Full-Fat Cheese Has Many Health Benefits, Including Weight Loss

Trading saturated fats for added sugars and trans fats in our diet is among the worst lifestyle alterations to occur in modern history. We now know this is a recipe for obesity, heart disease, cancer and other chronic diseases.1,2

Many of these illnesses are now showing up in children, who are exposed to these ingredients even prior to birth through their mothers’ diets.

The preponderance of research shows that once you reach 18 percent of your daily calories from added sugar, there’s a 200 percent increase in metabolic harm that promotes prediabetes and diabetes.3

Fortunately, the low-fat recommendation — which flourished as a result of flawed science linking heart disease with saturated fat and the suppression of research showing sugar was to blame — is finally, albeit slowly, starting to lose its stronghold. (more…)

Pasteurized Milk Speeds Death, Heart Disease, Cancer, Bone Fractures; Yogurt and Cheese Have Opposite Effects

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A large study by researchers from the City University of New York has found that pasteurized milk increases the risk of death and the risk of bone fractures, while the yogurt and cheese has the opposite effects.

The research, published in the British Medical Journal, followed 61,433 women between 39 and 74 years old at the beginning of the study and 45,339 men aged between 45 and 79 years old at the beginning of the study.

The researchers then followed the women for an average of 20 years and followed the men for an average of 11 years. The researchers then correlated the average number of glasses of milk per day was consumed over that period, using food frequency questionnaires.

The researchers measured death among the groups and bone fracture rates along with inflammation markers PGF2-alpha collected from urine and interleukin-6 (IL-6) collected from the blood.

Women Milk Drinkers Died Sooner

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A Holy Case for Raw Cheese

cheese on a wooden table

Since the 1970′s, Sister Noella who is a Benedictine nun has been making raw cheese on the abbey farm. This is not just any cheese; but one of France’s most prized cheeses: Saint- Nectaire. It is a semi-solid, fungal ripened cheese made from raw milk that has been the pride of France’s Auvergne region since the seventeenth century.

The problem is, Sister Noella’s abbey is in Connecticut, and according to the FDA, raw cheese is illegal. The FDA indicates that cheese must be made in a sterile environment in stainless steel containers.

According to Sister Noella, on the other hand, Saint-Nectaire must be made in an ancient wooded barrel and stirred with a wooden spoon (her particular spoon boasts a carved cross on the paddle). In short, nothing about her cheese room was sterile or ever could be, and the FDA took notice.

So, in her thirties, Sister Noella went back to school to get a Ph.D. in microbiology in hopes that she could prove to the FDA that her cheese is safe.

Ph.D. in tow, she made two batches of cheese. The first she made in sterile stainless steel containers with pasteurized milk, while the second batch mimicked her original method: unsterile room with an unsterile barrel and unsterile spoon and, of course, raw milk.

Here’s the clincher: into both batches, she introduced a significant amount of E. coli – a toxic bacteria.

Once the cheeses were ready for consumption, she tested them for bacteria levels. The cheese made in sterile containers had high levels of E. coli, while the cheese made in the wooden barrel had next to none.

Interestingly, we all have E. coli in our gut from time to time. In a healthy gut with lots of good microbes, the introduction of E. coli will rally the good bugs to knock out the pathogens. In Sister Noella’s wooden barrel, the good bacteria hidden in the old crevices of the wood outperformed the bad bugs.

Since then, the FDA has left her alone to continue making her raw, unsterile cheese.

Source:
Pollan M. Cooked. A Natural History of Transformation. Penguin Press. New York. 2013

 

http://lifespa.com/a-holy-case-for-raw-cheese/

Study reveals low fat dairy products may lower risk of type 2 diabetes (opinion)

Science continues to demonstrate that fat has not earned its bad reputation. Researchers have recently discovered that whole fat dairy products contain a fatty acid that could be beneficial for those at risk of type 2 diabetes. One study shows that individuals with high blood levels of trans-palmitoleic acid have a 62 percent lower chance of developing diabetes than individuals with the lowest levels of the same fatty acid. The study was conducted on 3,700 individuals, who were over the age of sixty-five at the time.
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