Putting together a cheese board

If you are hosting a dinner party, one of the best ways to finish it off is by having a cheese board. You can’t simply stick any old cheese on there though because that shows no thought. Think of it as a perfect time to get your guests to try something exciting, and take the [...]

Enjoy the health benefits of raw cheese (Opinion)

(NaturalNews) Cheese is one of America’s favorite foods. The saturated fats involved in cheese give it a rich flavor and a comfortable feel. This popular food can be extraordinarily good; however, it is often highly processed and made out of an inferior dairy supply. Choose raw cheese from grass-fed cows for the incredibly good taste and the powerhouse of nutrients. Cows naturally eat grass; however, 90% of dairy cows are raised in a tight, confined stall and fed a diet of genetically modified corn and soy. This grain diet is not genetically congruent for the cow’s internal ecosystem and the cows build sickness and disease. They become very acidic, which creates an ideal breeding ground for infectious bacteria such as E Coli. In the mainstream dairy feedlots, illness and infection are very common. Powerful antibiotics are used to keep infectious bacteria down, but these also damage the natural micro flora the animals need to maintain good health. This creates an even lower natural immunity and contaminates the dairy with antibiotic substances and other dangerous chemicals. The majority of industrial farms utilize Bovine hormone injections to increase size and weight. Increasing hormone levels boosts milk production. This also increases levels of utter infection, pus formation, antibiotic residue and a cancer accelerating hormone called IGF01. Grain-Fed Dairy Products are Inflammatory Grain-fed cows produce dairy and cheese that is very high in omega 6 fatty acids. The average ratio for a cow on a grain-fed diet is roughly 25:1 (omega 6:3). This is genetically incongruent for all mammal species. Humans should naturally have an omega 6:3 ratio around 4:1 or 2:1. When these ratios become skewed, they trigger cellular inflammation and accelerated cellular degeneration. This environment causes an individual to become highly inflamed and to build degenerative disease. When the cows have this acidic, inflammatory environment, they become very thirsty. They drink significantly more water than grass-fed cows (as there is natural hydration in the grass). This water helps to increase dairy production, but the milk is thinner and less tasty. Years ago, a well-treated cow may have lived close to 20 years. Consider that the typical cow begins lactating around age 2; that is 18 years of dairy production. In 1950, typical cows lived around 10-15 years. Today, the average dairy cow in an industrial farm lives 5 years (3 years of lactation). During these 5 years, the cows are massively fed and stressed to produce the absolute maximal amount of dairy. Natural grass-fed cows produce between 3-5,000 gallons of milk a year while grain-fed, hormone injected cows can easily produce over 20,000 gallons a year. This is a huge advantage for dairy production because they can feed the cows on government subsidized grains while massively producing dairy. Grass-fed Dairy is Anti-Inflammatory: Cheese from 100% grass-fed cows has a perfect omega 6:3 ratio of 2:1. It also contains 5x the amount of Conjugated Linoleic Acid (CLA), which is an extraordinarily powerful cancer fighting nutrient. CLA is known to boost metabolism and fat burning while enhancing natural immunity. This form of cheese is also a great source of highly bioavailable calcium and magnesium, amino acids and vitamin A, D3, and K2. Raw cheese is naturally processed through old world traditions. This means that the cheese process begins minutes after the morning milking. Because the milk is so fresh, it isn’t necessary to pasteurize it. The natural heat (around 101.5 degrees F) involved in the cheese-making process preserves the naturally beneficial enzymes in the milk which aid in the digestion of lactose and in the absorption of protein, calcium and other critical nutrients. Raw cheese also has a richer and deeper flavor than pasteurized dairy. Sources for this Article Include: http://www.ejnet.org/bgh/nogood.html http://www.kennyscountrycheese.com/ Mendelson A. “The Astonishing Story of Real Milk,” Mother Earth News, October/November 2011. Pg 34-39. http://products.mercola.com/produce/cheese/

Parmesan Cheese Puffs

Parmesan Cheese Puffs Elegant, subtle cheese flavor, with herbs and fully fortified nutrition. If you like crispy treats AND want fast, safe weight-loss results, you’ll love Medifast Pretzel Sticks and Cheese Puffs. Though these sweet and savory products will tempt your taste buds, they are NOT snacks: Each bag contains a complete, fully fortified Medifast [...]

USDA says to eat more cheese while also supposedly working to fight obesity

(NaturalNews) The government often has an interesting way of contradicting its own efforts and wasting money in the process. Marketers at an organization called Dairy Management Inc. (DMI), which is run and partially funded by the U.S. Department of Agriculture (USDA), have been working in overdrive to promote higher cheese consumption in the U.S. But while they do this, the USDA itself and other government officials are simultaneously urging people to be cautious of fatty products like cheese because they say these foods promote obesity. With a $140 million annual budget, DMI’s sole purpose is to devise ways to get people to eat more dairy products. Last year, the organization worked with flailing Domino’s Pizza to improve the company’s image and pizza quality. DMI helped Domino’s create a new pizza concept that includes 40 percent more cheese, and spent $12 million in the process to help market it. The result? Massive new sales for Domino’s and a significant increase in cheese consumption. Mission accomplished. But how can the same government agency that discourages people from eating fatty foods have an organization within its ranks that works specifically to promote higher cheese consumption? And what is the purpose of these contradictory agendas? Nobody really knows for sure. According to a recent New York Times piece, agriculture secretaries in both the Obama and Bush administrations have been working to push restaurants to use more cheese in food dishes. This, of course, has been taking place at the same time that other government agencies are trying to curb cheese consumption. And oddly enough, Michelle Obama was urging restaurant owners back in September to “offer healthy menu options” that include less cheese. So which is it, more cheese or less cheese? DMI spends millions on false marketing campaigns Besides using taxpayer dollars to help corporate giants like Domino’s and Pizza Hut improve sales, DMI has spent millions promoting false ideas about the health benefits of eating conventional cheese, in order to increase cheese sales. In 2003, DMI launched a massive marketing campaign promoting dairy products as the key to weight loss. The group licensed research from Dr. Michael Zemel, a nutritionist at the University of Tennessee, that claimed dairy products help promote weight loss. It also spent millions of dollars on additional research into the project as well. The campaign lasted for four years until some groups challenged its validity. Reports indicate that government attorneys quickly defended DMI’s cheese weight loss claims, insisting that the USDA “reviewed, approved, and continually oversaw” the entire campaign. But the campaign eventually ended in 2007. According to the DMI website, the organization uses “sound science to support dairy’s role as part of a healthy and active lifestyle,” but a New York Times investigation seems to suggest otherwise. DMI allegedly hired on researchers to verify Zemel’s claims concerning dairy, but several of them — including dairy proponent Jean Harvey-Berino from the University of Vermont — could not find a legitimate scientific link between eating dairy and losing weight. Harvey-Berino presented her findings to DMI, but the organization rejected them and threatened to audit her work in retaliation. It also decided at the time to proceed with the campaign anyway. Meanwhile, the USDA’s nutrition committee was distributing brochures urging people to improve their health by cutting cheese consumption. Conventional cheese is not a health food No matter how you slice it (or shred it), eating lots of cheese is hardly the best route to good health. Regardless of what DMI may say to the contrary, conventional dairy cattle are loaded with artificial growth hormones like genetically engineered recombinant bovine growth hormone (rBGH), which is linked to causing mastitis in cows and cancer in humans. Conventional dairy cows typically eat feed rations composed of things like genetically-modified (GM) corn and soy, which studies have shown can cause digestive and other health problems in mammals. They also spend much of their lives in filthy feedlots, rather than grazing on open pastures like they were made to do, which changes the composition of their milk and meat. Raw milk products from grass-fed, organically-raised cows and goats, on the other hand, can be beneficial to health, especially when fermented. But these types of dairy products are far different from the generic dairy products being promoted by DMI, which is why consumers must be cautious when evaluating any health claims about “dairy”. As it stands, DMI’s claims that conventional cheese promotes health and encourages weight loss are unsubstantiated. If you are looking for some natural alternatives to dairy cheeses, by the way, you might want to check out Daiya, a soy-free vegan cheese alternative (http://www.naturalnews.com/028949_vegan_cheese.html), and Parma!, a vegan alternative to Parmesan cheese (http://www.naturalnews.com/Review_400011_Parma_parmesan_cheese_raw_foods.html). Sources for this story include: http://www.nytimes.com/2010/11/07/us/07fat.html?_r=3

Low carb nutrition based on cheese

There are several different types of nutrition and diets that one find either online, or in various other sources. Many of them are based on a process that we call ketosis, in which your body stops using carbohydrates as the main source of energy, and instead uses its own body fat, and fat that is [...]