Is cheese really healthy?

Cheese is one of the world's favorite foods. The cheese is versatile - fickle and tasty. There is a wide variety of cheese for all tastes, from soft and smooth to hard.

Professionals of medicine are concerned about the health effects of cheese.

These concerns are based on the following:

  1. Many cheeses have a lot of saturated fat and cholesterol.
  2. Most cheeses are high in sodium.
  3. Certain cheeses contain a variety of toxic chemicals.
  4. Cheese can be contaminated with many micro-organisms that are the cause of many diseases.

CHEESE AND FAT

In the American diet, an average of 37% of daily calories are obtained from fat. The recommendation is to reduce fat intake to plus or minus 30% or less of daily calories.

  1. Fresh cheese contains 12% fat
  2. Hard cheese contains 30% fat
  3. Cheese marked as skim is 50% - 55% fat
  4. The calorie content in most cheeses is 70% - 75%.
  5. A third of the fat in cheese is saturated, saturated fat raises the level of cholesterol in the blood, and there is an increase in weight.

CHEESE AND CHOLESTEROL

  1. Cheese contains 20-30 milligrams of cholesterol per ounce.
  2. Half a cup of "Cottage Cheese" contains 17 milligrams of cholesterol.

Foods that contain cheese and that are heated to high temperatures contain a high level of cholesterol. Scientists have observed that cholesterol can be oxidized to a variety of oxidation. Some of these products, even if consumed in small portions, can result in terrible health damage.

CHOLESTEROL OXIDIZED

  1. Gradually kills muscle cells in arteries
  2. Reduces the elasticity of the arteries
  3. Promote arteriosclerosis
  4. It is a well-known carcinogen (cancer)
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Sources of oxidized cholesterol are: Cheese, whole milk, powdered eggs, whey, fish and smoked meat, seasoned sauces, puddings, etc.

CHEESE AND SODIUM

  • Consuming too much sodium is related to the risk of hypertension (uncontrolled blood pressure) and osteoporosis (weakened bones).
  • The average sodium content in cheese is 250 milligrams per ounce.
  • Four ounces of "Cottage Cheese", which comes reduced in fat, contains 115 milligrams of sodium.
  • One ounce of "Ceddar Cheese" contains 200 - 250 milligrams of sodium.
  • One ounce of "parmesan" or "ricotta" cheese contains up to 500 milligrams.

CHEESE AND CANCER

In a research made by a group of French Health professionals, 1,010 cases of breast cancer were compared with 1,950 people with non-malignant tumors. They found that the risk of breast cancer is directly related to how often people eat cheese and the amount of fat they consume in milk (Milk and cheese were used in the study).

There is a 20% risk of breast cancer in those who consume less cheese compared to what they never consume the cheese. Those who consume cheese daily have a 50% risk compared to those who do not. "AFLATOXINS" = CARCIGEN: It is a known carcinogen (chemical substance) that cheeses and other food products contain when they become moldy. Not moldy yet foodThis substance is present without developing fully. This is the leading cause of cancer of the liver, pancreas, bones, and other tumors as investigated by the United States National Cancer Institution. In the experiment It was confirmed that these cheeses are packaged and stored for a long time in humid places (refrigerator) and spontaneously develop "aflatoxins" = carcinogenic, although they have the expiration date up to date.

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"AMINES" = AMINO-ACIDS BIOGENIC: When the cheese is ready, the protein of the digestive enzymes is divided and this results in free amino acids. Then, the enzymes remove part of the acid from the amino acids, leaving behind a biogenetic bacteria called "amines.".

This bacterium is called bio-genetics because it affects the life process. If it is "psychoactive", it has a negative influence on the mental process of the person. If it is "vasoactive", it affects the capillaries of the blood causing skin problems (allergies) and is also a cause of high blood pressure. He cheese it is not essential to our diet. Considering the serious effects with which this tasty and dangerous food affects health, the challenge is launched to those who want to avoid health problems to remove this product from their diet. For those who love cheese there are others alternatives. Let us educate our taste and thus we will enjoy the kind of healthy cheese that gives us great benefits.

The Journal of Health and Healing, Vol. 17, No. 3, Problems with Cheese, by David J. Derose, MD, MPH and Winston J. Graig, Ph.D., RD, pages 28-30.

RECIPES FOR YOUR NEW BEGINNING

An Example of Healthy Alternatives for Favorite Foods
Cracker Barrel Cheddar Cheese

(Sesame Cheese)
Ingredients:
½ cup sesame "Tahini" (Sesame Butter)
¼ cup lemon juice Yellow
4 tablespoons of nutritional yeast (Nutritional Yeast Flakes)
½ cup chopped red bell pepper
1 ½ teaspoon of salt
1 teaspoon onion powder or 1 tiny onion, chopped
½ teaspoon garlic powder or 1 ½ cloves fresh garlic
5 tablespoons of Agar / Agar dissolved in ½ cup of cold water.

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Preparation:
In the blender, pour ½ cup additional hot water. Add all other ingredients. Allow to blend until everything is creamy. Put the cream in a mold, then in the fridge. A small pan can be used to make bread. When it is hard, you can cut it into pieces and use it in your diet.

AMERICAN CHEESE
Ingredients:
1 cup water and 1 cup Agar / Agar (Bind and boil for 1-3 minutes)
1 ¼ cup hot water
2 cups of raw cashew seeds without salt (raw cashews)
¼ cup nutritional yeast (Nutritional Yeast Flakes)
1 teaspoon of salt
2 teaspoons onion powder or 1 tiny onion, chopped
1/8 teaspoon garlic powder or 1 to 2 cloves fresh garlic
½ cup lemon juice Yellow
¾ cup chopped red bell pepper

Preparation:
Blend the cashew, onion, garlic and pepper seeds in the hot water, then add to the Agar / Agar. Let it cool a little. Add the other ingredients as you move it and it turns into a consistent cream. It is placed in a bread pan and covered before placing it in the refrigerator.

I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
cheese
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