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Open Magazine - magazine - Index

The Cheesy
Side of Life
22 Open Magazine Summer 2008
By Mi chael Fisher RNCP
What makes cheese a surprisingly healthy
food just may be the reason why it is widely
considered unhealthy— fat! Known for calcium
and protein, cheese is also known for its very
high saturated fat content. While saturated
fat has had a bad reputation in the worlds of
health and media, good quality saturated fat is
necessary for the body. In moderate quantities,
cheese is very healthy.
In the 1930s, dentist Weston A. Price discovered that
indigenous people from various parts of the world had
exceptionally good oral health—straight teeth, healthy bridges,
and absolutely no tooth decay. Careful study of their diets
revealed that they consumed no refined or processed foods but
a high level of saturated fats. Subsequently, Price discovered
that vitamins A and D, which are found in saturated fats, assist
in the absorption and upkeep of calcium. Remarkably, none
of the indigenous people struggled with any type of heart or
weight problem. He concluded that an increase in saturated
fat can help prevent dental cavities as well as osteoporosis
(bones and teeth are of a similar material). 1 Today, we know
that vitamins A and D, found in saturated fats, are essential
for tissue development, immunity, and hormone and bone
health. In a population that is obsessed with fat and deficient
in vitamin D and calcium, cheese just may be the food that we
need!
Cheese most likely originated between 8000–3000 BCE in
the Middle East or Central Asia, where it was heralded as a
healthy and useful food source. Unlike milk, cheese is a naturally
preserved, naturally processed, portable and concentrated
source of nutrients. It fits within the family of traditionally
fermented foods such as sauerkraut and yogurt. 2
In order to make cheese, pure pasteurized milk is first
cultured with a kind of bacteria that typically digests the
lactose in the milk. Therefore, some cheeses, such as Cheddar
and Swiss, are reasonably lactose free. Next, the curds are
concentrated and separated and the whey is discarded or
used as a by-product for modified milk ingredients in lower
quality cheeses. 3 In the 1930s, dentist Weston A. Price discovered that
indigenous people from various parts of the world had
exceptionally good oral health—straight teeth, healthy bridges,
and absolutely no tooth decay. Careful study of their diets
revealed that they consumed no refined or processed foods but
a high level of saturated fats. Subsequently, Price discovered
that vitamins A and D, which are found in saturated fats, assist
in the absorption and upkeep of calcium. Remarkably, none
of the indigenous people struggled with any type of heart or
weight problem. He concluded that an increase in saturated
fat can help prevent dental cavities as well as osteoporosis
(bones and teeth are of a similar material).
Approximately one litre of milk generates 100
grams of cheese, so the nutrient concentration becomes dense;
there is about seven times more protein and five times more
1 Today, we know
that vitamins A and D, found in saturated fats, are essential
for tissue development, immunity, and hormone and bone
health. In a population that is obsessed with fat and deficient
in vitamin D and calcium, cheese just may be the food that we
Cheese most likely originated between 8000–3000 BCE in
the Middle East or Central Asia, where it was heralded as a
healthy and useful food source. Unlike milk, cheese is a naturally
preserved, naturally processed, portable and concentrated
source of nutrients. It fits within the family of traditionally
fermented foods such as sauerkraut and yogurt. 2
In order to make cheese, pure pasteurized milk is first
cultured with a kind of bacteria that typically digests the
lactose in the milk. Therefore, some cheeses, such as Cheddar
and Swiss, are reasonably lactose free. Next, the curds are
concentrated and separated and the whey is discarded or
used as a by-product for modified milk ingredients in lower
Approximately one litre of milk generates 100
grams of cheese, so the nutrient concentration becomes dense;
there is about seven times more protein and five times more
calcium in cheese than in milk. All cheeses are made in this
way, although the amount of time taken and type of bacterial
culture used affects the taste, smell, and texture. Some cheeses
are made with mould which is either on the outside or all the
way through—as in Brie and other soft cheeses that contain a
tough outer layer.
People with dairy sensitivities notice that some cheeses
are more agreeable than others. The health benefits of each
cheese are specific to the individual and may depend on a
specific cheese’s digestibility. Of course, if cheese doesn’t agree
with a person, cheese substitutes are available depending on
the allergies. For those who can tolerate cheese and dairy
products, the quality of the milk and ingredients may be the
biggest health factors. Allergies to dairy are very common,
but because milk is a mucus-forming food, sometimes a little
phlegm is all that occurs.
Annatto, a seed pulp and natural food dye, is used to give
the orange colour to cheese but may be linked to allergies. In
fact, annatto is a greater allergen than most synthetic vegetable
dyes, thus rendering the claim, “no synthetic food colourings,”
unhelpful for those sensitive to dyes; always read the label
and check for annatto. Without colouring, cheeses are white.
The nutritional density and fat quality of grass-fed animal milk
is much higher than that of animals consuming dried grains
and grasses due to the
chlorophyll content and
living nutrients in the
fresh grass. Goat’s
and sheep’s milk
contain less protein
but are more
digestible,
and soy based
cheeses
have even
less protein