Blog Layout
Advantages of Vegan Cheez
Chef Sharon
Advantages of Vegan Cheez
Cheese, a quintessential food consumed for thousands of years, has become a hot topic of discussion during the last two decades. What is the attraction of cheese, and why is its consumption being discouraged by thoughtful medical and nutritional authorities?
First, why the strong attraction for cheese? Scientists now know that cheese contains glutamic acid, a chemical that registers with certain taste buds of the tongue as a savory taste. A Japanese chemistry professor by the name of Kikunae Ikeda, initially discovered this distinct savory taste while eating a bowl of kelp soup. He distilled glutamic acid in the chemistry laboratory and proved that this taste, which he called “umami”, meaning “delicious” in Japanese, responds to a fifth, specific group of taste buds on the tongue which he named umami taste buds.
This savory taste is found in dairy, goat, buffalo, and other animal-based cheeses. Many people find umami tasting foods irresistible, just like sweet foods.
However, like Professor Ikeda found out, this savory taste is not limited to only animal products. There are many vegetable foods that contain sizable amounts of umami taste too. Some well-known plant-based foods strong in umami are kelp, soy sauce, nutritional yeast, tomatoes, cabbage, onion, and garlic.
According to the Physicians Committee for Responsible Medicine, “Milk and other dairy products are the top source of saturated fat in the American diet, contributing to heart disease, type 2 diabetes, and Alzheimer's disease. Studies have also linked dairy to an increased risk of breast, ovarian, and prostate cancers.”
The US National Library of Medicine gives a succinct explanation of cholesterol. “Cholesterol is a waxy, fat-like substance that's found in all the cells in your body. Your body needs some cholesterol to make hormones, vitamin D, and substances that help you digest foods. Your body makes all the cholesterol it needs. Cholesterol is also found in foods from animal sources, such as egg yolks, meat, and cheese.”
“If you have too much cholesterol in your blood, it can combine with other substances in the blood to form plaque. Plaque sticks to the walls of your arteries. This buildup of plaque is known as atherosclerosis. It can lead to coronary artery disease, where your coronary arteries become narrow or even blocked.”
It could be said that the cholesterol of animal foods puts an overload of cholesterol on the body. Those who eat animal foods run a much higher risk of contracting many degenerative diseases. Plant foods contain no cholesterol.
In 2006, Dr. T. Colin Campbell wrote the widely acclaimed book, The China Study, based on his research of the dietary patterns and degenerative diseases found in a broad spectrum of the Chinese population. He included a section regarding cheese and its negative effects on health. The book has since been published in an expanded version and is worth taking time to read.
For those who wish to enjoy the taste of umami without the health hazards, plant-based cheeses are one way to enjoy this savory satiety. Plant-based cheeses have much to recommend them, especially those less processed and containing a simple ingredients list.
First, why the strong attraction for cheese? Scientists now know that cheese contains glutamic acid, a chemical that registers with certain taste buds of the tongue as a savory taste. A Japanese chemistry professor by the name of Kikunae Ikeda, initially discovered this distinct savory taste while eating a bowl of kelp soup. He distilled glutamic acid in the chemistry laboratory and proved that this taste, which he called “umami”, meaning “delicious” in Japanese, responds to a fifth, specific group of taste buds on the tongue which he named umami taste buds.
This savory taste is found in dairy, goat, buffalo, and other animal-based cheeses. Many people find umami tasting foods irresistible, just like sweet foods.
However, like Professor Ikeda found out, this savory taste is not limited to only animal products. There are many vegetable foods that contain sizable amounts of umami taste too. Some well-known plant-based foods strong in umami are kelp, soy sauce, nutritional yeast, tomatoes, cabbage, onion, and garlic.
According to the Physicians Committee for Responsible Medicine, “Milk and other dairy products are the top source of saturated fat in the American diet, contributing to heart disease, type 2 diabetes, and Alzheimer's disease. Studies have also linked dairy to an increased risk of breast, ovarian, and prostate cancers.”
The US National Library of Medicine gives a succinct explanation of cholesterol. “Cholesterol is a waxy, fat-like substance that's found in all the cells in your body. Your body needs some cholesterol to make hormones, vitamin D, and substances that help you digest foods. Your body makes all the cholesterol it needs. Cholesterol is also found in foods from animal sources, such as egg yolks, meat, and cheese.”
“If you have too much cholesterol in your blood, it can combine with other substances in the blood to form plaque. Plaque sticks to the walls of your arteries. This buildup of plaque is known as atherosclerosis. It can lead to coronary artery disease, where your coronary arteries become narrow or even blocked.”
It could be said that the cholesterol of animal foods puts an overload of cholesterol on the body. Those who eat animal foods run a much higher risk of contracting many degenerative diseases. Plant foods contain no cholesterol.
In 2006, Dr. T. Colin Campbell wrote the widely acclaimed book, The China Study, based on his research of the dietary patterns and degenerative diseases found in a broad spectrum of the Chinese population. He included a section regarding cheese and its negative effects on health. The book has since been published in an expanded version and is worth taking time to read.
For those who wish to enjoy the taste of umami without the health hazards, plant-based cheeses are one way to enjoy this savory satiety. Plant-based cheeses have much to recommend them, especially those less processed and containing a simple ingredients list.
