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How To Enjoy Cheese & Be Healthy At The Same Time | Amoils.com

Added December 4, 2011, Under: Diseases, Health, Nutrition

Cheese. Macro

Many of us love to eat and cook with cheese. With its rich flavor, it can be considered one of life’s enduring comfort foods – but processed cheese originating from milk from a factory farm “type of dairy cattle set up” is not going to be the healthiest type of cheese for us to consume.

Raw cheese from grass fed cows is so much better

When a cow is not grass fed but grain fed and confined to a stall instead of being able to graze freely in pastures, it is not going to be as healthy. Many factory farms utilize Bovine hormone injections to increase the cow’s size and weight while powerful antibiotics are used to keep infectious bacteria at bay, creating an even lower natural immunity while contaminating the dairy products themselves.

There are lots of health benefits to eating cheese from grass fed cows

  • Grain-fed cows produce dairy and cheese that is very high in omega 6 fatty acids, leading to inflammation. Cheese from 100% grass-fed cows has a perfect omega 6:3 ratio of 2:1. This is anti-inflammatory.
  • Raw cheese contains five times the amount of CLA which is an extraordinarily powerful cancer fighting nutrient. CLA is an essential fatty acid, and is right up with omega 3 for the good of your health, because of its anti-cancer and fat-fighting properties.
  • Cheese from raw milk is also a great source of highly bioavailable calcium and magnesium, amino acids and vitamins A, D3 and K2. –  Raw cheese has a richer and deeper flavor than pasteurized dairy.
  • A moderate amount of raw cheese every week along with other dairy products (preferably raw but otherwise organic) and leafy greens should give you enough calcium via your diet.  But if you are female and in doubt, then take 500 mg of calcium daily.  When taking calcium supplements, they must be in balance with other nutrients and magnesium in particular.  Ideally, take magnesium, vitamin D, vitamin K2, a small amount of calcium and 3mg of boron daily.

An alternative is goat’s cheese

Many people, who do not like the taste of goat’s milk, will find goat’s cheese to be very palatable.  It is estimated that around three quarters of the milk consumed worldwide comes from goats and not cows – and most of these consumers are not fat and do not have allergies or digestive complaints.

Top 10 health benefits of cheese made from goat milk

1. Naturally anti-inflammatory.

2. Environmentally friendly as goats requires far less space and food than cows. Typically, you can comfortably raise six goats on the same acreage as two cows.

3. Studies have linked goat’s milk and cheese to an increased ability to metabolize iron and copper, especially amongst individuals with digestion and absorption limitations.

4. One of the main health benefits of goat milk cheese is that it is closer to human mother’s milk than cow’s milk is, with its chemical make up, making it easier to digest and assimilate in the human body.

5. Goat’s milk cheese is a good option for people wanting to lose weight as it has less fat while still maintaining high levels of proteins and essential amino acids.

6. Goat’s milk cheese has roughly twice as much fatty acids, making it more nutritionally wholesome. Many people with a lactose intolerance to cow’s milk can easily digest goat’s milk and cheese especially when raw.

7. Goat’s milk and cheese offer high levels of calcium plus the amino acid tryptophan.

8. Dairy products from cows are often responsible for allergies and excess mucus. Goat’s milk and cheese will not cause these problems. Selenium is also present to boost the immune system.

9. Goat’s milk and cheese are extremely nutrient-dense being high in calcium, riboflavin, phosphorous, Vitamin B12, protein and potassium.

10. If you only have access to pasturized milk products from cows, then not only is goat’s milk and cheese more nutritious for you but also less toxic because goats are rarely treated with any hormones nor antibiotics.

So go ahead and enjoy your cheese on a regular basis – just make sure that it is from a raw milk or organic source for dairy or make a change to goat’s milk cheese instead.

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