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Posted on 08/18/2026 8:52:20 PM PDT by Red Badger
24 Minute VIDEO AT LINK...........
Stop throwing away your favorite foods after a diabetes diagnosis, because the right dairy choices can actually become your strongest metabolic allies. In this video, Dr. Claire Whitmore explains how specific fermented dairy profiles and bioactive compounds like whey protein and Vitamin K2 can naturally stimulate GLP-1 pathways, modulate hepatic gluconeogenesis, and stabilize postprandial glucose levels.
In this video, you'll learn:
• The surprising truth about the "glycemic index of zero" and why measuring your glucose at the wrong hour hides how your aging body truly processes dairy.
• Why a traditional Mediterranean staple targets the metabolically dangerous visceral fat suffocating your liver and pancreas.
• The specific whey-based cheese that mimics the hormone pathways of advanced diabetes medications to significantly blunt after-meal spikes.
• How aged Italian cheese acts as a metabolic traffic director, utilizing a rare vitamin to protect both your pancreatic beta cells and your arteries.
REFERENCES & MEDICAL SOURCES
• Nutrition and Diabetes (2019) – A large-scale analysis of over 16,000 adults demonstrating that regular consumption of cheese and yogurt is inversely associated with the risk of developing type 2 diabetes.
• The American Journal of Clinical Nutrition (2007) – Meta-analyses indicating that adequate dietary calcium intake steadily improves insulin sensitivity and overall metabolic profiles in older adults over time.
• The American Journal of Clinical Nutrition (2014) – Clinical trials showing that whey protein consumption prior to meals strongly stimulates GLP-1 release, dropping postprandial blood sugar spikes by approximately 28% in patients with type 2 diabetes.
• Diabetes Care (2010) – A longitudinal study tracking over 38,000 adults for a decade, revealing that higher intake of Vitamin K2 (specifically MK-4 and MK-7) is associated with a 20% lower risk of developing type 2 diabetes and actively supports pancreatic beta-cell function.
🩺 Medical Disclaimer:
The information provided in this video is for educational and informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always consult with a qualified healthcare professional regarding any health concerns.
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My old late economics professor moved to Moorhead, Minnesota from Chicago in 1966. One difference that he observed was that Velveeta cheese was sold in the gourmet food section in the supermarkets in Moorhead.
The times have changed: the supermarkets in the Fargo-Moorhead area sell cheeses from around the world!
yuck! but thanks.
Last year a friend brought me some 18 year aged cheddar. It was so sharp it bit back and caused my mouth to bleed.
Amazing
We have a farmer down the road. Makes fresh goat cheese. Love it.
Here is the very best deal going in fermented cheese. It is not only very tasty, it is relatively inexpensive
When Cheez Whiz dries up it’s still useful huh.
Add some Basil leaves and it’s a deal! I also throw in some thinly sliced red onion.
You guys are delusional, whether you eat cheese or the type you eat won’t make a difference for diabetes.
Wrong. Don’t eat carbs or very few. I’m a type one, and the lower the carbs the lower amount of insulin I need.
My body produces no insulin. I have to take it. Too much makes you sick with other ailments. Not everyone who is a diabetic is a fat, overeating slob.
“5 Types of CHEESE to SAFELY Control Blood Sugar & Type 2 Diabetes (Doctor Explains) [VIDEO]”. Does Velveeta count? I’m not sure if it’s real cheese.
No it’s not.
BRAVE AI:
Velveeta Original is classified as a pasteurized prepared cheese product rather than real cheese. Its primary ingredients are skim milk, milk, canola oil, and milk protein concentrate.
The remaining ingredients (2% or less) include sodium phosphate, modified food starch, whey protein concentrate, maltodextrin, whey, salt, calcium phosphate, lactic acid, sorbic acid (preservative), milkfat, sodium alginate, sodium citrate, enzymes, apocarotenal, annatto (color), cheese culture, and vitamin A palmitate.
Historically, Velveeta was made from a blend of cheddar, Colby, and Swiss cheeses with an emulsifier. The current formula, which replaced cheese with whey and milk protein concentrates, was implemented to comply with FDA regulations that no longer allowed the product to be labeled as a “pasteurized process cheese spread” due to the addition of milk protein concentrate.
I like Rhonda Patrick too. She has a lot of helpful videos William Li I think? A lot of videos directed at Aging. But he gets used in a lot of copycat AI productions.
“Dr. William Li”
Yes. I first found him in stolen videos. Poor guy. Then I found out he is real and does his own content unlike this totally fake woman.
Li is smart, engaging, good content. Check out Leonid Kim. He has longer form and short videos.
"The Kraft quick process for making block cheese involves melting chunks of cheddar, Colby, and/or Swiss cheese with a liquid and an emulsifying agent (such as sodium citrate or sodium phosphate). This mixture is heated to at least 150 °F (66 °C) for a minimum of 30 seconds during pasteurization to ensure a smooth, homogeneous texture that prevents fat separation."
"The resulting blend is then molded into bricks or blocks and packaged. This method, patented by James L. Kraft in 1916, creates a shelf-stable, sliceable product distinct from traditional artisanal cheese, as the emulsifiers give it a unique meltability and long shelf life."
Um. Yum. USDA cheeses for prisons, schools, and the masses!
What happens to bacteria "during pasteurization"? The Kraft quick process results in a biologically inert cheese. Fermentation was stopped. Raw milk cheese contains vitamin K. Also destroyed with pasturization. Aging Raw milk cheeses greater than 90 days results in lactic acid concentrations that destroy dangerous bacteria. (Emmanthaler order Parmesean zum bespiel!)
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