tag:blogger.com,1999:blog-8859456735165996893.post2943290873722032798..comments2024-03-28T02:36:04.078-07:00Comments on Health Correlator: Cheese consumption, visceral fat, and adiponectin levelsNed Kockhttp://www.blogger.com/profile/02755560885749335053noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-8859456735165996893.post-79813345596736256272012-05-24T12:01:50.827-07:002012-05-24T12:01:50.827-07:00Lightcan, depends what you mean by veg oil. Cocon...Lightcan, depends what you mean by veg oil. Coconut and palm are unqualified good. Olive and avocado also. Small amounts of nut and seed oils are OK, but not exactly good. Canola and soy and corn oils are pretty much poison. <br /><br />Most vegetable oils are very high in omega 6s though and thus pretty bad. <br /><br />Cheese is good stuff, but IMO, not as good as butter. Especially butter from pastured animals, which has lots of CLA and butyric acid. <br /><br />Even more especially when growing on fast-growing grass, when there's lot of carotenes in the fat. This is also when there's the highest amounts of vitamins A, D3 and K2. <br /><br />IMO, butter is pretty much the ultimate health food. When the butter from my local dairy gets dark from the carotenes, I buy 40 lbs and freeze it.<br /><br />I do raw milk, as I live in PA where it is legal, but no other raw dairy products are legal here, so the butter is made from pasteurized cream. Luckily, the primary nutrients available in butter are heat-stable.<br /><br />IMO, raw milk is more for enzymes, probiotics and glutathione, which are not heat-stable. Also, for "whatever-it-is" in there that lowers bp better than Lisnopril and beta blockers.<br /><br />But the nutrients in butter have such huge effects on gut health, metabolic syndrome, heart disease, stroke, osteoporosis, etc. Pretty much... everyone should eat gobs of butter.Jackie Pattihttps://www.blogger.com/profile/05045742074108609096noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-26338053118867207372012-03-17T09:06:06.023-07:002012-03-17T09:06:06.023-07:00anyone saying cheese is good shows how totally stu...anyone saying cheese is good shows how totally stupid they are.Cheese speeds up the causes of ill health and death by clogging the system's cells and causing strokes and other ill effects.melvin spinozahttps://www.blogger.com/profile/10889882166931035454noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-83262016217910736932011-04-01T07:19:02.587-07:002011-04-01T07:19:02.587-07:00why you attack cheese ?it has a loyt of benefits i...why you attack cheese ?it has a loyt of benefits if you consume it with moderation as any other product ?buy viagrahttp://www.xlpharmacy.com/noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-16181850120729872752010-06-23T08:22:55.479-07:002010-06-23T08:22:55.479-07:00Thanks Ned,
I'm trying to lose the last 10 po...Thanks Ned,<br /><br />I'm trying to lose the last 10 pounds after I plateaued for the last 6 months. I put my food into Fitday and I noticed I only eat about 1400 kcal, which combined with low carb, no sugar, veg oil, no grains, under 50, should mean fatloss, but no, it's not budging, I even put on about 1 kg of weight recently. I'm doing IF too, I only have 2 meals a day. I have started recently to do resistance training targetting the leg, arms, shoulders, obliques, etc in the hope that it helps but more muscle means more weight.<br />Thanks again.<br />Re cortisol, it might be that I have problems with my adrenals, dr. BG recommended that I eat 3 meals so I don't really know.<br />Nuts, I only eat macadamias, milk, I don't drink any, I have greek yogurt sometimes and try to vary the types as they have different probiotic cultures.<br />It seems I have to go even lower in carbs. I'm going to try a carb day followed by fast too.lightcanhttps://www.blogger.com/profile/03050215395108869677noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-63293857284948559512010-06-21T06:59:45.892-07:002010-06-21T06:59:45.892-07:00Hi lightcan.
For the acne, I suggest you try to e...Hi lightcan.<br /><br />For the acne, I suggest you try to eliminate or vary the amount of foods, one by one and on a weekly basis. This way you will eventually find what is causing it. The biggest culprit of all usually are refined carbs and sugars, but there are others: milk and nuts, for example. Taking yogurt often helps.<br /><br />Writing about the stubborn subcutaneous fat is one of my short-term projects. This fat is definitely stubborn, and getting rid of it is usually something that only people who have reached the "fit" level have the privilege of worrying about.<br /><br />Some of the literature I've been reading suggests that cortisol may be an ally in this respect. Intermittent fasting increases cortisol levels somewhat. Cortisol shifts subcutaneous ab fat to visceral areas. Visceral fat is, in turn, easily burned with exercise that leads to significant glycogen depletion. The problem is to find the right combination of IF, exercise, and nutrition to achieve this.<br /><br />Too much cortisol, and you start losing muscle, and having other problems. Cortisol stimulates gluconeogenesis. So, if you don't do things right, you are right back where you started.<br /><br />Trying to burn the subcutaneous fat directly is a losing proposition, because the area is poorly vascularized.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-68629369425773143382010-06-21T05:24:50.080-07:002010-06-21T05:24:50.080-07:00Thanks Jack,
I live in Dublin, Ireland.
I eat Gruy...Thanks Jack,<br />I live in Dublin, Ireland.<br />I eat Gruyere, Emmental, Comte, all unpasteurised aged cheeses from Switzerland and France, but they're not organic and I just suppose they're grass-fed, except maybe during the winter, because I make a point of getting AOC, which translates as "controlled designation of origin" and that are supposed to be of better quality.<br />I also eat goats and unpasteurised sheep's cheese (Ossau-Iraty or Pecorino). You can see I like cheese.;)<br />Hormones in milk might be a problem for me as I have adult acne that started around the age of 30 which might point to certain hormonal problems. I couldn't get to the bottom of it and although I am on a low carb diet for almost 2 years nothing much changed. I'm still trying to get rid of it.<br /><br />Ned, are you going to write about stubborn subcutaneous fat?lightcanhttps://www.blogger.com/profile/03050215395108869677noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-15018996495711827962010-05-22T20:42:07.725-07:002010-05-22T20:42:07.725-07:00lightcan,
You can find many sources of raw milk c...lightcan,<br /><br />You can find many sources of raw milk cheese from pasture fed cows that get no antibiotics or growth hormones from the website:<br /><br />www.realmilk.com<br /><br />which is an offshoot of the Weston Price Foundation.<br /><br />I don't think that insulin growth factor (IGF-1) is much of a problem. There are some studies that indicate that IGF-1 increases prostate cancer risk somewhat, but then there is an offsetting study that found that those with the greatest intake of vitamin K2, mainly from cheese, have a greatly reduced risk of serious prostate cancer. (pubmed 18400723)<br /><br />Goat milk is good in that it is A2 milk and therefore has no problem with the BCM7 peptide. I get organic goat milk, pasteurized, from a local dairy, Henrietta's Goat Milk.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-60673155409983325832010-05-21T05:52:33.097-07:002010-05-21T05:52:33.097-07:00Grass-fed cows not treated with hormones are suppo...Grass-fed cows not treated with hormones are supposed to yield more natural milk, but there are always elevated levels of certain hormones in the body of a lactating animal. I don't know the effect that cheese aging has on hormones though.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-66113207095676699342010-05-21T03:40:53.629-07:002010-05-21T03:40:53.629-07:00Hi Ned,
so raw aged cheeses have many beneficial e...Hi Ned,<br />so raw aged cheeses have many beneficial effects on our body. Not only the fat is good, there is CLA in summer, K2, even BCM 7 is broken down, the good enzymes from milk are not destroyed. If one can find (not me yet) unpasteurised organic (antibiotic free) aged cheese the only problem I can see is the insulin growth factor and the other hormones from the cow's milk. So the next best thing is raw aged sheep's cheese?lightcanhttps://www.blogger.com/profile/03050215395108869677noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-30999027377257377572010-05-20T06:11:40.456-07:002010-05-20T06:11:40.456-07:00Thanks Jack. I found Next Generation Dairy site he...Thanks Jack. I found Next Generation Dairy site here:<br /><br />http://www.nextgenerationdairy.com<br /><br />Looks good!Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-25789367924062688532010-05-19T15:51:33.815-07:002010-05-19T15:51:33.815-07:00Ned, one more very important factor regarding aged...Ned, one more very important factor regarding aged cheese is that pasteurization is not necessary, for during the aging process, the production of lactic acid results in a drop in pH which destroys pathogenic bacteria but does not harm beneficial bacteria! Many benefits result. <br /><br />In making aged cheese, the temperature can be kept to no more than 102 degrees F, the same temperature that the milk comes out of the cow. The many beneficial enzymes in milk (8 actually) therefore are not harmed and provide many health benefits. Lactoferrin, for example, destroys pathogenic bacteria by binding to iron (most pathogenic bacteria are iron loving) and also helps in absorption of iron. Lipase helps break down fats and reduces the load on the pancreas which produces lipase.<br /><br />By federal law, milk that has not been pasteurized can not be shipped across state lines, but raw milk cheese can be legally shipped provided that it has been aged at least sixty days. Thus, in backward states like Alabama where I live that do not permit the sale of raw milk, you can get the same beneficial enzymes (well, almost) from aged cheese as from raw milk. And as you pointed out, cheese that is shrink wrapped will keep a long time and can be easily shipped.<br /><br />I buy most of my raw milk cheese from a small dairy in Elberta, Alabama, Sweet Home Farm, which produces a great variety of organic raw milk cheese from Guernsey cows that are fed nothing but grass. No grain, no antibiotics or growth hormones. There is nothing comparable in the way of milk that is available legally. The so called "organic milk sold in stores is all ultra-pasteurized. Yuck.<br /><br />Raw milk cheese is readily shipped. Sweet Home Farm does not ship cheese, so I have to go get it, 70 miles round trip. On occasion I buy raw milk cheese from Next Generation Dairy, a small coop in Minn. which promises that they do not raise the temperature of the cheese to more than 102 degrees F during manufacture. The cheese is modestly priced and can be shipped inexpensively.<br /><br />JackAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-15554565016946010912010-05-19T12:55:27.349-07:002010-05-19T12:55:27.349-07:00Thanks Jack!
You should have been a co-author of ...Thanks Jack!<br /><br />You should have been a co-author of the article. In the discussion section, Higurashi et al. (2007) seemed mystified by the results:<br /><br />"... various factors, such as the starter lactic acid bacteria, and the peptide and fat components formed during the process of ripening of the cheese may exert<br />complex activities to give rise to the phenomenon described in this study."Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-47185908220728176472010-05-19T11:31:09.807-07:002010-05-19T11:31:09.807-07:00Ned,
During cheese fermentation process the vitam...Ned,<br /><br />During cheese fermentation process the vitamin K2 (menaquinone) content of cheese is increased more than ten-fold. Vitamin K2 is anti-carcinogenic, reduces calcification of soft tissue (like arteries) and reduces bone fracture risk. So vitamin K2 in aged cheese provides major health benefits that are not present in the control nutrients.<br /><br />Another apparent benefit of aged cheese is the breakdown of the peptide BCM7 (beta-casomorphin 7) which is present in the casein milk of most cows (a1 milk)in the U. S. BCM7 is a powerful oxidant and is highly atherogenic. (From "Devil in the Milk" by Keith Woodford.)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-75164273166865458232010-05-19T07:17:15.943-07:002010-05-19T07:17:15.943-07:00Thanks Jamie.
One interesting thing about the stu...Thanks Jamie.<br /><br />One interesting thing about the study by Higurashi and colleagues (2007) is that they controlled for differences in vitamin intake. That is, they added vitamins to the food taken by casein group so as to make it compatible with that of the cheese group.<br /><br />And, still, the cheese group did a lot better in terms of levels of adiponectin and visceral fat.Ned Kockhttps://www.blogger.com/profile/02755560885749335053noreply@blogger.comtag:blogger.com,1999:blog-8859456735165996893.post-71976096076798823782010-05-18T18:47:35.258-07:002010-05-18T18:47:35.258-07:00Ned,
This paper also shows favourable benefits fr...Ned,<br /><br />This paper also shows favourable benefits from consuming cheese by way of a cancer risk reduction and vitamin K intake:<br /><br />http://www.ajcn.org/cgi/content/abstract/91/5/1348<br /><br />Cheers,<br /><br />JamieAnonymousnoreply@blogger.com