On our intranet at work, an article was posted saying that more than 50% of Australians have stomach issues. Feeling brave (we have LOTS of Nutritionists in the business that subscribe to the CW) I couldn’t miss this opportunity… I said…
I got a response…
So, I replied…
It has now gone very quiet… I think I know how some of the early low carb researchers felt… cold breeze. 
@Alecmcq I trust you appreciate that truth-telling can land you in very deep $#it? You, brave Sir, have poked the dragon.
Every conversation with a PBW (Plant-based Warrior), ever. Especially when you deign to call fruit sugar. “How dare you, blasphemer! Fruit sugar isn’t sugar, only sugar sugar is sugar! All you have to do is eat plants and your sugar problem is solved!”
I’m usually too baffled and exhausted at that stage to point out sugar cane is a plant. Stretching into processed seed oils, saturated fat, and vitamin absorption feels like tackling calculus on a sidewalk with a crayon at that point.
Teachable moments, I keep telling myself through gritted teeth, wait for the teachable moments.
The REALLY interesting point is that I work for a company that makes cheese. It’s not quite meat, but as far as traditional nasties go, it is pretty near the top… all that saturated fat.
I want to have a conversation with the Chairman trying to persuade him to attempt repositioning cheese as a health food, as that is what it is. We need to be proactive, not craven. However, this will not happen for a LONG time, because of the lack of credibility of the message because of the CW. In the eyes of Joe Public we would look silly.
Am I concerned about being in the ■■■■? Nah, already there!
Bega Cheese (Australian). We make and pack mostly Cheddar. We also buy and pack mozz and parm.
We are not fine dining, we are pile it high and sell it cheap. And we make processed crap that I advise anybody who will listen not to eat.
@FrankoBear Say it slowly.
Holy crap, your homepage just gave me vertigo.
My current block. What would you recommend as your best cheese? It’s a staple for me - perhaps I can be your healthy eating poster person 
In terms of what you can get at the supermarket, you’ve got it… that’s the best cheese we do. Here’s a recommendation you could try… buy 6 of these strong and bitey’s, put them in the back of the fridge and forget about them for a year. After a year, start eating them… ideally, you want to store it at 8-10 degrees, but it is often difficult to get that temperature. So a fridge will have to do. The flavour should be a whole new world.
There is a better cheese called Bega Vintage Reserve that is harder to come by… I think in general you have to come to Bega to buy it! :-). It gets matured over 18 months. Expensive and for connoisseurs. But if you love your cheese, come on by, and get some!
Don’t shout it too loudly, but we do have what I think is an outstanding cheese recipe that we used to sell, but it is no longer sold. Such a shame. I encourage my colleagues as much as possible to go back to that recipe: it is another vintage reserve, but with a sweeter caramel flavour, it is gorgeous. Alas, the volumes will always be low, so we’ve never gone back to it.
Keep eating the cheese, keeps me in steaks!
Don’t be too hard on these poor folks. I used to be one of them.
I distinctly remember losing weight one time (one time amongst about 10 times!) and I was asked by a group of people what was I doing to lose the weight…. I proudly announced that I had cut out the crap (all good so far), but I also said that I was eating a LOT of fruit and veg…. I mean, that’s how we are supposed to do it, right?
One of the people I was talking to said “oh, watch out for the fruit… you might drop the fruit, that’s just pure sugar”. I was AFFRONTED!! WTF!!! How the HELL can anybody say that fruit is not just pure health food??? I remember thinking: what a dickhead!! He is just so wrong.
This single memory is the reason I am always pretty careful not to be too strident on what to eat and what not to eat…. I could well be repeating history!!
Arghhh why did I just look at that?!
No vertigo here, but having recently found out that my body cannot tolerate either cheese or peanut butter… 
Your coworker’s comment really made me chuckle - especially about bread. You had a fabulous retort! No argument to rebuff that - that’s why it’s so quiet. It’s clear you know the science and were not bullied into submission by someone just regurgitating what we’ve all been fed by “the establishment” for far too long.
Actually, in terms of saturated fat, dairy has more than 50%. Many people think meat has “a lot” of saturated fat, but it’s >50% MUFA. How do I know? I tried to eat a high saturated fat diet, and realized that I had to resort to beef suet, dairy, cacao to get >50% saturated fat.
Vegemite! I used to love that stuff, back when I was low fat.
Do you know if your cheeses are A2 protein?
