Does this CHEESE Make You Live Longer? The Surprising Truth About Cheese | Dr. Steven Gundry
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- čas přidán 24. 07. 2023
- Do you love cheese? Most people hate to admit they do, but it truly is one of the most beloved foods! But is it really that bad for your health? Find out the TRUTH about cheese in this eye-opening episode. Dr. Gundry shares the difference between cheeses and the real reason most dairy products are NOT good for you.
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In this enlightening video, Dr. Gundry explores the impact of cheese on your health. The age-old debate surrounding cheese - is it good or bad?
Are there hidden health benefits of cheese that you might not be aware of?
On the flip side, we'll address concerns about the potential adverse effects of cheese on your health. Join us as we shed light on some alternatives to dairy cheese.
Whether you're a cheese enthusiast or seeking balanced dietary choices, this video will equip you with valuable knowledge to make cheese a delicious and health-conscious part of your diet. - Zábava
You are right! Here in Italy, we eat very often Parmigiano Reggiano, mozzarelle di bufala, usually coming from the south of Italy, pecorini, caprini, there are thousand of different ones, and I love all of them❤ Doctor Gundry, in each of your video you are promoting and showing all the good stuffs we produce here. Thanks so much🎉
And your bread and pasta aren't poisoned either like here in the US.
@@ZONEPRESSLLC I agree
@@beatricebello The Italian cheeses are not some miracle as they contain saturated fat just like other cheeses. This doctor isn't a nutrition expert and there are plenty of videos debunking his claims even here on youtube. As typical he doesn't even link to the study he mentions in the video.
@@cyberfunk3793 saturated fat is fine to eat I would rather worry about high omega 6 fats like margarines .
All saturated fats are not bad.
People in the Eastern Mediterranean (where 1 of the Blue zones is located) know that the best cheese is:
- Pecorino Romano
- Mozzarella di bufala (fresh)
- Greek Feta
- 100% sheep cheese from the Balkan region
💛
So is the goat and sheep 100% grass fed, probably not, oops.
@@counterstrike89 Do your research, find the best & forget the rest. Just like with everything else. 🙂 Cow cheese there has always been considered inferior, sorry.
100 % for pecorino. Just had a piece 🍷
Just bought Manchego at....ready?
Walmart! from sheep. My fav of all.
@@cmihalcea Agreeing with @chihalcea ... I've recently discovered pecorino romano, and it seems to be working GREAT for me. It has a smell (which I like), it has taste, and it seems to have no, um, side effects.
Costco sells it in big wedges for those who like Costco.
It's nice of to have a good Dr like sharing all those stuff for us, may God bless you
My favourite cheeses are AOP Swiss Gruyere, Comte and Gouda which are from unpasteurised raw milk. I also like Manchego which is a sheeps cheese and I think sheep spend more time, if not all their time out side eating grass, weeds and wild flowers.
❤
Excellent info…really well founded and explained!!. Thank you 💐💐
I love your approach. Easy absorption of complicated data
Dr Gundry is calm and happy. I feel relaxed listening to him.
Highly interesting information, Dr Gundry really goes down the cheese holes. Now i know why i often used to feel some inflamation from cow cheese or milk, which made me cut on milk (i changed my breakfast to tea) and move to sheep or goat cheese, they are actually more tasty, and goat cheese is really the best, all the cheese lovers here need to taste Portuguese goat or sheep cheese.
I see several breeds of cow around here, it's difficult to say which brand comes from which breed, but i'm going to quit butter from the Azores, i think they have mostly Holsteins there. And of course, not all cows are grass fed, this goes for any breed.
Also, you don't see as many goat or sheep herds being raised closed in boxes and forced fed with crap as cows, you have better chances of getting a healthier product.
Thank you for digging out this information, Dr.Gundry!
I love the information and products you share..Just..Thank God I don’t have to watch a 2 hour video to “finally get to the point”
In France and Italy many cows are Not Grass Fed, especially the north of France. I live in Germany where a Farmer told me that Most Farmers can t afford t o spent the time to let their cows Out Into the pasture. Most cows are Fed from Silage, a mixture of Soja beans , corn and other stuff. Remember BSE when they even Mixed dead sheep Into cow s good.
The last few years, I have gone back to eating cheese after having been scared away from it for many years. I most often eat a raw, American produced, grass-fed, aged I think for 6 months, cheddar cheese. I have never had an adverse reaction to it, or any symptoms and I am guessing that only a very small % of people have allergic reactions, maybe 1%. Not a problem for the vast majority of people.
Dear Dr. Gundry - I absolutely love your work. I've read most all of your books and your recommendations for diet have vastly changed my life for the better! Thank you!!! Thank you!!!!
I am not a Swiss cow nor Swiss dairy expert ... but I know some. I've lived in Switzerland twice and even volunteered a bit on a farm there one summer. The varieties of Swiss Brown cows do indeed tend to be casein A2 (but not all of them). As cows go, Swiss Browns are lovely and are ideal for grazing in alpine meadows. However, most dairy production in Switzerland comes from Holstein Friesians. When you go to Canton (sort of like a state in the US) Fribourg, one of the highest dairy producing cantons, those fields are filled with black and white Holstein Friesians. Gruyere cheese is from Fribourg. Emmental (the cheese with the bigger holes) and Gruyere (the smaller holes) will most likely be casein A1, plus any cheese made in Cantons Bern, Vaud, Fribourg .. and any canton bordering France, or that is relatively 'flat' in it's geography. Raclette - used in Swiss fondue, will be casein A1. Cheese from Appenzell and St. Gallen (very mountainous and filled with Brown Swiss cows) will most likely be Casein A2. You need to know exactly where your Swiss cheese is coming from in the country to hedge your bets, but the most popular Swiss cheeses that you find in the US will probably be casein A1. Honestly, your safest bet is to stick to buffalo, goat or sheep's milk based cheese, if you're going down the dairy route (or are lucky to find dairy products marked A2). Guernsey, Jersey's, Charolais and Limousin's are predominantly A2, but not all of them. Off hand, I don't know what percentage of these cows comprise French dairy production. Currently I do live in Sweden (not to be confused with Switzerland) and buy French butter from Normandy, hoping it's A2. Although all Swiss cheese has minimal to no use of hormones vs. the US, so that's one healthy consideration in favour of Swiss cheeses.
Wishing everyone the best of health!
Thank you for this detailed info
@@annlinros You are very welcome!
Another thing about Swiss VS American is that Swiss has real flavor. 😮
I started eating delicious Swiss Gruyère from Costco a few months ago, but after reading your post, I'm having second thoughts. We drink Alexandre's A2 milk (yummiest milk I have had since my childhood in the Netherlands), and will probably go back to sheep or goat cheese until I find out whether Costco's Gruyère is A1 or A2. Thanks a lot for your post.
Very interesting podcast yet again, thank you. I do have to comment on the audio quality though, which is quite bad, which is strange as the videoquality is great. The audio sounds muffled and metallic like it's out of one of those real-audio files from the 90's.
My doctor wants me to cut back on cheese too as my LDL was a bit high the last check. I'm doing this now, but cheese is often something I can truly crave compared to many other foods. I've always wondered if that's my body telling me something and if there's a replacement. I have dark chocolate, but never a chocolate craving.
IMO the king of all cheeses is Roquefort. It's a blue veined cheese made from sheep's milk produced in caves in a region of France where conditions are just right for the bacteria penicillium roqueforti thrives. Different areas of the cave provide cheeses of this type with different consistencies and are shipped to different areas of France depending on local preferences. It's a semi-soft cheese with a strong characteristic flavor and aroma. When I lived in France I noticed that some people combined it with butter on their bread. I like it that way too. Its only problem is that it is expensive. French Brie is also good, much milder, soft when ripe, and much less expensive. There are many wonderful cheeses made in Holland which I enjoyed on my cruises on Holland America but I can't find them in the US. Most of what you find is variants of Edam and Gouda which I also like very much. I eat far more of it. Once I start it's hard to stop I like them so much.
Roquefort is too strong a flavour for me although I do like blue Stilton. Manchego is my favorite sheeps cheese. Gruyere is my favorite raw cows milk cheese. Has to be Swiss AOP!
@richardmiddleton7770 I also like Stilton and Swiss gruyiere is the only cheese for making French onion.soup. When I lived in France I noticed some people mixed butter with Roquefort. That's how I like it. I had wonderful Dutch cheeses when I soled on Holland America I can't find here in the US. The US once made a fantastic cheese called Leuderkranz. Unfortunately the factory burned down and it can't be made again.
Uk Stilton equally excellent
@@richardmiddleton7770 I tried the [much vaunted] Gruyere ... and I liked the pecorino romano better. Do you have any thoughts on that? (and I mean this purely conversationally, not confrontationally-I know sometimes text messages seem negative when they're not meant to be). I'm just curious.
@@jules031056 Yes, me too. Roquefort is so rich you need very little of it. I sometimes have Stilton or Danish Blue (if I can't find Roq) as they are much cheaper but the taste is not as good nor are they as healthy from all accounts.
Great to see this Podcast as we have been avoiding cheese for sometime as my wife has encountered severe digestion problems with dairy foods probably because of the casein (lectins?) that Dr Gundry has warned about. Today I've discovered that my Gorgonzola blue cheese is made from cows milk so I'm trying to track down Roquefort cheese which is made from sheeps milk in France. Just in passing I'm reading Dr Gundry's great lifesaver "The Longevity Paradox" for the 3rd time and I've noticed that there is no mention of magnesium although one of these Podcasts details the numerous benefits. I have lost 10kg in the last few months following Dr Gundry's advice but my Doctor is concerned about my high blood pressure which I feel may have resulted from years of calcium supplements (I have severe osteoporosis) I am hoping that Mega Magnesium supplements may displace the calcium in my arteries and shift it into my bones ! ? Keep up the great work Dr Gundry (Marshall Gordon from Down Under)
Marshall Gordon, take vitamin K2 (MK7) for displacing calcium in your arteries and shifting it into your bones.
Make sure you're consuming vitamin K esp K2 complex with vitamin D to shit calcium to where it should be, not in the arteries.
Nattokinase and Vitamin K-2 (MK-7) will help you with that.
Vitamin D3 plus vitamin K2 (M7) will bring the calcium from the soft tissues to the bones
Aldis has lot of cheese
About time that the real facts come to light.
I eat cheese everyday I can’t live without it ❤
Please use a better microphone
He sounds like he has a bucket over his head
It's not usually this bad.
😮😮6😮the 😮zigh u78
Get Electrovoice RE-20 microphone for podcasts.
The mic works excellent or we couldn’t hear him. I hear him fine. It’s the quality of the audio that sucks. It’s compressed and doing him no favors. If he spent a few dollars on a sound board he would sound just like Art Bell.
Agreed new Mic needed
Thanks Dr ❤️👍
You don't have to eat cow cheese you could eat raw goat cheese. I am so blessed to live near a market that sells different types of raw goat Cheese
Thank you Dr gundry
No mention of vitamin K 2 levels in various cheeses here....
K2 directs calcium out of arteries into bones and teeth.
Corn fed cow milk and cheese has very little. Grass fed and finished is critical for k2 in animal products.
Or....we could eat stinky natto. Highest source and eaten most by blue zone Okinawans.
Thanks for mentioning K2 and natto. I eat a tablespoon of natto almost every other day, USDA organic, made in USA. Expensive (I'm guessing $2 for one tablespoon), but worth it. The one I have is not stinky at all, not nearly as stinky as some cheeses, such as Roquefort, Gorgonzola, etc, which I like a lot too. I have to admit, though, that natto is an acquired taste (my wife refuses to eat it).
Green leafy vegetables have k1 that coagulate our blood. But k1 will be converted into k2 in our intestines by good bacteria. Chlorophyll has D3 because the plants are under the sun. Chlorophyll has onega3 also.
It is why grassfed cow and milk has k2. All come from the Chlorophyll of the green grass and vegetables. So, friends, if you eat lot of green leafy vegetables like kale, parsley, bokchoy, collard etc..., especially raw, you have every vitamins, minerals, enzymes you need. No need to eat natto. .
The Italian paarmigino reggiano is made from Holstein cows which are A1 cows. Some of the really expensive ones may not be
Thanks
Cheers I did not know that A1 milk protein was similar to Lectin. Pasteurization also creates Histamine's in the milk. That reaction is actually the main cause of milk intolerance. Lactose intolerance next. Disease in dairy milk used to be a real problem in dairy farming. Most Jersey cow's in NZ are double A2, and Friesians mixed A2 A1. Some Friesians are double A2.. Ex smokers with Emphysema can have their Emphysema disappear on non pasteurized milk which shows the histamine relationship clearly.
I like Korean food and Japanese food. The two countries are a long-lived country. Yeast that ferments vegetables is good for our body, but fungi that ferment animal protein can be very dangerous.
I buy raw A2 cheese over internet from one website that is family operated business and they also sell some goat cheese 🧀. I stopped buying random cheeses from stores 🤔.
Toma Piedmontese is a WONDERFUL RAW Italian Cheese.
Could you share the website you buy the A2 cheese from? Thanks
Grandpa worked in Piedmonte Italy then worked in Piedmont in Oakland California.
If you have access to raw milk …do your own cheese, it’s easy and natural
@@Mybestlifeforever
It's banned in Ontario. They like to keep us unhealthy in Canada.
Given that, if you add milk to coffee and pour yoghurt over blueberries, milk proteins will bind to polyphenols, can you eat both cheese and polyphenol-rich foods at the same meal or during the same day?
How about grass fed organic cheddar from New Zealand ??
Very intersting.
In Hungary I get raw buffalo milk. Its 8percent fat. Expensive but twice as filling as cows or goats milk.
I'm Italian and I can tell you that not every cow here is grass fed. Most cows in farms are fed fodder
I am Swiss and here we have a lot of farmers (well over 50%) of which the cows are not exclusively grass fed anymore. In fact the farmer next door feeds the cows mostly livestock feed to increase milk yield. The cows are not the Swiss Brown either.
Interesting this shows that food we eat is far from healthy but we still consume them because we have no chance than to
More excellent content 👍
Fermented foods are king
I eat Manchego aged sheep cheese nearly exclusively my dog and my chickens love it too
Vit K2 Rich Cheeses ( Raw and Aged)
I’m looking for the olive that you sell
TY
Question please Dr: as you said elsewhere milk should not added to coffee or tea, I stopped doing so. Also I make a lot of French & Italian recipes where milk or cream is added to meats, vegetables & pasta. Do the binding of hot milk particles to these elements render much of their nutrients useless too ??? Thanks for all videos ❤
Try goat or sheep or Buffalo just not cows
I feel so fondue of you right now
I recently bought "Early Coe" Goat Gouda at Whole Foods, is this A2 and also is All Goat and Sheep cheese A2?
Important Points
3:53 Good Sheep Cheeses to eat if you tolerate
9:35 High LDL
A2 brand milk and chocolate milk. One of my favorite things
I read your gut check book and really enjoyed it. Can you please tell me what organic rice is on the coconut milk ingredient? Most coconut milk in the uk has this or rice milk. Does this put lectins in? Thanks
I eat Italian Holland sheep or goat cheese with lettuce or any other greens I add some olive oil to make it more smooth
I live in the heart of switzerland and there are many cheeses made from raw milk. They are all very great.
Dr. Grundy needs to read the peer-reviewed studies of how the blood types are affected by lectins of different foods. Since the 1930’s this has been studied. He’s putting everyone in the same boat. No bueno
People like to hear good things about their bad habits.
What about the prostate health vs. the cheese consumption ?
What I personally do for healthy prostate since I was ~58 (that is almost 10 years ago) is a small handful of (organic) pumpkin seeds a couple of times a week. My PSA has never been above 1, and I have never experienced any frequent or nighttime urination problem or other problem related to the prostate. My doctor told me about pumpkin seeds ~10 years ago, but even then I already knew about it before he told me.
yes,,it,s true ,,i do so myself
What about Kerrygold Dubliner cheese from Ireland? I really like that cheese
I get my A2 raw milk from my Joracz Family Ranch herdshare in the UP of Michigan. I make raw milk Camembert and Gouda cheese. The taste of raw milk cheese is far superior to what is available from your grocery store.
So sad I'm in Ontario, raw milk is banned here!! 😡
No, there's local raw milk in your area that could be A2, I drink Gurnsey local milk, grass fed.
Love from France :-)
What about Grass Fed American Bison / Buffalo?? Is Casein A1 an issue with them??
I've recently stumbled on to Pecorino Romano, and it is wonderful. Stinky cheese, flavorful, and doesn't seem to give me any "troubles." Perhaps it's A2 (as Grundy says), and maybe _that's_ the reason?
The Braum's company in Oklahoma is 100% A2
Dear Dr. Gundry: Spain is south Europe, Why does it include it in the north with Ireland, England...? I understand that the cheeses in Spain are A1 or is it a mistake? Thank you for your videos
I consume Australian and New Zealand Chees as I live in the Philippines getting sheep ro goats cheese is not readialy available in Cebu and I hunet for tasty cheese prefer vintage like Mil Lell or cracker barrel but they are not available here. I do however get thick and tasy slice cheese Australian that is yummy, I do not know if they are A2 or A1 type and no RAW chesse here either..I love my cheese and eat at leasr 2 slices a day and maybe 4 oz of block cheese on the weekend.. If I get a burger it has to be with cheese :-).. My LDL is fine as are the Truglycerides that I just had a full medical for my 72 birthday is coming in a couple of weeks and only a remark on the ECG or a noted issue in the right chabmber which GP says is probaly ectopic and nothing to worry about.. I have to see a Urologidy next week as ny orostrate is enlarged but no symptoms at this stage.. ( I had a TURP 17 years ago quite young.) PSA is 16.I am internitten fasting 18-6 and a little overweight at 86kg and target is 75kg si well on the way ti fux ny A1c is 5.5 my GP says pre diabetes starts at 5.7 abd fyll blown diabetes is 6.0 abd above..
You would love 💗 Mersey Valley- vintage cheddar cheese 😋🇦🇺👍
i love goats and sheep cheeses, I have no problem with them. Those are one of the best things that I have taken from this master.
It's almost like... increased yield demands and commerce-first approaches to food production have created these problems... 🤔
Slow food could solve so many of the world's problems...
hello Dr Gundry. Like potatoes, is cooking spaghetti, then cooling before eating, more healthy?
Probably because that is the case for bread.. freeze it then toast it
@@snowbird6855 that is very interesting, thank you.
Is there something wrong with the sound in this video? It sounds muffled a bit.
It sounds like a low bit rate recording done at a low level.
Violife cream cheese is delicious with a bagel and smoked salmon
I don't fancy catching Listeria from raw dairy products!
Are the French cattle Charlay A2 A2 cattle? Is A2A2 beef healthier then A1A2 beef to eat and why?
Crretan(greek) sheep milk made graviera,, kind of medium hard and randomly sweet is the best, medicine wise.
Should we be concerned about the high content of neu5gc in sheep and goat cheeses...?
Dear Doctor Gundry, where can one buy Raw sheep Milk & Raw Goat Milk Yogurt, Greek Yogurt, and kefir? How nutritious is Goat milk in the can, that is readily available on supermarkets shelves?
About VITAL RED; HOW is it possible that its more economical to buy the extract when you must buy the actual fruits with the added cost of extraction?
Dr. Gundry, A bit off the subject, but where do you buy your great collection of neckties?
Hi dr.. coul u please make a video on goat milk whey protein
@DrGundry I thought I saw on a video in the past that laughing cow cheese spread was ok. Was I mistaken?
i use myself as a barometer and have also felt these cheeses to be good for you as well as great tasting
Feeling doesn't tell you much about your cardiovascular system, half the people that had a heart attack had no idea they had heart problems before it. Objective numbers like LDL and ApoB blood tests and calcification scores can tell you something about your actual health, how you feel one moment not so much. I feel great after eating a hamburger and drinking a soda but it still doesn't mean those are healthy.
@@cyberfunk3793 well no shouldn't feel great after a soda at all, if you are truly healthy. I meant it more as listening to your system.I do blood work every 3 months and every month when I'm trying something new in my diet or supplement so your point is moot
@@jcojrDTG Well trust the numbers then and not the subjective feeling that doesn't tell you much about calcification in your arteries for example. And yes, pretty much everybody healthy or not feelf great after a meal they enjoy, no matter if it's healthy long term or not. That is why people eat junk food: they feel great during and immediately after it.
Does cheese have Neu5gc? Can you make a video about that?
I dont understand, if most cows in southern Europe are Casini 2, why shouldnt we eat cheese from Spain?
and why do you put Spain in the same pack as the UK, irland and northern Germany? doesnt make sense
Smee again...Dr Gundry recommends Pu-erh green tea but it appears that it exists as raw or ripe... can anybody advise me as to the best to buy?
It is a matter of taste. Both are delicious, but the ripe is rich, grounding like autumn leaves flavor
15% of the people decended from the tribes in Northern Europe have a problem with dairy products. Reiter's Syndrome, eyeitis, prostatitis, arthritis non generic I am an example however I found that I can eat melted cheese (pizza), gravy, clam chowder, hot chocolate. A patty or butter, brea, glass of milk, ice cream hits me with joint pain in a matter of minutes. Vitamins have been a definite plus in my life. I plan on passing 100. I am 87.
Iguana.
I hope you do live to 100. May we all.
And if I consume cow's milk but without lactose, can I avoid this A1?
LDL is most likely protective of arterial intima and its increase not a causal effect but just a reaction to inflammation to protect the arterial wall. What you need to watch is HDL. As high as possible
That cheese would kill me. But thanks for the suggestion.
And what is with soft cheese in france?
Parmigiano reggiano is made from frisona cows which produce A1 milk. I’m confused why this cheese is on the “good” list? Can anyone advice as it’s another food I can eat if safe.
You're absolutely right about Parmigiano reggiano. I don't know why it's listed either, although there might be some benefits regarding how it's aged. I like and prefer Pecorino Romano, which is made from sheep's milk and is aged in the similar way that parmigiano reggiano is. Moreover, in my local market, romano is cheaper than parmesan - so it's an even extra added bonus.
There's actually no real evidence that A1 milk is 'bad' for you. It was all a bit of scare mongering to drum up business.
Parmigiano is healthy because it contains a lot of calcium which is not only good for teeth and bones but also good for the heart. Also, calcium makes fats less soluble and less able to pass through the stomach wall.
What about butter Dr. Gundry? It's everywhere in america.
I'm so happy .... I 'm such a cheese lover 😂
This guy is not an expert on nutrition and cheese with plenty of saturated fat doesn't become a health food just because he says so and mentions some single study he doesn't even link to in the videos. Do your own research on saturated fat, read the studies or find more credible sources than him.
@@cyberfunk3793 👍🏻
@@tanmay_6363I
@@cyberfunk3793when I eat cheese, I become constipated. Cheese has lot of saturated fat and salt. I do not feel good when I eat cheese, even European cheese. This says to me that cheese clog arteries.
Dr. Gundry are Sorghum microgreen adible after soaking 12 hours.
What about goat cheese ?
Gouda cheese contains much K2.
What is MCT oil??
So what is the cheese that we can eat???????
Discussing cheeses and no mention of any Turkish cheese 😅 There are many but you can start with Ezine, Izmir and Erzincan tulum, Erzurum chechil(string cheese), fresh lor(curd cheese), Kars Gruyere, kashar and cream, divli obruk.
I am sure you know dr N . Barnard . What do you think about what he says about cheese ?
Great info, as ever, but really bad audio quality on this one, either transcoding or some overboard 'noise reduction" setting..
Or over-amplification. If the gain level is set too high during recording or audio processing, it can lead to over-amplification of the voice signal. When the signal is pushed beyond its optimal range, it can become distorted, resulting in a harsh, clipped, or distorted sound.
@@aexetan2769 Certainly, but not the case here, not hearing clipping, hearing transcoding artifacts - like the sound is under water.
Cow milk is designed for calves, cows have a vastly different digestive system to humans.
Yes and cows don't eat meat😂
I am lactose intolerant - i have stopped all cheeses
When I was 3 years old I said where's the at2 ice cream they looked at me like I was crazy we only got chocolate and vanilla and strawberry
so is cheese good for you? heard that cheeses like Gouda, camembert and blue stiliton are high in vitamin K and probiotics?
Dr. Grundy you did not mention Cheese from Holland???
You mean INCREASE your satiety. Satiety is how well your hunger is satisfied.
Buying RAW milk here is illegal, it is sold as Pet milk in cans. Factory farms are putting family farms out of business. Hard to find milk that will make cheese. It is mostly ultrapastuerised to be shipped further. Another genius move by our overlords in Washington.