Understanding Cheese Intolerance: Is It the Cheese or the Process?

The Rise of Cheese Intolerance

Incidences of cheese intolerance and indigestion have reached an unprecedented level. In fact, almost 70% of adults globally struggle to completely digest modern dairy. However, for millennia, cheese has been among the most digestible, nourishing, and dependable foods.

So the question today is: Is it truly the cheese, or is it the alterations we've made to it?

A Brief History of Cheese

Humans have been producing and savoring cheese for more than 5,000 years. Beyond being merely food, cheese served as a method to preserve milk, deliver nutrient-rich calories, and sustain explorers on lengthy expeditions. It played a significant role in shaping communities and human history.

What Changed in Cheese Production?

Traditionally, cheese was made with just a few ingredients: milk, salt, culture, and animal rennet. The rennet, derived from the stomachs of ruminant animals, is the key to converting milk into curds and whey. This method produced cheese that was flavorful, easy to digest, and natural.

However, during the 1990s, the U.S. cheese industry underwent a significant change. Most cheesemakers began using FPC, a lab-created, genetically engineered enzyme developed by Pfizer, instead of animal rennet. Currently, approximately 90% of cheese in the U.S. is produced using this method.

The Impact of FPC on Cheese Quality

FPC is more cost-effective, quicker, and efficient. However, it significantly differs from traditional methods and raises some concerns. FPC is created using genetically modified organisms (GMOs), but it is not labeled as such. For some individuals, this can make cheese more difficult to tolerate, not due to lactose or dairy, but because of the method used to produce the rennet.

Two Main Concerns

1. Potential Toxins: As FPC is produced by culturing molds or fungi in a laboratory setting, trace byproducts from the host organism might persist in the final enzyme solution.

2. Digestive and Allergy-like Reactions: The structural variations and trace byproducts in the proteins can increase the likelihood of cheese acting as an allergen for certain individuals. This can result in symptoms such as stomach discomfort, congestion, or respiratory irritation.

   
   

This might clarify why numerous individuals think they "can’t digest cheese" anymore. It might not be the cheese itself; it could be the modern shortcut.

Exploring Alternatives: The Benefits of Traditional Cheese

The good news? There’s another way to enjoy cheese without the adverse effects. By shopping local and supporting national farms, you can find cheese that adheres to traditional methods.

What to Look For

When searching for cheese that is easier to digest, consider these factors:

• Animal Rennet Only: Look for cheeses made with traditional animal rennet. This means no lab shortcuts and no GMOs.

• Raw A2A2 Milk: Choose cheese made from raw A2A2 milk from pasture-raised cows. This type of milk is often easier on the digestive system.

• Traditional Cheesemaking: Seek out producers who emphasize traditional cheesemaking practices. This ensures you are getting real cheese, made with care and quality ingredients.

  
  

Conclusion: A Path to Better Digestion

In conclusion, understanding the changes in cheese production can help us make informed choices. By opting for traditional cheese made with natural ingredients, we can enjoy this beloved food without the discomfort that often accompanies modern varieties.

So next time you crave cheese, remember to choose wisely. Your digestive system will thank you!

For more information on holistic health and natural remedies, visit Life Designs.