I think one of the more interesting aspects about being vegan is the reaction you get from your friends who knew you as an omnivore their entire lives. They are very inquisitive about what I eat and, what I really love, are concerned about my health. Aside from the standard “where do you get your protein?” my favorite reaction is …
“You eat that? What’s in it anyway?”
My own mother is guilty of this. If I offer her vegan cheese, for example, she would immediately ask that question. What’s in it anyway? As if the vegan version of food is somehow terrible for you and you should question every ingredient. Where this becomes particularly hilarious to me is that she never once asked me what was in anything I ate when I was an omnivore. Ever.
So now for her, and all the other curious and concerned omnivores out there, I will compare my vegan cheese that I ate at lunch today to the standard dairy cheese.
VioLife vegan slices (mushroom flavor):
- Coconut oil
- Modified starch
- Sea salt
- Dried mushrooms
- Vegan flavours (spices)
- Citric acid
- Sorbic acid
Gourmet dairy cheese slices (natural):
- Milk protein concentrate
- Sodium citrate
- Calcium phosphate
- Whey protein concentrate
- Lactic acid
- Sorbic acid
- Cheese culture
- Vitamin D3
Of course, with the top ingredient being milk, you also get these delicious added ingredients not listed on the label at no additional charge:
- Rennet (stomach lining)
- Artery-clogging saturated fats
- High bad cholesterol
- Rape, torture, and murder
It has been said numerous times that there is more torture, animal cruelty, and murder in one slice of cheese than there is in an entire steak. So, there you have it. What’s in your cheese?
Blogger’s note: Even since writing this original post, my favorite vegan cheese, VioLife, has removed its only preservative (sorbic acid) and replaced it with non-GMO corn. This is now a preservative-free food (in addition to being gluten-free, dairy-free, GMO-free, and lactose-free). Vegan food producers are making constant improvements to their food. What is the milk industry doing to filter out the pus?
Look for The Reluctant Vegan from Skyhorse Publishing in fall 2017!