Cheese - Pros & Cons - The Good And Bad

(You've tried everything else; why not try bacon?) #21

“K2M4”–translation, please? Is it a kind of fatty acid? A protein? A sugar? A potassium compound (but then, what would the “M” be standing for)?

(Bob M) #22

Vitamin k2, which has a bunch of Menaquinone “types”: MK-4, MK-5, … So K2M4 = vitamin K2, MK-4.

All blown away by the MK-7 in natto (fermented soybeans) though.

(Todd Allen) #23

It could be the healthiest of cheeses but I was merely listing the ones I prefer to eat versus those I’d prefer to keep at a distance.

(You've tried everything else; why not try bacon?) #24

Ah. Many thanks!

P.S.–Friends don’t let friends eat soybeans. (Just saying :grin:)

(Bob M) #25

I used to eat natto, because of the massive k2. Since it’s fermented, I’m assuming it’s better than normal soy. And you don’t eat much, natto is a strong flavor.

Now, did it help? Hard to tell.

#26

Ue, ae etc. commonly is used when you do not have an Umlaut on your keyboard or typewriter.

(Peter - Don't Fear the Fat ) #28

high in saturated fat and sodium is what I’m aiming for! :smiley:

(You've tried everything else; why not try bacon?) #29

This is the Ketogenic Forums, dedicated to a low-carbohydrate, high-fat, ketogenic diet, so advising us to stay away from saturated fat is just plain silly. Saturated fat is a lot more healthful for us than polyunsaturated fats, especially those found in the industrial seed oils. The science behind all this is well-understood; it’s just being ignored by the powers that be.

(B Creighton) #30

Not sure what “right” is. Like Paul said, it can be highly variable. However, I have learned some things. Cheese gets its name from the French word for casein. The whey is separated out, and used to be basically a waste product until they found out how anabolic it is. I remember I used to buy the cheap yogurt that had whey as an additive to give it texture… lol. So cheese is basically the casein and fat. That would be OK for me, except I seem to have the genetics to convert A1 casein into casomorphin which is highly inflammatory for me, and my prostate doesn’t like it. Unfortunately, most American cow dairy has plenty of A1 casein. I now try to stick to only A2 cow dairy, goat dairy or sheep dairy. And the latter cheeses are far more expensive. Anyway, I recently decided I am going to stop eating cottage cheese. It used to be one of my desserts with fruit.

(Alec) #31

Spot on. Do not eat any low fat cheese… concoction of the Devil! I work for a cheese company and know a bit about cheese.

RAOTFL. Sorry, just plain wrong. Please read Nina Teicholz The Big Fat Surprise… one of the best books I have ever read. It’s a non-fiction book, but has a plot, twists and turns, a great story, intrigue, suspense and a cliffhanger of an ending (that hasn’t ended yet). Can’t recommend it enough.

I am very frustrated by a world that thinks that cheese is bad but fruit juice is good. Mind-blowing.

(You've tried everything else; why not try bacon?) #32

Weird, isn’t it? Everything’s upside down from what it actually should be, in the world of nutrition. And they say we’re the ones who went down the rabbit-hole!

(KM) #33

https://www.youtube.com/watch?v=KThlYHfIVa8 Weird Al. Not about keto, but the chorus is spot on. If you can’t bear Weird Al forward to 43 seconds. :grin:

(M) #34

Read that A1 was inflammatory as well. Is there really any truth to this?
Why would one be any worse than the other?

(Bob M) #35

It’s really unclear. While I choose to eat more A2 when I can, I still eat some A1.

(B Creighton) #36

About a quarter of the people who are lactose intolerant have great difficulty digesting A1 casein. This is apparently because they have an enzyme that turns it into beta-casomorphin 7. When digested, A1 casein (but not the A2 variety) can release beta-casomorphin7 (BCM7), an opioid with a structure similar to that of morphine. Studies increasingly point to BCM7 as a troublemaker. The body can build up antibodies against the beta-casomorphin. Numerous recent tests, for example, have shown that blood from people with autism and schizophrenia contains higher-than-average amounts of BCM7. In a recent study, Richard Deth, a professor of pharmacology at Northeastern University in Boston, and his postdoctoral fellow, Malav Trivedi, showed in cell cultures that the presence of similarly high amounts of BCM7 in gut cells causes a chain reaction that creates a shortage of antioxidants in neural cells, a condition that other research has tied to autism. Another study, noted the prevalence of type 1 diabetes in countries with A1 cows.

(Bob M) #37

I used to think that the A1 versus A2 protein idea was just a marketing ploy. But then I listened to a podcast where they interviewed a woman who owned a dairy farm…and couldn’t eat her own dairy until she bred her cows to produce only A2 milk.

I also have been drinking raw milk lately. And I was getting milk from all Jersey cows (A2 milk), but I can’t get that anymore. So, I’m drinking raw milk that’s partly from Jersey and Holstein (A1 milk) cows. I like the only-Jersey cows much better. I’m not sure whether this is an A1/A2 difference or that Jersey cows produce much fattier milk or both.

But I even get my yogurt as A2 (goat milk). So, I don’t eat much A1.