Today's Health Awareness Blog is entitled,
"Let's Talk Cheese"
Cheese . . . one of the foods we love so much and seem to "not" be able to live without.
This blog is dedicated to my husband, a true lover of cheese!
Definition: "Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and formed by coagulation of the milk protein casein. It comprises protein and fat from milk, usually the milk of cows, buffalo, goats or sheep. During production, the milk is usually acidified and adding the enzyme"rennet" causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. And:
Most cheeses melt at cooking temperature."
But . . . what ever happened to the block of cheese we used to cut a piece off of and eat?
We became a nation rushed with no time to enjoy the finer things in life.
Processing then became a major factor in our lives and food choices.
Cheese in a can?
What was the world coming too?
One Green Planet says, "How many of you grew up eating grilled cheese sandwiches as a kid, opening that wimpy piece of plastic-like cheese out of the plastic it came in, while under delight to get your cheese sandwich fix?
Nowaday's, not only are cheese slices no longer allowed to be called 'real cheese,' they're now called 'cheese products' due to all the chemicals and additives they're made with to help them hold up better on sandwiches. Regardless of their title change, the Academy of Nutrition and Dietetics has actually deemed them as one of the proper sources of calcium for children! They're now given the 'Kids Eat Right' label, which is to show consumers what products at the store are healthy for children to eat to get proper nutrients in."
Are you kidding me - who the heck made that rule?
This is our children we're talking about!
One Green Planet goes on to say, "Not only is cheese pretty much one of the most addicting substances in our food supply, it's also one of the least healthy. The ingredients on most processed cheese singles is this: cheddar cheese (milk, cheese culture, salt, enzymes), whey, water, protein concentrate, milk, sodium citrate, calcium phosphate, milkfat, gelatin, salt, sodium phosphate, lactic aci as a preservative, annatto and paprika extract (color), vitamin A palmitate, cheese culture, vitamin D.
Any food with that number of ingredients should not be deemed a food, especially when it contains dairy lactose, known to cause allergic reactions in many people; and milk in any form which poses tons of health risks including mood swings, hormonal changes, and even cancer.
1. Sodium citrate can cause: hives, difficulty breathing; swelling of the face, lips, tongue or throat, swelling, tingling or numbness in your hands or feet; muscle twitching or pain, leg pain or cramps; unusual weakness, rapid and shallow breathing, fast or slow heart rate, dizziness, confusion, or mood change; feeling restless, nervous, or irritable; black bloody or tarry stool; severe or ongoing diarrhea; seizures; nausea, vomiting, stomach pain.
2. Calcium phosphate may cause: nausea, vomiting, decreased appetite, constipation, dry mouth or increased thirst, or increased urination.
3. Sodium phosphate may cause: nausea, vomiting, stomach pain, diarrhea, bone or joint pain, headache, dizziness, tired feeling, muscle pain or weakness, increased thirst and bloating."
Hemi Weingarten of Fooducate says, "Ten things to know about processed cheese.
1. Processed cheese is also known as 'process cheese,' prepared cheese' and 'cheese food.'
2. Yes, it's made with regular cheese, but with the addition of one or more of the following: whey, emulsifiers, milk, salts, preservatives, and food coloring
3. The most popular processed cheese in the U.S. is "American Cheese: although there is no one definition for that term. In most people's minds, the term has come to mean smooth, mild flavored cheese.
4. Processed cheese was invented over 100 years ago in Switzerland, but it took an American, James L. Kraft, to manufacture the first commercially available sliced processed cheese, just after World War II.
5. Kraft Single, a product introduced in 1947, was an instant hit and went on to become an American legend.
6. One of the biggest consumer benefits of processed cheese is "the melt." The use of emulsifiers in processed cheese lets it melt smoothly and uniformly when heated.
7. An important factor for food manufactures is the extended shelf life of processed cheese, due to the additives used.
8. Packaging each slice separately is a major convenience factor of processed cheese. If you'd like to skip chewing altogether, processed cheese can also be found in spray can.
9. The top uses for processed cheese are cheeseburgers and grilled cheese sandwiches.
10. Legally, processed cheese cannot be sold as "cheese." It needs to be called a "cheese food." In fact, the FDA highly regulates how products can be labeled based on their cheese ingredients, moisture content, and milkfat.
* Pasteurized processed cheese (real)- contains 100% cheese
* Pasteurized processed cheese food - contains at least 51% cheese
* Pasteurized processed cheese product - contains less than 51% cheese"
So what exactly are these addictive additives that make us crave this processed cheese so much?
Well, I blogged before about the dangers of additives and preservatives in the food we eat, but what about the "emulsifiers" that are added.
What part do they play in processed cheese?
faia.org.uk says, "Emulsifiers in food - oil and water don't mix but they do form emulsions - and these are crucial to the consistency of a number of foodstuffs. Nature is good at making emulsions, and the classic example is milk, where a complex mixture of fat droplets are suspended in an aqueous solution. Emulsifier are the chemicals that make emulsions happen. Nature uses proteins and phospholipids, and many emulsifiers used in modern food production are based on these natural substances."
Well that sounds okay!
But what about man-made or synthesized emulsifiers?
Elizabeth Grossman of civileats.com says this, "Common food ingredients like polysorbate 80, lecithin and carrageenan interfere with microbes in the gastrointestinal tract. Scan the fine print on almost any PROCESSED food in the grocery store and you're likely to find emulsifiers. Ingredients such as polysorbate 80, lecithin, carrageenan, polyglycerols and xanthan and other "GUMS," all of which keep ingredients - often oils and fats - from separating. They are also used to improve the texture and shelf-life of many foods found in supermarkets, from ice cream and baked goods, to salad dressings, veggie burgers, non-dairy milk, and hamburger patties to mention a few.
Now, a new study released today in the journal "Nature" suggests these ingredients may also be contributing to the rising incidence of obesity, metabolic syndrome and inflammatory bowel disease by interfering with microbes in the gastrointestinal tract, known as "gut microbio."
The news may surprise consumers, given the fact that emulsifiers are approved for use by the U.S. Food and Drug Administration (FDA), and appear in many foods otherwise considered "healthy," including some in which their presence helps to reduce transfats and gluten, and many labeled organic and non-GMO. "What we've been attempting to understand for the past several years is the increase in metabolic syndrome and inflammatory bowel disease that affects digestion," explains Andrew Gewirtz, Georgia State University professor of biology and lead study author. Metabolic syndrome include obesity, increased risk of Type II Diabetes, and cardiovascular disease like heart attacks and strokes. All these conditions, Gewirtz explains, "are associated with changes in gut bacteria." Previous research suggested that emulsifiers could be implicated."
Chi Machine International says, "How safe is your family and the products you use every day? The information presented here may shock you. Do you have any family members with Alzheimer's or Parkinson's disease? Did you know that Alzheimer's disease is now the seventh leading cause of death in the United States and heavy metals in the brain (60% fat) causes Alzheimer's.
Many scientific resources as well as leading Indian scientific authorities warn that the use of aluminum cookware may contribute significantly to the development of Alzheimer's disease and other nervous disorders. Toxic levels of aluminum have also been associated with Parkinson's disease, various dementia's and bone diseases."
So what does aluminum have to do with eating cheese?
This article goes on to say, "Aluminum is added as an emulsifying agent in many processed cheeses, especially those which are single sliced. It is also found in cake mixes, self-rising flour, prepared doughs, waffles, non-dairy creamers, pickles and in some brands of baking powder."
So let's think twice about eating that yummy processed cheese!
I know . . . it's easy and tastes SOOOOO good,
but why not use REAL cheese instead!
Don't stop eating your favorite food,
just choose wisely!
My next blog will be about the bacteria (microbes) we just spoke of in our gastrointestinal tract and its importance!