Once shunned by dietitians and cardiologists for their high cholesterol content, research now shows that the egg has some pretty incredible benefits ranging from boosting weight loss efforts to protecting your vision. In addition to providing an inexpensive source of high-quality protein, eggs are also an excellent source of the antioxidant mineral selenium and the best source of … [Read more...]

Whey Protein

Whey is considered a superfood by doctors and fitness fanatics alike. And for good reason. Boost Your Antioxidants... AND Your Metabolism High in protein, whey is believed to be the most thermogenic food on the planet. It is also a great way to boost your body's production of glutathione - a natural detoxifier and anti-aging substance. Whey is the liquid remaining after milk has been curdled … [Read more...]

Goat Cheese

Goat cheese or chèvre cheese (French for "goat") is a pure white cheese with a pleasantly tart flavor. It is easily distinguished from other cheeses due to its piquant bite. HEALING TIP: Look for organic goat cheese with "Pur chèvre" on the label to ensure that the cheese is made entirely from goat's milk that has not been treated with antibiotics or hormones. … [Read more...]


Kefir is a cultured, enzyme-rich dairy food packed with friendly micro-organisms that help balance your gut flora. The beneficial yeast and friendly bacteria in the kefir culture consume most of the lactose (or milk sugar), making it a more tolerable dairy product for those who are lactose intolerant. Kefir contains several major strains of friendly bacteria not commonly found in yogurt or … [Read more...]

Gouda Cheese

Gouda, named after a southern Dutch village, originated in Holland over 800 years ago. Made with whole milk, gouda has a rich, buttery, slightly sweet flavor and smooth, creamy texture. If the exterior is covered in red wax suggests, the cheese is mild; yellow or clear wax suggests aged or flavored, while black wax or brown rind suggests smoked. HEALING TIP: Because cheese is essentially … [Read more...]

Gruyere Cheese

Pronounced “Grew-yair”, this cheese has been produced since the 11th century in the Alpine area between Switzerland and France. Best known for its use in fondue, gruyere has a nutty, rich, full bodied flavor and a firm texture with a few tiny eyes. The surface is ripened with an inedible brown rind. HEALING TIP: Because cheese is essentially milk that is condensed it is important to … [Read more...]

Mascarpone Cheese

Mascarpone originated in the Lombardy region of Italy and was made during the fall and winter months and used strictly as a dessert cheese. With its rich, buttery, slightly sweet flavor and smooth, thick, creamy texture, mascarpone contains 70 percent milkfat, which makes it a triple crème. HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose mascarpone … [Read more...]

Monterey Jack Cheese

In the 1890s, a Scotsman named David Jacks first produced Monterey Jack in Monterey, California. With a delicate, buttery, and slightly tart flavor, Monterey Jack has a creamy, open texture and a variety of flavors including dill, garlic, hot pepper, jalapeño pepper, habañero pepper, pesto, wild morel and leek, lemon peppercorn, roasted garlic, onion and chive, salsa, five peppercorn, … [Read more...]

Mozzarella Cheese

Mozzarella was first enjoyed by Italians as a soft fresh cheese. To give it a longer shelf life, cheesemakers later made it with lower moisture. Today, mozzarella rates second only to Cheddar in popularity in the United States. The process in which the curds are dipped in hot water and then stretched and kneaded into parallel strands is called “Pasta Filata”. This allows Mozzarella to melt and … [Read more...]

Neufchatel Cheese

Pronounced “Nuf’-sha-tel”, this cheese of French origin is similar to Cream Cheese, but with lower fat content. Like Cream Cheese, it became popular around 1880 when cheesemaking production underwent a revolutionary change with the invention of the separator. This device made it possible to separate the whey immediately from the hot solids and allowed cheesemakers to pack the curd hot, doubling … [Read more...]

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