Why does cheese cause the most powerful food addiction and is it worth rejecting it?

Dear reader, we offer you beauty-Clumsman Inessa Tsarkov!

Inessa acting is a dietician, gastroenterologist, therapist, naturopath and aromatherapist, health -a, a integrative drug with a holistic approach. And now, both physical and mental, nutrition and much more, will share our knowledge in the field of health.

Today, cheese is one of the most debated and uncertain products. Some experts talk about extraordinary health benefits, others blames the development of challenging diseases such as atherosclerosis, hypertension, allergies, chronic inflammatory bowel diseases, and even oncology, and encourages completely exclusion (with other dairy products). Is it really worth doing?

The truth, as always, is in the middle. Of course, it is never worth falling into extremes, but to listen to your body and carry out your own work on the effect of dairy products, especially cheese, will not interfere with the wells.

Let’s talk logically. Milk – composition is an ideal food for power … Puppies. And since the genetic composition and physiology of the cells of different mammals are different, the composition and percentage of the substances in milk from different animal species. Yes, and “foreign” milk digestion can cause difficulties between different types of representatives. In addition, the properties of a fresh product (milk in the breast glands of females) are different from those who are exposed to any (especially thermal) processing. For example, according to the enzyme composition or structure of modified substances in the processing of substances. Puppies’ milk absorption without contact with oxygen (almost under vacuum conditions). As a result, the effects of oxygen initiate oxidative processes and the enzymes required for digestive and assimilation are rapidly destroyed. Therefore, the calves fed with cow’s milk die in the experiment. “How do dairy products affect the body?”

In the evolutionary process, humanity has been adapted to the use of various foods as much as possible, but still cannot be entirely “omnivor ((and it is not possible to work at all). As it should be, we eat different foods, show a large number of diseases that people already receive during infancy. Yes, and one person lives much less than this period.

Any biological species can use the food of other types without much damage, but a very small percentage (usually not more than 10 %). In the meantime, “What dinner does a person really need? The best 5 foods that harm us as a biological appearance.

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How is cheese useful?

It is a valuable product in the composition that contains a large amount of protein, fat, vitamins and even enzymes. According to some reports, it began to be used in food about 5-7 thousand years ago.

In order to ferment the milk and make it into cheese, people have used raw enzymes from the stomachs of the calves for centuries. So, in fact, they used the natural method of processing for the next best assimilation. In addition, it was a very laborious and expensive product that required long -term preparation. Indeed, 6 to 15 liters of fresh milk was applied to make 1 kg of cheese (depending on the type). Therefore, the cheese appeared in small amounts, not every day on the table. And often, our horses ate fresh by combining it with raw vegetables, herbs and pain.

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How did the composition of cheeses change today?

Today, the composition and properties of cheeses are significantly different from the natural product of ancient Cheesecakes. This is only as a result of changes in technologies for the preparation of cheeses, as well as by adding hormones and antibiotics to animal feed, changing the maintenance conditions and then processing milk and dairy products, then processing, reducing the expiration date and production costs.

Therefore, in addition to a large amount of saturated fat and salt that contribute to the development of cardiovascular diseases, modern cheeses often contain cow’s milk (more than 50%), delicacies, paints, anti-robust agents, substances, acceleration, substitution. Protectors cause severe pathologies and metabolic disorders.

As a result, many substances appear to be the composition of most industrial dairy products and especially cheap cheeses, and negatively affecting the health of people. In addition, cheese is considered one of the most powerful food remedies and has become very suitable for use.

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Why is cheese a medicine?

For the use of cheeses, longing is due to the separation of casein milk protein to the casomorfine, which causes the euphoria and dopamine to release, which stimulates a portion of the brain that stimulates the effects of heroin or morphine. Most likely, such an effect on the offspring had milk to “connect them” and “working force”, milk by sucking milk. And in a product such as solid cheese, the concentration of isomorphin is maximum such as food addiction caused.

In addition, nowadays, many studies and observations of doctors, modern dairy products (including cheese) overweight, chronic skin problems, severe allergies, inflammatory bowel diseases, hypertension, atherosclerosis and even more talk about cancer connections. The effect of cheese on the human body and how to get rid of this product is the founder and president of the medical doctor, the founder and president of the medical doctors committee Neil Barnard. The hidden causes of food addictions and 7 steps for natural release from them. And Colin Campbell explained and explained in detail “Chinese research ve in the famous Besseller, and explained numerous scientific studies on the impact of dairy products (especially cheese) on human health.

Today, most Health and Research Specialists acknowledge that in their diets, it is worth maximizing the number of store dairy products (and primarily cheap cheeses) and changed with alternative products.

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How to choose the right cheese?

If you decide to leave this product on your diet, you should learn to choose the right.

Price

The real cheese cannot be cheap (at least 450 rubles per kilogram).

To connect

There should be nothing unnecessary in cheese: milk (the best) and animal origin milk winding enzymes (a yeast of rational enzyme and lactic acid microorganisms), salt and natural spicy herbs are allowed.

It is important to monitor soy, palm or other vegetable oil, milk powder, starch, stabilizers and protectors, artificial food additives and taste amplifiers.

Taste

The taste of natural hard cheese heals during storage and forms the so -Called cheese bouquet (natural cheese can be stored or more). However, with palm oil and oxidized oils, fake, on the contrary, loses charm over time, becomes more loose, gets a bitter taste.

How can you control the cheese?

– When a piece of cheese is pressed on the cheese, the drops performs from it and remains a notch and a long taste and dry mouth appears after its use, it means that there is no real cheese, but a cheese palm oil or others containing vegetable oils and artificial additives.

-You can control the quality of the cheese by dripping into the piece of sotin: If you have a low quality cheese, it will be painted blue due to the starch content in such a product.

– The color of natural cheese should not be too bright and striking. Bright yellow color indicates that paints are used in production.

– It should be painted evenly without significant changes in surface, color and divorce.

– Natural cheese, if you take a slice and try to fold, it is not broken, but bend without any problems. A cheese product will not rely on printing and will not be broken instead of the floor.

– In the natural version of the eye (holes) symmetrically, they all have equal edges. Instead, large -sized eyes are located in the center and the diameter decreases to the edge of the cheese head.

Which cheeses are better to choose?

– It is better to choose young cheeses from sheep or goat milk.

– It is useful to combine cheeses with many greens, raw vegetables and bitterness (onions, garlic), such as the composition of the Greek salad.

– Do not heat the cheeses, melt, and do not reveal high temperatures (because they turn into trans fats) and combine with many other products, especially with desserts and products of animal origin.

It is better to use cheeses more than 25-30 g of moderate and up to two to three times a week.

If you use cheeses and other dairy products very often and are also concerned about allergies, skin problems, pain and bloating, if you increase blood pressure and weight growth, it is temporarily (optimal for 6 weeks) cheese and dairy products and dairy products Observes yourself. If the symptoms begin to disappear and these products return, you should exclude milk products if possible from the diet, and change them with other foods to provide all the necessary nutrients in milk and cheese.

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How to change the cheese?

Red cheeses made of natural plant products can be a good substitution. For example, other products made of tofu or soy or nut milk. Seafood, green leafy vegetables and plant seeds. Perfect calcium and other valuable minerals and vitamins found in cheese and other dairy products may be tahini sauce from sesame seeds.

For example, vegetarian cheese, for example, coconut or almond milk, wheat leaves, soybean or pea flour, cashew or almond. If you follow the recipes correctly, you can get a very useful product for ordinary cheeses for taste and consistency. Learn more about the products that can replace dairy products, I have already written in my article “with alternative dairy products and useful recipes participation”.

Natural -circuit yeast will be able to offer a useful and delicious alternative to grated cheeses (with a very similar taste). This yeast is grown in a rich sugar environment of plants such as sugar beet or reeds, and then match and pasteurize to stop growth. It is called “Vegan Parmesan” due to impressive cheese taste and aroma and large amount of protein, B vitamins, selena and the content of selena and zinc. They also do not contain salt and harmful oils. They can be used successfully instead of the taste of cheese by adding to any meal (for example, sauces, soups, omelets, salads or homemade pastries). Friends, if you decide to get rid of cheese addiction or just diversify your diet, you can help recipes to make alternative cheeses at home.

“Vegan Mascarpone” Recipe

It seems like an ordinary consistency.

You will need the following for preparation:

– Coconut milk;

– Caju oil;

– Freshly squeezed lemon juice.

A mixture of coconut milk and hazelnut oil is kept in a water bath for 15 minutes and then 10 more after the addition of fruit juice. Then, the mixture is cooled, filtered through the gauze and placed in the refrigerator for a day. Such a mascarpone recipe is suitable for cheese desserts such as Tiramisu or Cheesecakes.

Almond cheese

You will need the following for preparation:

– Raw almonds;

– Olive oil;

– This;

– Sea salt;

– Coconut.

Almond seeds are dipped in water at night, poured with boiling water and peeled. Then the blender is broken and filtered, almond milk. It will not be necessary for the preparation of cheese (you can add it to coffee or just drink). We only buy almond cakes, connect it to the rest of the components and connect it to a homogeneous mass with a mixer. Squeeze and pressure for 4 hours.

Recipe “Carrot Cheese”

This vegan product is very similar to traditional.

You will need the following for preparation:

– One kilogram carrot;

– lemon;

– A little water.

The chopped vegetables by the cubes are boiled softly, adds water, then the blender is converted into a homogeneous mass and boiled again. Then put the mass chopped lemon with flavor and spices to taste. Remove from the heat, cooled and placed under the press for 2-3 days.