"Why make mozzarella from plants when you can just eat mozzarella?"
People ask me this all the time. So here are the numbers. Read them once, and you'll never look at a slice of pizza the same way.
Milk is baby food
There are over 6,000 species of mammals on Earth. Every single one of them drinks milk as a baby, from its own mother. Then it's weaned, and it never drinks milk again.
Every one. Except us.
Humans are the only mammal that drinks milk as an adult, and the only one that drinks the milk of another species. Picture a 60-year-old monkey drinking milk from a wolf. That's what a glass of cow's milk is.
Milk is a perfect food, for a calf. It's designed to turn a 40 kg calf into a 400 kg cow in about a year. It carries the growth hormones, the fats and the proteins of a baby cow.
Nature's plan is crystal clear: after weaning, the body moves on. The enzyme that breaks down milk sugar, lactase, fades away in the young of every mammal once they stop nursing. Your body was built for your mother's milk as a baby, and for fruits, greens and living plants as an adult.
And the bloating, the mucus, the skin breakouts, the heavy head that so many people live with? That's the body speaking.
Gluten: the silent explosion
4 times. Celiac disease, the autoimmune reaction to gluten, has quadrupled in the United States since the 1950s. That figure comes from researchers who compared blood frozen in the 1950s with blood from people today.
Today, around 1 person in 100 carries celiac disease: in the US, across Europe, and in Italy too, the very home of pasta and pizza. Most are still undiagnosed. They simply live tired, foggy and bloated.
On top of that, up to 1 in 10 people react to gluten without having celiac disease at all.
Same bread aisle as 50 years ago? It was a very different wheat, grown in a very different way, and our guts are now telling us.
What's really in a glass of milk
Here's the part the carton keeps quiet.
1 in 4. Around a quarter of dairy cows in the US are treated every year for mastitis, a painful infection of the udder. It's the number one reason antibiotics are used on dairy farms.
When an udder is infected, white blood cells flood into the milk. White blood cells are what pus is made of. Milk is legally allowed to contain them:
- United States: up to 750,000 cells per millilitre
- Europe: up to 400,000 cells per millilitre
Every single millilitre, poured into glasses and cereal bowls across the world.
Hormones? Modern dairy cows are milked while pregnant for most of the year, so their milk carries pregnancy hormones like oestrogen and progesterone. In the US, a synthetic growth hormone (rBST) has been approved since 1993 to push cows to produce even more. Europe and Canada keep it out of their farms.
And the feed? Pesticides sprayed on the crops cows eat can end up in the milk.
So why choose a mozzarella made from plants? The answer is simple:
Because your cells deserve food that is alive.
So I rebuilt comfort food from life itself
Years ago, on an island in Thailand, I created two restaurants from scratch. Every menu, every sauce, every recipe was designed in my kitchen with one promise:
Food that tastes like a celebration and leaves you glowing.
People came for the view and stayed for the food: pizzas, burgers, waffles, brownies. And they kept asking me the same question:
"Anna, how can this taste so good and be so good for me?"
Because it's alive. Whole plants. Fresh, colourful, full of minerals and enzymes. Nuts and seeds turned into creams, crusts and cheeses. Fruit for sweetness. Herbs and spices for joy.
3 recipes from the book
The Pizza. Crisp, golden base, garden vegetables, fresh basil, and a melting plant-based mozzarella. The dish guests ordered twice.
The Plant-Based Mozzarella. Soft, creamy, stretchy. You'll want it on everything. The recipe is in the book.
The Brownie. Deep, dark, fudgy. Dessert your body welcomes with open arms.
And there's much more: burgers, wraps, maki, waffles, golden lattes, cold-pressed juices, ice lollies. 112 pages, every recipe plant-based, gluten-free and made from scratch.
The tools in my kitchen
My cold-pressed juicer: Hurom. Every morning starts with a glass of living colour. A slow-press juicer squeezes fruits and greens gently, so the minerals and enzymes stay alive in your glass. It is the one I use and recommend: discover the Hurom juicer here.
Super Patch. Drug-free patches that work with your body's own nervous system: support for sleep, calm, energy and balance, simply worn on your skin. Explore the Super Patch collection here.
Some links on this page are affiliate links: if you choose to buy, I may receive a small commission at no extra cost to you. I only share what I truly use and love.
Keep your pizza night. Upgrade what's in it.
You keep the pizza. You keep the brunch. You keep dessert.
You simply build them from ingredients your body recognises, digests and turns into energy.
Join me live on 11 November
On Wednesday 11 November, I'm launching the book with a free 30-minute live session on Zoom. I'll share the story behind it, my favourite recipes, and answer your questions.
Everyone who registers gets the book at a special price.
Get my free guide at annanaturo.com/guide to join my list. Your registration link arrives by email.
The link to the book is coming to your inbox very soon.
Your body knows the way. Feed it with colour, with joy, and with food that is truly alive.
To your glowing cells, Anna Naturo Iridologist & Naturopath · The Universal Healer
Sources: Rubio-Tapia et al., Gastroenterology (2009); Singh et al., Clinical Gastroenterology and Hepatology (2018); USDA NAHMS Dairy Study; US PMO and EU Regulation 853/2004 somatic cell limits.
