I make as much as possible to avoid the flavor additives, texture modifiers, and preservatives found in much packaged food.
I make waffles from scratch and freeze them for quick breakfast. Prep large pots of soup, chili, stew, etc and freeze in deli tubs.
But as to who is right? No answer on that. I have built up plenty of cooking experience so things that seem tricky or time consuming to other people don’t faze me.
guar gum, xantham gun, locust bean extract, etc - all emulsifers or texture additives used to mask lower product quality and allow more air to be whipped in.
Even the expensive stuff, Ben & Jerrys (sold out to PE a while ago), boutique brands at Whole Foods, and even Kirkland premiun have the same list of bullshit.
The only brand I can reliably find without them is Haagen Dazs.