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The Healthiest and Unhealthiest Creamers for Your Coffee

The Healthiest and Unhealthiest Creamers for Your Coffee


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These store-bought creamers are ranked from worst to best in terms of your health

Dreamstime

How many calories are you pouring in your cup?

To cream or not to cream your coffee — that is the question. Many believe that true coffee is best enjoyed black — that anything added takes away from that wonderful flavor and aroma.

If the thought of black coffee makes your teeth ache, there are other options — you can add sugar, a flavoring such as cinnamon, or a creamer. Thanks to the variety of creamers available, and their incredible taste, creamer tends to be the most popular among these choices. But sometimes, that flavor comes at a caloric cost.

If you’re looking to avoid creamers altogether, you can add almond or skim milk to your coffee. You could also just go with the classic and add straight cream, half-and-half, or whole milk. However, if you’re hung up on the idea of a sweet, condensed creamer and can’t imagine your morning cup without them, you should probably know which are the best and worst for your health.

We’ve examined 16 of the most popular creamers on the market and ranked them from most caloric and sugary to the least.


5 Worst Things In Your Coffee Creamer&mdashAnd What You Should Use Instead

Some people like their coffee black. But maybe you're not one of them. Maybe for you, a cup of coffee isn't really coffee until you've stirred in some of your beloved coffee creamer.

We get it. People get a little cultish about their favorite java juicer-uppers. Even if you've cleared your kitchen of every other packaged, highly processed concoction, you might still have that container of conventional coffee creamer that you reach for every morning. Sure, you feel a little guilty because you know it's made with some weird garbage. But, you reason to yourself, you don't use that much. It's not that big a deal.

And yeah, using conventional coffee creamer isn't the end of the world. But you can do better. This list of unsavory additives and ingredients just might give you the push you need. (Lose up to 15 pounds in just 30 days with this revolutionary superfood plan from the publisher of Prevention!)

Surprise&mdashmost store-bought coffee creamers aren't actually made with cream. Instead, they get their rich, velvety mouthfeel from thickening agents and emulsifiers like carrageenan, a thickener thought to cause inflammation and digestive problems.

Other common ingredients, while generally considered safe, are just plain gross. Cellulose gel and cellulose gum are fillers derived from wood pulp or cotton. Polysorbate 60 is a sugar alcohol-derived emulsifier that's used to keep water and oil from separating in conventional cosmetics. Do you really want to be drinking that stuff on a daily basis?

That comforting caramel, hazelnut, or mocha aroma that makes waking up at the crack of dawn slightly more bearable? Sure, it could be derived from natural sources. But chances are, the tantalizing smell&mdashand flavor&mdashis completely, 100% fake.

That's bad news if you're trying to eat cleaner. Artificial flavors can make processed foods taste bolder and more flavorful than their unprocessed counterparts, say experts at the Environmental Working Group. And when you're used to that kind of in-your-face taste, simple, unprocessed foods can seem pretty bland by comparison.

A carton of real milk or cream will stay fresh for at least a week in the refrigerator. But unless you're guzzling coffee creamer like water, there's no way you're gonna finish that giant container in a mere 7 days. Food manufacturers know this, so they make life easy by adding mold inhibitors like sodium stearoyl lactylate and dipotassium phosphate.

The good news is that both of these ingredients score pretty low on the health hazard scale. Still, why bother consuming them at all when there are perfectly delicious alternatives out there that are preservative-free? (More on those later.)

Thickeners alone can't make a cream-free liquid taste luxuriously creamy, which is where partially hydrogenated oils, or trans fats, come in. These highly processed fats are downright dangerous, raising levels of bad cholesterol, and put you at higher risk for heart disease. That's why most experts say you should avoid them completely. Even in your coffee.

In an effort to make coffee creamers ultra-sweet and delicious without turning them into sugar- and calorie-bombs, manufacturers rely on fake sweeteners like sucralose. Problem is, sucralose can still cause your blood sugar to spike, which findings suggest could up your risk for type 2 diabetes. Makes a simple spoonful of the real sweet stuff seem not so bad, right? (If your blood sugar is spiking, stabilize it with this spice.)

Hopefully, you just took a break mid-read to go toss that half-empty carton of creamer in the garbage. But if the mere thought of trying to drink your morning mud black is still making you gag, you're gonna need an alternative.

You could always do a basic splash of milk or cream and a teaspoon of sugar. But when that's not gonna cut it, you still have options.

How about making your own coffee creamer? Recipes for flavored, homemade coffee creamers abound, and some can get pretty involved. Happily, you can keep it clean and simple by simmering your milk or cream of choice (coconut milk is amazing here) with sugar and vanilla beans to taste, then storing the mixture in an airtight container in the fridge for a week or so. This recipe from Joyfood Sunshine shows you exactly what to do.

Once your coffee's ready, just stir in a spoonful (or two) of creamer. Then, get ready to head to your happy place.


5 Worst Things In Your Coffee Creamer&mdashAnd What You Should Use Instead

Some people like their coffee black. But maybe you're not one of them. Maybe for you, a cup of coffee isn't really coffee until you've stirred in some of your beloved coffee creamer.

We get it. People get a little cultish about their favorite java juicer-uppers. Even if you've cleared your kitchen of every other packaged, highly processed concoction, you might still have that container of conventional coffee creamer that you reach for every morning. Sure, you feel a little guilty because you know it's made with some weird garbage. But, you reason to yourself, you don't use that much. It's not that big a deal.

And yeah, using conventional coffee creamer isn't the end of the world. But you can do better. This list of unsavory additives and ingredients just might give you the push you need. (Lose up to 15 pounds in just 30 days with this revolutionary superfood plan from the publisher of Prevention!)

Surprise&mdashmost store-bought coffee creamers aren't actually made with cream. Instead, they get their rich, velvety mouthfeel from thickening agents and emulsifiers like carrageenan, a thickener thought to cause inflammation and digestive problems.

Other common ingredients, while generally considered safe, are just plain gross. Cellulose gel and cellulose gum are fillers derived from wood pulp or cotton. Polysorbate 60 is a sugar alcohol-derived emulsifier that's used to keep water and oil from separating in conventional cosmetics. Do you really want to be drinking that stuff on a daily basis?

That comforting caramel, hazelnut, or mocha aroma that makes waking up at the crack of dawn slightly more bearable? Sure, it could be derived from natural sources. But chances are, the tantalizing smell&mdashand flavor&mdashis completely, 100% fake.

That's bad news if you're trying to eat cleaner. Artificial flavors can make processed foods taste bolder and more flavorful than their unprocessed counterparts, say experts at the Environmental Working Group. And when you're used to that kind of in-your-face taste, simple, unprocessed foods can seem pretty bland by comparison.

A carton of real milk or cream will stay fresh for at least a week in the refrigerator. But unless you're guzzling coffee creamer like water, there's no way you're gonna finish that giant container in a mere 7 days. Food manufacturers know this, so they make life easy by adding mold inhibitors like sodium stearoyl lactylate and dipotassium phosphate.

The good news is that both of these ingredients score pretty low on the health hazard scale. Still, why bother consuming them at all when there are perfectly delicious alternatives out there that are preservative-free? (More on those later.)

Thickeners alone can't make a cream-free liquid taste luxuriously creamy, which is where partially hydrogenated oils, or trans fats, come in. These highly processed fats are downright dangerous, raising levels of bad cholesterol, and put you at higher risk for heart disease. That's why most experts say you should avoid them completely. Even in your coffee.

In an effort to make coffee creamers ultra-sweet and delicious without turning them into sugar- and calorie-bombs, manufacturers rely on fake sweeteners like sucralose. Problem is, sucralose can still cause your blood sugar to spike, which findings suggest could up your risk for type 2 diabetes. Makes a simple spoonful of the real sweet stuff seem not so bad, right? (If your blood sugar is spiking, stabilize it with this spice.)

Hopefully, you just took a break mid-read to go toss that half-empty carton of creamer in the garbage. But if the mere thought of trying to drink your morning mud black is still making you gag, you're gonna need an alternative.

You could always do a basic splash of milk or cream and a teaspoon of sugar. But when that's not gonna cut it, you still have options.

How about making your own coffee creamer? Recipes for flavored, homemade coffee creamers abound, and some can get pretty involved. Happily, you can keep it clean and simple by simmering your milk or cream of choice (coconut milk is amazing here) with sugar and vanilla beans to taste, then storing the mixture in an airtight container in the fridge for a week or so. This recipe from Joyfood Sunshine shows you exactly what to do.

Once your coffee's ready, just stir in a spoonful (or two) of creamer. Then, get ready to head to your happy place.


5 Worst Things In Your Coffee Creamer&mdashAnd What You Should Use Instead

Some people like their coffee black. But maybe you're not one of them. Maybe for you, a cup of coffee isn't really coffee until you've stirred in some of your beloved coffee creamer.

We get it. People get a little cultish about their favorite java juicer-uppers. Even if you've cleared your kitchen of every other packaged, highly processed concoction, you might still have that container of conventional coffee creamer that you reach for every morning. Sure, you feel a little guilty because you know it's made with some weird garbage. But, you reason to yourself, you don't use that much. It's not that big a deal.

And yeah, using conventional coffee creamer isn't the end of the world. But you can do better. This list of unsavory additives and ingredients just might give you the push you need. (Lose up to 15 pounds in just 30 days with this revolutionary superfood plan from the publisher of Prevention!)

Surprise&mdashmost store-bought coffee creamers aren't actually made with cream. Instead, they get their rich, velvety mouthfeel from thickening agents and emulsifiers like carrageenan, a thickener thought to cause inflammation and digestive problems.

Other common ingredients, while generally considered safe, are just plain gross. Cellulose gel and cellulose gum are fillers derived from wood pulp or cotton. Polysorbate 60 is a sugar alcohol-derived emulsifier that's used to keep water and oil from separating in conventional cosmetics. Do you really want to be drinking that stuff on a daily basis?

That comforting caramel, hazelnut, or mocha aroma that makes waking up at the crack of dawn slightly more bearable? Sure, it could be derived from natural sources. But chances are, the tantalizing smell&mdashand flavor&mdashis completely, 100% fake.

That's bad news if you're trying to eat cleaner. Artificial flavors can make processed foods taste bolder and more flavorful than their unprocessed counterparts, say experts at the Environmental Working Group. And when you're used to that kind of in-your-face taste, simple, unprocessed foods can seem pretty bland by comparison.

A carton of real milk or cream will stay fresh for at least a week in the refrigerator. But unless you're guzzling coffee creamer like water, there's no way you're gonna finish that giant container in a mere 7 days. Food manufacturers know this, so they make life easy by adding mold inhibitors like sodium stearoyl lactylate and dipotassium phosphate.

The good news is that both of these ingredients score pretty low on the health hazard scale. Still, why bother consuming them at all when there are perfectly delicious alternatives out there that are preservative-free? (More on those later.)

Thickeners alone can't make a cream-free liquid taste luxuriously creamy, which is where partially hydrogenated oils, or trans fats, come in. These highly processed fats are downright dangerous, raising levels of bad cholesterol, and put you at higher risk for heart disease. That's why most experts say you should avoid them completely. Even in your coffee.

In an effort to make coffee creamers ultra-sweet and delicious without turning them into sugar- and calorie-bombs, manufacturers rely on fake sweeteners like sucralose. Problem is, sucralose can still cause your blood sugar to spike, which findings suggest could up your risk for type 2 diabetes. Makes a simple spoonful of the real sweet stuff seem not so bad, right? (If your blood sugar is spiking, stabilize it with this spice.)

Hopefully, you just took a break mid-read to go toss that half-empty carton of creamer in the garbage. But if the mere thought of trying to drink your morning mud black is still making you gag, you're gonna need an alternative.

You could always do a basic splash of milk or cream and a teaspoon of sugar. But when that's not gonna cut it, you still have options.

How about making your own coffee creamer? Recipes for flavored, homemade coffee creamers abound, and some can get pretty involved. Happily, you can keep it clean and simple by simmering your milk or cream of choice (coconut milk is amazing here) with sugar and vanilla beans to taste, then storing the mixture in an airtight container in the fridge for a week or so. This recipe from Joyfood Sunshine shows you exactly what to do.

Once your coffee's ready, just stir in a spoonful (or two) of creamer. Then, get ready to head to your happy place.


5 Worst Things In Your Coffee Creamer&mdashAnd What You Should Use Instead

Some people like their coffee black. But maybe you're not one of them. Maybe for you, a cup of coffee isn't really coffee until you've stirred in some of your beloved coffee creamer.

We get it. People get a little cultish about their favorite java juicer-uppers. Even if you've cleared your kitchen of every other packaged, highly processed concoction, you might still have that container of conventional coffee creamer that you reach for every morning. Sure, you feel a little guilty because you know it's made with some weird garbage. But, you reason to yourself, you don't use that much. It's not that big a deal.

And yeah, using conventional coffee creamer isn't the end of the world. But you can do better. This list of unsavory additives and ingredients just might give you the push you need. (Lose up to 15 pounds in just 30 days with this revolutionary superfood plan from the publisher of Prevention!)

Surprise&mdashmost store-bought coffee creamers aren't actually made with cream. Instead, they get their rich, velvety mouthfeel from thickening agents and emulsifiers like carrageenan, a thickener thought to cause inflammation and digestive problems.

Other common ingredients, while generally considered safe, are just plain gross. Cellulose gel and cellulose gum are fillers derived from wood pulp or cotton. Polysorbate 60 is a sugar alcohol-derived emulsifier that's used to keep water and oil from separating in conventional cosmetics. Do you really want to be drinking that stuff on a daily basis?

That comforting caramel, hazelnut, or mocha aroma that makes waking up at the crack of dawn slightly more bearable? Sure, it could be derived from natural sources. But chances are, the tantalizing smell&mdashand flavor&mdashis completely, 100% fake.

That's bad news if you're trying to eat cleaner. Artificial flavors can make processed foods taste bolder and more flavorful than their unprocessed counterparts, say experts at the Environmental Working Group. And when you're used to that kind of in-your-face taste, simple, unprocessed foods can seem pretty bland by comparison.

A carton of real milk or cream will stay fresh for at least a week in the refrigerator. But unless you're guzzling coffee creamer like water, there's no way you're gonna finish that giant container in a mere 7 days. Food manufacturers know this, so they make life easy by adding mold inhibitors like sodium stearoyl lactylate and dipotassium phosphate.

The good news is that both of these ingredients score pretty low on the health hazard scale. Still, why bother consuming them at all when there are perfectly delicious alternatives out there that are preservative-free? (More on those later.)

Thickeners alone can't make a cream-free liquid taste luxuriously creamy, which is where partially hydrogenated oils, or trans fats, come in. These highly processed fats are downright dangerous, raising levels of bad cholesterol, and put you at higher risk for heart disease. That's why most experts say you should avoid them completely. Even in your coffee.

In an effort to make coffee creamers ultra-sweet and delicious without turning them into sugar- and calorie-bombs, manufacturers rely on fake sweeteners like sucralose. Problem is, sucralose can still cause your blood sugar to spike, which findings suggest could up your risk for type 2 diabetes. Makes a simple spoonful of the real sweet stuff seem not so bad, right? (If your blood sugar is spiking, stabilize it with this spice.)

Hopefully, you just took a break mid-read to go toss that half-empty carton of creamer in the garbage. But if the mere thought of trying to drink your morning mud black is still making you gag, you're gonna need an alternative.

You could always do a basic splash of milk or cream and a teaspoon of sugar. But when that's not gonna cut it, you still have options.

How about making your own coffee creamer? Recipes for flavored, homemade coffee creamers abound, and some can get pretty involved. Happily, you can keep it clean and simple by simmering your milk or cream of choice (coconut milk is amazing here) with sugar and vanilla beans to taste, then storing the mixture in an airtight container in the fridge for a week or so. This recipe from Joyfood Sunshine shows you exactly what to do.

Once your coffee's ready, just stir in a spoonful (or two) of creamer. Then, get ready to head to your happy place.


5 Worst Things In Your Coffee Creamer&mdashAnd What You Should Use Instead

Some people like their coffee black. But maybe you're not one of them. Maybe for you, a cup of coffee isn't really coffee until you've stirred in some of your beloved coffee creamer.

We get it. People get a little cultish about their favorite java juicer-uppers. Even if you've cleared your kitchen of every other packaged, highly processed concoction, you might still have that container of conventional coffee creamer that you reach for every morning. Sure, you feel a little guilty because you know it's made with some weird garbage. But, you reason to yourself, you don't use that much. It's not that big a deal.

And yeah, using conventional coffee creamer isn't the end of the world. But you can do better. This list of unsavory additives and ingredients just might give you the push you need. (Lose up to 15 pounds in just 30 days with this revolutionary superfood plan from the publisher of Prevention!)

Surprise&mdashmost store-bought coffee creamers aren't actually made with cream. Instead, they get their rich, velvety mouthfeel from thickening agents and emulsifiers like carrageenan, a thickener thought to cause inflammation and digestive problems.

Other common ingredients, while generally considered safe, are just plain gross. Cellulose gel and cellulose gum are fillers derived from wood pulp or cotton. Polysorbate 60 is a sugar alcohol-derived emulsifier that's used to keep water and oil from separating in conventional cosmetics. Do you really want to be drinking that stuff on a daily basis?

That comforting caramel, hazelnut, or mocha aroma that makes waking up at the crack of dawn slightly more bearable? Sure, it could be derived from natural sources. But chances are, the tantalizing smell&mdashand flavor&mdashis completely, 100% fake.

That's bad news if you're trying to eat cleaner. Artificial flavors can make processed foods taste bolder and more flavorful than their unprocessed counterparts, say experts at the Environmental Working Group. And when you're used to that kind of in-your-face taste, simple, unprocessed foods can seem pretty bland by comparison.

A carton of real milk or cream will stay fresh for at least a week in the refrigerator. But unless you're guzzling coffee creamer like water, there's no way you're gonna finish that giant container in a mere 7 days. Food manufacturers know this, so they make life easy by adding mold inhibitors like sodium stearoyl lactylate and dipotassium phosphate.

The good news is that both of these ingredients score pretty low on the health hazard scale. Still, why bother consuming them at all when there are perfectly delicious alternatives out there that are preservative-free? (More on those later.)

Thickeners alone can't make a cream-free liquid taste luxuriously creamy, which is where partially hydrogenated oils, or trans fats, come in. These highly processed fats are downright dangerous, raising levels of bad cholesterol, and put you at higher risk for heart disease. That's why most experts say you should avoid them completely. Even in your coffee.

In an effort to make coffee creamers ultra-sweet and delicious without turning them into sugar- and calorie-bombs, manufacturers rely on fake sweeteners like sucralose. Problem is, sucralose can still cause your blood sugar to spike, which findings suggest could up your risk for type 2 diabetes. Makes a simple spoonful of the real sweet stuff seem not so bad, right? (If your blood sugar is spiking, stabilize it with this spice.)

Hopefully, you just took a break mid-read to go toss that half-empty carton of creamer in the garbage. But if the mere thought of trying to drink your morning mud black is still making you gag, you're gonna need an alternative.

You could always do a basic splash of milk or cream and a teaspoon of sugar. But when that's not gonna cut it, you still have options.

How about making your own coffee creamer? Recipes for flavored, homemade coffee creamers abound, and some can get pretty involved. Happily, you can keep it clean and simple by simmering your milk or cream of choice (coconut milk is amazing here) with sugar and vanilla beans to taste, then storing the mixture in an airtight container in the fridge for a week or so. This recipe from Joyfood Sunshine shows you exactly what to do.

Once your coffee's ready, just stir in a spoonful (or two) of creamer. Then, get ready to head to your happy place.


5 Worst Things In Your Coffee Creamer&mdashAnd What You Should Use Instead

Some people like their coffee black. But maybe you're not one of them. Maybe for you, a cup of coffee isn't really coffee until you've stirred in some of your beloved coffee creamer.

We get it. People get a little cultish about their favorite java juicer-uppers. Even if you've cleared your kitchen of every other packaged, highly processed concoction, you might still have that container of conventional coffee creamer that you reach for every morning. Sure, you feel a little guilty because you know it's made with some weird garbage. But, you reason to yourself, you don't use that much. It's not that big a deal.

And yeah, using conventional coffee creamer isn't the end of the world. But you can do better. This list of unsavory additives and ingredients just might give you the push you need. (Lose up to 15 pounds in just 30 days with this revolutionary superfood plan from the publisher of Prevention!)

Surprise&mdashmost store-bought coffee creamers aren't actually made with cream. Instead, they get their rich, velvety mouthfeel from thickening agents and emulsifiers like carrageenan, a thickener thought to cause inflammation and digestive problems.

Other common ingredients, while generally considered safe, are just plain gross. Cellulose gel and cellulose gum are fillers derived from wood pulp or cotton. Polysorbate 60 is a sugar alcohol-derived emulsifier that's used to keep water and oil from separating in conventional cosmetics. Do you really want to be drinking that stuff on a daily basis?

That comforting caramel, hazelnut, or mocha aroma that makes waking up at the crack of dawn slightly more bearable? Sure, it could be derived from natural sources. But chances are, the tantalizing smell&mdashand flavor&mdashis completely, 100% fake.

That's bad news if you're trying to eat cleaner. Artificial flavors can make processed foods taste bolder and more flavorful than their unprocessed counterparts, say experts at the Environmental Working Group. And when you're used to that kind of in-your-face taste, simple, unprocessed foods can seem pretty bland by comparison.

A carton of real milk or cream will stay fresh for at least a week in the refrigerator. But unless you're guzzling coffee creamer like water, there's no way you're gonna finish that giant container in a mere 7 days. Food manufacturers know this, so they make life easy by adding mold inhibitors like sodium stearoyl lactylate and dipotassium phosphate.

The good news is that both of these ingredients score pretty low on the health hazard scale. Still, why bother consuming them at all when there are perfectly delicious alternatives out there that are preservative-free? (More on those later.)

Thickeners alone can't make a cream-free liquid taste luxuriously creamy, which is where partially hydrogenated oils, or trans fats, come in. These highly processed fats are downright dangerous, raising levels of bad cholesterol, and put you at higher risk for heart disease. That's why most experts say you should avoid them completely. Even in your coffee.

In an effort to make coffee creamers ultra-sweet and delicious without turning them into sugar- and calorie-bombs, manufacturers rely on fake sweeteners like sucralose. Problem is, sucralose can still cause your blood sugar to spike, which findings suggest could up your risk for type 2 diabetes. Makes a simple spoonful of the real sweet stuff seem not so bad, right? (If your blood sugar is spiking, stabilize it with this spice.)

Hopefully, you just took a break mid-read to go toss that half-empty carton of creamer in the garbage. But if the mere thought of trying to drink your morning mud black is still making you gag, you're gonna need an alternative.

You could always do a basic splash of milk or cream and a teaspoon of sugar. But when that's not gonna cut it, you still have options.

How about making your own coffee creamer? Recipes for flavored, homemade coffee creamers abound, and some can get pretty involved. Happily, you can keep it clean and simple by simmering your milk or cream of choice (coconut milk is amazing here) with sugar and vanilla beans to taste, then storing the mixture in an airtight container in the fridge for a week or so. This recipe from Joyfood Sunshine shows you exactly what to do.

Once your coffee's ready, just stir in a spoonful (or two) of creamer. Then, get ready to head to your happy place.


5 Worst Things In Your Coffee Creamer&mdashAnd What You Should Use Instead

Some people like their coffee black. But maybe you're not one of them. Maybe for you, a cup of coffee isn't really coffee until you've stirred in some of your beloved coffee creamer.

We get it. People get a little cultish about their favorite java juicer-uppers. Even if you've cleared your kitchen of every other packaged, highly processed concoction, you might still have that container of conventional coffee creamer that you reach for every morning. Sure, you feel a little guilty because you know it's made with some weird garbage. But, you reason to yourself, you don't use that much. It's not that big a deal.

And yeah, using conventional coffee creamer isn't the end of the world. But you can do better. This list of unsavory additives and ingredients just might give you the push you need. (Lose up to 15 pounds in just 30 days with this revolutionary superfood plan from the publisher of Prevention!)

Surprise&mdashmost store-bought coffee creamers aren't actually made with cream. Instead, they get their rich, velvety mouthfeel from thickening agents and emulsifiers like carrageenan, a thickener thought to cause inflammation and digestive problems.

Other common ingredients, while generally considered safe, are just plain gross. Cellulose gel and cellulose gum are fillers derived from wood pulp or cotton. Polysorbate 60 is a sugar alcohol-derived emulsifier that's used to keep water and oil from separating in conventional cosmetics. Do you really want to be drinking that stuff on a daily basis?

That comforting caramel, hazelnut, or mocha aroma that makes waking up at the crack of dawn slightly more bearable? Sure, it could be derived from natural sources. But chances are, the tantalizing smell&mdashand flavor&mdashis completely, 100% fake.

That's bad news if you're trying to eat cleaner. Artificial flavors can make processed foods taste bolder and more flavorful than their unprocessed counterparts, say experts at the Environmental Working Group. And when you're used to that kind of in-your-face taste, simple, unprocessed foods can seem pretty bland by comparison.

A carton of real milk or cream will stay fresh for at least a week in the refrigerator. But unless you're guzzling coffee creamer like water, there's no way you're gonna finish that giant container in a mere 7 days. Food manufacturers know this, so they make life easy by adding mold inhibitors like sodium stearoyl lactylate and dipotassium phosphate.

The good news is that both of these ingredients score pretty low on the health hazard scale. Still, why bother consuming them at all when there are perfectly delicious alternatives out there that are preservative-free? (More on those later.)

Thickeners alone can't make a cream-free liquid taste luxuriously creamy, which is where partially hydrogenated oils, or trans fats, come in. These highly processed fats are downright dangerous, raising levels of bad cholesterol, and put you at higher risk for heart disease. That's why most experts say you should avoid them completely. Even in your coffee.

In an effort to make coffee creamers ultra-sweet and delicious without turning them into sugar- and calorie-bombs, manufacturers rely on fake sweeteners like sucralose. Problem is, sucralose can still cause your blood sugar to spike, which findings suggest could up your risk for type 2 diabetes. Makes a simple spoonful of the real sweet stuff seem not so bad, right? (If your blood sugar is spiking, stabilize it with this spice.)

Hopefully, you just took a break mid-read to go toss that half-empty carton of creamer in the garbage. But if the mere thought of trying to drink your morning mud black is still making you gag, you're gonna need an alternative.

You could always do a basic splash of milk or cream and a teaspoon of sugar. But when that's not gonna cut it, you still have options.

How about making your own coffee creamer? Recipes for flavored, homemade coffee creamers abound, and some can get pretty involved. Happily, you can keep it clean and simple by simmering your milk or cream of choice (coconut milk is amazing here) with sugar and vanilla beans to taste, then storing the mixture in an airtight container in the fridge for a week or so. This recipe from Joyfood Sunshine shows you exactly what to do.

Once your coffee's ready, just stir in a spoonful (or two) of creamer. Then, get ready to head to your happy place.


5 Worst Things In Your Coffee Creamer&mdashAnd What You Should Use Instead

Some people like their coffee black. But maybe you're not one of them. Maybe for you, a cup of coffee isn't really coffee until you've stirred in some of your beloved coffee creamer.

We get it. People get a little cultish about their favorite java juicer-uppers. Even if you've cleared your kitchen of every other packaged, highly processed concoction, you might still have that container of conventional coffee creamer that you reach for every morning. Sure, you feel a little guilty because you know it's made with some weird garbage. But, you reason to yourself, you don't use that much. It's not that big a deal.

And yeah, using conventional coffee creamer isn't the end of the world. But you can do better. This list of unsavory additives and ingredients just might give you the push you need. (Lose up to 15 pounds in just 30 days with this revolutionary superfood plan from the publisher of Prevention!)

Surprise&mdashmost store-bought coffee creamers aren't actually made with cream. Instead, they get their rich, velvety mouthfeel from thickening agents and emulsifiers like carrageenan, a thickener thought to cause inflammation and digestive problems.

Other common ingredients, while generally considered safe, are just plain gross. Cellulose gel and cellulose gum are fillers derived from wood pulp or cotton. Polysorbate 60 is a sugar alcohol-derived emulsifier that's used to keep water and oil from separating in conventional cosmetics. Do you really want to be drinking that stuff on a daily basis?

That comforting caramel, hazelnut, or mocha aroma that makes waking up at the crack of dawn slightly more bearable? Sure, it could be derived from natural sources. But chances are, the tantalizing smell&mdashand flavor&mdashis completely, 100% fake.

That's bad news if you're trying to eat cleaner. Artificial flavors can make processed foods taste bolder and more flavorful than their unprocessed counterparts, say experts at the Environmental Working Group. And when you're used to that kind of in-your-face taste, simple, unprocessed foods can seem pretty bland by comparison.

A carton of real milk or cream will stay fresh for at least a week in the refrigerator. But unless you're guzzling coffee creamer like water, there's no way you're gonna finish that giant container in a mere 7 days. Food manufacturers know this, so they make life easy by adding mold inhibitors like sodium stearoyl lactylate and dipotassium phosphate.

The good news is that both of these ingredients score pretty low on the health hazard scale. Still, why bother consuming them at all when there are perfectly delicious alternatives out there that are preservative-free? (More on those later.)

Thickeners alone can't make a cream-free liquid taste luxuriously creamy, which is where partially hydrogenated oils, or trans fats, come in. These highly processed fats are downright dangerous, raising levels of bad cholesterol, and put you at higher risk for heart disease. That's why most experts say you should avoid them completely. Even in your coffee.

In an effort to make coffee creamers ultra-sweet and delicious without turning them into sugar- and calorie-bombs, manufacturers rely on fake sweeteners like sucralose. Problem is, sucralose can still cause your blood sugar to spike, which findings suggest could up your risk for type 2 diabetes. Makes a simple spoonful of the real sweet stuff seem not so bad, right? (If your blood sugar is spiking, stabilize it with this spice.)

Hopefully, you just took a break mid-read to go toss that half-empty carton of creamer in the garbage. But if the mere thought of trying to drink your morning mud black is still making you gag, you're gonna need an alternative.

You could always do a basic splash of milk or cream and a teaspoon of sugar. But when that's not gonna cut it, you still have options.

How about making your own coffee creamer? Recipes for flavored, homemade coffee creamers abound, and some can get pretty involved. Happily, you can keep it clean and simple by simmering your milk or cream of choice (coconut milk is amazing here) with sugar and vanilla beans to taste, then storing the mixture in an airtight container in the fridge for a week or so. This recipe from Joyfood Sunshine shows you exactly what to do.

Once your coffee's ready, just stir in a spoonful (or two) of creamer. Then, get ready to head to your happy place.


5 Worst Things In Your Coffee Creamer&mdashAnd What You Should Use Instead

Some people like their coffee black. But maybe you're not one of them. Maybe for you, a cup of coffee isn't really coffee until you've stirred in some of your beloved coffee creamer.

We get it. People get a little cultish about their favorite java juicer-uppers. Even if you've cleared your kitchen of every other packaged, highly processed concoction, you might still have that container of conventional coffee creamer that you reach for every morning. Sure, you feel a little guilty because you know it's made with some weird garbage. But, you reason to yourself, you don't use that much. It's not that big a deal.

And yeah, using conventional coffee creamer isn't the end of the world. But you can do better. This list of unsavory additives and ingredients just might give you the push you need. (Lose up to 15 pounds in just 30 days with this revolutionary superfood plan from the publisher of Prevention!)

Surprise&mdashmost store-bought coffee creamers aren't actually made with cream. Instead, they get their rich, velvety mouthfeel from thickening agents and emulsifiers like carrageenan, a thickener thought to cause inflammation and digestive problems.

Other common ingredients, while generally considered safe, are just plain gross. Cellulose gel and cellulose gum are fillers derived from wood pulp or cotton. Polysorbate 60 is a sugar alcohol-derived emulsifier that's used to keep water and oil from separating in conventional cosmetics. Do you really want to be drinking that stuff on a daily basis?

That comforting caramel, hazelnut, or mocha aroma that makes waking up at the crack of dawn slightly more bearable? Sure, it could be derived from natural sources. But chances are, the tantalizing smell&mdashand flavor&mdashis completely, 100% fake.

That's bad news if you're trying to eat cleaner. Artificial flavors can make processed foods taste bolder and more flavorful than their unprocessed counterparts, say experts at the Environmental Working Group. And when you're used to that kind of in-your-face taste, simple, unprocessed foods can seem pretty bland by comparison.

A carton of real milk or cream will stay fresh for at least a week in the refrigerator. But unless you're guzzling coffee creamer like water, there's no way you're gonna finish that giant container in a mere 7 days. Food manufacturers know this, so they make life easy by adding mold inhibitors like sodium stearoyl lactylate and dipotassium phosphate.

The good news is that both of these ingredients score pretty low on the health hazard scale. Still, why bother consuming them at all when there are perfectly delicious alternatives out there that are preservative-free? (More on those later.)

Thickeners alone can't make a cream-free liquid taste luxuriously creamy, which is where partially hydrogenated oils, or trans fats, come in. These highly processed fats are downright dangerous, raising levels of bad cholesterol, and put you at higher risk for heart disease. That's why most experts say you should avoid them completely. Even in your coffee.

In an effort to make coffee creamers ultra-sweet and delicious without turning them into sugar- and calorie-bombs, manufacturers rely on fake sweeteners like sucralose. Problem is, sucralose can still cause your blood sugar to spike, which findings suggest could up your risk for type 2 diabetes. Makes a simple spoonful of the real sweet stuff seem not so bad, right? (If your blood sugar is spiking, stabilize it with this spice.)

Hopefully, you just took a break mid-read to go toss that half-empty carton of creamer in the garbage. But if the mere thought of trying to drink your morning mud black is still making you gag, you're gonna need an alternative.

You could always do a basic splash of milk or cream and a teaspoon of sugar. But when that's not gonna cut it, you still have options.

How about making your own coffee creamer? Recipes for flavored, homemade coffee creamers abound, and some can get pretty involved. Happily, you can keep it clean and simple by simmering your milk or cream of choice (coconut milk is amazing here) with sugar and vanilla beans to taste, then storing the mixture in an airtight container in the fridge for a week or so. This recipe from Joyfood Sunshine shows you exactly what to do.

Once your coffee's ready, just stir in a spoonful (or two) of creamer. Then, get ready to head to your happy place.


5 Worst Things In Your Coffee Creamer&mdashAnd What You Should Use Instead

Some people like their coffee black. But maybe you're not one of them. Maybe for you, a cup of coffee isn't really coffee until you've stirred in some of your beloved coffee creamer.

We get it. People get a little cultish about their favorite java juicer-uppers. Even if you've cleared your kitchen of every other packaged, highly processed concoction, you might still have that container of conventional coffee creamer that you reach for every morning. Sure, you feel a little guilty because you know it's made with some weird garbage. But, you reason to yourself, you don't use that much. It's not that big a deal.

And yeah, using conventional coffee creamer isn't the end of the world. But you can do better. This list of unsavory additives and ingredients just might give you the push you need. (Lose up to 15 pounds in just 30 days with this revolutionary superfood plan from the publisher of Prevention!)

Surprise&mdashmost store-bought coffee creamers aren't actually made with cream. Instead, they get their rich, velvety mouthfeel from thickening agents and emulsifiers like carrageenan, a thickener thought to cause inflammation and digestive problems.

Other common ingredients, while generally considered safe, are just plain gross. Cellulose gel and cellulose gum are fillers derived from wood pulp or cotton. Polysorbate 60 is a sugar alcohol-derived emulsifier that's used to keep water and oil from separating in conventional cosmetics. Do you really want to be drinking that stuff on a daily basis?

That comforting caramel, hazelnut, or mocha aroma that makes waking up at the crack of dawn slightly more bearable? Sure, it could be derived from natural sources. But chances are, the tantalizing smell&mdashand flavor&mdashis completely, 100% fake.

That's bad news if you're trying to eat cleaner. Artificial flavors can make processed foods taste bolder and more flavorful than their unprocessed counterparts, say experts at the Environmental Working Group. And when you're used to that kind of in-your-face taste, simple, unprocessed foods can seem pretty bland by comparison.

A carton of real milk or cream will stay fresh for at least a week in the refrigerator. But unless you're guzzling coffee creamer like water, there's no way you're gonna finish that giant container in a mere 7 days. Food manufacturers know this, so they make life easy by adding mold inhibitors like sodium stearoyl lactylate and dipotassium phosphate.

The good news is that both of these ingredients score pretty low on the health hazard scale. Still, why bother consuming them at all when there are perfectly delicious alternatives out there that are preservative-free? (More on those later.)

Thickeners alone can't make a cream-free liquid taste luxuriously creamy, which is where partially hydrogenated oils, or trans fats, come in. These highly processed fats are downright dangerous, raising levels of bad cholesterol, and put you at higher risk for heart disease. That's why most experts say you should avoid them completely. Even in your coffee.

In an effort to make coffee creamers ultra-sweet and delicious without turning them into sugar- and calorie-bombs, manufacturers rely on fake sweeteners like sucralose. Problem is, sucralose can still cause your blood sugar to spike, which findings suggest could up your risk for type 2 diabetes. Makes a simple spoonful of the real sweet stuff seem not so bad, right? (If your blood sugar is spiking, stabilize it with this spice.)

Hopefully, you just took a break mid-read to go toss that half-empty carton of creamer in the garbage. But if the mere thought of trying to drink your morning mud black is still making you gag, you're gonna need an alternative.

You could always do a basic splash of milk or cream and a teaspoon of sugar. But when that's not gonna cut it, you still have options.

How about making your own coffee creamer? Recipes for flavored, homemade coffee creamers abound, and some can get pretty involved. Happily, you can keep it clean and simple by simmering your milk or cream of choice (coconut milk is amazing here) with sugar and vanilla beans to taste, then storing the mixture in an airtight container in the fridge for a week or so. This recipe from Joyfood Sunshine shows you exactly what to do.

Once your coffee's ready, just stir in a spoonful (or two) of creamer. Then, get ready to head to your happy place.


Watch the video: Das solltest du über deinen täglichen Kaffee wissen! Qu0026A #7