Oh Canada! Your “Cream” Sucks

I won’t be able to visit family in the “Great White North” this Christmas due to covid. The risk of having to self-quarantine on either side of the pond is just too great.

One of the silver linings, however, is that I will continue to have my British double cream with my coffee (I can buy organic as well). This is where you may ask, what’s wrong with Canadian cream Mr Diabetic? Well, here is the ingredient in British double cream:

Pasteurised British double fresh cream

Real Cream

You will not be able to find the equivalent in Ontario unless you can find, just maybe, a niche organic cream that costs a small fortune. The best most people can do is buy 35% whipping cream.

zoomed image

The curious reader may ask “so what’s the other 65% Paleo?” Well let’s take a look shall we:

Cream, Milk, Carrageenan, Cellulose gum, Mono and diglycerides, Polysorbate 80.

So first off they water down the cream with milk, so too many carbs already for anyone on keto or paleo. But then we have cellulose gum which comes from wood pulp. Monoglyceride is an emulsifier created through heavy processing. Emulsifiers keep the fat and water in the “cream” from separating. Diglyceride? This is another highly processed emulsifier from seed oils (cottonseed is one). It’s actually a trans fat. Finally, we come to polysorbate 80 another industrially processed emulsifier. So we have some cream, some milk and a whole load of sh*t from our good big business friends.

Why does Canada do this? Or more to the point, why are there not more choices for the consumer? Simply put, the Canadian food industry, and dairy in particular, is not a free market. It is a Mussolini-style, corporatist cartel. This from the Fraser Institute:

Consider dairy products as an example. The Canadian Dairy Commission, 10 provincial supply management boards and provincial representatives, are all signatories to the National Milk Marketing Plan. Based on that plan, an associated committee determines a quota of how much milk each province can produce. That quota is then further apportioned among individual dairy producers. They in turn must sell all their milk to their respective provincial marketing boards.

In addition, high import tariffs are imposed on imported products. The tariffs range from 202 per cent (skim milk) to 298 per cent (butter) with cheese, yogurt, ice cream and regular milk within that range.

The net effect of the command-and-control approach to supply and the high tariff wall is that Canada’s 12,965 dairy farmers prosper at the expense of most of the other 34,482,800 Canadians.

So the state ultimately decides what gets produced and what can be called “cream.” There are massive barriers to entry through tariffs and also for companies that would like to produce real cream. The consumer gets left with a substandard product produced by companies that work with the state to protect themselves from competition. They also get to define what cream is and add a bunch of sh*t to it which is not fit for human consumption.

Il Duce would be proud of you Canuck dairy producers!

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