Be Wary of Cheese

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Be Wary of Cheese

 

www.amazingdiet.org

 

Cheese is one of the most popular dairy products in the country, as

well as abroad.

 

When the Stanford Heart Disease Prevention Program asked its

participants what they found to be the most difficult thing to

change in their eating habits, the answer was surprising! It wasn't

ice cream, eggs, or desserts. No! For the majority of the people,

cheese was the hardest food to trim from their diets.

 

HOW MUCH CHEESE DO AMERICAN'S EAT?

 

Cheese wasn't always so popular in the United States. It has only

been in the past 60 years that America has adopted this love affair

with cheese. Back in 1910, Americans ate a mere five pounds per

person per year. Last year, according to the United States

Department of Agriculture, Americans wolfed down an average of an

incredible 30 pounds of cheese per person, whether shredded atop

their pizzas, sliced into their sandwiches or nibbled off of those

frilly toothpicks at the supermarket. There's no denying that

America has become a cheesy nation!

 

MAKING CHEESE

 

How is cheese made? And what chemicals go into their manufacture?

 

In general, cheese is made by coagulating the casein, or protein of

milk, skimmed milk or milk enriched with cream. Then the milk

extracts are subjected to putrefactive bacteria which rot the milky

mixture. The carbohydrates are removed from pasteurized milk. The

remains are mostly protein, even though about 50 percent of the

calories are fats and are not removed. The coagulation is

accomplished by means of rennet or some other suitable enzyme,

souring or a combination of the two.

 

Animal rennet is the most frequently used in commercial cheeses.

Rennet comes from the digestive system of the hog or other young

mammals. Sometimes rennet is obtained from the stomach of newborn

animals.

 

A few companies do produce rennetless cheese, which are made with

vegetable coagulants. But, not all varieties of cheese can be

produced with the vegetable coagulants. Swiss cheese cannot. It is

not possible to produce the large holes in Swiss cheese unless the

animal rennet is used.

 

The " curd " , or solid coagulated mass that results, is then processed

by heat, pressure, molds, or other special treatment, depending on

what kind and flavor of cheese is wanted.

 

Hard cheese (such as cheddar cheese) is made by souring milk and

adding rennet. This is separated from the liquid part (whey). During

the process, calcium chloride may be added. Salt is added. And the

cheese may be coated with paraffin or vegetable oil.

 

In June of 1959, the FDA ruled in favor of bleaches, which are now

permitted in many hard, natural cheeses.

 

As a result of the ruling, some hard natural cheeses are bleached

with benzoyl peroxide, or with benzoyl peroxide mixed with potassium

alum, calcium sulfate, and magnesium carbonate.

 

Mold-inhibiting ingredients of sorbic acid or its salts (potassium

or sodium sorabate) or any combination of two or more of these are

permitted in cheese and are widely used

 

Cheese contains no fiber, few vitamins or minerals, is extremely

high in fats and toxic chemicals that are produced by the

manufacturing processes. Hard cheese causes the most damage to human

health, the worst being Parmesan and Romano because they are dried

and powdered. The drying process exposes cholesterol and other fats

to oxygen, which then produces oxidized breakdown products that are

highly toxic to artery walls.

 

BEHOLD —THE POWER OF GLUE!

 

Eighty percent of milk and cheese protein consists of casein, a

tenacious glue. Casein is the glue that is used to hold a label to a

beer bottle. Casein is the glue that holds together wood in

furniture. Try to scrape off one of those labels, then consider the

effects of casein in your body. .

 

Last year, the average American ate five ounces per day of meat and

chicken and 29.2 ounces a day (666 pounds per year) of milk and

dairy products. Ice cream, cheese, and milk contain powerful

hormones. One pound of cheese can contain ten times the amount of

hormones as one pound of milk. Nursing cows were never supposed to

pass on cheese to their calves. They were, however, designed to pass

on hormones, lactoferrins, and immunoglobulins in liquid milk to

their infants.

 

GREEN CHEESE, I AM!

 

Green cheeses are processed molds — cream cheese is processed with

enzymes — and cottage cheese, and other soft cheeses are processed

with bacteria. Regardless of what process is used, each is a process

of fermentation, or DECAY!

 

 

 

Cheese can often carry skippers and mites, even though the cheese

industry uses a chemical insecticide on processed cheese to prevent

attacks from the cheese mite. This insecticide is made of pyrethrins

and piperonyl butoxide. It is so strong that the manufacture

guarantees that the cheese will not be attacked by insects during

the entire time that it is aging. Just how much of the insecticide

seeps through the paraffin covering into the cheese? Is it harmful?

The skippers or mites are simply the larvae, or maggots, or a

species of fly, which deposits eggs in it. One should give it

serious thought before eating this bacteria-laden, rotting mass.

 

Cheese is nothing but (rotting) milk, infested with scavenger

organisms, laden with fat, and loaded with salt to give an addictive

flavor. Between 65 and 75 percent of its calories come from fat. Go

ahead and smile—but don't say " cheese " when you do!

 

 

 

SOME DISADVANTAGES OF CHEESE EATING

 

Cheese is a product of putrefaction.

 

Cheese has a high bacteria count.

 

Cheese is difficult to digest.

 

Cheese contributes to constipation.

 

Cheese is frequently a high source of allergies; and one cause of

migraine headaches

 

By Katy Chamberlin

 

 

Katy Chamberlin' Books New

 

 

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References:

 

Michael Y. Park, " Say Cheese! " , Fox News, Wednesday, July 10, 2002.

Robert Cohen, Milk The Deadly Poison, Argus Publ., Inc., Englewood

Cliffs, NJ.

T. H. Biggs, M.D., Milk, Cheese and Whey — Why Not?, The College

Press, Collegedale, TN.

John H. Tobe, Milk — Friend or Fiend?, The Provoker Press, St.

Catharines, Canada.

Advances in Cheese Technology, 1958, FAQ, United Nations, p. 73.

Let's Eat for Strength, Moove Over Milk, The Udder Side of Dairy.

 

 

 

Page updated 09/12/2004