91–100 of 107 posts
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No, it's the mozzarella cheese made with Italian buffalo milk.
One would be quite concerned to learn they are eating cheese made from bufalo milk, as the custom is to make the cheese from bufala milk instead.
I developed a severe dairy protein allergy in my late 30s. At first, I thought it was just a lactose issue but anything dairy triggers it (with symptoms aligning with vasculitis). While I'm not vegan, it's just easier to eat vegan food when I go to a restaurant. I generally know what's safe from the grocery store but always look for the Contains Milk or Dairy Free labels. The labeling is extremely important. I find i…
My son is anaphylactic on contact with cow's milk. We're on an experimental program to reverse this by dosing him with milks closer and closer to cow's. If you're interested (and courageous) try camel milk - it's the furthest away milk from cow in the program.
I developed a severe dairy protein allergy in my late 30s. At first, I thought it was just a lactose issue but anything dairy triggers it (with symptoms aligning with vasculitis). While I'm not vegan, it's just easier to eat vegan food when I go to a restaurant. I generally know what's safe from the grocery store but always look for the Contains Milk or Dairy Free labels. The labeling is extremely important. I find i…
one question I keep wondering about is, do I have lactose intolerance or issue with digesting milk fat from cow milk. I am able to consume all products with any amount of fat content made from Buffalo milk inlcuding lactose (Buffalo milk is predominantly used in India)
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My son is anaphylactic on contact with cow's milk. We're on an experimental program to reverse this by dosing him with milks closer and closer to cow's. If you're interested (and courageous) try camel milk - it's the furthest away milk from cow in the program.
How do you source camel milk? Do you have a local supplier?
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> But in North America, they only need to show the per-serving column. As someone who is from Europe and tracks their calories, I find it appalling and it makes calorie tracking more inconvenient
Only if you're housing tic tacs by the fistful.
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It does in sane countries where nutrition labels are required to also include the per-100g stats. But in North America, they only need to show the per-serving column. Combine that with the <0.5g rule and the fact they are allowed to pick the serving size, you end up with tic tacs which don't mention any sugar on their labels.
I see, that is quite malicious. I'm surprised they have a 0.5g rule, why don't they use oz for that?
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Only if you're housing tic tacs by the fistful.
that seems a bit more likely than having just one, all the time
Tic tacs are supposed to be breath mints, not candy. If you wanted to eat candy why wouldn't you just buy, like, skittles?
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Buy lacto-free milk and drink that instead of the pills. In my experience, it's much better than the pills and works faster and better - enzymes added to whole milk are the same as in the pills. I, for me, wouldn't go vegan, as then supplements are needed and that add really up in costs :(
> I, for me, wouldn't go vegan, as then supplements are needed and that add really up in costs There's only a couple of vitamins that aren't easy to get naturally on a vegan diet (B12 and D), but those are frequently added to fortified foods, so additional supplements aren't always needed. But generic B12 and D2 are pretty cheap anyway, and it's certainly not nessesary to use an expensive multivitamin to live healthi…
It's a personal choice. But you have to take care of the chemistry added in the vegan food one can buy. Not everywhere and in each product, but you have to pick the ones first. For example: diphosphate and triphosphate ..f.e. backing agent is pure phosphate. German Sausages, meat products often have di-and triphosphates. Beans and cheese and virtually anything with proteins also have phosphates. While it's needed, too much of it will lead to arteriosclerosis. The more you eat the more a problem it is. The problem is more severe if one consumes/has high levels of calcium in blood and some distinctionality or starting or ongoing kidney problems, or dialysis. So, one does exactly this when drinking the oatly oat milk.. high in calcium and added di/triphosphates. Do this over a course of years :) the same with the products of vegan butcher (as I reconcile properly)..
If vegan, then do everything yourself. I could imagine it's enjoyable.
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It's more accurate to call them "emulsions." Some cheaper oat milks will actually fall slightly out of solution in the water and as a result you can see the fine grains. Soy milk, for example, can be used to make a kind of cheese analog called Tofu. A lot of oat milks have some gums or other thickeners mixed in not necessarily just because of mouthfeel but also because it makes the milk steamable for use with espress…
Is the water usage of milk substitutes worse than raising cows for milk? It's no use comparing almonds to some other crop.
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It works after ingestion, no matter if pre- or while-made stuff. Lactose free milk is made by throwing in lactase. But not all lactase is used up in this process and still plenty is left in the milk. Almond milk or the other "artificial" milk-a-likes are most of the times pure chemistry. You have to read the contents. Phosphates are added a lot (actually a big problem for people with kidney diseases, but also might b…
It's more accurate to call them "emulsions." Some cheaper oat milks will actually fall slightly out of solution in the water and as a result you can see the fine grains. Soy milk, for example, can be used to make a kind of cheese analog called Tofu. A lot of oat milks have some gums or other thickeners mixed in not necessarily just because of mouthfeel but also because it makes the milk steamable for use with espress…
You can't call stabilizers on phosphate basis natural extracts from trees. They aren't. These are chemicaly designed and made in a chemical process. Even if they are chemicaly exact, which is not the case, the amounts needed of that stuff exceed the available Carob gum trees by far. But the trees have phosphate. It's among carbon the second column of life. :)
Just a sample what has been corrected by law:
https://kstawinska.medium.com/7-harmful-chemicals-in-vegan-m...
The article doesn't mention di/triphosphates, it doesn't mention potassium and a lot of others. It's all a question of the amount consumed and that depends on the products and the consumers body/health.
Industrially made vegan products are more chemistry than homemade, about the same within pre processed food, and even more chemistry as if one would eat steak & cheese & potato in various shapes 3x a day.
And then, which of the vegan guys does make the meat imitation chicken teriyaki at home or never eat in restaurants outside?
But the Link is a good read. And it's not over, just study contents of all the products next time in the supermarket. I can't buy half of the products :)