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Now we have a 21st century fraud pushing government cheese.
At my local supermarket here in Russia, they started selling Irish cheddar cheese (imported). They had white and orange (Coloured) cheese. I bought a block of each. I preferred the orange cheddar because it was softer and sliced better. The “natural” white tended to crumble when cut...
The interesting thing is that the beta carotene is found inside the chloroplasts, which means that the greener the plant, the more chloroplasts. And alongside the beta carotene inside the chloroplasts is vitamin K1, which most animals can convert into K2.
The result is that the more beta carotene in the butter or cheese or egg yolks, the more vitamin K2 it contains. Butter and cheese and egg yolks from animals that never eat freshly growing green plants are pale, unless artificially died, and are almost entirely lacking in K2.
Which is why the Standard American Diet is almost entirely lacking in K2, because nearly all of the butter and eggs and cheese are from animals that are fed grains.
And since it’s K2 that activates the hormones responsible for calcium deposition. One is responsible for pulling calcium out of the blood and into bones and teeth, and the other for removing calcium from soft tissues and putting it back into circulation.
In other words, it was the move to feeding animals on grains that was the primary reason for the massive increase in both atherosclerosis and osteoporosis during the 20th century.
Weston Price had figured all of this out, 70 years ago. Consumption of high-quality animal fats - from animals that are grazing on grass, not on grains, is essential to human health.
Ain’t that the cheese!
The margarine people must have learned this from the cheese makers. Margarine without coloring looks like white like a slab of lard.
Allright, who cut the cheese?
Ich bin ein Limburger.
"I want to buy some cheese."
This is an interesting piece. I am a cheese eater.
My wife somehow bought some Cabot Vermont extra sharp cheddar. Wow!! it is goood. It is white.
The question in my mind was...... how or why do they make it white?
Now I know.
Hmmmmmm.. I bought a lovely aged Tillamook cheddar a couple of weeks ago at Costco. It was white! I was surprised because it always used to be yellow. I suppose those granola types in Oregon have discontinued the dyes.
In any case, it was delicious and I bought another block of it this afternoon to serve at a dinner party I’m giving next weekend.
Tillamook is hard to find in Wisconsin and is (by far) my favorite cheese. My daddy used to make late night snacks with it when I was a child. Cheese and jelly sandwiches at 10 pm were a real treat when you are 7-10 and supposed to be in bed.