Thanks Patty for sharing this. I had thought about checking out the local dairy farmers….I appreciate your comment.

Although it may be a little difficult to obtain, if you look for local dairy products you may find some cream that is *just* cream. Some dairy farms will sell heavy cream with no additives. Check if your grocery store has a “local” section, or look in health-food stores, coops and farm-stands. You have to be a little careful not to whip it right into butter, but the taste alone is worth the effort of finding and whipping it.

Not familiar w/ Tigernut….sorry.

Thank you, that helps!

this answers a question I had about a new to me flour, Tigernut flour, which also has prebiotic fibers, so test slowly?
Thank you!

Resistant starch is a long chain carb (FODMAPs are short) –and they are not digested in the small intestine. They are prebiotic fibers–feeding beneficial gut microbes. They can cause gas–so I tend to recommend increasing the dose slowly.

Hi Valerie, Thanks for sharing your comment—and you are quite right—many whipping creams have carrageenan and polysorbate 80 which is unfortunate. Honestly, despite being an avid label reader…I figured whipping cream would simply be whipping cream. BUT, no.
Carrageenan has little research –but animal studies suggest it it may increase intestinal inflammation. As a general rule, I don’t encourage its consumption–and of course, think we should all be consuming more whole foods vs. manufactured products. The polysorbate 80 is linked with SIBO and intestinal inflammation too—and is abundant in manufactured supplements and food supply. So, I would say you are not misinformed. I don’t think we should be fearful of every bite though (my opinion) –and a dollop of whipped cream on fresh strawberries as a treat should not pose a major health risk. I would be more concerned if these additives were in a food product you enjoyed on a daily basis.