Can you eat Redi Whip on Atkins? I want to use a dollop on my sugar free jello, rather than having to whip real cream everytime I want jello. Thanks!

If you can control the amount you use, go for it. As for myself, one dollop turns into two which quickly turns into half the can
Be careful, too, because it does contain sugar. And those sugar grams add up with every dollop...

It contains sugar and corn syrup and dextrose. I'd stay away from it. It's sort of a pain to whip your own, but it's way worth it to know what goes into what you're eating.

I think it's a pain to whip it too so I found a way to make it last longer so I only have to whip it once in a while. I whip up a big batch and put some splenda and sugar free vanilla to taste. Prior to whipping it I add a little thicken thin not sugar thickener "you can find it at www.expertfoods.com" and what that does for it is keep it from separating and becoming watery after sitting in the fridge for a number of days. It's really cool. I use it for mocha's with daVinci's chocolate syrup and it feels like I'm cheating!!! hehe
Annie P.S. Be careful not to add too much...I goofed and added too much one time and it came out as thick as cream cheese. Just add as much as they say and 1-2 tsp/cup of unwhipped cream and you'll be ok)

I use cool whip, no problems here.

In fact I think it helped me lose faster, since 1 tbsp of cool whip is like 15 calories whereas a tbsp of heavy cream is 50 ...

Great Value Whipped Heavy Cream is made with Sucrose, but no Corn Syrup, as is Redi-Wip Extra Creamy. The Sugar appears further down the list on the Redi-Wip than the Great Value.

DO NOT use Cool Whip, that stuff is made from Hydrogenated Oils, Corn Syrup, and Milk Flavor. It has no actual Milk or Cream in it. Its made entirely from Hydrogenated Oils and Corn Syrup. I avoid it like the plague.

I use Xanathan Gum, which does pretty much the same thing.

sugar is actually the 2nd ingredient in both of them because nonfat milk has lactose, which is sugar.
Heavy cream still has more fat than either of those. I like having the natural, sugar free, full fat cream and knowing that I'm not eating sugar which can throw my blood sugar values out of whack, and cause cravings.

home made tastes 100 times better! it is easy to make. but heavy whipping cream, and just follow the directions on the carton.

You can actually buy machines that you poor the cream in and it whips it for you, making it just like redi whip. I think it even puts it in some kind of aresol.

I like redi whip, but that's basicaly sugar and transfats, both of which are unhealthy.

Is it really? Wow I never knew that. I didn't actually read the label, just did a quick once over on the nutrition facts. Since it was such a small amount of energy in it I didn't think it would be that bad.

I will definitely switch to the brands you recommended, they look much healthier.

Redi Wip is Cream, Milk, and Sugar. Cool Whip is made entirely from Hydrogenated Oils [Trans-Fat] and Corn Syrup. I avoid Cool Whip entirely, but I will have Redi Wip on occassion. But, only the Extra Creamy, which is made with Heavy Cream.

As for the Sugar content...let's figure it out:

Heavy Cream, Nonfat Milk, Sugar, Mono- and Diglycerides, Flavors, Gum

Fat = 2.5g (4%)
SFA = 1.5g (8%)
CHO = 0.50 - 0.75g
Protein < 0.50g

2.5g (4%) Fat = 7.75g Heavy Cream
1.5g (8%) SFA = 7.25g Heavy Cream

Mono- AND Diglycerides aren't considered Fat and thus aren't counted under the Fat and SFA Content. The only ingredient containing more than a trace of Fat is the Heavy Cream. So, about 7g out 8g has to be Heavy Cream. Since the Serving Size is 8g, that leaves 1g for the rest of the ingredients.

0g Protein < 1.5g Nonfat Dry Milk
0g Fiber < 0.5g Carrageenan
7g Heavy Cream = 0.2g CHO

This means there must be between 0.30g and 0.55g of remaining Carbs. These would come from the Nonfat Milk, Sugar, Mono- and Diglycerides, and Flavors. Up to 0.5g of those Carbs could be Fiber from the Gum. 1g of Nonfat Milk would contribute another 0.52g of Carbs. Since Nonfat Milk appears first, there must be more of it than Sugar. So, the amount of Nonfat Milk must be more than 0.5g. That amount would add 0.26g of Sugars. That leaves 0.04g to 0.29g of Sugar, Mono- AND Diglycerides, and Flavors. Since, we cannot know how much there is of the last 2, we can figure that there is no more than 0.29g of Added Sugar per serving, in addition to at least 0.46g of Lactose in the Cream and Milk.

if you can find real whipped cream in a can (i use western family brand, but it is only at overwaitea) it is about the same carbs as cream, and after being on atkins for a while, it tastes quite sweet.
good luck....

Here is an eye opener. I assume this is the case with things like cool whip too.



Copyright © Lipton, Englewood Cliffs, NJ
Fats are triglycerides. Some margarines claiming to have no fat contain monoglycerides and diglycerides as primary ingredients. Chemically, all these glycerides are esters of glycerol and fatty acids which are metabolized in exactly the same way. Monoglycerides and diglycerides, like normal fats, also have 9 Calories per gram, but there are no regulations about reporting them as fats because they are used sometimes as emulsifiers that do not contribute significantly to the total calories. Furthermore, if monoglycerides and diglycerides are not considered "fat", then information about the saturation of their fatty acid components is omitted from the nutrition label.

This particular example shows the creative ways in which manufacturers exploit loopholes in the "Nutrition Facts" regulations to make ludicrous claims. Looking at the ingredients of Promise® Fat Free Nonfat Margarine we see that the first five ingredients are "water, vegetable mono- and diglycerides*, salt, rice starch, gelatin". Water and salt, of course, have no calories. The monoglycerides and diglycerides are not fat by the strict definition of fat, although the asterisk has a footnote that says that this ingredient "adds a negligible amount of fat", meaning triglycerides. The weight of the monoglycerides and diglycerides (and their Calories) are ignored because there is no reporting requirement. One serving of 14 grams has less than 0.5 grams of each: fat (triglycerides), carbohydrate (rice starch), and protein (gelatin). Therefore, all the values may be rounded to zero! Look at the Nutrition Facts: Total Fat 0g, Total Carbohydrate 0g, Protein 0g. A serving of 14 grams only has 5 reported Calories. Amazing!

We don't know the proportions of water and mono- and diglycerides, but we can make some estimates. We can assume that each serving has 0.4 grams of rice starch and 0.4 grams of gelatin because greater amounts would not produce zeros on the Nutrition Facts. These two ingredients have about 3 Calories. An additional 0.2 grams of triglycerides ("a negligible amount of fat") would supply the other 2 Calories. Added together, these ingredients have the 5 calories per serving reported on the Nutrition Facts. Let us now assume that a serving has 0.5 grams of flavorings, colors, and all other minor ingredients with no calories. Thus far, we have accounted for 1.5 grams of the 14-gram serving size. The remaining 12.5 grams are water and mono- and diglycerides, but in what proportion? Since water is the major ingredient, the weight of water has to be greater than the weight of glycerides, but if the proportion of water is too high, the product would be liquid rather than spreadable. Experience with cake frostings suggests that equal weights of water and butter can produce stable emulsions. If a serving has approximately 6.3 grams of water, the remaining 6.2 grams are mono- and diglycerides with 56 Calories that are not reported on the Nutrition Facts. So, a serving really has 61 Calories. The mono- and diglycerides constitute 44% of the weight of the product and are responsible for 92% of the calories, but on a technicality they remain hidden from the consumer. A high-fat food is passed off as a low-calorie food. Isn't this malevolently crafty? It is a very cruel joke played on people who count calories trying to lose weight.

This misinformation fools consumers and also organizations like the American Heart Association that certify products for nutritional content. To be certified by the AHA, a product serving must: 1) be low fat (less than or equal to 3 grams), 2) be low saturated fat (less than or equal to 1 gram), 3) be low cholesterol (less than or equal to 20 milligrams), 4) have a sodium value of less than or equal to 480 milligrams for individual foods, 5) contain at least 10 percent of the Daily Value of one or more of these naturally occurring nutrients: protein, vitamin A, vitamin C, calcium, iron or dietary fiber. If fatty acid glycerides were counted as "fat", which they really are, the product would not qualify for certification even if the product had only half of the glycerides estimated above. But this margarine has the AHA heart check mark and was listed on the AHA web site as certified as of December 2003.

It is no wonder that we get fat. We don't get accurate nutrition information from the manufacturers. To close this loophole, the Food and Drug Administration should define "total fat" to include all esters of glycerol and fatty acids that contribute at least five calories per serving. This definition would encompass monoglycerides, diglycerides, triglycerides, phospholipids and other lipids that contribute significantly to the total calories. The way things stand we don't know whether the fatty acids in a major ingredient of the product are saturated or unsaturated. The new definition would get rid of some of the zeros in the saturated, monounsaturated, and polyunsaturated subcategories of fat, and we would get a better idea of what we are eating. The American Heart Association should not rely on the analysis provided by the manufacturer, but should run independent tests before granting a certification.


http://www.scientificpsychic.com/fitness/labels.html