LISTSERV - PALEOFOOD Archives - LISTSERV.ICORS.ORG

PALEOFOOD Archives

Paleolithic Eating Support List

PALEOFOOD@LISTSERV.ICORS.ORG

	LISTSERV Archives
	PALEOFOOD Home

	Log In
	Register

	Subscribe or Unsubscribe

	Search Archives

Options:	Use Forum View Use Monospaced Font Show Text Part by Default Condense Mail Headers
Message:	[<< First] [< Prev] [Next >] [Last >>]
Topic:	[<< First] [< Prev] [Next >] [Last >>]
Author:	[<< First] [< Prev] [Next >] [Last >>]

Content-Transfer-Encoding:	quoted-printable
Sender:	Paleolithic Eating Support List <[log in to unmask]>
Subject:	Re: Dairy allergy/intolerance
From:	Rundle <[log in to unmask]>
Date:	Tue, 28 Sep 2004 09:31:50 +0100
Content-Type:	text/plain; charset="Windows-1252"
MIME-Version:	1.0
Reply-To:	Paleolithic Eating Support List <[log in to unmask]>
Parts/Attachments:	text/plain (11 lines)

From: Persephone O'Donnell << As for fermented cream, it sounds interesting but I haven't heard of it. Is it anything like sour cream?>>


Persephone,

Check out -- crème fraîche --... it is  a cultured cream but traditionally has 40% fat... 

Sour cream normally has only 18% fat and might be a different culture judging by the taste of the organic, so called 'healthy crème fraîche', available in UK supermarkets which contains only 18% fat.

Dedy

ATOM RSS1 RSS2

LISTSERV.ICORS.ORG