Plant-based cheese has become a popular choice for those who want to cut out dairy but still enjoy the taste and texture of traditional cheese. But making cheese from plants that stretches, melts, and tastes like dairy is no easy task. It takes a lot of science, experimentation, and testing to create something that looks and feels like the real thing. That’s what a group of researchers at the University of Guelph set out to do, and they’ve made impressive progress. The Science Behind Plant Chees
  • zergtoshi@lemmy.worldEnglish
    7·
    16 hours ago

    And I appreciate your non-dogmatic point of view as you hit the nail on the head - having a vegan diet 7 days of the week for sure has a bigger (positive) impact on the world than having a vegan diet on 5 or 6 days.
    But even 1 day a week is better than 0 days.
    We mustn’t allow ‘perfect’ being the enemy of ‘good’.

    • moody@lemmings.worldEnglish
      1·
      8 hours ago

      Agreed. I make an effort, though I’m not gonna pretend that I’ve ever been shamed for not being vegan, despite what the stereotypes suggest.