A dairy, gluten and soy free cheese alternative?

[dugdeep]

Carrageenan is probably bad: http://www.cassiopaea.org/forum/index.php?topic=11739.0

ORGANIC RICE BASE (FILTERED WATER, ORGANIC RICE FLOUR), ORGANIC RICE MALTODEXTRIN, RICE BRAN OIL, PEA PROTEIN, CALCIUM & SODIUM PHOSPHATES, CONTAINS 2% OR LESS OF SEA SALT, CARRAGEENAN, MONO & DIGLYCERIDES, NATURAL FLAVORS, LACTIC ACID (NON-DAIRY), APOCAROTENAL (COLOR), BETACAROTENE.

And "Natural Flavors" could be a code word for MSG. http://www.msgmyth.com/hidename.htm

 

[GRiM]

Best alternative might be to cut out "cheese" all together. Personally that havent been a problem at all, I didn't eat cheese regularly before so I don't miss it :)

Like Perceval said, back to the drawing board!

 

[Rabelais]

OK...OK, you guys. Its just that after finding a great gluten, dairy, soy free, rice flour dough that I have been using for apple tarts, I had a hmmm moment and realized that it would also make a great pizza dough. Its tough living in a land where every store has a mile long aisle of packaged cheese, in addition to a cheese-only deli counter.

I really loved cheese. In my "past life" cheese was an integral part of almost every meal. I'll get over it. Haven't had any in 7 months now, but the cheese program runs deep in me.

 

[GRiM]

Lol, I'm not being serious here, but there is one alternative left. I would not eat this, I'm sure none here would, but in the interest of finding cheese alternatives!

French: http://membres.multimania.fr/petitsingly/

The authentic cheese
breast milk of women
Small Singly during ripening

Founded in 1947, the Cosma cheese has rediscovered the richness of a farm ancestral tradition Ardennaise forgotten until now. Indeed, the Petit Singly, the only cheese milk woman, has long been overshadowed most common specialty cheese made from cow's milk, goat or sheep.

In France, no other product of this quality is listed, the Petit Singly has managed over time to refine his taste thanks expertise of our master cheese maker, Patrice Cosma. Tinted with a touch of hazelnut and a subtle caramelized color, its sweetness and its flux can not seduce you.

This is the nineteenth century that are discovered the benefits and virtues of cheese milk woman. This recipe grandmother is rooted in the tradition of the village, and proves day after day its regenerative effects on the body. Produced in small quantities so totally craft, the Petit Singly is a scarce commodity but rich in vitamins: breast milk of human origin that the compound is known to contain most of the many nutrients essential for metabolism of young and older children.

For all these reasons, the cheese Cosma decided to rehabilitate the dairy tradition of character and offer foodies in search of new flavors.

After this I will not go back to the drawing board! :)

 

[Gaby]

breast milk of human origin that the compound is known to contain most of the many nutrients essential for metabolism of young and older children.

Some of the breast milk issues are discussed in the breast feeding thread..

 

[GRiM]

breast milk of human origin that the compound is known to contain most of the many nutrients essential for metabolism of young and older children.

Some of the breast milk issues are discussed in the breast feeding thread..

Yeah, It was more a joke then a real suggestion :) I'we read the breast-milk thread, lots of toxic substances.

(for example)

...The problem is that these chemicals are concentrated in breast milk at a level of about six fold as they are in regular body tissues. Because they are concentrated in fat, in a sense the mother is concentrating these poisons and delivering them in relatively high dose levels to infants

Chemical attack from all sources, even breast-milk :| Not a good place at the moment for any human (except a certain humanoid, and not even them in the long run if they keep it up), much less infants.

 

[Flux2012]

I used to eat dairy products quite frequently a few years ago. Today, I still eat them but to a smaller extent. Still looking for a good substitute for dairy. Raw unprocessed cheese in its natural state would probably be best I would think.

 

[shijing]

Raw unprocessed cheese in its natural state would probably be best I would think.

Any kind of cheese will still have casein, unfortunately -- which is the protein that's the main problem in dairy products.

 

[Laura]

I was reading on the "gutsense" site that some kinds of fermentation break down the casein in particular cheese. Can anybody find anything on that?

 

[Chu]

OK...OK, you guys. Its just that after finding a great gluten, dairy, soy free, rice flour dough that I have been using for apple tarts, I had a hmmm moment and realized that it would also make a great pizza dough.

Hmm, if it is RICE dough, it has gluten even if in a low percentage. Remember that at least in France, corn and rice are usually used on the foods labeled as "gluten-free", but their aren't. Whether you are intolerant to the form of gluten they contain or not, that's another story, but I wouldn't call it gluten-free, nor eat it for that matter...

Sorry, Rabelais!

 

[theos]

I was reading on the "gutsense" site that some kinds of fermentation break down the casein in particular cheese. Can anybody find anything on that?

I was looking for some info on this the other day but have found no concrete information. The search continues.

That would be really something if it turned out to be the case.

 

[Nathan]

I was reading on the "gutsense" site that some kinds of fermentation break down the casein in particular cheese. Can anybody find anything on that?

I couldn't find that particular reference (yet), but I found this:

_www.gutsense.org/gutsense/nutrition.html

Fermented dairy from free-range animals. Whole milk isn’t suitable for adults because of lactose and casein allergies, and hard-to-digest minerals. Once the milk is naturally fermented, lactose is gone, casein is predigested into basic amino acids, and mineral bonds are broken down. Also, dairy is chock full of calcium, magnesium, and potassium. If you can’t procure quality free-range milk, preferably raw, and can’t make your own fermented dairy, take supplements instead.

Not of much interest to us though. I'll keep digging.

Also, a friend of mine mentioned that mozzarella was suggested for his A blood type diet. I wonder if that might be the cheese in question. I ran some searches for a while and found nothing to support this. But I stumbled across something else:

_http://www.daiyafoods.com/products/cheddar.asp

A substitute cheese that is loved by vegans, mainly because it doesn't taste like plastic and actually seems to resemble real cheese.
Ingredients:
-Filtered water
-tapioca and/or arrowroot flours
-non-GMO expeller pressed canola <--wonder if canola is OK if not GMO, but still creates trans fats. Egh.
-and /or non-GMO expeller pressed safflower oil
-coconut oil
-pea protein <--lectins?
-salt
-inactive yeast
-vegan natural flavours <--would have to ask them what these are made from exactly
-vegetable glycerin <-- ?
-xanthan gum <-- already discussed on forum as not being that great
-citric acid (for flavor)
-annatto.

Seems like a mostly OK product. Might even be worth recreating it ourselves. Although these days I'd struggle to find a use for cheese! Except with maybe a pumpkin and buckwheat pizza base mix.

 

[dugdeep]

A substitute cheese that is loved by vegans, mainly because it doesn't taste like plastic and actually seems to resemble real cheese.
Ingredients:
-Filtered water
-tapioca and/or arrowroot flours
-non-GMO expeller pressed canola <--wonder if canola is OK if not GMO, but still creates trans fats. Egh.
-and /or non-GMO expeller pressed safflower oil
-coconut oil
-pea protein <--lectins?
-salt
-inactive yeast
-vegan natural flavours <--would have to ask them what these are made from exactly
-vegetable glycerin <-- ?
-xanthan gum <-- already discussed on forum as not being that great
-citric acid (for flavor)
-annatto.

Seems like a mostly OK product. Might even be worth recreating it ourselves. Although these days I'd struggle to find a use for cheese! Except with maybe a pumpkin and buckwheat pizza base mix.

Hi Nathan. Here's an article by the Weston A. Price people about canola. It's not good news. I'd avoid it.

Other things in the list that send up red flags are inactive yeast and annatto, which usually contain free-form glutamate (MSG), citric acid, which can be GMO sourced and "vegan natural flavours," as you mentioned.

Personally, I'm done with cheese. If we find a suitable fermented dairy product that is truly casein-free I'll give it a go, but all this imitation processed stuff just gives me the willies. It's just my opinion of course, but I can't think of anything less appetizing than fake cheese.

 

[Nathan]

Thanks for the article, dugdeep!

Yeah, you have a good point. Cheese just isn't something many of us are worried about.

 

[Flux2012]

I'm guessing that going cold turkey with this stuff is a bad idea?