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From: herman (
Subject:         Re: Substitutes for cheese ??
Date: January 30, 2012 at 9:25 am PST

In Reply to: Substitutes for cheese ?? posted by Beth B. on December 31, 2011 at 6:52 pm:

I would second Dr Pickney's recommendation on using nutritional yeast. Be sure to get fresh in health food stores in the bulk aisle. Also, to maintain the potency and the taste, the yeast should be sold out of a container which is masked off to prevent light exposure. When you get it home continue to keep it in the back of a cabinet so light doesn't hit it. Light does diminish its potency.

I use nutritional yeast in a mock eggplant parmigiana dish which is fantastic.

Also in my years on a VLF diet (8.5) I have found that to be successful you shouldn't try to substitute the food you crave with one that is a mock equivalent. In most cases the equivalent just can't stand up and will lead to frustration in most cases and cause you to reintroduce the real food. Try to appreciate and explore the wonderful tastes and food combos that you have access to through this diet.

Best Of Luck,

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