Microcrystalline Cellulose: Fat Replacer Extraordinaire! WTF Ep. 168

Eating healthy lean protein can often mean dry, tasteless morsel that you force yourself to choke down. This week Scott and Janie explore how adding a small amount of microcrystalline cellulose (MCC) can rescue these sad dishes by reintroducing a luxurious fatty mouth feel with zero added calories. Find out more about MCC's function as a fat replacer, anti-caking agent and more... on this episode of WTF

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Get the full WTF - Nutritional Yeast Powder article on the blog:
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Product Links:
Microcrystalline Cellulose
https://www.modernistpantry.com/micro...

Recipe Links:
Juicy Fat Free Turkey Sausage
https://blog.modernistpantry.com/reci...


Episodes and Links Referenced that you Might Like!
WTF - Methyl Cellulose
https://blog.modernistpantry.com/wtf/...

WTF - Carrageenan
https://blog.modernistpantry.com/wtf/...

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