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...]

Provolone Cheese

While similar to Mozzarella, producers use more and different types of cultures to make Provolone, resulting in fuller flavors and better aging. In earlier times, Italian cheesemakers heated curing rooms with wood fires to impart a slightly smoky flavor to the cheese. Provolone can vary from slightly piquant and soft when young to sharp, firm and granular when aged. HEALING TIP: Because … [Read more...]

Ricotta Cheese

Ricotta, literally meaning “recooked”, was originally produced by Italian cheesemakers from the whey that remained after making Mozzarella and Provolone. After adding lactic acid or vinegar to the whey, it was reheated almost to boiling, causing the curds to precipitate and rise to the surface, where they were skimmed off and drained. Ricotta has a mild flavor with a hint of sweetness and is … [Read more...]

Romano Cheese

Romano has slightly more fat and tastes sharper and more assertive than Parmesan. When Italian cheesemakers use sheep’s milk, it’s called Pecorino (sheep) Romano. Made with part-skim cow’s milk, Romano has a sharp, tangy and assertive flavor and a hard, granular texture. HEALING TIP: Because cheese is essentially milk that is condensed it is important to choose romano cheese made from … [Read more...]

Swiss Cheese

Despite its name, it was actually American cheesemakers, not Swiss, who modernized Swiss cheese production. Previously, the only way to protect Swiss wheels as they ripened was to allow a hard rind to form. However, with the introduction of plastic packaging, which keeps moisture in but allows carbon dioxide to escape, rindless Swiss cheese in blocks were developed. Swiss is made with part … [Read more...]

Quail Eggs

With a taste similar to chicken eggs, quail eggs are often used in Chinese cuisine as well as in gourmet dishes. … [Read more...]

Cream Cheese

Cream Cheese, an American original, became popular around 1880 when factories spread from the Northeast to the rest of the country. At that time, cheesemaking underwent a revolutionary change with the invention of the separator, which made it possible to separate the whey immediately from the hot solids, allowing cheesemakers to pack the curd hot, and the shelf life for the finished cheese … [Read more...]

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