Dairy food in China to 2011

This databook is a detailed information resource covering all the key data points on Dairy Food in China. It includes comprehensive value volume segmentation and market share data. The databook supplies actual data to 2006 and full forecasts to 2011.

Scope of this report

*  Contains information on 8 categories: Cheese, Chilled desserts, Cream, Fromage frais, Milk, Spreadable fats, Soy Products and Yogurt
*  Provides market value, volume, expenditure and consumption data by market, segment and subsegment
*  Includes company and brand share data by categories

Research and analysis highlights
The market for Dairy Food in China increased between 2001-2006, growing at an average annual rate of 7.1%.

The leading company in the market in 2006 was China Mengniu Dairy Co. Ltd. The second-largest player was Bright Food Group with Yili Group in third place.

Key reasons to read this report

*  Discover the major quantitative trends affecting the Dairy Food markets
*  Understand consumers’ consumption and expenditure patterns
*  Understand the future direction of the market with reliable historical data and full five year forecasting

Key chapters of the report are as follows :

Chapter 1 EXECUTIVE SUMMARY
Chapter 2 INTRODUCTION
Chapter 3 MARKET OVERVIEW
Chapter 4 LEADING COMPANY PROFILES
Chapter 5 CATEGORY ANALYSIS – SPREADABLE FATS
Chapter 6 CATEGORY ANALYSIS – CHEESE
Chapter 7 CATEGORY ANALYSIS – SOY PRODUCTS
Chapter 8 CATEGORY ANALYSIS – CHILLED DESSERTS
Chapter 9 CATEGORY ANALYSIS – MILK
Chapter10 CATEGORY ANALYSIS – YOGURT
Chapter 11 CATEGORY ANALYSIS – CREAM
Chapter 12 CATEGORY ANALYSIS – FROMAGE FRAIS
Chapter 13 COUNTRY COMPARISON
Chapter 14 NEW PRODUCT DEVELOPMENT
Chapter 15 CHINA SOCIOECONOMIC PROFILE
Chapter 16 CHINA MACROECONOMIC PROFILE
Chapter 17 RESEARCH METHODOLOGY
Chapter 18 APPENDIX

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research over the past six years, Cohen predicted the Mad Cow Disease outbreak. His dogged determination has set the American dairy industry on its ear. To insure that all citizens of the world learn the truth, Cohen founded and is executive director of America’s Dairy Education Board, a group of nationally prominent doctors dedicated to dispelling the myth that milk is nature’s perfect food. === This is a 1998 Hard Copy Special on MILK. What the government doesn’t want you to know about milk …

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Just this Tuesday, the Food and Drug Administration (FDA) declared that healthy clones of cows, pigs and goats are safe for human consumption.

The whole purpose behind these cloning experiments is to improve the DNA of the animal. The ultimate goal: Healthier meat and dairy products. The realistic result: Who knows?

As Senator Barbara Mikulski put it in a written statement: “The FDA has acted recklessly and I am profoundly disappointed in their rush to approve cloned foods.”

“Thorough” testing has included only 600 cloned animals. 570 of them are cattle. I guess 30 pigs and goats was enough of a trial run to deem them safe..

An Ayurvedic Perspective

Of course, in ancient times, cloning wasn’t an issue. So there are no specific comments made on the science of cloning in the Ayurvedic text books.

On the other hand, Ayurveda is a live science, and alive today. We can apply that knowledge to determine whether something is wholesome for the human body.

As of Tuesday, we have these new, genetically modified meats and dairy products approved for the general public. These foods have undergone changes at a genetic level. That’s a fact… or they wouldn’t have bothered cloning them in the first place. They are trying to improve livestock so that it grows faster, tastes better, produces more milk… whatever.

(It’s amusing and scary to note, that when passing these new life forms the FDA states that “there is no material difference between them and food produced by conventional methods.” Hypocrisy! On the other side of this gold coin opportunity, they state that the cloned breeds are healthier and stronger. The same thing happened with GMO crops. It got passed by the FDA because it wasn’t “different.” Then it gets patented because it’s totally unique.)

They may be very good changes. Let’s assume they are for a minute (which is a BIG assumption). The main issue, though, is that when these new foods hit the market, consumers will be going overnight from all natural to new and improved.

These New Foods May Throw Your Body Into a Fight or Flight Mode

From an Ayurvedic perspective those changes are too fast. It puts a toll on the body. It throws it into the high-adrenal “flight-or-fight” state.

I don’t know how these new genetic encodings are going to affect those who consume it. Especially over a long period of time. Especially since genetic modification is such a haphazard science today. Altering DNA is usually done by “shooting” in new strands with the help of an E. coli virus. It’s pretty primitive. They may make positive improvements to the DNA, and in the process they may make damaging, alien changes.

We’re messing with genes at a microscopic level. We have no idea what kind of chronic stress this is going to put on our physiology and the animals’ physiology. And when these cloned foods breakdown inside our bodies, they’ll become part of our bodies.

Far Too Many Unknowns

In short, there are simply far too many unknowns about something that is a very complicated subject. They’ve not even tested a 1000 animals and it’s already been approved for human consumption. Most of the analysis of the meat and dairy has been done in laboratories. They’re checking superficial points like the nutritional content.

The real experiment will start when these cloned animals produce offspring and those offspring start showing up on people’s dinner tables. If you’re in Canada, you’re in luck, cloned meat and dairy has not been approved by Health Canada. Europe, however, has already given the go ahead.

And, no labeling is being required. The only safe route, if you eat meat, or buy dairy, is to go organic. Certified organic meat and dairy will not be modified genetically. Of course, until cross-breeding starts taking place, like we are seeing with genetically modified foods.

We are risking contaminating the entire species of these animals.

Splicing Up India’s Symbol of Nurture

On another note, the idea of cloning and modifying cow DNA strikes an Indian chord in my heart. As you know, in India the cow is a symbol of the Divine Mother — the symbol of nurturing for the human race. Cow’s milk is considered the most sacred food in India, because the cow gives it freely. All other foods, even fruits and vegetables, must be taken at the expense of the plant.

Now we are taking Mother Nature, and splicing up her DNA. Crucifying her on the butcher table of scientific neurosis.

Warm milk with chocolate in it is one of the most universal drinks of comfort. Those days are gone. The sacred place the cow holds and the history of milk in Ayurvedic medicine (including ghee) has been darkened by the shadow of modern scientific tyranny.

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Visit www.aliveraw.com today! We offer Daily Updates and Educated answers to even the Most Difficult Health Questions. Here Dr. Clement discusses the Negative Long Term Effects of Dairy Products on Your Health.

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Get A Free Copy: Download a copy of Dr. Helen’s 120 page book, Effortless Ayurvedic Living and recieve a free subscription to her free ezine at http://EffortlessAyurvedicLiving.com Dr. Helen Thomas, Ayurvedic Practitioner: Since 1987 Dr. Helen Thomas, D.C., has treated thousands of patients, both in America and India, on a daily basis, with the 3,000 year old science of Ayurvedic medicine. Dr. Helen has pored over the ancient texts and worked side-by-side with Ayurveda practitioners. Over a decade ago, Dr. Helen started paying Ayurvedic doctors from India to come and work with her in her clinic. Her knowledge comes from hands on experience, not theory given to her in school. Many of her patients have been moved to tears after receiving an Ayurvedic assessment from Dr. Helen. Ayurveda helped them understand themselves, their needs and their stresses, more profoundly than ever before.

The moment you find out you have dairy allergies, it is almost devastating. At least it is for those who love their dairy products. Can you imagine being told that you can’t ever have milk, cheese or any other dairy product ever again without suffering?

That suffering varies from person to person when it comes to dairy allergies. For instance, one person could get major migraines after they drink a glass of milk while another gets very bad intestinal pain. Depending on the severity of your dairy allergies, you should be able to enjoy dairy by following a certain dairy allergy diet and prevention plan.

Dairy allergy diet And Prevention Plan

First of all, you have to determine if you are, in fact, allergic to dairy products. The first thing you should do is schedule an appointment with an allergist. An allergist will test you to determine if you have dairy allergies. They will test you with small amounts of dairy products to see if you have a reaction.

If you do have a reaction, usually your skin will turn red and inflamed, that’s when your allergist will inform you of your specific allergy and should give you a dairy allergy diet and prevention plan.

The most common dairy allergy diet and prevention plan is to refrain from the dairy products that cause you the most discomfort. This is different for each person with dairy allergies. For example, some people may have dairy allergies when it comes to milk but they may be fine when they eat ice cream. That would mean that there is something specific in the milk you’re drinking that might not be in the ice cream you’re eating that is causing you to have a dairy allergy reaction.

Your allergist may also prescribe certain dairy allergy supplements, such as products for those with lactose intolerance. This may help in some cases, but again, it all depends on the severity of the dairy allergies.

Talk to your allergist to determine if you have dairy allergies. Then, if you do in fact have them, ask your allergist how you can enjoy life and still enjoy dairy products, even though you have dairy allergies. For, just because you have allergies, doesn’t necessarily mean you have to give up dairy products altogether. If you enjoy dairy products, you’ll find a way to enjoy them without the discomfort or pain of an allergy attack.

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Visit www.aliveraw.com today! We offer Daily Updates and Educated answers to even the Most Difficult Health Questions. Here Dr. Clement discusses the Negative Long Term Effects of Dairy Products on Your Health.

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After a few years, she had no problem to finish her meals, but got sick of any food containing dairy product/ milk.

(I can't stand eating baked macaroni without cheese & milk. She substituted it with coconut milk.

She can take chocolate ice cream, but refuse to take vanilla ice cream or strawberry ice cream that the colours clearly shows the ingredients of milk.)

Appreciate your answers. Thanks.
Ken S,
No not alergic, haha thanks.

************************

Amanda,

Oh I see, that is very informative.
Thank you.
Menageri,

Thank, that's a good idea.
Phentonmolemans,

Thank that's very informative too.
Oh yah, on your questions why I badly want her to drink milk. This may sound silly, part of it because we are Asians, that most of us want our kids to have a fairer skin. And according to some people, the woman should take more milk during pregnancy. I, myself have darker skin (as in the picture). I'm sorry, I guess I am getting silly on this part.
Brian ,you made me chuckle! That's probably a good one to try. Thanks!
Angela,

Thanks, yeah true, I take your advise, yes surely must have a lot of patience.
Tigger,
Oh yes, that sounds yummy to me too. I hope she'll try it.
Hi Samuel,
The line was disconnected earlier. Yes, I agree with you that I shouldf not force her against her will. Thank you for your advice.

About Author

John Hilaire is a webmaster for the Allergy
Air Purifier Relief related website.Find Air
Filter Allergy at http://www.airfilterallergy.org.

Lactose Intolerance

http://www.FavoriteRecipes.biz/lactose-free.html http://www.FavoriteRecipes.biz

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Click here to join in an upcoming class www.elivinghealth.com Join Raw Vegan Chef Dina Knight as she teaches you how to create a dairy-free cheese sauce that can be used on pizzas, pastas and more. elivinghealth.com & greenivore.net. Live ONLINE classes!

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Like most people I am a multi-tasker. I am a wife, mom and businesswoman. Recently, I have been researching foods, ingredients and recipes. Different cultures have influenced our daily menus. I have a collection of favorite cookbooks. The cookbooks vary from copycat restaurant recipes, pizza secrets, authentic Chinese cooking, the Mediterranean Diet to specialty diets. We all have to eat. Why not learn to cook varied healthy meals. Hope you enjoy my article. I really enjoy writing them.

Finding a pizza for someone with dairy allergies can be a real challenge. Even more challenging is finding a frozen pizza that will meet all of the criteria for good pizza and not leave a sour taste in your mouth. Well, folks, Tufutti has done it again!

Not only is their Pan Crust Pizza Pizzaz worthy of its name, it meets expectations from a veteran of frozen pizza. The pizza comes in a small box, with three slices inside. Now, I consider anything under eight slices to be tiny, and because this pizza is so delicious, the limited size is even more alarming. The result of such a small pizza is that two of the three pieces are end pieces, but due to the crispy, crunchy crust, that is not a problem.

The sauce is sweet, and a very nice compliment to the crispy crust. The soy cheese actually melts like real cheese, but it gets very hot, so please let this pie cool down before consuming. Tofutti has done a remarkable job in producing a Mozzarella-like cheese that is entirely non-dairy. The pizza has a unique taste, unlike most frozen pizzas which leave the consumer with either heartburn or clogged arteries. At only 5 grams of fat per slice, the entire box has less fat than a single cheeseburger. No trans fats, either.

In summary, this is the best non-dairy frozen pizza I have tasted. This could be due to the limited availability of such an item, but it also derives from the fact that this pizza is one of the better tasting frozen pizzas, with or without dairy, and is just plain delicious. Availability is growing, and I have seen this pizza in major grocers, not just the boutique stores like Whole Foods. So, check your local frozen food section for this great tasting, non-dairy pizza!

DairyFreeKids – Milk allergy and intolerance news, reviews and allergy information

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Learn how to make vegan chocolate orange truffles that are dairy, egg, sugar, gluten and meat free and taste fantastic with Anette Martinsen. GLUTEN FREE Filmed, directed and edited by my son Tomas Martinsen-Hickman – www.youtube.com To order a copy of the book “A Recipe for Health by Anette Martinsen” go to www.amazon.co.uk or from www.anettemartinsen.com Credit: Moby – In My Heart

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Father of a child with a severe dairy allergy. Together, we have managed this allergy and have learned to enjoy life to the fullest while discovering new dairy-free products.

Today on the BBC news the issue of many children being allergic to cows milk was discussed. I actually know something about that so thought I’d share it with you.

You see, I have an autistic son and he is allergic to casein. For those of you who don’t know it’s the protein found in dairy products.

Many people suffer from symptoms which are milk related but suggesting they remove cows milk from their diet is often met with shock, horror and disbelief. After all dairy products make up a large proportion of most western diets.

However, cows milk was only ever designed for calves and even they are weaned off it. Humans are the only mammals which continue to drink milk and what you buy in the shop isn’t the same as what comes directly from the cow.

I don’t know if you are aware of it but cows actually have four stomachs. Their digestive system is much different from ours and their milk quite simply isn’t designed for people.

Apart from the fact it most likely contains chemicals, growth hormones, allergenic proteins, antibiotics, bacteria, viruses, pus and blood, the casein content is considerably higher than that of human milk. After all, a calf will grow to roughly 1000 lbs in 2 years compared to 40 lbs for a human infant.

It is estimated that the casein content is about 20 times higher which explains why we cannot digest the proteins very well. The result is allergic reactions and high mucous levels in our bowels and noses.

You may not consider everything you just read to be crucial information about cows milk. But don’t be surprised if you find yourself recalling and using this very information in the next few days.

Apparently when we are very young our lack of stomach acid means the milk we drink is alkaline forming which is good for us as it encourages probiotic bacteria – the good friendly ones we need for optimum health. However, as we get older and our gastric juices begin to flow they turn the milk into acid which provides a very hospitable pH medium for pathogens.

Unfortunately for us milk also contains antibiotics. These as you probably know kill off ALL bacteria which means if we consume milk or dairy products on a regular basis the probiotic bacteria normally found in the intestinal tract cannot colonise. That’s bad news and cows milk has been associated with major serious illnesses as well as eczema, allergies, colds, colitis, colic and earache in young children.

Prior to developing autism, my son who drank cows milk after I stopped breast feeding had many bouts of earache and was given numerous prescriptions for antibiotics. Now, older and wiser I realise he should also have been given probiotics to restore the vital friendly bacteria which the antibiotics inevitably destroyed. Please remember that antibiotics KILL ALL BACTERIA and the good, friendly ones need replacing if you aspire to good health.

Milk has also been implicated in heart disease which is a major killer in today’s society and the milk you buy in the supermarket has been processed before you get it.

Pasteurisation is the process of heating and cooling milk down very quickly to destroy harmful micro-organisms. Any milk which has not been pasteurised has to carry a warning label.

Another process which some milk undertakes is homogenisation. This involves breaking up the fat globules into very small particles so they remain suspended in the milk instead of rising to the top to form a creamy layer.

The problem is that not only does it reduce the taste but the fat particles become so small they can easily be absorbed by the body and clog up the arteries.

However, the discussion today was more to do with the high incidence of eczema in babies and young children and the need to make doctors more aware of the possibility of cows milk being the cause. It was said that simply removing the offending drink was enough to reduce and often eliminate the distressing symptoms for many sufferers.

My son was advised to cut out dairy altogether. Obviously that includes cheese and butter as they have a lot of milk in them. I was told to give him either sheep, goat or rice milk but not soya. The reason for this is that soya absorbs aluminium during its growth phase. Autism is partly a brain disorder and aluminium is a known neuro-toxin so it is something which should be avoided. I drink soya milk though and find it very pleasant. I also like oat milk.

When you look at the facts it is understandable that milk could well be implicated in many increasingly common health complaints. However, as the dairy industry is such a profitable business I doubt very much many people will be encouraged to remove it from their diets.

Also, we are told that milk is a great source of calcium and it is if we can actually absorb it but as we drink so much of it why do so many of us get osteoporosis?

Just something to think about.

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Milk – The Wrong Stuff Cows produce milk to feed their babies — just like humans. It flows for the best part of a year and then stops. More milk requires more babies. That’s the reality of dairy farming — the visible, obvious side of the industry. But there is another, cruel, much darker side to dairy which few see much and even fewer know about. Please visit www.viva.org.uk to order a free Go Vegan pack!

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For information on the World’s First Probiotic Super Food certified Organic to Food Grade Standards seewww.probioticsforhealth.com
Jean Shaw is the author of I’m Not Naughty – I’m Autistic and Autism, Amalgam and Me www.jeanshaw.com

There is a lot of conflicting information circulating about dairy products. While some tout its calcium rich health benefits, others claim it is the cause of a long list of health problems. What are some of the arguments for and against dairy, and who’s right in this debate?

One of the most basic arguments against eating dairy is the fact that humans are the only species that drinks the milk of a different animal species. Some feel that drinking milk is unnatural somehow unfair to cows. After all isn’t it robbing them of the natural interaction that they should have feeding their young? To drink milk at all, past infancy, is also a strange practice compared to the habits of other species. We continue to drink milk throughout our lives, while other animals stop that practice very early on.

There are a lot of things that dairy legitimately has going for it. It is a good source of high-quality protein. Most Americans get plenty of protein through eating meat, but there are quite a few vegetarians who rely on dairy products as an excellent source of protein as well. Relying heavily on meat as a primary source of protein is also an expensive habit. Dairy is a far more inexpensive option for protein.

Dairy products are rich in calcium. Most Americans are dangerously deficient in calcium, so promoting dairy consumption has been a priority to help the general public develop strong and healthy bones. You can get calcium from leafy vegetables and broccoli, but most people don’t eat nearly enough of these types of foods to significantly increase their calcium intake.

Dairy products are also a major source of Vitamin D. This is a fortification established by the government to ensure the public is getting enough of this essential vitamin.

There are drawbacks to dairy. It can be high in fat and calories. Exceptions include lowfat cottage cheese and skim milk, but most of the foods that people love like cheese, butter, and ice cream, can add huge amounts of unnecessary calories to your diet.

Higher fat dairy products contain high saturated fat. This can increase your risk of heart disease. Dairy products can also have high levels of pesticides, antibiotics, and hormones. Lactose is also present in dairy, a type of sugar that many people have trouble digesting. Many babies and small children can be allergic to milk.

If you want to lay off dairy, there are plenty of other ways to get protein and Vitamin D, so dairy isn’t an absolute necessity to your diet. If you feel the cons outweigh the pros, then you can actually avoid dairy completely and make sure you’re getting enough calcium and Vitamin D with a daily multivitamin. And as for protein, there are lots and lots of sources for that.

If you like dairy, there are benefits to being selective about the type of dairy that you include in your diet. Choose lowfat or skim milk and lowfat cottage cheese, for instance. There are also excellent supplements such as whey protein (made from dairy) that offer a high level of healthy protein each day with very low calories.

Whether you love it or want to avoid it, the fact remains, dairy can be a great addition to your diet. But remember, it isn’t absolutely necessary, as many would have you believe.

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John McDougall MD discsuses cancer growth promoter IGF-1. Blood levels of IGF-1 are raised by consuming dairy products — and even moreso by consuming isolated soy protein. If you avoid dairy because it promotes cancer and instead you eat veggie burgers and drink lots of soymilk, you may want to rethink your dietary choices. Full talk available at VEGSOURCE.COM and click on STORE … vegan vegetarian plant-based John McDougall Insulin-like Growth Factor IGF cancer soymilk dairy health …

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For more info on tasty protein, visit Top Form Supplements

Lactose Intolerance

Lactose is a sugar found in milk and milk produces. Lactose intolerance is the inability to digest lactose. In the small intestines the enzyme, lactase is deficient in breaking down lactose into two simpler forms of sugar forms glucose and galactose. When lactose is broken down into glucose and galactose it is allowed to absorb into the blood steam. Lactose intolerance develops over time and many do not show symptoms until early childhood or earlyLactose intolerance is less common in northern and western European. It is more common in Africans, African-Americans, Native Americans and the Mediterranean populations.

Milk Allergy

Milk allergy is a reaction of the immune system to one or more milk proteins. The immune system mistakenly creates antibodies to fight the milk proteins. The antibodies create chemicals in the body that can result in skin rashes, headaches, nausea and or wheezing. Lactose intolerance and cow milk allergy are not the same. One most common allergy that children have is milk allergy. In some instances, some that are allergic to cow’s milk may also allergic to goat, sheep, buffalo and soy milk. Milk allergy is most common in cow’s milk. Milk allergies can appear in the first year of life. Lactose intolerance is the digestive systems inability to digest lactose. Milk allergy is an immune system disorder. If you have lactose intolerance or are allergic to milk it is recommended that you restrict or if possible eliminate dairy products from your diet. Consult with your doctor specialized in lactose intolerance and milk allergy for professional consultation. You can still enjoy your favorite meals but they have to be prepared differently.

Products containing lactose

Read the labels to be sure that the product is dairy free.

-Processed foods have been altered to increase their shelf life. Not only do they have preservative but contain levels of lactose:

-Bread and baked goods

-Processed breakfast foods: doughnuts, frozen waffles, pancakes, toaster pastries and sweet rolls

-Casein is a protein found in milk and foods containing milk. Cheese, butter, yogurt, ice cream and some brands of margarine have casein. Casein can be added to non-milk processed products.

-Processed cereals

-Instant potatoes, soups and breakfast drinks

-Corn chips, potato chips and other processed snacks

-Processed meats

-Margarine

-Salad dressing

-Liquid and powdered milk based meal replacements

-Protein powders and bars

-Candies

-Non dairy liquid and powdered coffee creamers

-Non dairy whipped toppingsThe Paleo Dairy-Free Diet

Roast Pumpkin & Red Onion with Rosemary

Ingredients

½ butternut pumpkin, seeded and sliced

4 red onions, peeled and sliced

4tbs rosemary leaves, chopped

4tbs olive oil

Instructions

Pre-heat oven to 180 degrees celsius, fan-forced.

Line a baking tray with baking paper. Place pumpkin, onion and rosemary leaves on the baking tray and coat with olive oil.

Place tray in the oven and bake for 15-20minutes or until pumpkin has cooked and onions have browned. Serve.

Dairy free eat less carbohydrates and cooked foods and more lean meat, raw fruits and vegetables with protein.

Health Benenfits:

Fruits and Vegetables - Eating predominantly fruits and vegetables is a plant-based diet. Citrus fruits are rich is vitamin C a protector against a host of ills. Low risk of heart disease and lung cancer have been linked to leafy green vegetables, broccoli, and peppers are full of beta-carotene. Beta-carotene is associated with lowered risk of heart disease and lung cancer. Leafy greens are also rich in vitamin C a protector against a host of ills. Tomatoes are rich in lycopene a carotenoid that may protect against several types of cancer. Not only are there high nutritional values but they keep your cholesterol level at a healthy level. Fruits and vegetables and some fish lowers bad cholesterol and increases good cholesterol.

 Fish – Especially salmon, halibut and tuna contain Omega-3 fatty acids. Omega-3 fatty acids “good” fat and lowers cholesterol levels.

Nuts- (non processed) – Nuts are cholesterol free and eating one ounce per day reduces the risk of heart disease and type 2 diabetes. Some studies suggest 4-5 servings per day may help lower blood pressure. Nuts are a great snack.

Fats: There are good fats and bad fats. Bad fats are considered hard or saturated fats found in butter and meat. Saturated fats cause plaque build up in the arteries. Unsaturated fats are plant derived fats constitute seed and vegetable oils. Unsaturated fats inhibit plaque build up decreasing heart disease. Additionally, unsaturated fats lower blood cholesterol and provides an essential source of omega-3 fatty acids. Beneficial claims of using olive oil are reduction of plaque build-up, lowering of blood cholesterol and reducing the risk of blood clotting and strokes.

HONEST INGREDIENTS: The Paleo Dairy Free and Gluten Free Cookbooks combines 310 recipes. All which are gluten-free, dairy-free and preservative-free recipes. A healthy low fat diet consisting of lean meat, fish, poultry, raw fruits and vegetables and nuts. Delicious healthy dairy free recipes that anyone can enjoy. Order:
adulthood.http://www.FavoriteRecipes.biz/paleo.html For a selection for restaurant copycat recipes Order: http://www.FavoriteRecipes.biz

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Learn how to make vegan coconut cake that is dairy, egg, sugar, wheat and gluten free and taste fantastic with Anette Martinsen. For conversions grams into cups etc go to… www.gourmetsleuth.com USE 200g RICE FLOUR FOR GLUTEN FREE or 200g SPELT FLOUR FOR WHEAT FREE Filmed, directed and edited by my son Tomas Martinsen-Hickman – www.youtube.com To order a copy of the book “A Recipe for Health by Anette Martinsen” go to www.amazon.co.uk or from www.anettemartinsen.com Credit: Moby – In My Heart…

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About Author

Like most people I am a multi-tasker. I am a wife, mom and businesswoman. Recently, I have been researching foods, ingredients and recipes. Different cultures have influenced our daily menus. I have a collection of favorite cookbooks. The cookbooks vary from copycat restaurant recipes, pizza secrets, authentic Chinese cooking, the Mediterranean Diet to specialty diets. We all have to eat. Why not learn to cook varied healthy meals. Hope you enjoy my article. I really enjoy writing them.

The countdown to your traditional Thanksgiving dinner is starting, just 5 days away so I wanted to make sure to give you this gluten free dairy free, vegan pumpkin pie custard recipe. It’s quick and easy to make and if you don’t tell anyone the custard is gluten free dairy free, vegan pumpkin pie custard they will never know.

Gluten Free Dairy Free, Vegan Pumpkin Pie Custard
(Note: This recipe makes 8 servings. Also, you can pour the pumpkin custard directly into a 9″ Pyrex baking dish if you prefer a “pudding” style pie.)

1½ cups of soymilk
4 tablespoons cornstarch
1½ cups of solid-pack canned pumpkin or cooked pumpkin
½ cup sugar (preferably raw or Turbinado) or other sweetener
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
1/8 teaspoon ground cloves

Preheat oven to 375 degrees Fahrenheit.

In a large bowl, whisk together the soymilk and cornstarch until smooth and then stir in the pumpkin, sugar or other sweetener, salt, cinnamon, ginger and cloves. I prefer to adjust the spices to taste. Pour into either 8 large ramekins or a 9″ Pyrex baking dish and bake for 45 to 50 minutes or until firm. Ovens vary so start checking at 45 minutes to prevent over baking. You want the filling to be set but the center still trembles slightly.

Cool before cutting.

And what to do with those traditional Thanksgiving dinner leftovers? With the turkey, why not shred the turkey meat, add some BBQ sauce and create a “pulled” turkey dish. If you want, serve coleslaw with a vinaigrette dressing and potato chips on the side to keep it gluten-free and dairy-free. Or, for those not restricted to a gluten-free diet, toast a chiabatta or hamburger bun and create a “pulled” turkey sandwich.

Another quick and easy idea for leftover turkey is to create turkey lettuce wraps or for those not restricted to a gluten-free diet create turkey burritos.

Take your leftover turkey meat, pull it apart or shred it. Then sauté onions and peppers in a pan with some olive oil. Once the onions and peppers are soft, about five minutes, add the turkey and heat. Once warm, remove from heat and serve on a large Romaine or Iceberg lettuce leaf and wrap.

Again, if you are not restricted to a gluten-free diet, warm a tortilla and spread the mixture onto the tortilla and wrap.

I hope you found these tips helpful and that you enjoy your traditional Thanksgiving dinner and the gluten-free dairy-free, vegan pumpkin pie. Until next time, remember the Budget Bash mantra: make it simple, delicious, stylish, fun & economical to all!

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Anette Martinsen talks about her son with dyspraxia and how we cleared the disease by eating a vegan diet plus not having a sugar or wheat

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With over 15 years in the special event industry, Andrea has now taken her knowledge and experiences and incorporated this information into an easy-to-read book called Budget Bash – Simply Fabulous Events on a Budget. You can talk to Andrea via Twitter @awynningevent or learn more about wedding and special event management by visiting awynningevent.com.

1. Non organic food has a less nutritional value.
Most of the food we purchase from the supermarket is processed. It goes through industrial processes, and high-level temperatures heating.
These processes wipe out the largest part of the vitamins, minerals and fiber in our food.
The rest of the vitamins and natural resources are not sufficient for the process of life so our body “robs” several of the organs, like the liver or the brain, to make up for the missing nutrients. The “pillaging” of materials causes the weakening of essential organs of the body and leads as anticipated to the accelerating of disease and old age. Eating organic ensures you obtain all of the vitamins your food has to offer.

2. Eating organic does not contain pesticides.
Conventional cultivation uses more than 400 separate chemicals, and on occasion the same vegetable goes through several sprayings with dozens of types of pesticides.  For instance, Phosphates. This is a material proved to harm men’s fertility and is associated with chronic fatigue syndrome and Parkinson’s.
Research conducted by the British government found that a combination of pesticides can be unsafe to our body. Organic supervision prohibits the use of artificial pesticides. Eating organic helps reduce the amount of of pesticides in our bodies significantly (Baker et al., 2002).

3.  Eating organic is liberated of artificial food coloring
The food industry uses food coloring to get the produce loooking fresher and award it a more alluring look. Synthetic food coloring can cause different side-effects, mild and more serious ones. An illustration of this is a material marked on several food packaging – E102. You can mostly locate it in noodles, crackers and beverages. It has been associated with allergic reactions, headaches, asthma and hyperactivity in children (Ward et al., 1990). Eating organic will eliminate artificial food coloring from your food.

4. No genetic engineering.
 Eating organic does not contain genetically engineered products.

5. Eating organic does not contain antibiotics.
The World Health Organization (WHO) prohibits the use of antibiotics in organic meat. This is for the reason that recently there is common worry that antibiotic residues in meat or dairy products and may perhaps cause a person to be unaffected by to antibiotics, and in consequence reduce its effectiveness in treating human diseases (World health organization, 1997).    

6. Eating organic takes care of the Environment and animal welfare.
Pesticides not just leave residues of toxins in our bodies, the soil and our water, but furthermore in the bodies of animals. Eating organic, which does not contain pesticides, integrates with nature and organic growing methods do not spoil nature – just contributes to it. The Animals are growth in a natural method that suits their needs.

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Lena, a mother cow’s perspective of her experience as a dairy cow. The truth about organic dairy. From Organic Valley/CROPP Cooperative: “Economically, it is not possible for farmers to keep retired cows on the farm…. Organically raised cows will stay a part of the herd for an average of 6-8 years verses conventionally raised cows who only average 4 years….” (PPS: this means that organically raised cows have two more years of emotional and physical suffering and two more of their newborn …

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For more information and gree tips and advice on organic living and youthful health go to www.organic-care.info