Puff curds as a vegetarian protein source

A revolutionary technique can make large amounts of extra protein available to people. The technique has been known for several centuries, but is only now receiving more attention. Finally a healthy and sustainable alternative to meat?

Kale contains four times as many vitamins as citrus fruits. This very strong plant is also cancer-inhibiting. source: Leaf For Life

Puff curds
The English term is 'leaf curd', which can be translated as 'leaf curd' or 'leaf curd'. The principle behind the technique is simple. Plants consist largely of indigestible fiber. These are very helpful in keeping our gastrointestinal system in good shape, but make consuming large amounts of plants impractical. Herbivores therefore have to go to great lengths to extract the nutrients from plants (a sheep intestine is tens of meters long, compared to the few meters of a carnivore).
By making leaf curd, the fibers remain in the pulp, while the digestible part of the plant ends up in the juice. This technique yields ten times as much edible protein per hectare as livestock farming and three times as much as growing grain. Only legumes come close in terms of protein yield.

Puff quark in eight steps

Making puff curds is easy.
1. Harvest fresh green leaves from plants that are a good source of foliar concentrates. Examples are nettle, wheat and moringa; the source contains an extensive list of dozens of species.
2. Wash the leaves well in water to remove sand and dirt.
3. Chop large leaves or plant parts into finger-sized pieces. (This step can be skipped with some grinding tools).
4. Grind the leaves to a pulp.
5. Squeeze as much juice as possible from the pulp.
6. Heat the juice to boiling point as quickly as possible.
7. Flakes form. Drain the juice through a fine woven cloth to separate the flakes from the juice.
8. Squeeze as much liquid from the curd as possible.

Green meat. In terms of protein content, leaf curd is hardly inferior to animal meat (although the amino acids are less balanced). Source: slacc.co.uk

Power food for children
Parents with small children know how difficult it is to get children to empty their plates every time. Vegetables in particular take up a lot of volume, which means that children are soon satisfied. Leaf curd is a good solution for this. In fact, the proteins, vitamins and minerals from a crop can be concentrated in an easily edible and digestible form with little effort.

Use residual products
The process releases two residual products: the pressed press cake and the 'whey', the juice that remains after the proteins have flocculated. The press cake can be used as animal feed, as a soil improver or as a starting point for biogas. The remaining juice contains a lot of nitrogen and potassium, two important fertilizers. This juice makes an excellent liquid fertilizer.

Cons
Not every plant species is suitable. Some plants are poisonous; other flakes insufficiently out. Also, the plant juice concentrate cannot be stored that long. In areas with a long dry season, an alternative must then be found, for example soybeans or other good vegetable protein source (without Monsanto terminator gene, of course). Dietary fiber is also needed to keep peristalsis going and to keep the gut in the intestines soft. Not eating dietary fiber presents a risk of constipation. Some supplementation with unprocessed (for example raw or only cooked) vegetables is certainly sensible. Another disadvantage is that (a small amount) of vitamin C is lost through the treatment. This is limited if the cooking time remains short. Another drawback is that it requires a lot of work to convert the leaf mass into leaf curds. However, there are devices for this.

Source:
Leaf For Life brochure

4 thoughts on “Bladerkwark als vegetarische eiwitbron”

  1. Mooi artikel en weer een mogelijkheid om beter met de beschikbare landbouwgrond om te gaan. De nadelen die je noemt zijn volgens mij geen echte nadelen. Natuurlijk moet je er groente bij blijven eten. Je moet dit vooral zien als extra eiwitbron.
    Wat ik me afvraag of het ook kan met zeesla? http://www.visionair.nl/ideeen/wereld/enorm-zeeslaveld-kan-hele-wereldbevolking-van-eiwit-voorzien/. Dan zou er helemaal geen landbouwgrond nodig.
    Verder denk ik wel dat dit soort alternatieve voedselsoorten goed eetbaar moeten zijn. Sojaproducten hebben ook er lang over gedaan om ”lekker” te worden.

  2. Het hele proces klinkt nogal bewerkelijk. Wie heeft er de tijd voor? In zichzelf heel waardevol om anders naar eten te kijken, maar voor boerenkool e.d. zal ik sowieso nooit warm lopen!

    1. Wat is veel werk? Ik denk dat dat relatief is. We zijn gewend een pot uit het schap te pakken en op te warmen en klaar.

      Maar voor het bereiden van boerenkool en andere groenten uit eigen tuin ben ik ook een tijd bezig om alles schoon te maken voordat het verwerkt kan worden. Laat staan als je spullen gaat wecken, kost tijd maar je hebt er later profijt van.

      Dit klinkt dus als iets leuks om uit te proberen!

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