The Death of Cheese (To Me)
OMG, I love cheese. Like... it's my favorite kind of food love. Right up there with nachos (which have cheese) and steak. I ALWAYS have cheese in my refrigerator... and now... I feel like we have to break up.
Read below...
Cheese — it's grosser than you thought
Behind the taste lie bacteria, stomach lining, pesticides and pure fat
By Amelia Tomas
updated 3:07 p.m. ET, Tues., Jan. 13, 2009
Cheese makes some foodies jump up and down like little kids, but behind that heavenly taste and texture lies bacteria, mammal stomach lining and pure fat.
To ripen cheese and add flavor, bacterial strains are freely injected and smeared into the substance. But not all have been accounted for, a new study finds.
Researchers at Newcastle University in England have now identified eight previously undiscovered microbes on the French, brie-like cheese called Reblochon. The potential benefits of these new microbes are still unknown.
The study is detailed in the December issue of the journal International Journal of Systematic and Evolutionary Microbiology.
Flourishing microbes are consumed with every bite of cheese (though the cooling temperatures in refrigerators do slow down bacterial growth, they do not kill them in cheese or in any other food). Bacteria (either naturally swimming around the milk or manually injected) and enzymes derived from the inner stomach linings of any slaughtered milk-producing mammal (called rennet) are added to coagulate the milk into curds.
Two proteins arise from curdled milk and manufacturers capitalize on them: The first is whey, which is essentially leftover liquid from curdled milk (and is increasingly being used as an ingredient in producing other foods). The second is casein, which makes up the bulk of the solid part of cheese, along with fat.
Fat is what gives cheese its taste, and 70 to 80 percent of the calories in cheese come from pure fat.
Factories are adding more bacterial groups into cheese to achieve enhanced flavors.
Cheese might be a hot commodity, but like other dairy products, it can have some unhealthy aspects. Other ways to get your calcium fix include eating the following foods: fortified grains, kale, collard greens, mustard greens, cabbage, kelp, seaweed, watercress, chickpeas, broccoli, red beans, soybeans, tofu, seeds and raw nuts. With all that variety, there's hope for any cheese addict. Only it won't taste, or smell, the same.
Original link: http://www.msnbc.msn.com/id/28641673/
Read below...
Cheese — it's grosser than you thought
Behind the taste lie bacteria, stomach lining, pesticides and pure fat
By Amelia Tomas
updated 3:07 p.m. ET, Tues., Jan. 13, 2009
Cheese makes some foodies jump up and down like little kids, but behind that heavenly taste and texture lies bacteria, mammal stomach lining and pure fat.
To ripen cheese and add flavor, bacterial strains are freely injected and smeared into the substance. But not all have been accounted for, a new study finds.
Researchers at Newcastle University in England have now identified eight previously undiscovered microbes on the French, brie-like cheese called Reblochon. The potential benefits of these new microbes are still unknown.
The study is detailed in the December issue of the journal International Journal of Systematic and Evolutionary Microbiology.
Flourishing microbes are consumed with every bite of cheese (though the cooling temperatures in refrigerators do slow down bacterial growth, they do not kill them in cheese or in any other food). Bacteria (either naturally swimming around the milk or manually injected) and enzymes derived from the inner stomach linings of any slaughtered milk-producing mammal (called rennet) are added to coagulate the milk into curds.
Two proteins arise from curdled milk and manufacturers capitalize on them: The first is whey, which is essentially leftover liquid from curdled milk (and is increasingly being used as an ingredient in producing other foods). The second is casein, which makes up the bulk of the solid part of cheese, along with fat.
Fat is what gives cheese its taste, and 70 to 80 percent of the calories in cheese come from pure fat.
Factories are adding more bacterial groups into cheese to achieve enhanced flavors.
Cheese might be a hot commodity, but like other dairy products, it can have some unhealthy aspects. Other ways to get your calcium fix include eating the following foods: fortified grains, kale, collard greens, mustard greens, cabbage, kelp, seaweed, watercress, chickpeas, broccoli, red beans, soybeans, tofu, seeds and raw nuts. With all that variety, there's hope for any cheese addict. Only it won't taste, or smell, the same.
Original link: http://www.msnbc.msn.com/id/28641673/
posted by Charissa at 8:46 PM
5 Comments:
I don't even care! Nah, Nah, Nah. I can't hear you!
If you're going to let that affect you I could forward you a few article that will have you quitting steak too in NO TIME!
This would technically be good news considering your 10 lb new yr's resolution, right??? Makes the decision to cut it out much easier, eh? :P
Cutting any food out of your diet that you regularly consume and ENJOY is a recipe for dieting failure. Cheese is yummy no matter how it's made.
Are you trying to make me cry?
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