Saturday, October 19, 2013

Cheese’s vitamin K2 content, pasteurization, and beneficial enzymes: Comments by Jack C.

The textual content under is all from commenter Jack C.’s notes on this put up summarizing analysis on cheese. My additions are within “[ ]”. Even though the responses are there below the previous submit for everybody to see, I considered that they need to be in a different submit. Among other issues, they supply an clarification for the results summarized in the preceding submit.


For the duration of [the] cheese fermentation process the vitamin K2 (menaquinone) content of cheese is improved far more than ten-fold. Vitamin K2 is anti-carcinogenic, reduces calcification of gentle tissue (like arteries) and lowers bone fracture danger. So vitamin K2 in aged cheese offers major wellness benefits that are not present in the manage vitamins. [Jack is referring to the management nutrients utilised in the study summarized in the prior put up.]

Another clear reward of aged cheese is the breakdown of the peptide BCM7 (beta-casomorphin seven) which is existing in the casein milk of most cows (a1 milk) in the U.S. BCM7 is a powerful oxidant and is extremely atherogenic. (From "Devil in the Milk" by Keith Woodford.)

[P]asteurization is not essential, for throughout the aging method, the production of lactic acid benefits in a fall in pH which destroys pathogenic micro organism but does not harm advantageous bacteria! A lot of benefits consequence.

In making aged cheese, the temperature [ought to] be stored to no much more than 102 degrees F, the same temperature that the milk comes out of the cow. The numerous beneficial enzymes in milk (eight truly) as a result are not harmed and offer a lot of overall health advantages. Lactoferrin, for instance, destroys pathogenic microorganisms by binding to iron (most pathogenic micro organism are iron loving) and also assists in absorption of iron. Lipase aids split down fats and minimizes the load on the pancreas which makes lipase.

By federal legislation, milk that has not been pasteurized can not be delivered across condition lines [in the U.S.], but uncooked milk cheese can be lawfully transported presented that it has been aged at least sixty days. Hence, in backward states like Alabama the place I live that do not allow the sale of uncooked milk, you can get the very same helpful enzymes (properly, almost) from aged cheese as from uncooked milk. And as you pointed out, cheese that is shrink-wrapped will keep a prolonged time and can be effortlessly transported.

I buy most of my raw milk cheese from a small dairy in Elberta, Alabama, Sweet Residence Farm, which produces a fantastic assortment of natural uncooked milk cheese from Guernsey cows that are fed nothing but grass. No grain, no antibiotics or progress hormones. There is practically nothing equivalent in the way of milk that is offered lawfully. The so known as “organic” milk marketed in shops is all extremely-pasteurized. Yuck.

Raw milk cheese is readily shipped. Sweet Residence Farm does not ship cheese, so I have to go get it, 70 miles spherical trip. On event I buy raw milk cheese from Up coming Technology Dairy, a tiny coop in Minn. which promises that they do not elevate the temperature of the cheese to much more than 102 degrees F in the course of manufacture. The cheese is modestly priced and can be shipped inexpensively.

Title: Cheese’s vitamin K2 content, pasteurization, and beneficial enzymes: Comments by Jack C.
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