Guest guest Posted October 28, 2008 Report Share Posted October 28, 2008 You're right. Gelatin is in a lot of yogurts and sour cream brands. I generally look for the lowfat or fat-free organic yogurts...but don't remember just now what the labels say about their contents. The less the better, IMHO, not just with gelatin, but all that other stuff they add that's icky. I read the labels whenever possible. Cottage cheese seems to have a lot of stuff added to it; most of the standard brands in the stores around here (we have Prairie Farms, Dean's, Breakstone and the store brand, mostly). I've found that Daisy brand makes a nice low-fat cottage cheese that is fairly basic: (cultured) skim milk, cream, salt, vitamin A palmitate. Now I don't know what the source of the vit. A is, nor of the " cultured " part, but I like not having a bunch of other stuff added: guar gum...preservatives...etc. I did notice that Daisy brand lowfat cottage cheese (small curd) does have a peculiar uniformity of its " small curds " . Looks like it was extruded and cut into little bitty pieces, all the same size, which is kinda odd. But the taste is good and l like it with a little bit of a favorite salad dressing (and/or) some favorite mayo...sprinkle on a bit of dried dill weed and black or red pepper...and (like today) some chopped green olives with pimentos--YUM! A good spread on crackers for a snack! I also like to drop a spoonful of this cottage cheese on a bowl of chili--in place of (more fatty) sour cream--it gives a similar cooling effect. Likewise, on rare occasions, it's good in a small " blop " on a spicy taco or over nachos. Come to think of it, I have a bag of Quorn " grounds " in the freezer and plenty of dried red and black beans... a box of organic taco shells on the pantry shelf...Hmmmm! A batch of taco filling might not be a bad idea for tomorrow's meal plan! (We do things slowly around here--only DH and myself, and DH eats out more often because of his work schedule....One batch of anything goes for 3 days or more! Tonight, there's a Quorn " m**t-ball " sandwich with pasta sauce that will be served up. It feels good to get the fridge " cleaned out " , finally! --Laura B., in Illiniois Posted by: " Audrey Snyder " AudeeBird audreylynnsnyder Tue Oct 28, 2008 7:22 am ((PDT)) Daisy brand sour cream is one of the few brands that do not contain gelatin.. I bet most of the organic sour creams do not, either. Everything made by Anderson Erickson (yogurt, sour cream, dip) contains gelatin. Marshmallows, but not marshmallow fluff (at least not the Kraft brand). Margarine?? Good to know. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 28, 2008 Report Share Posted October 28, 2008 Hey, kids/ If you have ever refrigerated chick pea water. You see gelatin. Guar gum is extracted from the guar bean, where it acts as a food and water store. The guar bean is principally grown in India and Pakistan, with smaller crops grown in the U.S.A., Australia, China, and Africa. The drought-resistant guar bean can be eaten as a green bean, fed to cattle, or used in green manure. , " L.B. " <elbee577 wrote: > > You're right. Gelatin is in a lot of yogurts and sour cream brands. I generally look for the lowfat or fat-free organic yogurts...but don't remember just now what the labels say about their contents. The less the better, IMHO, not just with gelatin, but all that other stuff they add that's icky. I read the labels whenever possible. > > Cottage cheese seems to have a lot of stuff added to it; most of the standard brands in the stores around here (we have Prairie Farms, Dean's, Breakstone and the store brand, mostly). I've found that Daisy brand makes a nice low-fat cottage cheese that is fairly basic: (cultured) skim milk, cream, salt, vitamin A palmitate. > > Now I don't know what the source of the vit. A is, nor of the " cultured " part, but I like not having a bunch of other stuff added: guar gum...preservatives...etc. > > I did notice that Daisy brand lowfat cottage cheese (small curd) does have a peculiar uniformity of its " small curds " . Looks like it was extruded and cut into little bitty pieces, all the same size, which is kinda odd. But the taste is good and l like it with a little bit of a favorite salad dressing (and/or) some favorite mayo...sprinkle on a bit of dried dill weed and black or red pepper...and (like today) some chopped green olives with pimentos--YUM! A good spread on crackers for a snack! > > I also like to drop a spoonful of this cottage cheese on a bowl of chili--in place of (more fatty) sour cream--it gives a similar cooling effect. Likewise, on rare occasions, it's good in a small " blop " on a spicy taco or over nachos. > > Come to think of it, I have a bag of Quorn " grounds " in the freezer and plenty of dried red and black beans... a box of organic taco shells on the pantry shelf...Hmmmm! A batch of taco filling might not be a bad idea for tomorrow's meal plan! (We do things slowly around here--only DH and myself, and DH eats out more often because of his work schedule....One batch of anything goes for 3 days or more! Tonight, there's a Quorn " m**t-ball " sandwich with pasta sauce that will be served up. It feels good to get the fridge " cleaned out " , finally! > > --Laura B., in Illiniois > Posted by: " Audrey Snyder " AudeeBird audreylynnsnyder > Tue Oct 28, 2008 7:22 am ((PDT)) > > Daisy brand sour cream is one of the few brands that do not contain gelatin.. > I bet most of the organic sour creams do not, either. Everything made by > Anderson Erickson (yogurt, sour cream, dip) contains gelatin. > Marshmallows, but not marshmallow fluff (at least not the Kraft brand). > Margarine?? Good to know. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 29, 2008 Report Share Posted October 29, 2008 You mean chick pea water has a gelatin-like substance in it? Not actual gelatin. Audrey S. On Tue, Oct 28, 2008 at 3:36 PM, bj_lee <bj-lee wrote: > Hey, kids/ > > If you have ever refrigerated chick pea water. You see gelatin. > Guar gum is extracted from the guar bean, where it acts as a food and > water store. The guar bean is principally grown in India and Pakistan, > with smaller crops grown in the U.S.A., Australia, China, and Africa. > The drought-resistant guar bean can be eaten as a green bean, fed to > cattle, or used in green manure. > > <%40>, > " L.B. " <elbee577 wrote: > > > > You're right. Gelatin is in a lot of yogurts and sour cream > brands. I generally look for the lowfat or fat-free organic > yogurts...but don't remember just now what the labels say about their > contents. The less the better, IMHO, not just with gelatin, but all > that other stuff they add that's icky. I read the labels whenever > possible. > > > > Cottage cheese seems to have a lot of stuff added to it; most of > the standard brands in the stores around here (we have Prairie Farms, > Dean's, Breakstone and the store brand, mostly). I've found that > Daisy brand makes a nice low-fat cottage cheese that is fairly > basic: (cultured) skim milk, cream, salt, vitamin A palmitate. > > > > Now I don't know what the source of the vit. A is, nor of the > " cultured " part, but I like not having a bunch of other stuff added: > guar gum...preservatives...etc. > > > > I did notice that Daisy brand lowfat cottage cheese (small > curd) does have a peculiar uniformity of its " small curds " . Looks > like it was extruded and cut into little bitty pieces, all the same > size, which is kinda odd. But the taste is good and l like it with a > little bit of a favorite salad dressing (and/or) some favorite > mayo...sprinkle on a bit of dried dill weed and black or red > pepper...and (like today) some chopped green olives with > pimentos--YUM! A good spread on crackers for a snack! > > > > I also like to drop a spoonful of this cottage cheese on a bowl > of chili--in place of (more fatty) sour cream--it gives a similar > cooling effect. Likewise, on rare occasions, it's good in a small > " blop " on a spicy taco or over nachos. > > > > Come to think of it, I have a bag of Quorn " grounds " in the > freezer and plenty of dried red and black beans... a box of organic > taco shells on the pantry shelf...Hmmmm! A batch of taco filling > might not be a bad idea for tomorrow's meal plan! (We do things > slowly around here--only DH and myself, and DH eats out more often > because of his work schedule....One batch of anything goes for 3 days > or more! Tonight, there's a Quorn " m**t-ball " sandwich with pasta > sauce that will be served up. It feels good to get the fridge > " cleaned out " , finally! > > > > --Laura B., in Illiniois > > Posted by: " Audrey Snyder " AudeeBird audreylynnsnyder > > Tue Oct 28, 2008 7:22 am ((PDT)) > > > > Daisy brand sour cream is one of the few brands that do not contain > gelatin.. > > I bet most of the organic sour creams do not, either. Everything made by > > Anderson Erickson (yogurt, sour cream, dip) contains gelatin. > > Marshmallows, but not marshmallow fluff (at least not the Kraft brand). > > Margarine?? Good to know. > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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