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non-dairy cheese with xanthan and guar gum
I've found a cheese substitute that I really love. The brand is Kite Hill and it is made from almonds. It comes as cream cheese, ricotta, and mozzarella. It contains gums like xanthan and guar and lactic acid and cultures. Some here seem to think the gums are a problem. Is it because it affects the vitamin A detox or is it just that some people have a problem digesting it? (I don''t.) Does anyone know?
I personally only react to carrageenan. My reactions are much milder since going low A.
Thanks, Bella. I'm going to try it. I've had the cream cheese one and it is addictive! What are your symptoms when you eat carrageenan?
I think I also have problems with carrageenan (ice cream). It seems to be added to non dairy items and some milks
https://www.healthline.com/health/food-nutrition/carrageenan
As it’s been linked to colon cancer I think this is something to watch out for. Milk seems to be so problematic now - vitamin A, hormones, bovaer, carrageenan, issues with pasteurisation, plastic from tubing used (not all milks). The non dairy alternatives also seem to be problematic though (eg rapeseed oil in almond milk, often added vitamins like D).
As I start to read food labels more, I notice that potassium sorbate and other preservatives are used a lot (makes sense as otherwise foods would have very short shelf lives. I noticed it when I was trying to find a liquid b12 supplement). Beta carotene is added to some baked products for colour (eg brioche). I am starting to wonder what food has not been tampered with or toxified in some way. Reading about it, it seems even organic farms may be affected if glyphosate-using farms are nearby. As has been discussed, part of the success of the low vitamin A diet may be to drastically reduce vitamin A and other toxins as well. We are reducing the rate at which we get toxified but it seems almost impossible to not get toxified in some way unless you grow your own food, eat seasonally etc because we are so dependent on the system. In the U.K., councils have started selling off allotments (and how would we grow rice anyway).
Quote from Tanveen on August 12, 2025, 2:17 amI think I also have problems with carrageenan (ice cream). It seems to be added to non dairy items and some milks
https://www.healthline.com/health/food-nutrition/carrageenan
As it’s been linked to colon cancer I think this is something to watch out for. Milk seems to be so problematic now - vitamin A, hormones, bovaer, carrageenan, issues with pasteurisation, plastic from tubing used (not all milks). The non dairy alternatives also seem to be problematic though (eg rapeseed oil in almond milk, often added vitamins like D).
As I start to read food labels more, I notice that potassium sorbate and other preservatives are used a lot (makes sense as otherwise foods would have very short shelf lives. I noticed it when I was trying to find a liquid b12 supplement). Beta carotene is added to some baked products for colour (eg brioche). I am starting to wonder what food has not been tampered with or toxified in some way. Reading about it, it seems even organic farms may be affected if glyphosate-using farms are nearby. As has been discussed, part of the success of the low vitamin A diet may be to drastically reduce vitamin A and other toxins as well. We are reducing the rate at which we get toxified but it seems almost impossible to not get toxified in some way unless you grow your own food, eat seasonally etc because we are so dependent on the system. In the U.K., councils have started selling off allotments (and how would we grow rice anyway).
Oats might be better. Best to grow what fits where you are. Good to know your farmer too. At some point in this process I find myself repeatedly asking what is the point? A system's purpose is demonstrated by its results. The results of these food additives and entertainment foods is too obvious to ignore. Their purpose is clarified more daily. Baffling when I drive by lines of people waiting to get a dose of what they call a meal or a snack.