Comments on: Is All Cheese Created Equal?

By: mattigee

mattigee — Sun, 08 Nov 2009 08:54:22 +0000

Hi Mark,

I’ve been a regular visitor to your site for last 2 months or so! Awesome stuff and it all really makes sense. I’m glad you’re realistic about our modern lifestyle too and inlcude some loopholes! I’m almost totally Primal, bread and pasta and potatoes have long gone, as has almost all dairy (occassionally a dash of milk in coffee) the only thing I’m really stugglng with is my morning oats (wihtout milk) I’ve gone over to buckwheat and will try to wean off that too.

anyway thanks for all your work and inspiration.

grok on!
m

By: Concentrated Animal Feeding Operations | Mark's Daily Apple

Concentrated Animal Feeding Operations | Mark's Daily Apple — Fri, 18 Sep 2009 22:10:57 +0000

[...] inevitable caveat, however, is this: not all beef is created equal. (Yesterday it was cheese, we know. It’s really about fact, not fussiness.) Most of the beef consumed today is not, by any [...]

By: Walter Pittman

Walter Pittman — Mon, 18 May 2009 13:56:02 +0000

Good article, but it’s a bit confused on vitamin K2.

K2 in cheese comes from the bacteria during the fermentation process and has nothing to do with the origin of the milk. Cheese from factory-farmed, grain-fed cows will have as much K2 as 100% pastured cows.

And the various strains of cheese bacteria produce varying amounts of K2, from none to a lot. Cheddar cheese has little K2, whereas Emmenthaler and Jarlsberg have a lot. The Swiss-type cheeses with the bacteria-gas holes have by far the most K2

By: Thursday 090514 - Potomac CrossFit

Thursday 090514 - Potomac CrossFit — Thu, 14 May 2009 00:41:41 +0000

[...] Five Fingers, the Hunter-Gatherer Foot, and the Western Man’s Foot (via) Is all cheese created equal? (via) The Primal Blueprint [...]

By: rob

rob — Tue, 12 May 2009 17:19:44 +0000

OMG! I just bought some extra aged Gouda. OMG! It is so good.

By: Is All Olive Oil Created Equal? | Mark's Daily Apple

Is All Olive Oil Created Equal? | Mark's Daily Apple — Mon, 11 May 2009 19:12:58 +0000

[...] Is All Cheese Created Equal? [...]

By: Christine Crain

Christine Crain — Thu, 07 May 2009 15:52:58 +0000

There are different severities of lactose intolerance. I for one, can drink milk, but things like ice cream and yogurt bother me. My husband can only eat cheese. We both end up with stomach cramps and sometimes mild nausea.

Yes, mother’s milk has lactose as well, but that’s the thing, since we evolved to eventually transition to solid foods, our bodies evolved to stop producing the digestive compounds to break down the milk in our digestive tracts. If you’re not going to need it, why both producing it?

About 1/3 of the population (mostly from East Indian decent) continue to produce the enzyme through adulthood. One theory is that they domesticated cows early enough that their bodies adapted but I can’t be sure.

People aren’t considered lactose intolerant just because they don’t eat it, it’s because in one way or another their body rejects milk products. Since cheese has a lot less lactose in it, that’s why even people who are intolerant can generally eat it without problem.

By: John E V

John E V — Thu, 07 May 2009 15:43:56 +0000

If two thirds of the world’s population is lactose intolerant that must mean there are a of people walking around who are and don’t know it. What exactly are the symptoms? How would you know if you were? Doesn’t mother’s milk have lactose? Or is this a case of entire populations of people (India, China come to mind) being deemed lactose intolerant because their cuisines and diets don’t feature dairy foods. A statement that “two-thirds of the world’s population is lactose intolerant” is one of those factoids that is meaningless without some context.

By: powell fitness » Archive » Rest Day 090504

powell fitness » Archive » Rest Day 090504 — Mon, 04 May 2009 14:15:22 +0000

[...] Is Cheese Unhealthy? [...]

By: Trinkwasser

Trinkwasser — Sat, 02 May 2009 18:06:45 +0000

We have a mass of different cheeses in the UK, and more from over the water in Europe. OK not totally primal but we graze cows on land not usable for other forms of cropping, and the manure is spread onto arable land so it fits into current agriculture quite nicely and reduces dependency on high tech fertilisers.

Not good with milk (too many carbs) but butter and especially cheese are good stuff for sat fats and seem to have a built in can’t eat too much factor.

I like real farmhouse type cheddar (used to live near Cheddar, it’s a place you know) also Brie which we produce in the UK at least as well as in France. And goat cheese. Well, and almost every other kind. The ultimate taste experience is Orkney Smoked Cheese. Never used to travel far south from Scotland but thanks to the internet now available by mail order, I don’t know how well it would travel to your side of the Atlantic and through Customs though.