FRESH CREAM, BUTTER, FRESH GARLIC & PARMIGIANO-REGGIANO CHEESE

Light cream is a source of high-quality dairy fat and protein. It is minimally processed and provides essential nutrients like calcium and vitamin D. The presence of milk fat supports the absorption of fat-soluble vitamins.

Butter is a natural source of saturated fats and fat-soluble vitamins. It is made from cream through a churning process, which is minimally processed. Butter from grass-fed cows contains higher levels of omega-3 fatty acids and vitamin K2.

Parmesan and romano cheese are aged cheeses that provide a concentrated source of protein and calcium. They are made from pasteurized milk and undergo a natural fermentation process. The aging process enhances flavor and digestibility.

Fresh garlic is known for its potential health benefits, including antimicrobial and anti-inflammatory properties. It contains allicin, which is released when garlic is crushed or chopped. Garlic is a natural ingredient with minimal processing.

Parmigiano reggiano is a high-quality, aged cheese known for its rich flavor and nutritional profile. It is made from pasteurized milk and aged for at least 12 months, enhancing its digestibility and nutrient concentration. This cheese is a good source of protein and calcium.

Black pepper is a common spice used to enhance flavor. It is minimally processed and contains piperine, which may enhance nutrient absorption. Black pepper is generally considered safe in typical culinary amounts.

Sea salt is a natural source of sodium and trace minerals. It is less processed than table salt and retains some minerals that are removed during refining. Sea salt can enhance flavor without the need for excessive additives.

Disodium phosphate is an additive used as an emulsifier and stabilizer. It is a synthetic ingredient that can contribute to the phosphorus load in the diet. Excessive intake of phosphates may disrupt calcium balance in the body.

Modified cornstarch is used as a thickening agent in food products. It is derived from corn and undergoes chemical modification to improve its stability and performance. While it is generally safe, it provides little nutritional value.

Xanthan gum is a polysaccharide used as a thickening and stabilizing agent. It is produced through fermentation and is considered a highly processed additive. Some individuals may experience digestive discomfort when consuming large amounts.