by Vesanto Melina
The significant health hazards associated with red meat are so well known by now that people are happy to avoid the Neu5Gc (N-Glycolylneuraminic acid) present in all beef, pork and lamb that increases risk of tumour formation. We also know that the gut microbiota of meat eaters change carnitine in meats to the toxic TMAO (trimethylamine N-oxide), increasing the risk of cardiovascular disease, including early atherosclerosis and stroke.
Many people can be heard to say, “I’d love to go vegan, but I could never give up cheese.” Cheeses bring a wealth of flavour to menus and their textures have wide appeal, but until recently, plant-based cheese replacements have been a pretty dismal lot. But this situation has changed, and for the better.
It turns out the flavour development so fundamental to cheese-making depends not on cow’s milk, but on the culturing process. Thus, a variety of entrepreneurs are using non-dairy milks, such as cashew milk, as a foundation and producing amazing products. Miyoko’s extensive line of cheeses (available through www.vegansupply.ca) is a bit pricey, but the Smoked Farmhouse, Sundried Tomato Garlic, Herbes de Provence and many others will change your perspective in a very positive direction. This website has many other tasty options, too.
One local company that has made good across North America is Burnaby-based Daiya. Their products are affordable and widely available in mainstream supermarkets. Their Pepperjack and other flavours provide superb meltable toppings for plant-based pizzas. One great favourite is their Key Lime Cheezecake. For others, see daiyafoods.com
Karen McAthy’s book, The Art of Plant-Based Cheesemaking (New Society Publishers), will be released on April 25. This BC author helps do-it-yourself cheesemakers understand the process of culturing and fermenting the ingredients that form a top-quality product and provides recipes for quick, or more lengthy, production methods.
People may wonder why anyone making compassion a key feature of their dietary choices would want to avoid dairy products. After all, doesn’t a cow just give milk and we humans can enjoy the excess? It turns out that cows give milk specifically in response to being impregnated and then giving birth, an entirely natural process. The forced separation of dairy cow and her young is far from natural; it involves extensive suffering for mother cow and for her calf. If her calf is female, this calf can be turned into a repeatedly impregnated milk producer. In contrast, male calves typically become veal at a young age. And when the dairy cow’s productivity slows, she too heads down the slaughterhouse line to be turned into burgers.
For decades, Canada’s food guides have featured “Milk and Milk Products” as essential foods. The most recent version allows for one alternative: fortified soymilk. But a food guide that ignores the fact that the majority of the world’s population has some degree of lactose intolerance is hardly suitable for our multicultural population.
Alternative substitutes for dairy products can provide the same nutrients as dairy products, without the animal abuse. Humans have no requirement for cow’s milk or its products so start exploring the immense and expanding range of dairy alternatives.
Vesanto Melina is a Vancouver dietitian and co-author of the award winning Becoming Vegan: Comprehensive Edition and other books. www.nutrispeak.com