Sour Cream
Summary
This sour cream contains beneficial ingredients like cultured pasteurized milk and cream, which provide probiotics and healthy fats. However, the presence of additives such as sodium phosphate and potassium sorbate, which are used for stabilization and preservation, indicates a moderate level of processing. These additives, while common, can raise health concerns for sensitive individuals, impacting the overall healthiness of the product.
At a glance
Key ingredients 7
Cultured Pasteurized MilkGood
Cultured pasteurized milk is a primary ingredient in sour cream, providing beneficial probiotics. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing adds beneficial bacteria that can aid in digestion.
Risks
Potential lactose intolerance issues for sensitive individuals.
Benefits
Contains probiotics that support gut health and digestion.
CreamGood
Cream is a rich source of dairy fat, contributing to the creamy texture of sour cream. It provides fat-soluble vitamins and energy. The quality of cream can vary based on the source, with grass-fed options offering more omega-3 fatty acids.
Risks
High in saturated fats, which may impact heart health if consumed in excess.
Benefits
Provides fat-soluble vitamins and a rich source of energy.
Nonfat MilkNeutral
Nonfat milk is used to adjust the fat content of sour cream. It provides protein and calcium without additional fat. The removal of fat reduces calorie content but also decreases fat-soluble vitamin levels.
Benefits
Provides protein and calcium with reduced calorie content.
Modified Corn StarchNeutral
Modified corn starch is used as a thickening agent in sour cream. It is processed to improve texture and stability. While it is generally safe, it offers no significant nutritional benefits.
Benefits
Improves texture and stability of the product.
Sodium PhosphateBad
Sodium phosphate is used as an emulsifier and stabilizer in processed foods. It can contribute to the phosphorus load in the diet, which may affect kidney health in sensitive individuals. Excessive intake of phosphates is linked to potential health concerns.
Risks
May contribute to an imbalance in phosphorus levels, affecting kidney health.
Benefits
Improves product stability and texture.
Potassium SorbateBad
Potassium sorbate is a preservative used to extend shelf life by inhibiting mold and yeast growth. While generally recognized as safe, some individuals may experience allergic reactions. Its use is common in processed foods to maintain freshness.
Risks
Potential for allergic reactions in sensitive individuals.
Benefits
Extends shelf life by preventing mold and yeast growth.
Vitamin A PalmitateNeutral
Vitamin A palmitate is added to fortify the product with vitamin A. It is a synthetic form of vitamin A used to ensure adequate intake. While beneficial for vision and immune function, excessive intake can lead to toxicity.
Risks
Excessive intake can lead to vitamin A toxicity.
Benefits
Supports vision and immune function.
Processing
Processed Foods
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