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I have a confession to make. I’m lactose intolerant.

Now, there are only a very few cheeses that I can tolerate and milk is a disaster for me. So, I decided recently that I would love to have some whipped cream to go along with a pie that I was having for dessert.

I went to the grocery store and bought some Cool Whip. It was only after I got home that I looked at the ingredients. Here’s what I found in order from first to last ingredient:

•  Water – The first ingredient. Not too bad there, life couldn’t exist without this.
• Hydrogenated Vegetable Oil – Made from Coconut and Palm Oils. Hydrogenation is a process where hydrogen is added to oils to make them less likely to spoil. It also makes them more solid at room temperatures. Hydrogenation can turn many oils into trans fats. If oils are fully hydrogenated, it means they will be nearly trans fat free but it doesn’t mean that they are completely free of trans fats. Cool Whip indicates that it has 0 trans fats which is an indication that they are using fully hydrogenated oils. The FDA permits products to claim they are trans fat free is they contain less than 0.5 grams of a nutrients in a single serving. Trans fats are definitely linked to high levels of bad cholesterol and cardiovascular disease. A single serving size of Cool Whip is 2 tablespoons. Ha! When was the last time I had only 2 tbsps? Never! I wonder just how much trans fat I am really consuming?
• High Fructose Corn Syrup – (glucose/fructose syrup in some countries). High Fructose Corn Syrup is a highly processed food. It is comprised of glucose and fructose and is considered a sugar. They are one of the most commonly added sugars in food and are used as a sweetener in many foods. It is always a good idea to limit your consumption of any sugar. This particular sweetener has been has had mixed results in studies. Some studies indicate that your body reacts differently to this type of sugar when compared to other types of sugars by contributing to weight gain and affecting appetite. Consumption of any type of sugar can be linked to weight gain, cavities, poor nutrition, and higher triglycerides which can result in heart problems.
• Corn Syrup – High Fructose Corn Syrup is derived from Corn Syrup through enzymatic processing. Corn Syrup has varying amounts of maltose and other complex sugars. It is frequently used to soften the texture of food and prevent crystallization of other sugars. As a sugar it has the same negative health effects listed for High Fructose Corn Syrup.
• Skim milk – Low in saturated fat and cholesterol, a source of vitamins. A large source of the calories in this food come from sugars. I have an added gulp! One of the sugars in milk that I personally have trouble with is lactose.
• Light cream – Light cream is very low in sugar and sodium but also can be very high in saturated fat and cholesterol. Saturated fat is a risk factor for cardiovascular disease. There are also correlations between this type of fat and various cancers. Bone density is negatively associated with saturated fat and men are more vulnerable to this effect than women. Ouch!
• Sodium Caseinate – a stabilized molecule of sodium hydroxide and casein. Casein is a nutritious milk protein which some people are allergic to. It is a tasteless, odorless, water-soluble substance and is used for emulsification and stabilization of foods. Research suggests that casein and gluten act similarly in your body. It is something that you should consider avoiding if you are autistic. You should also avoid this additive if you know that you are allergic to casein. In addition, ingesting Sodium Caseinate in large amounts has the potential to cause harm to your kidneys. It also has the potential to lower blood pressure and, because of this, it is something to avoid if you’re going to have surgery.
• Xanthan and Guar Gums – Xanthan is created by mixing corn sugar and a bacteria and used as a thickening agent and as a replacement for gluten. It is easier to digest than Guar gum. Guar Gum is an extract of the Guar plant. It can cause digestive issues when used in large amounts. Like Xanthan it is a thickening and emulsifying agent.
• Polysorbate 60 – this is also an emulsifier used in cosmetics and food. It can cause detrimental reproductive effects, organ toxicity, and cancer in high doses. People intolerant of propylene glycol (antifreeze) should avoid it. I don’t know… a precursor to antifreeze in food and a carcinogen as well? Does that even make sense?
• Sorbitan Monosterate – this is sometimes referred to as a synthetic wax and primarily used as an emulsifier to keep water and oils mixed. There are no reported adverse health effects. But wax? When was the last time I ate a candle?
• Beta Carotene – found in fruits and vegetables and is an antioxidant. Used for coloring in this case. Synthetic beta-carotene supplements have been associated with increased risk of colorectal and lung cancer in smokers. There is no indication if the Beta Carotene  contained in Cool Whip is naturally occurring or synthetic.

If all this isn’t enough… here’s a short video from Wired Science about the ingredients of Cool Whip. http://www.pbs.org/kcet/wiredscience/video/102-cool_whip.html

Judging from the number of highly processed ingredients as well as some of their potentially detrimental effects, I’m now having second thoughts about the wiseness of my purchase.

But what’s a lactose intolerant guy to do?

I’m keeping the Cool Whip in the fridge this next year in case I have a moment of weakness but I suspect that next time, I’ll just skip that sweet, creamy, coolness completely. Unless someone out there has a suggestion?