive sugar you gotta worry about.
The Springfield Creamery in my area, which produces Nancy's yogurt, adds nothing but extra milk solids and a bacterial culture to their plain yogurt. It is very full-bodied and flavorful. I use their non-fat version as a substitute for sour cream in my cooked dishes and instead of mayonnaise in salads and other cold foods.
There's a type of non-fat sour cream, that is actually just a type of thicker yogurt that has a more tart taste. There's no more than a small amount of residual fat in it. You'd never get me to accept that full-fat dairy products were healthier or to eat any of them.
That leaves more for us! Ever compare whole milk ricotta to part-skim? Big difference in taste. Same goes for sour cream.
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Ever compare whole milk ricotta to part-skim? Big difference in taste. Same goes for sour cream.
