The Reality Regarding Cheese


The Disturbing Truth About Dairy!

Video taken from the channel: Plant Based Science London


The Science of Cheese Addiction

Video taken from the channel: Mic the Vegan


DAIRY IS SCARY! The industry explained in 5 minutes

Video taken from the channel: Erin Janus


The Truth About Cheese | WebMD

Video taken from the channel: WebMD


What the Dairy Industry Doesn’t Want You to Know Neal Barnard MD FULL TALK

Video taken from the channel: VegSource


Three Gross Facts About Cheese!

Video taken from the channel: Physicians Committee


The Cheese Trap: Addiction, Health & Weight Problems ft. Dr. Neal Barnard

Video taken from the channel: Healthytarian

Cheese is a fermented product and, depending on the variety, either feeds bacteria in the gut (making it a prebiotic) or actually contains bacteria that seed the gut (making it a probiotic). Maybe one of those characteristics, or all of them working together collectively, makes cheese friendlier to your heart than other high sat-fat foods. Cheese is made from milk, and milk comes from cows. Cattle farming is appalling for the climate. Cows belch out vast amounts of methane, a potent greenhouse gas that no known technology can stop.

Cheese can totally be a part of a well-balanced, healthy diet. “I am a huge fan of cheese,” says Keri Gans, M.S., R.D., author of The Small Change Diet. “Looking at the total diet, there can certainly be room for one or two servings a day.”. It has been said that cheese is equally as addictive as certain drugs, and cheese lovers would agree! However, due to its saturated fat content, cheese has long been as a risk to heart health. Cheese can be high in sodium and fat, but it also delivers powerful nutrients. A 1-ounce serving can pack up to a third of your daily calcium, plus protein and vitamin D, a critical nutrient many Americans don’t get enough of.

The trick is to know which kinds of cheeses are best and how to use them. Nolan Bushnell may have found fame and fortune as a co-founder of the video game company, Atari, but his first dream was to open an interactive, family entertainment restaurant. His visions became reality in the late ’70s with the advent of the Chuck E. Cheese’s Pizza Time Theatre chain of restaurants. Bushnell’s original concept was to combine dining with the feeling of being at a carnival.

So what do these two cheeses (or cheese and “cheese”) have in common? They both contain salt. Yes, well, so does the ocean. Salt alone does not a cheese make, although it could make for a slightly tastier cheese-like product.

The Nasty, Unhealthy Truth about Cheese It’s no secret, a whole food, plant-based diet is a very healthy way to eat. Yet, many people resist committing 100%, even for a week. Cheese contains lactose, a sugar that causes gas and bloating in lactose-intolerant people – aka your body is rejecting it Cheese also contains whey and casein, proteins found in milk, which is an allergen to many humans Okay, those aren’t as shocking. I thought I’d ease you in to start.

Cheese is best kept in large solid chunks (you know, the wheels they get shipped in.) In this state the cheese will keep longer and stay healthier than when portioned off into little chunks. The size of the wheel (or sometimes loaf) that the maker distributes it in is typically a good size for that particular type of.

List of related literature:

This appellation has less to do with provenance and more to do with the particular style of cheese.

“Microbiology and Technology of Fermented Foods” by Robert W. Hutkins
from Microbiology and Technology of Fermented Foods
by Robert W. Hutkins
Wiley, 2018

(7) Throughout most of the world, cheese adds enjoyment and nutrition to many people’s daily diets.

“ENGLISH today 3”
from ENGLISH today 3
BBC English by Radio, 1985

“Large” and “small” cheeses also were mentioned in the Mesopotamian myth known as “The Marriage of Sud” (Bottéro 2004).

“Cheese and Culture: A History of Cheese and its Place in Western Civilization” by Paul Kindstedt
from Cheese and Culture: A History of Cheese and its Place in Western Civilization
by Paul Kindstedt
Chelsea Green Publishing, 2012

The biochemistry of cheese ripening is very complex and has been the subject of extensive recent study.

“Dairy Chemistry and Biochemistry” by P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony
from Dairy Chemistry and Biochemistry
by P. F. Fox, T. Uniacke-Lowe, et. al.
Springer International Publishing, 2015

But the biggest problem with cheese is that you get burned by its acid production.

“The Vitamin D Cure” by James Dowd, MD, Diane Stafford
from The Vitamin D Cure
by James Dowd, MD, Diane Stafford
John Wiley & Sons, 2008

He claimed that cheese is not so good when it is made from perfectly fresh milk as when the milk or part of it had undergone a certain ‘ripening’ and it has gradually become clear that ripening consists essentially of the growth of LAB.

“Encyclopedia of Dairy Sciences” by John W. Fuquay, Paul L. H. McSweeney, Patrick F. Fox
from Encyclopedia of Dairy Sciences
by John W. Fuquay, Paul L. H. McSweeney, Patrick F. Fox
Elsevier Science, 2011

This is especially true for large volume cheeses, such as Cheddar, where manufactures spend a lot of time and money in marketing to ensure that they have excellent brand recognition.

“Fundamentals of Cheese Science” by Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
from Fundamentals of Cheese Science
by Patrick F. Fox, Timothy P. Guinee, et. al.
Springer US, 2016

So when we kid around and say, “I am addicted to cheese,” it’s not a joke—it’s true.

“Skinny Bitch: A No-Nonsense, Tough-Love Guide for Savvy Girls Who Want to Stop Eating Crap and Start Looking Fabulous!” by Rory Freedman, Kim Barnouin
from Skinny Bitch: A No-Nonsense, Tough-Love Guide for Savvy Girls Who Want to Stop Eating Crap and Start Looking Fabulous!
by Rory Freedman, Kim Barnouin, Limited, 2010

Claims for low fat and low salt content, lowering cholesterol and risk of osteoporosis, contributing to dental health, and so on are associated with cheese (Karvonen et al., 2002; NDC, 2006).

“Food Packaging and Shelf Life: A Practical Guide” by Gordon L. Robertson
from Food Packaging and Shelf Life: A Practical Guide
by Gordon L. Robertson
CRC Press, 2009

It’s not a true cheese because it’s made by adding a culture to fresh cream.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • Well that was cool and all but I’m gonna go eat a bowl of cereal with a cup of chocolate milk and then have a hamburger for lunch then have a steak for dinner

  • Last year I was diagnosed with hypothyroidism, I change my diet to a plant based and in 3 months my hormones come back to normal and hypothyroidism is gone

  • Please show you reference for the claim that colorectal cancer in adulthood is trippled for those who consumed dairy in childhood. The Baer et al J Epi 2011 study does not support your claim and does not discuss dairy as a risk factor.

  • This is the problem people like you try to make people feel bad for what they do instead of making their own decisions for themselves. Also you probably just did this for the good publicity.

  • Most people don’t give a sht about politics like the screeching maniacs online, but putting a Trump jab (Or Obama, or any other politician) in can isolate a lot of audience who you’d deign to help by this info. It’s unnecessary. And you all know it. Don’t @ me. Grow up and have proper discourse.

  • According to Preston Estep, a distinguished gerontologist at Harvard, there is a consensus in the research community that around 70% of dementia is caused by excess heme iron from the diet. The source of heme iron is meat and fish. Cheese may contribute to dementia, but it’s not the primary culprit.
    Communities with low consumption of animal products have much lower levels of dementia.

  • It took me two whole years to genuinely lost interest in cheese. Such was the state of my addiction. Now the thought of it turns my stomach and I’m healthier than ever.

  • It hardly sounds like raw farm milk when they talk about steroids & infection; this should be more clear. Then the aspect of tasting considerably better, which is subjective and unscientific. This was very badly argued and probably baseless.

  • I have never liked cheese. In what the health it says that it causes a reaction in your brain similar to heroin. It makes me wonder if I wouldn’t like heroine. Just a thought.

  • Great video! Do you know if Dr. Barnard’s book explores the relationship of dairy to recurring yeast infections in women? this is something I’ve been curious about.