Do You Know How Much You Love Cheese? | Health
We all love cheese, right? I haven't met many who don't enjoy a melt in your mouth parm or a creamy mouthful of brie with a warm and crusty baguette. This is for all of you.
Potsherds (broken pieces of pottery) found in archaeological digs in Northern Europe have revealed evidence of cheese making in that part of the world as early as 6000BC. As a naturally preserved source of protein and fat, various cheeses have nourished much of Europe, the Middle East, and other parts of the world for many thousands of years. This is something that cannot be ignored when questioning whether or not cheese is "good for you" or if it fits into your dietary regimine. Keep an open mind.
As in other cultured dairy products, the lactose in ripened cheese is converted to simple sugar. Enzymes are used to coagulate the casein (rennet, the inside of a calf's fourth stomach, is often added to accomplish this), the whey is pressed out, and bacteria work on the fat, protein, and lactose until they are broken down into simple molecules. the result is cheese, compressed curds containing a concentrated form of protein and fat.
Bacteria and mold are instrumental in the making of cheese, and this alone reveals much about the energetic properties of this particular and ancient food. Being acidic, cheese contributes its acidic bacteria to the bacterial pool of the intestines; when produced raw from pastured (not pasteurized!) cows, it can be supportive to digestion and assimilation as a good and reliable source of nutrition. However, when processed with modern methods and if eaten in large quantities (two things we love to do in our excessive and gluttonous western culture), cheese can contribute to candidiasis, allergies, upper respiratory infections, and many other problems.
Any type of natural cheese, when consumed with a variety of plant foods as traditionally done, offers numerous health benefits.
The energetics of fresh or soft cheese includes a warm and damp condition in the body. In excess, soft cheeses can contribute to pallor, damp skin, and water retention.
Aged cheese or hard cheese hardens and tightens, produces a warm and dry condition, and when eaten in excess can create an aged, dry, and wrinkled appearance to the skin.
Oh, and don't forget about the beautiful, opiate-like casomorophin - peculiar enough, a large reason why everyone seems to have an "addiction" to cheese. Something to think about when asking yourself if you control your food or if your food controls you. Nature will always dominate humans, no matter how hard we try to convince ourselves otherwise.