Posted on 11/07/2021 12:25:04 PM PST by mylife
Cheese -- what's not to love? Its popularity is indisputable.
Americans consumed over 38 pounds of cheese per capita in 2020 alone, according to data from the US Department of Agriculture. Whether eating cheese is healthy -- that's a little less clear. High in protein, calcium, vitamins and essential amino acids, cheese is also a calorie-dense food, and can be high in fats and sodium.
"If you enjoy cheese and you like it, it could be a good source of protein. It could be a good source of calcium. You just want to eat it where you're not overindulging too much, because it can quickly add up in terms of calories," Lourdes Castro Mortillaro, a registered dietician and the director of the NYU Food Lab, told CNN. 'World's best' cheese for 2021 revealed 'World's best' cheese for 2021 revealed The protein found in cheese is a good alternative to protein derived from flesh, because it is still of animal origin, and contains all the essential amino acids the body needs but can't synthesize on its own, according to Castro Mortillaro. This makes cheese a complete protein, she added. However, as with all things nutrition, it's the overall balance of what you eat day to day that should inform how much cheese you consume, Castro Mortillaro explained. "You really have to see it in the context of, what else is going on in your life? And what else are you putting on your plate?" she said. "You don't need that much to gain the positives from it." Which cheese is healthiest? The answer depends on your specific body and its nutritional needs, but here are some pointers from experts.
(Excerpt) Read more at cnn.com ...
Big mistake in your analysis there, why are you only looking at MK-4 and MK-7?
The larger the MK #, the more durable and impactful in the bloodstream. A smaller amount of MK-10 can be far more beneficial than a larger amount of MK-4.
Cheese is an especially interesting source of K2 precisely because it contains the higher MKs. Many sources of K2 do not.
There are no studies of consequence on the others you mention.
That’s not true! This study discusses MK-8 and MK-9 from cheese:
https://academic.oup.com/jn/article/134/11/3100/4688389?login=true
8. Geleijnse J.M., Vermeer C., Grobbee D.E., Schurgers L.J., Knapen M.H., van der Meer I.M., Hofman A., Witteman J.C. Dietary intake of menaquinone is associated with a reduced risk of coronary heart disease: The Rotterdam Study. J. Nutr. 2004;134:3100–3105. doi: 10.1093/jn/134.11.3100.
This one discussed MK-7,MK-8, MK-9.
Gast G.C., de Roos N.M., Sluijs I., Bots M.L., Beulens J.W., Geleijnse J.M., Witteman J.C., Grobbee D.E., Peeters P.H., van der Schouw Y.T. A high menaquinone intake reduces the incidence of coronary heart disease. Nutr. Metab. Cardiovasc. Dis. 2009;19:504–510. doi: 10.1016/j.numecd.2008.10.004.
“A high intake of menoquinones, especially MK-7, MK-8 and MK-9, could protect against CHD. However, more research is necessary to define optimal intake levels of vitamin K intake for the prevention of CHD.”
It specifically says MK-4 wasn’t significant in preventing coronary heart disease, but these higher number MK’s were.
https://academic.oup.com/jn/article/134/11/3100/4688389?login=true
This one addressed MK 5 through MK 9 from cheese:
Nimptsch K., Rohrmann S., Kaaks R., Linseisen J. Dietary vitamin K intake in relation to cancer incidence and mortality: Results from the Heidelberg cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC-Heidelberg) Am. J. Clin. Nutr. 2010;91:1348–1358.
It found that both MK 4 and the cheese MK’s (5 through 9) were correlated with reduced fatal cancer rates.
https://academic.oup.com/ajcn/article/91/5/1348/4597339?login=true
Gruyere and Vermont White Cheddar.
They say limburger is made from the same bacteria found in dirty socks. I’ll pass one.
Yeah, earlier today I read that the US has an overabundance of milk...
Yeah, earlier today I read that the US has an overabundance of milk...
Yeah, earlier today I read that the US has an overabundance of milk...
Truly rank! Ha! But the adults knew it’s something the kids wouldn’t eat! Beer and Limberger Cheese was a treat even for the Adults.
Apologies for over-posting!
I like all cheese...except Limburger
I prefer hard cheese like aged sharp cheddar or manchego or Italian hard cheese
Soft cheese .....Saint Angel.....better than brie
That savory Irish cheddar is good too
Aged Gouda is nice hard and salty
Baked brie.....with preserves is an indulgence
A common appetizer in north coast South America is hard creamy white farmers cheese wedges with guava pasted slices
Goes together great....
Best hard Italian cheese....I still prefer top shelf Parmesan
Not a fan or goat cheese...
Mozzarella....whatever is best you can afford.....Italy over Wisconsin
French soft cheese smells like ass but tastes great.....with fruit or preserves
My favorite cheese is Stilton. I find it a bit too expensive for my budget so my fall back cheese is Cabot seriously sharp cheddar. Growing up around so many Italians, I sometimes forget I’m not Italian, I put Parmesan cheese on soups, salads, macaroni, and eggplant which are staples of my diet.
BOOKbump
Cheese. Yum! I eat it everyday. Swiss, provolone, cheddar, blue cheese, they are all great.
Those are truly useful—thank you! I was wrong about evidence for their efficacy and I will keep those in mind.
I have not found any supplements with appreciable amount of the non Mk4 and Mk7 form, though. Have you?
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