Cheese Alternatives to Cow's Milk

Cheese Alternatives to Cow's Milk
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Cow’s Milk Cheese

The main problems with cheese made from cow’s milk are the likeliness of contamination in the milk itself from hormones and pesticides which the cow’s themselves are exposed to; the proteins in cow’s milk that the human body has trouble digesting; and the highly processed nature of pasteurized cow’s milk cheese. Eating it can do more harm than good. It does provide some minerals such as calcium, magnesium, and phosphorous, as well as vitamin B2 and vitamin B12. However, cow’s milk cheese is not easily digested or metabolized, putting a strain on the body when eaten. Some people cannot tolerate cow’s milk at all, making healthy cheese alternatives a necessity. Especially with pasteurized cow’s milk cheese, which is more processed than raw cheese, only a fraction of the nutrients are absorbed. The saturated fat content, as well as possible additives, hormone residues, bleaches, preservatives, synthetic colors and flavors, and mold inhibitors, all block mineral absorption. Even the protein in cow’s milk cheese can disrupt regular immune function.

Cheese is also a mucous forming food. It causes mucous to build-up in the body, blocking respiratory function, and eventually inhibiting other organs. Too much mucous is linked with a number of reoccurring illnesses, such as colds, the flu, and sinus infections. Often, when people exclude cow’s milk from their diet altogether they tend to experience an increase in energy and feelings of well-being.

Substitutes to Cow’s Milk Cheese

Many of us love cheese, and incorporate it into our diet on a regular basis - as a snack, on sandwiches, salads, and pizza. In excess, it can be a troublesome food, offering little nutritional value and a hefty workload. There are many healthier options than cow’s milk cheese.

  • Goat cheese Unlike cow’s milk cheese, this alternative is easy for the body to digest. Some people who are lactose intolerant are still able to process cheese made from goat’s milk. It is also lower in fact and has a higher, more easily absorbed mineral content. Goat cheese has a tangy, slightly sweet flavor. It is delicious on its own, with dried fruit and nuts, or as a spread instead of cream cheese or butter.
  • Buffalo mozzarella Real mozzarella is made from either buffalo milk or sheep’s milk. Both options have less fat, less additives, and are much easier on the stomach than mozzarella made from cow’s milk. Buffalo mozzarella is also extremely mild and creamy, and a refreshing alternative for pizza and heavy Italian dishes.
  • Kefir cheese Kefir is made from cow’s milk, but because it is not difficult for the body to absorb. In fact, it offers beneficial bacteria which nourishes and fortifies the digestive tract, and helps to support the immune system. Kefir cheese is creamy and tangy - use it as a substitute for ricotta cheese or sour cream.
  • Soy cheese Made from soymilk, canola or soybean oil, salt,flavoring, and carrageenan, soy cheese is a great healthy cheese option for vegans, as well as for those who are lactose-intolerant. It has very little fat or cholesterol, and also offers a respectable amount of minerals, protein, and beneficial isoflavones. Soy cheese is made into a variety of different cheese types, including soy cream cheese, soy cheddar, pepper-jack, and swiss.
  • Rice cheese Rice cheese is made from cultured rice milk. It, like soy cheese, is blended with a vegetable oil and seasoning, and is usually binded with a milk protein called casein (there is only a small amount, but for strict vegans this could be of some concern). It is an ideal option for people who are allergic to both dairy and soy products. Rice is very low in fat, and makes a surprisingly delicious grilled cheese sandwich.

Cheese is great, and has the power to enhance almost anything, so consume cheese for taste, not for nutritional value. Sample some of these cheese alternatives and substitute them for cow’s milk cheese for a healthier diet, and possibly a more interesting one as well.

Sources:

Page, Linda. “Healthy Healing: A Guide to Self-Healing for Everyone.” (Traditional Wisdom, 2003)

Soy Foods

photo credit: Rosevita