Daiya, a soy-free, vegan cheese that actually tastes like cheese

(NaturalNews) Many Natural News readers are probably aware of the many “cheese-free” cheeses on the market. Most of them are derived from soy, which more often than not is genetically-modified (GMO), and many of them lack the characteristics of cheese that would make a person want to actually eat them. Some do not melt, others do not even taste like cheese, and still others are filled with artificial chemicals and processed fillers. There is one brand, though, that stands apart from the rest. Daiya, a dairy-free, vegan cheese is definitely one of the best cheese alternatives on the market. There are many varieties of cheese alternatives available, but Daiya is arguably the best one out there based on its excellent taste, texture and ingredients. Tapioca and arrowroot flours, non-GMO canola and safflower oils, coconut oil and pea protein are some of the primary ingredients that make up Daiya. Though not certified organic, the product is a good start in an otherwise vacant landscape of quality, vegan cheeses. Because it is still somewhat difficult to source organic gluten-free flours, it makes sense that not every gluten-free product, especially those that are sold on a large scale, is fully organic. As the industry burgeons, the availability of certified organic gluten-free flours should increase, and hopefully Daiya will make this transition in the future. Daiya cheese is free of soy, casein, lactose, gluten, egg, wheat, barley, corn, rice and nuts. There are no artificial ingredients, preservatives, hormones, antibiotics, or animal products of any kind. Daiya melts like cheese, grates like cheese and tastes like cheese. Fortunately, for those with dairy issues, Daiya does not digest like cheese, but rather digests like other whole, plant-based product. Currently, Daiya is used primarily in the foodservice industry, but is growing in retail availability nationwide. It is great for making pizza, as a salad topping, or on a grilled-cheese sandwich, and it contains no cholesterol or trans-fats. It currently comes in two varieties: cheddar and Italian blend. In 2009, Daiya won a “Product of the Year Veggie Award” from VegNews, America’s premier vegetarian lifestyle magazine. Over 35,000 readers voted in the survey, which highlights the best vegetarian products available and is the largest survey of its kind. After tasting it, it is easy to see why it won this award. Daiya truly is a delicious and healthy vegan product. Its only drawbacks are that it is not certified organic, it contains conventional salt rather than sea salt, and it is relatively low in protein. But for what it is, Daiya is one of the best in its class. If you cannot or choose not to eat dairy products but wish to enjoy a meal with cheese every now and again, Daiya is definitely a top choice. Daiya is available at many Whole Foods stores and at many local health food stores nationwide. Some local health restaurants also carry and use Daiya. To learn more about Daiya and to locate a store or restaurant near you that carries it, visit www.daiyafoods.com.

Plants are actively intelligent: What does this mean for vegetarians?

(NaturalNews) Most vegetarians believe that by not eating animals, they are preserving life. Everyone knows that plants are alive but they are not viewed with the same level of intelligence as animals are. As science continues to uncover the complex nature of plants, it is becoming more apparent that plants are actively intelligent life that pursue their continued existence in similar ways as do animals. Research on the subject naturally flies in the face of strict vegetarianism which often insists that eating animals is murder but eating plants is just fine. Yet the facts illustrate that the characteristics of animals used to argue that eating them is murder also apply to plants. In other words, in order for strict vegetarians to be consistent in their beliefs, they would also have to stop eating fruits and vegetables. Plants are very sensitive to environmental changes and they have many built-in mechanisms to ward off attackers. They strive to find the best resources and have been observed to actually anticipate hurdles to survival and work to overcome them in advance. According to Monika Hilker from the Institute of Biology at the Free University of Berlin, plants are intelligent life that communicate through chemical signals. They are capable of listening, talking, seeing, and feeling, all senses for which most people think only animals have the capability. Linda Walling from the University of California agrees, noting that animals actively ward off predators in order to survive. Many plants release chemicals or other deterrents when a bug nips at their leaves or stems, similar to how the immune system releases antibodies to ward off infection or disease. Plants are also able to identify nearby plant competitors and alter their growth patterns away from other plants. Researchers from Pennsylvania State University analyzed plant responses to predators and found that in less than 20 minutes, a plant being eaten by a caterpillar was able to convert carbon from the air into a chemical compound designed to deter the caterpillar from continuing. It appeared to perform this task entirely from scratch. Plants also send signals that are the equivalent of a cry for help, often attracting predators of their predators who snatch up the attackers and eat them. This is just one of many ways in which plants communicate with the living world around them in order to survive. Rather than serve as a point of contention, the facts about intelligent plant life merely call into question the alleged ethics of eating only plants rather than animals. Both are intelligent creatures designed to maintain survival. Humans are even more intelligent creatures, choosing to survive by eating plants, animals, or both. Sources for this story include: http://www.nytimes.com/2009/12/22/science/22angi.html?ref=science