Guest guest Posted September 15, 2004 Report Share Posted September 15, 2004 Ohhhhkkkaayyy I am so done with cheese! I mean, I only rarely ate it anyway, like some feta or parmesan but yuck! Thanks for this article! Morgan - Pat Wednesday, September 15, 2004 8:10 AM HEALTH: Be Wary of Cheese (article) This item comes to you courtesy of SoFlaVegans ;=) - those of you who have = d to this excellent list will have already seen it, but for the re= st - here 't'is ;=) Best, Pat ;=) Be Wary of Cheese http://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 ------------------ 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2004 Report Share Posted September 15, 2004 This item comes to you courtesy of SoFlaVegans ;=) - those of you who have = d to this excellent list will have already seen it, but for the re= st - here 't'is ;=) Best, Pat ;=) Be Wary of Cheese http://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 ------------------ 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2004 Report Share Posted September 15, 2004 think that's why I didn't finish the article! I just can't give up my cheese .... pj Paula Johnson blkntan - Morgan 9/15/2004 9:11:08 AM Re: HEALTH: Be Wary of Cheese (article) Ohhhhkkkaayyy I am so done with cheese! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2004 Report Share Posted September 15, 2004 Thank you, Pat I have loved cheese, I mean I never tasted a cheese that I did not like. But I will eat no more, knowingly, since reading your great posting. Thanks it is things like this that really makes belonging to this group valuable. Ralph - Pat Wednesday, September 15, 2004 8:10 AM HEALTH: Be Wary of Cheese (article) This item comes to you courtesy of SoFlaVegans ;=) - those of you who have = d to this excellent list will have already seen it, but for the re= st - here 't'is ;=) Best, Pat ;=) Be Wary of Cheese http://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 ------------------ 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2004 Report Share Posted September 15, 2004 I didn't think I could either - pasta with feta is one of my favorite dishes - but now... I don't think I could ever eat it again! Hopefully there aren't any articles out there about the evils of Kahlua ;0) Morgan - Paula Johnson Wednesday, September 15, 2004 9:26 AM Re: HEALTH: Be Wary of Cheese (article) think that's why I didn't finish the article! I just can't give up my cheese .... pj Paula Johnson blkntan - Morgan 9/15/2004 9:11:08 AM Re: HEALTH: Be Wary of Cheese (article) Ohhhhkkkaayyy I am so done with cheese! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2004 Report Share Posted September 15, 2004 Oh phew, I'm not alone. Paula Johnson <blkntan wrote:think that's why I didn't finish the article! I just can't give up my cheese ... pj Paula Johnson blkntan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2004 Report Share Posted September 16, 2004 >I just can't give up my cheese ... Then DON'T, darlings, don't ;=) Being informed of the dangers doesn't mean you have to make your lives utter hell. I hear that most accidents occur very close to home. On that theory I would never go out my front door. To be safe, that is. Ya know, so's not ever to have an accident or at least to avoid most of em. Right? Yeah, right. But I do venture abroad. And as an ovo-lacto veggie (who is currently avoiding eggs, but who cares) I say we need to know these things but nobody is policing us but ourselves. Moderation is the key word, I think, unless of course you are vegan - those wonderful people who give it all away for very good and right and non-selfish reasons. But vegans will stay away from cheese (and other animal products) even if the world decided tomorrow, in a ridiculous turnabout, that all that stuff was good for us after all. Because it's not all about health. So, I say be aware, know what's in what you eat and know what's good for you and what's not - and then choose carefully how to live your lives. And then enjoy them. I rarely eat cheese or any dairy, but I don't treat it as something I need to scream and run away from. I figure that it's nowhere near as disgusting as what any analysis of me*t would be. Moderation. Yeah. But hey, it *was* a convincing article eh? I cancelled my plans for pasta with parmesan!!! Best love, Pat ;=) Quote Link to comment Share on other sites More sharing options...
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