Thursday, August 25, 2011

The Problem with Vegan Baking

The problem with vegan baking is the use of chemicals and artificial ingredients to replace butter, eggs and milk in recipes.  For example, a popular egg substitute has sodium carboxymethylcellulose and methylcellulose.  Other vegan products contain maltodextrin, xanthan, carrageenan, polyglycerol esters of fatty acids, sorbitan monostearate and other chemicals.

Although the FDA has approved the use of these food additives, some experts believe they are hazardous to your health.  For example, Dr. Andrew Weil advises avoiding "the thickening agent carageenan, a seaweed derivative, which I believe may be harmful, especially to the intestinal tract." 

If you can't pronounce an ingredient should you really be eating it? 

Another problem with vegan baking is that soy products are often used to replace dairy products like butter, cream and milk.  For example, tofu is a main ingredient in many vegan recipes.  I personally find soy products difficult to digest and avoid them whenever possible.  That's why I developed a method to make baked goods without using these ubiquitous soy products.

The best baked goods are produced from healthy, natural ingredients like fruit, nuts and whole grains--not chemicals masquerading as butter, eggs and dairy products.  All my recipes in Bake With Dates use only healthy ingredients like dates, applesauce, almond meal, almond milk, oats and whole wheat flour.