As my physician says: "Humans were never meant to consume cow's milk".
Been 90% non-dairy for decades now. Previously a flax milk addict, now leaning more towards soy milk products, especially home made soft tofu by way of coagulant Powder, Glucono Delta Lactone | Food-grade coagulant & mild acidulant bulk for tofu, available on Amazon.
This coagulant creates a soft, silky tofu like "pudding", of stirred yogurt consistency. Add drops of key lime flavor, or whatever flavors you wish from LorAnn flavors, sweeten with monkfruit, I stir in copious amounts of walnuts or pecans right at moment of consuming it. Also, stir in the contents of a Jarrow probiotic capsule.
High protein, no weird after taste, no cholesterol, no saturated fats, no sugar to encourage cavities in teeth and effect blood sugar levels. Very similar to yogurt, without the hideous amounts of sugar in many American offerings.
Do a search in YouTube for "caseinate encourages cancer", the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University, Dr. T. Colin Campbell, will educate you.
As my physician says: "Humans were never meant to consume cow's milk".
Been 90% non-dairy for decades now. Previously a flax milk addict, now leaning more towards soy milk products, especially home made soft tofu by way of coagulant Powder, Glucono Delta Lactone | Food-grade coagulant & mild acidulant bulk for tofu, available on Amazon.
This coagulant creates a soft, silky tofu like "pudding", of stirred yogurt consistency. Add drops of key lime flavor, or whatever flavors you wish from LorAnn flavors, sweeten with monkfruit, I stir in copious amounts of walnuts or pecans right at moment of consuming it. Also, stir in the contents of a Jarrow probiotic capsule.
High protein, no weird after taste, no cholesterol, no saturated fats, no sugar to encourage cavities in teeth and effect blood sugar levels. Very similar to yogurt, without the hideous amounts of sugar in many American offerings.
Do a search in YouTube for "caseinate encourages cancer", the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University, Dr. T. Colin Campbell, will educate you.