I actually just got done with a 10 month experiment on myself to try and reduce inflammation and cholesterol. For the first 3 months I ate clean keto, but no coffee and no dairy. I did a blood test after 3 months and all the numbers I was concerned about moved in the right direction. Then, for the next 3 months, I added coffee and dairy back in. 3 months later, another blood test. Everything kept moving in the right direction, and the addition of coffee and dairy did not appear to have any adverse effects so I kept it as part of the diet for the last 4 months of the experiment.
After 10 months my total cholesterol dropped from 222 to 180, LDL went from 140 to 106, HDL went from 45 to 62 and Triglycerides went from 152 down to 62. Markers of inflammation dropped significantly also.
I genuinely don’t think I could live without cheese.
I have several cheeses in my fridge at any given time and being gluten intolerant I make keto cheese crisps occasionally which are lush with salsa, I also love any tangy goats cheese, cheese is incredibly versatile with only a few ingredients and I make a banging omelet with cheese, ham or another meat herbs and spring onions, my fella asks fir them at least once a week. I’m making hunters style chicken tonight (homemade healthier sauce) and I’m sprinkling feta on it for a hit of flavour, it cooks up something lovely with some roasted veggies or sautéed greens.
Can you tell cheese is life for me?
I’m a fan of cheese, in moderation. Don’t keep it in the house (no self-control), but look forward to it on special occasions and holidays.
My understanding is that Feta & Pecorino Romano are the healthiest. Can’t confirm at the moment, but recall hearing that and maintaining it as reference. Both work in most recipes calling for something delicious and savory.
Cheese is a whole food, having historical consumption by humans since way back, with a useful array of needed nutrients. Good for you if you are in normal good health. Older cheeses such as aged Gouda, Parmeggiano, and Cheddars have less lactose than younger, soft cheeses, so may be easier for some lactose sensitive individuals to tolerate. And, as has been pointed out, a little goes a long way with great Flavor.
Mozz cheese, 4-6 servings daily. Excellent protein/calorie ratio. Easily digestible (especially if melted). Been a staple in my diet for many months now. Hard to say if it’s had any negative effects on me so far.
As always, it depends. There’s never a firm yes or no answer in nutrition.
Cheese definitely is an important part of our nutrition, and if we don’t eat it we should actually substitute it with other foods. Dairy products, particularly young ones, have certain values that are not replicated by any other food. For example, milk has a very high amount of Calcium, difficult to find in other foods. Of course, Milk has also comparably high proteins if compared to other “milks” (soy milk, oat milk, almond milk, etc.)
All in all, according to the Mediterranean Diet diary products should be part of our diet. The fresher, the better: fresh dairy (milk, ricotta, cream chees) should be consumed every day, whereas older ones (pecorino cheese, cheddar cheese, etc.) should not be consumed more than 2-3 times a week (that’s because of their high level of salt).
I operate from the perspective of there are no bad or good foods. There are foods. Some make you feel different from others and have greater nutritional performance value that another. IE a donut vs rice. Both a carb, but one will def make you feel different and one will allow you to perform a lot better. I think it would be more a personal preference and depend on what type of dieting lifestyle you choose to follow. I follow a balanced diet that includes carbs, fats and proteins and that’s what I teach. Pending no lactose issues, cheese is a great topper on things and I use it often.
Looking at the totality of research on dairy, I’d say the results are mixed. There are other sources of calcium and protein that are unequivocally healthy and not increasing risk of disease, like nuts, seeds, legumes and greens. This is why I choose to minimize dairy intake. https://www.hsph.harvard.edu/nutritionsource/dairy/
In my opinion,
Cheeses that are locally produced from grass fed, organic animals, without additives and fillers. Yes yes yes.
Cheeses that are mass produced, tonnes of added flavours/colours/emulsifiers, and from hormone, antibiotic filled stressed out animals. No no no