Are these ok to eat and drink
- Thread starter mattsaunders
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theleip
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Har har you think decent cheese can be had at a supermarket.
You should give the Lappi cheese imported from Finland I get a try sometime, its pretty delicious, a 1 ingredient light processed cheese and available in the market 3 mins down the street from me.
I can see that you obviously know more about food, nutrition, and how it all interacts with your body and hey that's great.
Perhaps though there is a chance that in this area of knowledge there are some people who know more than you do and perhaps you may learn something. I know it is a hard pill for you to swallow but there could be a chance that while you are practicing law is it? That I am reading mounds of scientific journals, training clients, and conducting studies. I am sure that doesn't mean much to someone of your level, but at least allow me to share my pitiful and seemingly useless knowledge to these mere peons.
The point of low processing or eating in general whole food especially in relation to fat loss is due mostly to the simple fact of what the body can process the easiest and use the most efficiently, the better.
Most cheese for example is already going to be public enemy number one due to the fact that entering into adulthood most people do not produce enough lactase enzyme to properly break it down with ease. Most companies involved in processing cheese up this battle and make it worse by usually adding some sort of cream source in their process of cheese. So now your body is hit harder with a double whammy of lactose it doesn't process well. Leading to anything from digestive disruption, gas, bloating, cramping, etc. Taking valuable energy and time away from other processes to devote to breaking down bad cheese. If you instead ate a more pure, lightly processed 1 ingredient item cheese, though you may still have issues with a low stock of lactase, you will have a much better chance of moving the process of digestion along in a more smooth manner, therefore keeping your body a well oiled machine.
There is no such thing as cheese with one ingredient.
What?
What?
I have found that the layman's definition of "scientific journal" diverges quite a bit from the scientist's. For example, "Shape" magazine is not a journal. I would be interested to know what peer-reviewed journals compose the "mounds". I would also be interested to learn of the studies you conduct. I am sure they are all double-blind, of course. I have no idea what empirical knowledge is conveyed to you by training clients; it can only yield anecdotal accounts at best.
Yes, so far, you have not impressed me.
I have no idea what this has to do with cheese. It is simply wrong to say that the body can more easily extract nutrition from unprocessed ingredients. If that were true, people would never take a protein supplement. The processed the nutrient is before it enters the body, the less work the body will have to do to digest it into food energy.
I also have no idea what "lightly processed" is supposed to mean.
Most educated people know that lactose breaks down after a few weeks in the product, so things like butter, all but the freshest cheeses, and most yogurts pose no issue for those with problems digesting lactose. Every cheese in your supermarket contains exactly zero lactose. Thus, your long, winding paragraph has been based on a false premiss. Maybe you should read more scientific journals or conduct better studies!
Most educated people also know that lactose intolerance is a recessive trait, and therefore, the vast majority of people have no difficulty with lactose.
Nice abs, though.
Please use the quote feature.
1.) I don't think a source is needed because it's such a common fact. The lactose takes several weeks to break down, so fresh cheeses like mozzarella (the balls kept in water at the market, not the shredded stuff for pizzas), cottage cheese, and ricotta contain lactose. However, any cheese of sufficient maturity will contain no lactose. It's not a con to say that cheddar, for example, has no lactose. However, that doesn't mean the cheese is special. All cheddar cheese has no lactose. It's just like butter could be labelled "low in carbohydrates".
2.) Lactose intolerance does vary by ethnic group. I was speaking about the planet as a whole. However, even those populations with high lactose intolerance have little problem with lactose. For example, Japan has a high lactose intolerance rate, but milk is served with school lunches, and is a favorite drink after visiting a public bath. Remarkably, none of them are doubled over with the farts.
I was talking about special cheese that costs a fortune, smells and tastes like bile and is advertised to Lactose intolerant people. You might have not seen it before because it's only sold in huge supermarkets or specialist stores. I only know about it because it was thought that my daughter might be lactose intolerant a while back so we had to try and cut it out of her diet.
I had to do the trick of eating a bit myself and saying it was lovely but as soon as it entered my mouth I gagged and had to spit it out into the bin
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While I am sure that cheese is lactose free as advertised, almost all cheeses are. Thus, the manufacturer, while being honest, is capitalizing on the ignorance of the public, even people who read scientific journal and conduct studies.
In most people, lactose intolerance to the extent that it caused gastrointestinal problems goes away around five years of age.
theleip
2
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according to Harvard, 90 percent of Asians, 70 percent of blacks and Native Americans, and 50 percent of Hispanics are lactose-intolerant.
Overall, about 75 percent of the world's population, including 25 percent of those in the U.S., lose their lactase enzymes after weaning.
Hertzler SR, Huynh BCL, Savaiano DA. How much lactose is low lactose? J Am Dietetic Asso 1996;96:243-6.
. Approximately 70 percent of African Americans, 90 percent of Asian Americans, 53 percent of Mexican Americans, and 74 percent of Native Americans were lactose intolerant.
1. Cuatrecasas P, Lockwood DH, Caldwell JR. Lactase deficiency in the adult: a common occurrence. Lancet 1965;1:14-8.
2. Huang SS, Bayless TM. Milk and lactose intolerance in healthy Orientals. Science 1968;160:83-4.
3. Woteki CE, Weser E, Young EA. Lactose malabsorption in Mexican-American adults. Am J Clin Nutr 1977;30:470-5.
4. Newcomer AD, Gordon H, Thomas PJ, McGill DG. Family studies of lactase deficiency in the American Indian. Gastroenterology 1977;73:985-8.
Studies showed that a substantial reduction in lactase activity is also common among those whose ancestry is African, Asian, Native American, Arab, Jewish, Hispanic, Italian, or Greek.
Mishkin S. Dairy sensitivity, lactose malabsorption, and elimination diets in inflammatory bowel disease. Am J Clin Nutr 1997;65:564-7.
Sorry leigh, deleted it and was gonna repost it after Tan finished posting his comeback to your post. But yes, I agree that does seem to be quite a large number of people.
Overall, about 75 percent of the world's population, including 25 percent of those in the U.S., lose their lactase enzymes after weaning.
Hertzler SR, Huynh BCL, Savaiano DA. How much lactose is low lactose? J Am Dietetic Asso 1996;96:243-6.
. Approximately 70 percent of African Americans, 90 percent of Asian Americans, 53 percent of Mexican Americans, and 74 percent of Native Americans were lactose intolerant.
1. Cuatrecasas P, Lockwood DH, Caldwell JR. Lactase deficiency in the adult: a common occurrence. Lancet 1965;1:14-8.
2. Huang SS, Bayless TM. Milk and lactose intolerance in healthy Orientals. Science 1968;160:83-4.
3. Woteki CE, Weser E, Young EA. Lactose malabsorption in Mexican-American adults. Am J Clin Nutr 1977;30:470-5.
4. Newcomer AD, Gordon H, Thomas PJ, McGill DG. Family studies of lactase deficiency in the American Indian. Gastroenterology 1977;73:985-8.
Studies showed that a substantial reduction in lactase activity is also common among those whose ancestry is African, Asian, Native American, Arab, Jewish, Hispanic, Italian, or Greek.
Mishkin S. Dairy sensitivity, lactose malabsorption, and elimination diets in inflammatory bowel disease. Am J Clin Nutr 1997;65:564-7.
Sorry leigh, deleted it and was gonna repost it after Tan finished posting his comeback to your post. But yes, I agree that does seem to be quite a large number of people.
There is no way to remove from the cheese the acid, rennet, bacteria, and/or mold used to create it. Sorry.
This is not responsive. I asked you to name the peer-reviewed journals and describe the nature of your studies, which of course are double-blind. You did not respond. Imagine that.
Allow me to break it down for you, no pun intended. Every bit of processing that is done before ingestion is processing that the body does not need to do after ingestion. It's really not that hard to understand.
Whole food is "kind"? I have no idea what "kind" is supposed to mean. Celery is a "whole food" but half of its non-water content is non-digestible cellulose. Is celery "kind"? I imagine not, since you seem to use digestibility as a deciding factor in "kind", a term that is not used in science and is thus hard to respond to. It also allows you to make post hoc definitions of it.
Thank you for stating this fact. I do not know why you stated it, though. Discussions go better when we follow a premiss-inference-conclusion format.
What should I say to them?
Where is lactose? I assume your point was that you wanted to say that lactose is present.
Yes, that is correct. By comparison, no person can digest cellulose. Shallwe all stop eating celery and other sources of indigestible fiber?
Why did you list these article citations?
Please don't.
I am sure that every ethnic group has been tested for lactose intolerance. That is how I can say, for example, that white North Americans have a much lower rate than Han Chinese. I just don't know what your point is.
I still have no idea what "lightly processed" is supposed to mean. However, I do note that the ingredient list you copied and pasted does not list lactose, so I wonder how that could be the culprit.
Would you let me eat cheese off them?
Unfortunately, those numbers are dwarfed by the fiber epidemic. 100% of the world's population is unable to digest cellulose and other fibers, yet our government in the US actually ENCOURAGES us to eat it every day! Clearly, something must be done. Diary products are a red herring to distract us from attacking the real villain!
theleip
2
I don't argue for the sake of arguing or with people who can't put aside their egos to see valid points.
I am going to answer this, in case other people are reading...
Lactose in these types of products usually in the milk, whey etc. This is also why at the end of the ingredient list you see enzymes and cheese cultures to try and fight the lactose in the cheese. Basically when people are unwrapping a piece of cheese, they are getting a digestive enzyme "tablet" with it.
I hope at some point during the course of your stay here at world fitness you learn to have a proper debate. It is obvious that you don't lack a base of book knowledge of things, maybe one day your attitude will allow for you to make helpful use of it and your ego will step aside to see that like the rest of us, you don't know it all.
I am going to answer this, in case other people are reading...
Lactose in these types of products usually in the milk, whey etc. This is also why at the end of the ingredient list you see enzymes and cheese cultures to try and fight the lactose in the cheese. Basically when people are unwrapping a piece of cheese, they are getting a digestive enzyme "tablet" with it.
I hope at some point during the course of your stay here at world fitness you learn to have a proper debate. It is obvious that you don't lack a base of book knowledge of things, maybe one day your attitude will allow for you to make helpful use of it and your ego will step aside to see that like the rest of us, you don't know it all.
I was kinda expecting some sort of come back. After all didn't you say...
Why change the subject to fiber? Is this some sort of "red herring" as you say, to distract us from your "wrong" statement above?
I think I was thinking of the vast majority of people who matter, like Europeans. Not people like Eskimos or something.
Are you saying Asians,blacks, Native Americans, and Hispanics don't matter?
As I stated before, obviously lactose is present in the milk used to make the cheese. However, it breaks down after several weeks. Cottage cheese, ricotta, and the other fresh cheeses will have it. The matured stuff from Sargento in the ziplock bags will not.
Now you are saying that lactase is in the cheese. I don't know this to be a fact, since the list simply says "enzymes". However, if there is lactase in the cheese to compensate for the lactose, I wonder why you even raised the issue in the first place.
I never said I know it all. It only appears that way because I generally keep my mouth shut until I've fully analyzed all the relevant, available data. That's what I call proper debate.
By the way, I get a kick out of people who say "book knowledge".
Still waiting for you to tell me about those peer-reviewed journals you read and the double-blind studies you're doing.
Well, they were just using shells for money and such while we were busy having an industrial revolution.
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