Soy Sour Cream VS Real Sour Cream

    So the other day I was at the grocery store and had a craving for sour cream with chili.  I only recently started to even like sour cream so it is still kind of odd to me.  I was looking at the different brands and a non-dairy brand jumped out at me.  Intrigued I picked it up and read the ingredients.  I have issues with foods that are made to taste like other foods.  Sometimes they are in fact a healthy and delicious option.  Not in this case…
 
    The Tillamook sour cream I decided on has two ingredients: Cultured Pasteurized Grade A Cream, Enzymes.  Easy, simple, no added sugar, no added salt, low fat content compared to some others.
 
    The non-dairy option had: WATER, PARTIALLY HYDROGENATED SOYBEAN OIL, NON-GMO ISOLATED SOY PROTEIN, MALTODEXTRIN, NON-GMO TOFU, NONDAIRY LACTIC ACID, CELLULOSE, LOCUST BEAN, GUAR AND CARRAGEENAN GUMS, SUGAR, SALT, VEG. MONO AND DIGLYCERIDES, POTASSIUM SORBATE (ADDED AS A PRESERVATIVE)....
 
    So, starting with the obvious not-so-good stuff, you have sugar, salt, and preservatives.  Next you have maltodextrin, a corn derived sugar-starch used for thickening that can cause blood sugar spikes and weight gain.  Then you have cellulose, a type of polysaccharide plant fiber, composed of linked sugar molecules.  However, humans lack the enzyme necessary to break cellulose down into component sugars, allowing your body to absorb it.  Next you have the gums.  No exact evidence has shown them to be harmful to humans, however it is still unwise to fill your body with preservatives.  Mono- and dyglycerides are emulsifiers, binding water and oils together, and also have preservative properties.  They are high in trans fats and many potentially harmful substances are used to manufacture them.  
 
    Locust bean may actually be good for you.  According to naij.com: “The fermented locust bean seed is used in controlling diabetes and cholesterol level, helps to promote good sight and aids digestion and is a potential benefit for enhancing weight loss.” among other things.

    So, there you have it.  The “healthy” alternative has more trans fats, preservatives, added sugar, and sodium than the true product.  If you are lactose intolerant I understand why you would want to steer away from real sour cream, but I would still suggest just cutting down your intake and keeping with the real stuff.