Cheese - The high fat dairy cheese is not good for you!  For non dairy recipes go to Uncheese


Cheese is one of American’s favorite foods.  It is versatile, tasty and there are many varieties that appeal to the taste,   from mild and soft to the hard and sharp ones.


But is cheese really safe to eat?  On a number of fronts there are rowing concerns about the health affects of related to eating  cheese.   These concerns center around the following:

Many cheeses have significant levels of fat, saturated fat and cholesterol.

Most cheese is high in sodium.

Certain cheese may contain a variety of toxic chemicals

Cheese can be contaminated with a number of microorganisms that can cause significant illnesses.


Cheese and Fat

In the average American diet about 37% of daily calories comes from fat.   Current recommendations call for a reduction in fat intake to about 30% of the calories or less.

Fresh cheese contains 12% fat.

Ripened cheese contain 30% fat.

Cheese marked as part skim contains 50 to 55% fat.

The caloric content of most cheeses is 70 to 75% fat.


Two thirds of the fat in cheese is saturated fat which is know to elevate blood cholesterol levels.


Cheese and Cholesterol

Cheese contains about 20-30 milligrams of cholesterol per ounce.

Creamed cottage cheese has 17 milligrams of cholesterol per one half cup.

One percent fat cottage contains 4-5 milligrams of cholesterol per ½ cup.

Another concern is the breakdown products of cholesterol in cheese.  These products are especially prevalent in cheese containing foods that have been heated at moderately high temperatures.   Scientist have observed that cholesterol can oxidize to produce a variety of cholesterol oxidation products.   Some of these products, even in very small amounts are able to do a lot of damage.



Oxidized Cholesterol

Kills smooth muscle cells in arteries

Reducers elasticity of arteries

Promotes atherosclerosis

Is a know carcinogen

Sources of oxidized cholesterol:  cheese, powdered whole milk, non-fat milk, powdered eggs, dried whey, smoked fish, smoked meat, and smoked sausage, custards, and puddings.


Cheese and sodium

 Increased sodium intake has been linked with increased risk of hypertension disease and osteoporosis.


The average amount of sodium in cheese is 250 milligrams per ounce.   Cottage cheese, regular and reduced fat, contain 115 milligrams sodium per 4 ounces.


Cheddar cheese, provolone and limburger contain 200-250 milligrams of sodium per ounce.

Parmesan and Roquefort contain up to 500 milligrams sodium per ounce.



Cheese and Cancer

French researcher compared 1,010 cases of breast cancer with 1,950 people with nonmalignant disease.   They discovered that the risk of breast cancer was directly related to the frequency of eating cheese and the amount of fat in the milk the subjects used. 




2 ½    Cups cooked garbanzos

½       Cup tahini (Joyva brand is best)

6        Tablespoons lemon juice

4        Cloves garlic

1        tea salt

1 ¼    Teaspoon onion powder

7        Tablespoons garbanzo broth or water

4        oz. can green chilies, chopped (optional)


Blend all together in blender, adding water in the amount needed to the thickness desired.   Blend until smooth, about 1 minute.


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