There I was, idly reading a newspaper on the train in the morning as part of my work-avoidancechillout regimen, when I was suddenly struck by a report about a consumer association study on commercially available pizzas in the Netherlands. Six of the twenty-nine pizzas sampled were topped with what the researchers called a cheese analogue -
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So there's "cheese" made without any milk products? What worried me a little more is that many of the awful milk substitute "non dairy creamer" products in the US (for example Coffee Mate) include sodium caseinate, a milk protein.
Non dairy creamers are an abomination to begin with. I don't understand why they exist in a world that can easily make tiny UHT milk things. They're mostly corn syrup and vegetable oil they're almost certainly worse for you than cream. BUT THEN WHY MAKE IT OUT OF MILK? The mind boggles.
http://en.wikipedia.org/wiki/Non-dairy_creamer
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My question is: why on earth would a pizza shop put cheese analogues on pizza? Surely nasty nasty cheap (and quite possibly healthier than stuff from the poisoned wastelands around Naples) Mozzarella is much cheaper than vegan cheese substitute?
Anyway, I'm boggled.
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I must research this! :)
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