cheese

[Guest guest]

Thank you, Brenda Lee. It's nice to know I was missed It's good to be home

and I'm busy, trying to catch up again.

 

I'm sure it would be fine with Sandi if you shared the article. . .go ahead and

share it with GFCF Recipes.

 

LaDonna

-

Brenda-Lee

Tuesday, March 30, 2004 8:33 AM

Re: Cheese

 

 

LaDonna!!!

 

You are back. Did you have a nice time? Missed you. Things were very

quiet without you - smile.

 

Do you think Sandi would mind if I shared this on GFCFRecipes?

 

BL

 

Tea Cozy wrote:

 

>Forwarded for Sandi:

>

>Cheese

>

>Very few things are sacrosanct in this day, and cheese must now be classed

>among those things that have lost their halo. Cheese has been used for at

>least 4,000 years,

>

>

 

 

 

Check out these affiliated vegan lists ~

 

http://www.Christian-Vegan-Cooking

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

 

 

[Guest guest]

I shared this with several of my friends and they are still

doubtful. Can you please direct me to where I can find similiar

articles such as this on cheese?

 

Thanks!

Ramey

 

, " Tea Cozy "

<teacups@c...> wrote:

> Forwarded for Sandi:

>

> Cheese

>

> Very few things are sacrosanct in this day, and cheese must now be

classed

> among those things that have lost their halo. Cheese has been used

for at

> least 4,000 years, and has been widely acclaimed as a healthful

food. Some

> have claimed unusual hardiness and advanced old age for cheese

users. Only

> recently has it been learned that cheese is not the wonder food

that many

> had thought. There may be real dangers in its use.

>

> All dairy products have become more suspect recently, from the

association

> of the saturated fat of milk with the elevation of the blood

cholesterol, to

> the transmission of many animal diseases to man through dairy

products. Most

> of the diseases transmitted from animals are of a minor nature,

resembling

> colds, flu, streptococcal sore throat, and other infections, but

some

> diseases are life-threatening.

>

> A battle is still going on with brucellosis, a disease contracted

from milk

> which threatens the quality of life for many years, giving a

chronic low

> grade fever and below par performance to the afflicted person.

Between 1883

> and 1947, there were 59 epidemics caused by cheese, with 117

deaths in the

> U. S. alone.

>

> Now, cheese is under special attack, not because of infectious

diseases

> which it shares with all dairy products, but because of its basic

chemistry.

> Cheese is made by the action of waste products from molds and

bacteria on

> milk. Most foods contaminated with molds and bacteria produce such

an

> unpleasant flavor that few people care to eat them. Generally, an

unpleasant

> flavor in food heralds danger, and apparently this principle holds

true for

> cheese, since most children naturally reject their first taste of

cheese and

> must be taught to accept it.

>

> Changes which occur in cheese during the fermenting and " ripening "

process

> include the production of a toxic alkaloid called roquefortine (as

in

> Roquefort dressing), a neurotoxin which can cause mice to have

convulsive

> seizures. All blue cheeses probably contain roquefortine. The

alkaloid is

> produced by the mold Penicillium roqueforti. The alkaloids are all

toxic and

> include such widely differing poisons as coniine, one of the major

volatile

> alkaloids found in the poison hemlock plant from which Socrates

met his

> Waterloo; to caffeine, the major alkaloid in coffee, tea, colas,

and

> chocolate.

>

> Another class of toxic substances includes the toxic amines. Any

fermented

> food or beverage may contain toxic amines. They can produce

changes in the

> nervous system which bring on headaches, palpitations, high blood

pressure,

> migraines, and other known disorders which occur at a cellular

level.

>

> Several toxic and nontoxic amines are produced during the

fermentation of

> milk, tyramine being among them, the amine causing migraine

headaches. The

> only cheeses containing tyramine in insignificant amounts are

creamed

> cheese, ricotta cheese, and cottage cheese. Some other foods

containing

> tyramine are chocolate, herring, yeast, broad beans, chicken

livers, ripened

> sausages (bologna, summer sausages, salami, pepperoni, etc.), meat

extracts,

> and alcoholic beverages. If a human follows his natural taste he

will avoid

> anything that has the faintest taint of spoilage about it.

>

> Milk, produced by glands that are actually modified sweat glands,

is

> naturally high in salt. Cheese shares in this high salt content. A

high salt

> intake increases one's likelihood of having high blood pressure.

>

> The rennet for the curdling process in cheesemaking is commonly

obtained

> from the stomachs of calves. A combination of rennin and pepsin is

sometimes

> used, or plant enzymes derived from fungus. Pepsin is obtained

principally

> from fresh hog stomachs.

> Many processed cheeses have preservatives, emulsifying agents, and

other

> chemicals added to them, that can have a harmful effect on the

body. The

> putrefactive process through which milk goes to produce cheese

reduces the

> vitamin content. Cheese is almost completely devoid of water

soluble

> vitamins. Losses of both vitamins and minerals occur with the loss

of whey.

>

> Undesirable chemicals are produced by cheesemaking that involve

all three

> major constituents of cheese: fats, carbohydrates, and proteins.

The fat in

> cheese is hydrolyzed to irritating fatty acids, butyric, caproic,

caprylic

> and longer carbon-chain fatty acids. The carbohydrate of milk,

mainly

> lactose is converted to lactic acid by putrefaction. The protein is

> fermented to peptides, amines, indoles, skatole, and ammonia,

several of

> these being implicated in the production of cancer. The

possibility of

> production of nitrosamine, one of the most powerful cancer

producing agents

> known, is particularly disturbing. Both the nervous system and the

> gastrointestinal tract are irritated by certain of these

substances, causing

> the individual to be irritable and cranky.

>

> Of course, cheese also presents the usual drawbacks of milk such as

> allergies, lactose intolerance, food sensitivities, and high

calorie

> content. Cheese contains a goodly quantity of the amino acid

tryptophane,

> which causes after-meal drowsiness and inability to concentrate.

>

> Certain imported cheeses have been discovered as culprits in

outbreaks of

> food-borne gastroenteritis in the United States. As many as 120

> disease -producing germs have been isolated per gram of cheese;

that would

> be 600 germs in a teaspoon of cheese! We can say from the

foregoing, that

> some foods generally thought to be wholesome are actually

injurious to the

> health.

>

> Other foods that develop a specific flavor through the activity of

bacteria

> include sauerkraut, vinegar, pickles, butter, buttermilk, and

cultured milk.

> The holes in Swiss cheese come from the action of gas forming

bacilli,

> similar to those which form gas in the bowel.

>

> For those who would like a cheese substitute, two very nice ones

have been

> added below. There are many other good and safe alternative cheese

recipes.

> Cheeses you can slice, cheeses you can dip, cheeses you can use as

a spread,

> cheeses you can pour as a sauce. It won't take long before you

have a whole

> collection of good recipes and are more than satisfied with these

new,

> healthier alternatives.

>

> SLICING CHEESE

> 1 C cool water 1/3 C Emes Unflavored Gelatin*

> 11/4 C boiling water 2 C raw cashews or almonds

> 1/2 C yeast flakes I TBL salt

> 2 tsp onion powder 1/4 tsp garlic powder

> 1/4 C lemon juice 1/3 C pimento

>

> SOAK gelatin in the I C cool water in blender while ASSEMBLING

remaining

> ingredients. POUR boiling water over soaked gelatin and WHIZ

briefly to

> dissolve. ADD cashews and LIQUEFY thoroughly. ADD remaining

ingredients.

> BLEND until creamy and smooth. POUR into a I quart mold (bread pan

works

> well), COOL slightly. COVER before refrigerating. REFRIGERATE

overnight.

> After firming in refrigerator, this cheese may be frozen until

needed. *Do

> not substitute agar flakes for gelatin.

>

> MELTY CHEESE

>

> 11/2 C hot water 2 TBL unbleached flour

> 3/4 C cashews 1/4 C pimentos

> 3'/3 TBL sesame seeds 1/3 C Brewer's yeast flakes (opt.)

> I tsp salt I TBL lemon juice

> 2 tsp onion powder 1/8 tsp garlic powder

>

> BLEND all but lemon juice. BRING to boil while stirring

constantly; BOIL for

> 2-3 minutes. REMOVE from heat and ADD lemon juice.

[Guest guest]

We have used the Follow Your Heart mozzarella with success; but in

small quantities. We made pizza and sprinkled a small amount over the

top, and also made calzones once using some. I find that less is

more--the taste is good, but not like my memories of " real " mozzarella

(which, for what it's worth, doesn't actually taste good to me any more

since I gave up dairy 4 years ago--I had some accidentally a few months

ago, and yuck!! So salty.)

My husband loves the American flavored Tofutti slices, but I can only

do them once in a while.

Amy

 

On Tuesday, November 8, 2005, at 06:14 PM,

wrote:

 

> Message: 3

> Mon, 07 Nov 2005 21:52:23 -0000

> " lilmunkydunk " <lilmunkydunk

> Re: Vegan Cheese my toddler loves

>

> Alan,

>

> Thanks for the response. I too found it at Mom's, but haven't opened

> the packages yet. I bought all three kinds. I'll give my critique

> of the mozzerlla (which I've heard the best things about) once I try

> it. Ha ha, I almost bought some vegetarian rennet I saw there at

> Mom's, thinking that I could put on my on lab coat (from my cosmetics

> sales days) and try to formulate my own cheese. As if!! Anyway, my

> expectations are pretty low, but I'll report.

>

> Nikki

[Guest guest]

I used to make something similar: It wouldn't harden, but it was a wonderful

spread for bread (especially warm), or to use on pasta.

 

Jo

 

 

 

[Guest guest]

Walmart carries Cabot and Land of Lakes as well as Sargento..

Here is a list, provided by someone on this group.

http://cheese.joyousliving.com/

http://cheese.joyousliving.com/CheeseListBrand.aspx

Sue

 

 

----

 

Tabitha

03/10/07 10:47:30

 

cheese

 

I am wandering if you know where i can find renet free dairy cheese?

No Health food stores please, I use foodstamps, so I usually go to wal-

mart. Thanks

And I am looking for organic eggs that are really organic, something I

can trust to really let the chickens free

 

 

 

 

[Guest guest]

rennet?

 

James P. " Jim " Lynch

jplynch

jimlynch

(H) 540-775-7002; (cell) 540-273-2829

(Note: I use an agressive spam catcher)

-

Kathy Olson

Sunday, March 18, 2007 9:24 PM

Cheese

 

 

I'm trying to remember the name of something that Vegan's are against in

cheese. It starts with an " r " . Could someone give me the name of it and also

what it is exactly? Thanks.

 

Kathy Olson

 

 

 

 

 

[Guest guest]

, " Jim Lynch " <jplynch

wrote:

>

> rennet?

>

>Thanks Jim.... Kathy

[Guest guest]

This site provides information for vegetarians. Cheese can be made with or

without rennet which is derived from the stomach tissue of a slaughtered

calf. This list specifies those cheeses which are made without the use of

rennet. Today more and more cheeses are made with “microbial enzymes” which

are widely used in the industry because they are a consistent and

inexpensive coagulant. The term “microbial enzyme” means it is a

synthetically developed coagulant. The term “vegetable rennet” means it is

derived from a vegetable source. Soft cheeses such as cream cheese and

cottage cheese are manufactured without rennet. Some cottage cheeses,

however, may contain gelatin which is derived from animal sources. All

labels should be read carefully.

http://cheese.joyousliving.com/

Sue

 

 

 

----

 

Kathy Olson

3/18/2007 9:48:17 PM

 

Cheese

 

I'm trying to remember the name of something that Vegan's are against in

cheese. It starts with an " r " . Could someone give me the name of it and also

what it is exactly? Thanks.

 

Kathy Olson

 

 

 

[Guest guest]

you know, i've seen a vegan swiss around at the store..but, since i never liked cheese, i never paid much attnetion to it

but, here's a recipe in case you can't find a brand

 

 

 

1 1/2 cups water1/3 cup agar-agar flakes1/2 cup raw cashews1/3 cup blanched almonds1 T. safflower oil, sunflower oil, or other vegetable oil of choice1/3 cup soy milk, rice milk, or other non-dairy milk of choice1/3 cup nutritional yeast flakes3 T. lemon juice1 T. light or mellow miso1 T. Dijon mustard1 T. onion powder3/4 t. garlic powder1/4 t. salt

 

In a small saucepan, place the water and agar-agar flakes, and simmer over low heat to thoroughly dissolve the agar-agar flakes. Meanwhile, in a food processor, place the cashews, almonds, and oil, and process for 1-2 minutes to form a smooth paste. Scrape down the sides of the food processor. Add the remaining ingredients and process for 1 minute. After the agar-agar mixture has simmered for 5 minutes, add the mixture to the food processor, and process an additional 2 minutes to thoroughly blend the flavors. Lightly oil a 3-cup mold, plastic container, or small loaf pan. Pour the cheese mixture into the mold, cover, and chill overnight. Unmold the cheese and used sliced or shredded in place of commercially made cheese in your favorite recipes, or enjoy with crackers, breads, or fruit. Store in an airtight container in the refrigerator for 7-10 days.

Yield: One 3-cup brick or loaf of non-dairy cheese

Angelo May 25, 2008 10:21 AM Cheese

 

 

 

Ive been lookink for a Vegan swiss , any suggestions.angelo

 

 

 

 

What gets us into trouble is not what we don't know, it's what we know for sure that just ain't so.

- Mark Twain

[Guest guest]

Tillamook brand uses vegetable rennet. They even state it on the

package. Their cheeses are also used at places like Johnny Rockets.

 

Jacqueline

[Guest guest]

TraderJoe actually has a detailed list of the cheese they sell, and what kind of

rennet it's made with . It's right by the chesse aile.

Not all labels will say if its veg or animal rennet, but you'll find it in this

(long) list.

Kim

 

, Shreelakshmi Krishnamurthi <shreelak

wrote:

>

> Hi All

>

> I am looking for Cheese made out of veg rennet I realize that most of the

cheese have been made using microbial or animal rennet, but there are a few that

are made using veg rennet as well, just wondering if you can suggest any that

are not too expensive.

>

> The one we typically buy are the TraderJoe's brand of mozzarella slice cheese

(this one is made of veg rennet)

>

> We are not vegan ie; we do take milk and by products.

> thanks

> Shree

>

>

>

>

>

>

[Guest guest]

Kelle,

 

 

 

You could up your fruit intake and greens intake and decrease your fat

intake, taking in no more than 10% of calories from fat. This means

probably less than half an avo a day. This is the approach taught by Doug

Graham www.foodnsport.com <http://www.foodnsport.com/> . A lot of people,

me included, have had good success with it. According to DG, too much fat

in the diet impedes the movement of sugar out of the bloodstream, resulting

in an overall rise in blood sugar. He estimates that most raw fooders are

getting over 60% of their calories from fat, more even than SAD eaters, who

average around 42%.

 

 

 

Mark

 

 

 

 

 

 

 

_____

 

On Behalf Of Kelle DeLuca

Saturday, June 06, 2009 2:04 PM

 

Cheese

 

 

 

 

 

 

 

 

Hi Everyone,

I've been enjoying this group a lot since I joined, though I don't post

much. Here's a question for the group mind. I've been raw since last

October and I'm trying to stay vegan, but I just can't seem to kick the

cheese habit. Thing is, I have a green smoothie and fruit for breakfast and

a variety of green salads, fruits, nuts and seeds throughout the day. I eat

two avocados a day, so with all that I'm certain I'm getting enough protein.

However, no matter how much I eat, I start getting really shaky around

mid-day. Once I'm shaky if I start eating I tend to overeat, so I'm

thinking this could be blood sugar related, though I've never had blood

sugar issues before. Cheese solves the problem though. I eat some cheese

and I feel much better, so I'm wondering what it is that's missing in my

diet that is being satisfied by cheese. For a variety of reasons I want to

go cheese free. Any advice?

 

Thanks so much!

Kelle

 

--

www.cafepress.com/delucaville

 

 

 

 

 

 

[Guest guest]

Interesting... I'll look more at the pages you sent.

 

Thanks!

Kelle

 

On Sat, Jun 6, 2009 at 3:33 PM, Mark Hovila <hovila wrote:

 

>

>

> Kelle,

>

> You could up your fruit intake and greens intake and decrease your fat

> intake, taking in no more than 10% of calories from fat. This means

> probably less than half an avo a day. This is the approach taught by Doug

> Graham www.foodnsport.com <http://www.foodnsport.com/> . A lot of people,

> me included, have had good success with it. According to DG, too much fat

> in the diet impedes the movement of sugar out of the bloodstream, resulting

> in an overall rise in blood sugar. He estimates that most raw fooders are

> getting over 60% of their calories from fat, more even than SAD eaters, who

> average around 42%.

>

> Mark

>

> _____

>

> <%40>[

> <%40>]

> On Behalf Of Kelle DeLuca

> Saturday, June 06, 2009 2:04 PM

> <%40>

> Cheese

>

>

> Hi Everyone,

> I've been enjoying this group a lot since I joined, though I don't post

> much. Here's a question for the group mind. I've been raw since last

> October and I'm trying to stay vegan, but I just can't seem to kick the

> cheese habit. Thing is, I have a green smoothie and fruit for breakfast and

> a variety of green salads, fruits, nuts and seeds throughout the day. I eat

> two avocados a day, so with all that I'm certain I'm getting enough

> protein.

> However, no matter how much I eat, I start getting really shaky around

> mid-day. Once I'm shaky if I start eating I tend to overeat, so I'm

> thinking this could be blood sugar related, though I've never had blood

> sugar issues before. Cheese solves the problem though. I eat some cheese

> and I feel much better, so I'm wondering what it is that's missing in my

> diet that is being satisfied by cheese. For a variety of reasons I want to

> go cheese free. Any advice?

>

> Thanks so much!

> Kelle

>

> --

> www.cafepress.com/delucaville

>

>

[Guest guest]

This is from a mainstream publication

 

http://www.lifehacker.com.au/2010/01/cheese-isnt-very-vegetarian-or-healthy/

[Guest guest]

A cat with an uncanny ability to detect when nursing home

patients are about to die has proven itself in around 50 cases by curling up

with them in their final hours, according to a new book.

 

The tortoiseshell and white cat spends its days pacing

from room to room, rarely spending any time with patients except those with

just hours to live Photo: AP Dr David Dosa, a geriatrician and assistant

professor at Brown University, said that five years of records showed Oscar

rarely erring, sometimes proving medical staff at the New England nursing home

wrong in their predictions over which patients were close to death.

 

The cat, now five and generally unsociable, was adopted

as a kitten at the Steere House Nursing and Rehabilitation Centre in

Providence, Rhode Island, which specialises in caring for people with severe

dementia.

 

The tortoiseshell and white cat spends its days pacing

from room to room, rarely spending any time with patients except those with

just hours to live.

 

If kept outside the room of a dying patient, Oscar will

scratch on the door trying to get in.

 

When nurses once placed the cat on the bed of a patient

they thought close to death, Oscar " charged out " and went to sit

beside someone in another room. The cat's judgement was better than that of the

nurses:

the second patient died that evening, while the first

lived for two more days.

 

Dr Dosa and other staff are so confident in Oscar's

accuracy that they will alert family members when the cat jumps on to a bed and

stretches out beside its occupant.

 

" It's not like he dawdles. He'll slip out for two

minutes, grab some kibble and then he's back at the patient's side. It's like

he's literally on a vigil, " Dr Dosa wrote.

 

Dr Dosa noted that the nursing home keeps five other

cats, but none of the others have ever displayed a similar ability.

 

In his book, " Making rounds with Oscar: the

extraordinary gift of an ordinary cat " , Dr Dosa offers no solid scientific

explanation for Oscar's behaviour.

 

He suggests Oscar is able - like dogs, which can

reportedly smell cancer

- to detect ketones, the distinctly-odoured biochemicals

given off by dying cells.

 

Far from recoiling from Oscar's presence, now they know

its significance, relatives and friends of patients have been comforted and

sometimes praised the cat in newspaper death notices and eulogies, said Dr

Dosa.

 

" People were actually taking great comfort in this

idea, that this animal was there and might be there when their loved ones

eventually pass. He was there when they couldn't be, " he said.