I'm not trying to be snarky here, but why is the saturated fat in regular whipped cream bad, assuming it is not consumed in excess? This seems to be the main selling point in the article, so I'm genuinely curious.
Any experts wanna chime in?
Any experts wanna chime in?
Less charitably, you can't patent the saturated fat in regular whipped cream, but you can patent a lack of it, and make a lifetime of rewards licensing the process to do so. That's why the saturated fat is bad.
It's a well trod business formula - demonize a certain common nutrient and sell the alternative. First it was fats, then it was sugars, now there's a bitter war amongst alternative sweeteners to prove the other ones cause cancer, since they're not even a nutrient and can't be demonized with the 'you'll get fat!' play. Of course there's all the tangent battlegrounds like the aluminum in baking powders meme. I actually think that one predates the fat-free obsession.
I think we're all worse off from these nested cycles of chicanery.
If you feel the need to make some kind of "fake" food to be healthy, just eat something else. If you feel like the occasional lump of whipped cream on a dessert is going to ruin your life or really have any negative consequence at all, reevaluate your base assumptions.