Cheesy Charlie | June/2016
Cheese - What is Best for Health.
Cheese | The Wrong Diagnosis of the 20th Century.
Cheesy Charlie, B. C., if you are going to eat cheese, what are the best cheeses and what cheeses are best for your health. The French are known for the lowest heart rate in the
western world, why? (1) It is observed that the French snack on
Cheese and Wine, versus cookies and milk or chips and dip, these alternatives do not even come close to what the French
have achieved. This is good news for
Wine Connoisseurs. However, you must pick the right cheese to accompany your wine, the reason is - Vitamin K2.
Dr. Kate Rheaume-Bleue has a good presentation on youTube about the link between Osteoporosis and Heart Disease ...
The Calcium Paradox and Vitamin K2 | Dr. Kate Rheaume-Bleue, may/2012 (2)
This type of research will dictate the end to
The Saturated Fat - Cholesterol Theory (3) a theory that has
No Scientific Evidence to support it.
In 1961 a relational study, (Ancel B. Keys) (4), was done on cholesterol, his observations changed the political will of the AMA, AHA and Washington Politicians. Political powers were convinced
that saturated fats and cholesterol were bad, while the real culprit the
Refined-Carbohydrate Disease was ignored. Ref: ... the Obesogenic Diet.
Key Knowledge: Your body makes all the cholesterol is needs. ( Lipoprotein metabolism ) Eating cholesterol has no effect on this process, in fact dietary cholesterol is beneficial as it is a 25 step process for your liver to make it. If your blood pressure, triglycerides, and cholesterol are out of whack, ( Metabolic Syndrome ), ... your diet and lifestyle are screwed up ... → Your fault!
Videos - youTube: Dr. Diamond. Dr. Noakes. Dr. Seyfried. Dr. Champ, Dr. Patrick, Dr. Saul, Dr. Ames, Dr. Patrick, Dr. Levy, Dr. D'Agostino,
After 55 years, this is changing and we are coming out of the biggest mistake the
AMA, FDA, and AHA have ever made. (Note 1) The research done the last 10 years is proving
this theory wrong, and we are at the paradigm shift today. (5,6) The U.S. government is withdrawing longstanding warnings about cholesterol. (7,8)
The USDA, and FDA were wrong and are having a hard time admitting it.
There is still a weak addiction to the cholesterol theory but there is just no evidence to support it, in contrary, there is much to support the opposite hence the rise of the Paleo Diet and the LCHF - Ketogenic Diet, and for health, longevity, and living to 100 ... the Centenarian Diet and Lifestyle.
Dr. Diamond gives the best presentation with historical facts supporting the Ketogenic Diet and fueling our bodies from ketones, a much more efficient fuel source, in the following presentation at the Metabolic Therapeutics Conference held this year. David Diamond, PhD - Fats and Carbohydrates, the 2016 Metabolic Therapeutics Conference | July/2016
Healthy Cheeses | Shaking of the Wrong Diagnosis of the 20th Century.
All good cheeses are fermented products, consequently, low in carbs as LAB (Lactic Acid Bactera) bacteria convert milk proteins and sugars to peptides, amino acids, vitamins (K2), and break down carbohydrates into pyruvate and lactic acid. Cheeses are a source of high quality saturated fats, vitamins and minerals, and CLA (conjugated linoleic acid) a cancer fighter and metabolism booster. This is anaerobic fermentation and the same mechanism as used by our body to produce ATP. (Note 2)
We want the fermented cheeses, and not really "Fresh" cheeses. Many cheeses still have living bacterial culture within the cheese that are gut friendly, this we want as fermented products are vital to our gut health. 1 pound of cheese requires 10 pounds (or about 5 quarts) of cow or goat milk and about 6 pounds of sheep milk to make. (9)
Real Food and cheese has healthy fats, vitamins, essential amino acids, and bacteria. The current issue is to get "Raw Milk Cheeses" because we need the bacteria to be alive, before
the pasteurization process. If milk is heated past 165° F, the proteins are denatured (cooked (Note 3)) and won't make good cheese. The curds will be very soft and may not hold together.
Of course, it will be more expensive, especially if it is grass fed. (10) Also, Ref: ... this site "Where did the Omega 3's Go" | contributor, April/2016
The king of cheeses Parmigiano Reggiano is made from unpasteurized cow's milk and has a hard, gritty texture and is fruity and nutty in taste. The flavor is so intense and flavorful that you really do not need much.
The reasons to eat raw milk cheese is "Taste" and "Bacteria". Organic Valley - Grassmilk Cheeses has a very good educational web site and store locator, and Kerrygold Products can be found in your local stores. And as expected, most "Whole Foods" have a good cheese shop.
California has a Campaign for Real Milk and an organized list of producers, otherwise google for local farmers and boutique dairy's. Raw mild in not legally sold in all states, and this is of concern to most farmers.
Communities of microbes catalyze the transformation of milk into cheese and remain active participants in the development of a cheese throughout the aging process. Studies have recently demonstrated that microbial communities living "in" and "on" the human body greatly impact our health, the importance of understanding how microbial communities function and how we can manipulate them is now widely recognized.
After "Natto - Dr. Axe", then after "Goose liver pate "Foie gras" - Wiki", the food highest in vitamin K2 is none other than the humble Gouda cheese, which boasts 75 mcg per 3 1/2 ounce serving. This is due to the bacterial cultures used to ferment milk into Gouda cheese. Bacteria produce a special type of Vitamin K2 (MK-7) which according to current research is as effective as the animal form of Vitamin K2 (MK-4). Brie and Edam are also on top of the list.
Cheese contains a synergistic blend of nutrients that make it a veritable Nutritional powerhouse. When consumed together, vitamins K2 and D3 and calcium are especially powerful for protecting your bones, brain and heart. And cheese contain all three Fat Soluble Vitamins to include Vitamin A! (Note 4)
Upon exposure to the sun, the skin synthesizes Vitamin D3 Sulfate, a form of
Vitamin D that, unlike unsulfated vitamin D3, is water soluble. As a consequence, it can travel freely in the blood stream rather
than encapsulated inside LDL (the so-called “bad” cholesterol) for transport. The form of vitamin D that is present in both human milk and raw cow’s milk is vitamin D3 sulfate (pasteurization destroys it in cow’s milk).
... this is one of the main reasons for the "Campaign for Real Milk Movement" and the
Farm-to-Consumer Legal Defense Fund.
- Seek out cheeses that were made with human friendly bacteria. Gouda and Brie cheeses are some of these. Bacteria in cheeses reduce the carbohydrates by "Fermentation of sugars" and produce vitamins, particularly K2. Finding cheese made from grass fed animals would be important. There are many boutique cheese makers now that also raise their own milking animals.
- While grass-fed foods are becoming more popular in the marketplace, it can sometimes be difficult to find nationally marketed grass-fed products. One excellent option is to find small beef and dairy farms in your local area that are pasture-based. Websites that can help you find pasture-based farm products in your area are www.eatwild.com and www.localharvest.org, and also, Organic Valley - Grassmilk Cheeses These you can find a map of the United States which allows you to click on your state and find pasture-based farms that are local to you.
- Health Professionals and Nutritionists have simply failed to understand what pasteurization does to nutrition and the microbiome in both foods and the human digestive system. The Gastrointestinal Tract (GI) (18 - PubMed Health)
- Remember the French - the cheeses and wines they consume supply a broad spectrum of vitamins, minerals and healthy fats. Cheese made from grass fed animals, especially green grasses, have the omega 3 fats, vitamin A, and many enzymes and bacteria that are gut friendly. All dairy consumed needs to be pasture raised and organic.
- Not true of Wines as the bacteria convert most of the sugars to alcohol. Alcohol uses the same metabolic pathways as sugar in the human body, and consequently, is not good in a LCHF lifestyle as this is a high carbohydrate food. No one recommends more than 1 glass of wine per day.
- Denatured protein is not a disadvantage, as it is shown to "increase" digestibility by 51%. Dr. Wrangham's research, for example, (20) showed cooked scrambled eggs, egg protein digestibility went from 50% to 91%. Cooking benefits the digestibility of animal proteins. The science behind this is similar to the actions of acids in the stomach. The proteins need to be unraveled first before cleaved into the usable amino acids. The principle reason for healthy animal by products is "Nutrition" and the friendly "Bacteria", which is what we ate prior to WWI.
- Dr. Rheamue-Bleue, she identified the cheeses highest in K2 are Gouda and Brie, which contain about 75 mcg per ounce. Hard cheeses are about 30 percent higher in vitamin K2 than soft cheeses. Vitamin K2 plays critical roles in protecting your heart, brain, and bones, as well as giving you some protection from cancer. As it turns out, scientists have found high levels of MK-7 in one type of cheese: Edam. (21,22,23)