“What we eat, in the end, will either consume us or nourish our existence, nothing in-between.”
Dairy Is Deadly?
Cohost Liz Garrett joins the show today to discuss the consumption of dairy and research on the potential health impacts. There is no doubt that dairy consumption has the potential to impact health. Some might even say, “Dairy is deadly!”
Liz and I both share anecdotes from people we know that stopped consuming dairy, followed by a report from a family physician and the cautions he advises patients in his practice. Finally, we review work by Dr. Neal Barnard on the dairy – health connection.
Regardless of your opinion on the connection between health outcomes and diary, it does not hurt to try the overwhelming variety of available cheese substitutes. When you do not allow for animal products in your diet, you consume zero dietary cholesterol. Your body produces its own cholesterol, as you know. If you are predisposed to heart disease (seen in a lipid and cardiac profile ordered by your physician,) ending consumption of animal cholesterol can be life saving.
In the second half of the show, we discuss our favourite analog cheeses, with a focus on local nut cheese producers. You will also find a nut cheese recipe at the end of the show notes, curtesy of “One Green Plant”.
Neal Barnard Lecture
Dr. Neal Barnard M.D. is one of the many physicians pioneering the health advantages of eating a plant based diet. He is an adjunct professor at George Washington University School of Medicine and founder of Barnard Medical Centre.
Much of Barnard’s work focus on the connection between health and diet, in particular dairy. Following is a lecture focusing on dairy consumption. He discusses the connection between cheese, and negative outcomes found in increased rates of obesity, lifelong metabolism, and prostate cancer.
Vegan Cheese Alternatives (Solutions)
The number one reason people report for why they would not be able to adopt a plant-based diet, is cheese. It is difficult to give up the amazing taste, and the associated suggestion of affluence/culture that comes from having it.
When folks hear, “Dairy is deadly,” they are quick to dismiss the overstated language as “quackery.” May be they are right? That means it is time to use the power of taste!
There are amazing vegan cheese alternatives, that we believe can make even the most ardent skeptic stand still. Following is a list of the plant-based cheeses that we highly recommend.
- Chao Cheese, by Field Roast
- Daiya Cheese
- Miyoko Cheese
- Three Girls Vegan Creamery
- Blue Heron Cheese Vancouver
Make Your Own Cheese
If you are interested in learning how to make your vegan cheese alternatives, there are three resources we strongly suggest to get you started. You will be shocked at how easy it is to make a tasty alternative to animal based cheese products.
- “This Cheese Is Nuts,” by Julie Piatt
- One Green Plant (recipe example below)
- Plant Powered Way, by Rich Roll and Julie Piatt
2/3 cup cashews
1/4 cup water
1/2 cup lemon juice
1 tablespoon ume plum vinegar or make your own by combining 3/4 cup white rice vinegar plus 1/4 cup sugar plus 2 teaspoons salt, then store the rest in the refrigerator for later
1 tablespoon nutritional yeast
1/2 teaspoon oregano
2 teaspoons marjoram
1 teaspoon of spirulina
A pinch of salt
Soak the cashews for a minimum of 4 hours.
Put the cashews, salt, lemon juice, nutritional yeast, ume plum vinegar, and water in the blender and blend until smooth.
Remove 3-4 tablespoons of the mixture from the blender and add it to a bowl. Add the marjoram, oregano, and spirulina. Mix well with a spoon.
Prepare a cheesecloth in a small bowl. First, add the white cheese mixture, then add the colored/herbed mixture. Use a toothpick to marble the mixtures together. Once everything is marbled, tie up the cheesecloth and then spear the top part, through the cheesecloth only, with a large skewer. Use this to suspend the cheese over a bowl, to allow excess water to drain.
Total Calories: 423 | Total Carbs: 31 g | Total Fat: 29 g | Total Protein: 15 g | Total Sodium: 1825 g | Total Sugar: 7 g
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