Cheesy Charlie | May/2017
Bacteria - a healthy human microbiome and immune system for control of metabolic diseases.
Cheese | The Wrong Diagnosis of the 20th Century.
Cheesy Charlie says ...,
if you are going to eat cheese, what are the best cheeses and what cheeses are best for your health. The French are known for the lowest heart rate in
the western world, why? (1) It is observed that the French snack on
Cheese and Wine, versus cookies and milk or
Chips and Dip, these alternatives have no health value, and do not even come close to what the French have achieved.
This is good news for
Wine Connoisseurs., since wine and cheese are a good paring. However, you must pick the right cheese to accompany your wine, the reason is -
Vitamin K2 and the fact that good cheeses are fermented products, consequently, low in carbs.
The Gourmet Cheese Detective give you some good guidelines. (2, 3)
Dr. Kate Rheaume-Bleue has a good presentation on youTube about the link between Osteoporosis and Heart Disease ... The Calcium Paradox and Vitamin K2 | Dr. Kate Rheaume-Bleue, may/2012 (4). There are many other references to the benefits Cheeses and Vitamin K2 and Cholesterol, (5, 6, 7, 8).
Key Knowledge: You are turning off your immune system with a poor diet. The body favors short-term survival over long-term health. This trade-off accelerates aging-associated diseases, such as cancer, cardiovascular disease, immune dysfunction, and cognitive decline.
High carbohydrate diets, that are also high in omega-6 fats, shut down and confuse the body’s own antioxidant defense genes which are far more powerful than any supplement you can take. Unrecognizble free radicals are created.
Healthy Cheeses | Shaking of the Wrong Diagnosis of the 20th Century.
All good cheeses are fermented products, consequently, low in carbs as LAB (Lactic Acid Bactera) convert milk proteins and sugars to peptides, amino acids, vitamins (K2), and break down carbohydrates into pyruvate and lactic acid. Cheeses are a source of high quality mono, poly, and saturated fats, vitamins and minerals, and CLA (conjugated linoleic acid) a cancer fighter and metabolism booster. This is anaerobic fermentation and the same mechanism as used by our body to produce ATP. (Note 2, 7)
The Telegraph reports The secret to why the French live longer - Roquefort cheese, eating Roquefort cheese could help guard against cardiovascular disease despite its high fat and salt content, according to new research that suggests why the French enjoy good health. [WHO - French have the Lowest rate of Cardiovascular Disease.] The properties of the blue cheese, which is aged in caves in the south of France, near Toulouse, were found to work best in acidic environments of the body, such as the lining of the stomach or the skin surface.
We want the fermented cheeses, and not really "Fresh" cheeses. Many aged and fermented cheeses still have living bacterial culture within the cheese that are gut friendly, this we want as fermented products are vital to our gut health. 1 pound of cheese requires 10 pounds (or about 5 quarts) of cow or goat milk and about 6 pounds of sheep milk to make. (9)
Real Food and cheese has healthy fats, vitamins, essential amino acids, and bacteria. The current issue is to get "Raw Milk Cheeses" because we need the bacteria to be alive,
before the pasteurization process. If milk is heated past 165° F, the proteins are denatured (cooked (Note 3)) and won't make good cheese. The curds will be very soft and may not hold together.
Of course, it will be more expensive, especially if it is grass fed. (10, 11) Also, Ref:
... this site "Where did the Omega 3's Go" | contributor, April/2016
The king of cheeses Parmigiano Reggiano is made from unpasteurized cow's milk and has a hard, gritty texture and is fruity and nutty in taste. The flavor is so intense and flavorful that you really do not need much.
Vitamin K | The Missing Nutrient
Blood and Calcium Control and K Vitamins
Vitamin K1 and K2 - without these you will
Die! ... it is estimated that 65% of the US has inadequate Vitamin K2.
Vitamin K1 and K2 are active in blood clotting and prevention of calcification of arteries. Accumulating evidence suggests that atherosclerotic calcification shares features with bone calcification.
Vascular calcification, or hardening of the arteries, is common and clinically significant in atherosclerosis. Ref: Vitamin D and Bone Health, - and -
Vitamin D and Healthy Skin - and - Vitamin K and Bone health.
Example: Blood Clotting is the primary function of K1. Your body will sacrifice your health to favor Calcium and Blood Clotting over other
nutritional pathways. This was shown as part of the Dr. Ames
Ref: Linus Pauling Institute - Micronutrient Information Center
Vitamin K, a family of Menaquinones.
Vitamin K1, is also called phylloquinone or menaquinone 4. It is typically found in dark green leafy vegetables and used in photosynthesis. Vitamin K2 includes a range of vitamin K forms collectively referred to as
menaquinones. Most menaquinones are synthesized by human
Intestinal Microbiota, and found in fermented foods and in animal products.
A study published by the
European Prospective Investigation into Cancer and Nutrition (EPIC), (12)
has revealed that increased intake of Vitamin K2 (animal and bacterial sources) may reduce the risk of prostate cancer by 35 percent.
The authors concluded that the benefits of K2 showed an inverse association between the intake of menaquinones, but not that of phylloquinone, and most pronounced for advanced prostate cancer, and,
importantly, that vitamin K1 (plant sources) did not offer any prostate benefits. Further studies of dietary vitamin K and prostate cancer are warranted.
Weston A. Price (1870-1948) - | Started the Real Food Movement
A prominent dentist and founder of the Research Institute of the National Dental Association (which later became the American Dental Association), started the Real Food Movement a . . . dentist. Dr. Weston A. Price (Wiki), was the first to elucidate the role of vitamin K2 in human health, at the time he called it “Activator X”. (13)
Dr. Price began to suspect that the decay he saw in his patients was the result of modern living: processed foods, sugar and highly processed oils. To prove his theory he set out on a 10 year expedition in search of isolated people groups, sequestered villages in Switzerland, Gaelic communities in the outer Hebrides, Eskimos, African tribes, Australian Aborigines, the Indians of North and South America, Melanesian and Polynesian South Sea Islanders and the Maori of New Zealand, and then he studied them.
Wherever he went, Dr. Price (Wiki) found that beautiful straight teeth, freedom from decay, stalwart bodies, and resistance to disease, were typical of primitives on their traditional diets, rich in essential food factors. When Dr. Price analyzed the foods used by isolated primitive peoples he found that they provided at least four times the calcium and other minerals, and at least TEN times the fat-soluble vitamins from animal foods such as butter, fish eggs, shellfish and organ meats. … Weston A. Price Foundation, Weston A. Price, DDS. (Note 4)
Vitamin K1 and K2 work with Vitamin D (preferable from the Sun - UVB specifically) for blood clotting and calcium deposition and removal control. Other minerals are also co-factors, and sulfur - Cruciferous Veggies, i.e. broccoli, etc.
Cheese contains a synergistic blend of nutrients that make it a veritable Nutritional powerhouse. When consumed together, vitamins K2 and D3 and calcium are especially powerful for protecting your bones, brain and heart. And cheese from grass-fed animals, contain all three Fat Soluble Vitamins to include Vitamin A! (Note 5)
- Seek out cheeses that were made with human friendly bacteria. Gouda and Brie cheeses are some of these. Bacteria in cheeses reduce the carbohydrates by "Fermentation of sugars" and produce vitamins, particularly K2. Finding cheese made from grass fed animals would be important. There are many boutique cheese makers now that also raise their own milking animals.
- While grass-fed foods are becoming more popular in the marketplace, it can sometimes be difficult to find nationally marketed grass-fed products. One excellent option is to find small beef and dairy farms in your local area that are pasture-based. Websites that can help you find pasture-based farm products in your area are www.eatwild.com and www.localharvest.org, and also, Organic Valley - Grassmilk Cheeses These you can find a map of the United States which allows you to click on your state and find pasture-based farms that are local to you.
- Health Professionals and Nutritionists have simply failed to understand what pasteurization does to nutrition and the microbiome in both foods and the human digestive system. The Gastrointestinal Tract (GI) (18 - PubMed Health)
- Fat Soluble Vitamins: Vitamin K1 or phylloquinone is synthesized by plants and is the predominant form in the diet. Vitamin K2 includes a range of vitamin K forms collectively referred to as menaquinones. Most menaquinones are synthesized by human intestinal microbiota and found in fermented foods and in animal products.
- Remember the French - the cheeses and wines they consume supply a broad spectrum of vitamins, minerals and healthy fats. Cheese made from grass fed animals, especially green grasses, have the omega 3 fats, vitamin A, and many enzymes and bacteria that are gut friendly. All dairy consumed needs to be pasture raised and organic.
- Not true of Wines as the bacteria convert most of the sugars to alcohol. Alcohol uses the same metabolic pathways as sugar in the human body, and consequently, is not good in a LCHF lifestyle as this is a high carbohydrate food. No one recommends more than 1 glass of wine per day.
- Denatured protein is not a disadvantage, as it is shown to "increase" digestibility by 51%. Dr. Wrangham's research, for example, (20) showed cooked scrambled eggs, egg protein digestibility went from 50% to 91%. Cooking benefits the digestibility of animal proteins. The science behind this is similar to the actions of acids in the stomach. The proteins need to be unraveled first before cleaved into the usable amino acids. The principle reason for healthy animal by products is "Nutrition" and the friendly "Bacteria", which is what we ate prior to WWI.
- Dr. Rheamue-Bleue, she identified the cheeses highest in K2 are Gouda and Brie, which contain about 75 mcg per ounce. Hard cheeses are about 30 percent higher in vitamin K2 than soft cheeses. Vitamin K2 plays critical roles in protecting your heart, brain, and bones, as well as giving you some protection from cancer. As it turns out, scientists have found high levels of MK-7 in one type of cheese: Edam. (21,22,23)
- Dr. Weston Price, who was the first to elucidate the role of vitamin K2 in human health (though he called it “Activator X” at the time) analyzed over 20,000 samples of butter sent to him from various parts of the world. He found that the Activator X concentration varied 50-fold. Animals grazing on vitamin K-rich cereal grasses, especially wheat grass, and alfalfa in a lush green state of growth produced fat with the highest amounts of Activator X, but the soil in which the pasture was grown also influenced the quality of the butter. It was only the vitamin-rich butter grown in three feet or more of healthy top soil that had such dramatic curing properties when combined with cod liver oil in Dr. Price’s experiments and clinical practice. (13, 14)
- Upon exposure to the sun, the skin synthesizes Vitamin D3 Sulfate, a form of Vitamin D that, unlike unsulfated vitamin D3, is water soluble. As a consequence, it can travel freely in the blood stream rather than encapsulated inside LDL (the so-called “bad” cholesterol) for transport. The form of vitamin D that is present in both human milk and raw cow’s milk is vitamin D3 sulfate (pasteurization destroys it in cow’s milk). ... this is one of the main reasons for the "Campaign for Real Milk Movement" and the Farm-to-Consumer Legal Defense Fund.
- A Randomized Controlled Trial (RCT), showed that high intake of regular-fat cheese compared with reduced-fat cheese does not affect LDL cholesterol or risk markers of the metabolic syndrome: a randomized controlled trial. Conclusion: A high daily intake of regular-fat cheese for 12 wk did not alter LDL cholesterol or MetS risk factors differently than an equal intake of reduced-fat cheese or an isocaloric amount of carbohydrate-rich foods. It is increasingly recognized that there is a connection between diet, intestinal microbiota, intestinal barrier function and the low-grade inflammation that characterizes the progression from obesity to metabolic disturbances, making dietary strategies to modulate the intestinal environment relevant. (24, 25)