2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Healthy eating is the choice of more and more people today. Its main purpose is to cleanse the body of accumulated toxins due to the use of meat and meat products. Foods of animal origin contain too much protein, which the body needs to function properly, but is difficult to digest.
Fortunately, there are alternative products that provide the body with the necessary substances, while having numerous health benefits. We will focus on the alternatives of one of the dairy products, namely - the cheese widely used in our kitchen.
Alternative cheese products of animal origin
Alternative cheeses of plant origin significantly exceed the number of cheeses made from milk and everyone can choose their favorite flavor. Along with this you will get the desired useful action. Let's look at some possibilities.
Nut cheeses - essence and advantages
Nut cheese is a product of concentrated proteins, vegetable fats, salts, vitamins and minerals, obtained after biochemical changes as a result of the action of a probiotic. The possibilities for variations in the cheese are numerous and give different interesting tastes, as well as different textures - soft or very hard. All have excellent taste and aroma.
The probiotic nut cheese creates a pleasant and unexpected variety of flavors and aromas. It has a beneficial effect on the beneficial bacteria that take care of our intestinal flora.
It is a food full of life and shows the pleasant taste of life through natural gifts. The organic raw materials in it say enough about its health benefits, but let's mention some.
These cheeses are rich in vitamin B, enzymes, proteins and fiber, which increase the body's energy reserves, provide beneficial bacteria and do not harm nature.
A great soy product is tofu cheese. It is made from skimmed soy milk. It has almost no aroma or taste and is therefore a suitable addition to other foods whose aromas it absorbs.
The proteins, omega-3 fatty acids, minerals and antioxidants it contains present it as a healthy an alternative to cheese of animal origin. It protects against osteoporosis, breast cancer and has a beneficial effect on the unpleasant symptoms of menopause.
In Asian cuisine, it is used for low-calorie soups, salads and all kinds of vegan dishes.
Recommended:
Wisconsin Cheese Is The Best Cheese In The World
The cheese, produced in the US state of Wisconsin, won the competition for the best cheese in the world. This is the first time in 28 years since the cheese was last honored in 1988 in Wisconsin. The winner of the competition is a work of the company Emmi Roth, whose director - Nate Leopold, said that the previous year was the best for them and is proud of the award.
They Replace Yellow Cheese With Gouda Cheese
In the local shops they massively replace the yellow cheese with Gouda cheese, as the price of the Dutch dairy product is much lower than the familiar yellow cheese. Although it is offered at attractive prices for consumers, such as BGN 6-7 per kilogram, the taste of Gouda cheese does not resemble yellow cheese at all.
For And Against Vegetable Yellow Cheese And Cheese
In the shops you can regularly see yellow cheese and cheese, on the label of which it is written that they contain vegetable fats or that it is an entirely vegetable product. This means that they are not made by ancient technology - with fat from cow's, sheep's or goat's milk.
Subtleties In The Breading Of Yellow Cheese And Cheese
When breading yellow cheese and cheese, some subtleties must be observed to make the breading crispy and the cheese or yellow cheese to remain soft and melt in your mouth. To successfully bread melted cheeses, you must pre-cool them in the freezer, but not freeze them.
They Allowed The Cheese With Substitutes
At the end of last year, a controversial Ordinance on milk production was adopted. The purpose of this regulation was to limit the simultaneous production in dairies of milk products and substitutes. According to the ordinance strongly criticized by milk producers and milk processors in Bulgarian dairies, the simultaneous production of milk products and products containing vegetable fats.
