Cream or Sugar?

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May 11, 2013 by Dr. Sana Keller

coffee creamerWould you consider pouring a liquid made from Partially Hydrogenated Oils (contains the ‘bad’ trans fats), Soybean and/or Cottonseed Oil, Maltodextrin, Sodium Caseinate, Sodium Stearoyl Lactylate, Polysorbate 60,Dipotassium Phosphate, Mono and Diglycerides, Artificial Flavors and Colors, and Carageenan into your coffee to make it taste better?

I’m hoping your answer is NO! Yet, the ingredients above are found in most nondairy coffee creamers, which can be found in most ‘break areas’ at work and in most kitchen cupboards above the coffeemaker. The low-calorie versions of this contain artificial sweeteners such as Sucralose and Acesulfame Potassium (the potential dangers of which deserve their own blog posting–later).  The regular versions contain either sugar or corn syrup solids as their second ingredient (after water).

The serving size of nondairy creamers is ONE TEASPOON, which typically contains 10 calories and 0.5 gm of saturated fat. I have yet to see someone pour just ONE TEASPOON (a measuring teaspoon) of creamer in their coffee—that would hardly make the coffee color change!

This is processed food at its finest. That’s why some people refer to the nondairy creamers as ‘plastic cream.’  We can do better—taste-wise and health-wise!

Making your own supply of coffee creamer is quite easy—I would even let my husband make this (and I don’t say this lightly!). A great website I found (deliciouslyorganic.net/homemade-coffee-creamer/) has simple, yummy coffee creamer recipes including Cinnamon Strudel, Chocolate Almond, Pumpkin Spice, French Vanilla, & Peppermint Mocha Creamers—check them out, knowing that you can substitute almond milk, coconut milk, etc if you wish. Enjoy your steaming cup of fresh coffee…complete with a healthy version of cream!                        Coffee-Cream

Photo credits: globalpackagegallery.com & modernistcuisine.com

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