Cheese. Who does not like it? Some like to have it with a slice of bread, while for others, it might suit them better without anything on the side. But for many, it is a slice of taste, the creamy texture, and happiness that associates them with cheese. But what if we tell you that it feels the same for vegans too?

Canadian researchers are working to create plant-based cheeses for those on a dairy-free diet. These cheeses will also come in all taste and texture of what we are used to having in traditional dairy chesses. However, the best part? These plant-based cheeses would be healthier and include more sustainable ingredients.

Who are creating this Plant-based Cheese?

Published in the journal Physics of Fluids, scientists from the University of Guelph and Canadian Light Source Inc. studied plant-based proteins and their interactions to mimic the melting, stretching and oil-release qualities that make cheese delicious.

"If you wanted to strictly only eat plant-based products, you would end up eating a lot of beans and tofu, which can be little bit boring after a while," study author Alejandro Marangoni, a professor in food, health and aging at the University of Guelph in Ontario said. "Now, consumers expect essentially the same animal product but with plant-based ingredients, which is very difficult," he added.

How was it created?

His team first studied the proteins from lentils, faba beans and peas, and combined them with oil blends to create a satisfying cheese-like texture. This blend was created by a mixture of 25% coconut oil, 75% sunflower oil and pea protein, which provided the creamy texture. In some cases, it even outperformed, making cheese entirely with coconut oil.

The team of researchers also found that the interaction between pea protein and coconut oil also increases firmness of cheese and maintained its ability to melt and stretch. When you replace a bit of coconut oil with sunflower oil, it also reduced the cheese's saturated fat content and created a healthier product without having to limit its flavor.

Marangoni on these discoveries said, "Ultimately we want to improve the nutrition, increase the protein content, and lower the saturated fat content of cheese alternatives. But keeping all the functionality in there, which includes the melt and the stretch of the 'cheese,' is very difficult."

Can It Be Made Using Something Else?

By now, there have been plenty discoveries of various sources that make vegan, dairy-free cheese. Soy is one of the most common ingredient for any plant-based animal-product substitute.

However, there is one thing one must note for that soy-based cheesed that carry casein, which is a milk protein, is not vegan. The reason why casein is added is so it could give the cheese a melt-like texture.

There are nut cheese too, including Macadamia nuts, cashews, Almonds, Pecans, Pine nuts, Sunflower seeds, and pumpkin seeds.

Another popular vegan-cheese base is coconut milk, cream and oil. Since it has a high fat content, it makes it for the creamy texture that cheese already has. Likely so, the Canadian scientists have also used coconut oil to mimic the same cheese texture.

Mince pies, a Christmas delight, has been recalled just a few hours before Christmas in UK, over dangerous 'health risks'. The Food Standards Agency (FSA) warned consumers that there could be certain allergies and intolerances that could occur.

Why Are Mince Pies Recalled?

Shallow Brandy Mince Pies by the Bakewell baker have been recalled because it contains milk, "which is not mentioned on the label", noted the FSA notice, issued on December 23.

"The product is a health risk for anyone with an allergy or intolerance to milk or milk constituents," read the FSA notice.

The affected batch include six packs with the following best before dates: 2 February 2026, 3 February 2026, 4 February 2026, and 5 February 2026.

What Does The FSA Notice Say?

Why is the product being recalled?

We have identified that it has been labels incorrectly. Allergen missing. Product contains

milk not declared labels an ingredient has. This may pose a risk to customers.

What should customers do?

Please call the office.

• If you have purchased this product, please do not consume it.

• Return it to the store where it was bought for a full refund. No receipt is required.

FSA issued a "do not consume" notice to warn customer who could be affected.

What Happens When Lactose Intolerant People Consume Milk Or Milk Based Products?

When lactose intolerant people consume milk or milk-based products their bodies cannot properly digest the lactose sugar, leading to uncomfortable digestive symptoms like gas, bloating, cramps, abdominal pain, rumbling sounds, nausea, and diarrhea, usually within 30 minutes to 2 hours, because the undigested lactose ferments in the gut. Severity varies by individual, but it's generally a harmless condition, manageable by limiting dairy or using lactase supplements, and is different from a milk allergy.

Common Symptoms

• Gas & Bloating: Bacteria in the large intestine ferment the lactose, producing gas and causing the gut to stretch.
• Cramps & Pain: Fermentation creates acids and gases, leading to pain around the navel and lower abdomen.
• Diarrhea: Excess water and gas in the colon can result in loose stools.
• Nausea & Vomiting: Some people experience nausea or may even vomit.
• Stomach Noises: You might hear rumbling or "growling" sounds

However, not everyone is lactose intolerant, some may have an allergy from milk, which could lead to different allergy symptoms, which include:

1. Hives
2. Skin rash
3. Stomach upset
4. Runny Nose

In fact, severe symptoms could also lead to wheezing, throat swelling, difficulty breathing, vomiting, anaphylaxis.

Are There Any Alternatives To Mince Pies?

There are mince pies available without milk or using any dairy. These dairy-free pastry, which are often made with vegetable oils or vegan butter substitute plant-based milk for brushing, or skipping the milk wash entirely. Traditional pie crusts use ice water as the liquid, so replacing milk is easier.

Always pay attention to be label to know if it contains any ingredient you may be allergic to.

Your gut's petrol maybe running low and it is causing you all sorts of gut issues. But, what does it really mean?

Bloating that doesn’t settle, gas that feels unpredictable, sluggish digestion, and a constant sense that your gut just isn’t cooperating anymore. All of these complaints are becoming increasingly common, especially in urban India. While many people blame stress or food intolerances, experts say the issue may lie deeper, at the level of the gut microbiome. One key reason: falling levels of butyrate, a small but powerful compound essential for gut health.

Often described as the gut’s “petrol,” butyrate plays a critical role in keeping the digestive system resilient and balanced.

What Is Butyrate and Why Does It Matter?

Butyrate is a short-chain fatty acid (SCFA) produced when beneficial gut bacteria ferment dietary fiber. Think of it as the primary fuel source for the cells lining the colon. When enough butyrate is present, the gut lining stays strong, inflammation remains under control, and digestion functions smoothly.

When levels drop, the gut barrier weakens. This can lead to inflammation, slower digestion, immune imbalance, and even disruptions in metabolism and mood. In simple terms, low butyrate means the gut struggles to repair and protect itself.

A Silent Deficiency on the Rise

Recent gut microbiome analyses suggest that butyrate levels are declining sharply, particularly among adults living in metro cities. The drop isn’t limited to older age groups, even people in their 20s and 30s are showing early signs of imbalance.

While other SCFAs like propionate and acetate may remain relatively stable, butyrate appears to be the first to fall. This imbalance is increasingly being linked to rising cases of irritable bowel symptoms, unexplained digestive discomfort, and metabolic issues, even when routine tests appear normal.

What Low Butyrate Says About Your Gut

Low butyrate usually signals one of two problems, or both. Either the butyrate-producing bacteria are disappearing, or the diet lacks the fibers those bacteria depend on. Many people believe they eat “healthy,” yet still miss out on fiber diversity.

Without adequate fuel, beneficial bacteria struggle to survive. As a result, the gut ecosystem shifts, leading to symptoms such as bloating, cramps, urgency, alternating constipation and loose stools, fatigue, brain fog, and sugar cravings. These issues often go undetected because structural tests show no obvious damage.

How Modern Diets Are Fueling the Problem

Traditional Indian diets once provided a wide range of fibers through millets, dals, vegetables, fermented foods, and seasonal produce. Over time, these have been replaced by ultra-processed foods that are low in fiber and high in sugar and refined carbohydrates.

Add irregular meal timings, chronic stress, poor sleep, frequent antibiotic or painkiller use, and environmental pollution, and the gut microbiome takes a hit. The bacteria that produce butyrate simply fade away, much like shutting down a factory that no longer receives raw materials.

Rebuilding Butyrate Naturally

Restoring butyrate isn’t about quick fixes. Supplements may provide temporary relief, but they don’t rebuild the ecosystem. The foundation is dietary diversity.

Foods that help feed butyrate-producing bacteria include millets, legumes, whole grains, fruits, vegetables, seeds, and resistant starches. Everyday foods such as bananas, onions, garlic, oats, and cooked-and-cooled rice act as natural prebiotics. Fermented foods like curd and buttermilk also support microbial balance.

With consistent changes, the gut can slowly restart its butyrate production, though meaningful recovery may take several months.

Why Fiber Awareness Matters More Than Ever

Low butyrate isn’t just a digestive issue. It reflects how modern lifestyles are reshaping gut health at a population level. Improving fiber diversity could strengthen immunity, metabolism, and long-term health more effectively than treating symptoms later.

In many ways, restoring butyrate means returning to simpler, whole-food eating habits — and giving the gut the fuel it was designed to run on.

Millions of people are stocking up on food for Christmas, planning the main meal and everything that comes with the festive stretch. What many do not realise is that there is a proven link between cancer and one much-loved item that often sits on the Christmas Day plate.

While sugar is often blamed for causing cancer, that belief is not supported by evidence. In fact, only two foods have a confirmed, direct link to cancer: alcohol and processed meat. And popular pigs in blankets clearly fall into the processed meat category.

Popular Christmas Food Could Raise Your Risk of Cancer And Heart Attack

To be clear, no one is saying that eating pigs in blankets on Christmas Day will give you cancer, just as no one suggests that a single glass of wine or sherry will lead to a diagnosis. That said, recent scientific evidence shows there is no truly safe level of alcohol consumption. In a recent report, Vivek Murthy, former surgeon general of the US Public Health Service, warned that alcohol use has been directly linked to at least seven different types of cancer, and that even light or moderate drinking can raise a person’s cancer risk.

As per Mirror, both processed meat and alcohol are classified as Group 1 carcinogens by the World Health Organisation, which means there is clear evidence they can cause cancer in humans. According to the WHO, “There is convincing evidence that the agent causes cancer.” Tobacco smoking and asbestos are also listed as Group 1 carcinogens, although the organisation clarifies that this does not mean alcohol and processed meat are as dangerous as smoking or asbestos.

Cancer Research UK also states clearly, “We know for certain that processed meat causes cancer. We are as confident about this link as we are about other established causes of cancer, such as tobacco and alcohol.”

What Is Processed Meat?

Cancer Research UK explains that processed meats contain chemicals that are either added during processing or formed during cooking. These include nitrates and nitrites, which help keep processed meat fresh for longer. The organisation notes, “When we consume them, nitrates and nitrites can turn into N-nitroso chemicals (NOCs), which can damage the cells lining the bowel. This damage can increase the risk of bowel cancer.”

Why Does Alcohol Cause Cancer?

Alcohol increases cancer risk through biological processes that occur as it is broken down in the body. This means that any alcoholic drink, regardless of how expensive, high-quality, or mild it may seem, carries a cancer risk. There is no safe threshold for drinking alcohol. The WHO says cancer risk “rises significantly the more alcohol is consumed,” but also points out that “the latest available data show that around half of all alcohol-related cancers are caused by ‘light’ and ‘moderate’ drinking,” defined as less than 1.5 litres of wine, less than 3.5 litres of beer, or under 450 millilitres of spirits per week.

Processed Meat And Heart Disease

In 2021, researchers at Oxford University reported that the “largest review of all large-scale studies to date shows red and processed meat increase the risk of heart disease.”

Worldwide, coronary heart disease causes nearly nine million deaths each year, making it the leading cause of death globally. Scientists from the University of Oxford’s Nuffield Department of Population Health said their analysis “showed that each additional 50g per day of processed meat, such as bacon, ham, or sausages, was linked to an 18% higher risk of coronary heart disease.”