Controversies swirl regarding whether or not dairy is good for a person.
But recent studies looking at preventing diabetes show that it’s not the whole dairy group that is important; rather, what kind of dairy food you are consuming that makes the difference.
A study published in the Journal of Clinical Nutrition recently showed that people who eat cheese have a 12% lower likelihood of developing diabetes than those who don’t eat it.
Additionally, people who ate yogurt and other fermented milk products showed a similar trend.
However, dairy consumption as an overall factor didn’t seem to play a part (other studies have indicated that diary in general is harmful for diabetes).
That leads experts to look at which kinds of dairy products are helpful, and which ones balance the scale the wrong way by being harmful.
The study, conducted at the Oxford school of medical study in the UK looked at the diets and health indicators of tens of thousands of study participants.
They classified “cheese eaters” as those who ate an average of roughly 2 slices or more per day, and “non-cheese eaters” as those who ate less than 11 grams.
Studies are ongoing, as there were regional differences across Europe as to which countries showed the biggest benefits to eating cheese, yogurt, and other fermented milk products.
For an easy, 21-day plan to end your type two diabetes, click here…
Multiple Sclerosis
Banishing Bronchitis
Gum Disease Gone
Overcoming Onychomycosis
Neuropathy No More
The Prostate Protocol
Brain Booster
Ironbound
Solution for Shingles
The Bone Density Solution
The Ultimate Healing Protocol
The Parkinson's Protocol
The Chronic Kidney Disease Solution
Overthrowing Anxiety
The Fatty Liver Solution
The Hypothyroidism Solution
The End of Gout
The Blood Pressure Program
The Oxigized Cholesterol Strategy
Stop Snoring And Sleep Apnea Program
The Arthritis Strategy
The Vertigo & Dizziness Program
The 3-Step Diabetes Strategy
Hemorrhoids Healing Protocol
The Erectile Dysfunction Master
Weight Loss Breeze
The IBS Program
The Insomnia Program
The Migraine and Headache Program
The Neck Pain Solution
The Menopause Solution
The Ejaculation Master
The TMJ Solution
The Acid Reflux Solution
The Fibromyalgia Solution
The Psoriasis Strategy
Seems a bit odd to me. A lot of cheese will send your weight up and make Diabetes 2 more likely and clog up the old arteries. I speak from experience on both counts and eat a lot of cheese…
Here is a video that discusses the subject of dairy products that should be seen by everyone. At 17:30 Type-1 Diabetes is discussed.
http://hpjmh.com/video/udderly-amazing-by-dr-veith/
Suspect that the association may be more about cheese eaters having a savory pallette and less prone to turning to sugary snacks, rather than there being something specific in the cheese that’s helping.
What is never discussed is the quality of what is sold as cheese or dairy. Raw, unpasteurize, organic milk products are an entirely different product from what goes for 'cheese' in the US. The whole milk product from grass fed, undrugged animals has the enzymes and vitamins still in the milk. Further, is the fact that the milk Cultures of people have survived for centuries on mammal milks with diabetes. The question today is why are people have adverse reactions to it now.
Cheese is made from the curds and the whey is thrown away. In Emilia-Romagna of course they feed the whey to the pigs and they seem to get quite fat on it. My understanding is that the whey contains most of the carbohydrates. Also fermented milk products are tolerated much better than milk by people with lactose-intolerance.
One explanation on this is that cheese and other fermented food products load your body with good microbe (bacteria) that is killed with traditional medications. These microbes boost your digestion and immune system and therefore help with all diseases.
Shelly wrote a great article about this the other day. You can find it here:
https://blueheronhealthnews.com/site/2012/08/07/new-discovery-on-cause-of-most-diseases/
I’d personally rather recommend pure yogurt than cheese though.
I love CHEESE, and YOGURT! I eat them every day!
Nancy Ann sisco.
Hi. Well it’s true a higher protein diet leaves you eating less sugar and having more stable sugar readings. The body doesn’t like excess sugar unless you are an athlete. it’s very hard on the kidneys. Diabetes is very hard on the kidneys. Less is more.
Milk is cellular, like blood or a egg.
The anti-diabetic effects of cheese yogurt products can be attributed to fragments of the milk protein casein; these peptides seem to have many beneficial healing effects without being toxic. For a link see
http://www.freshpatents.com/Casein-derived-peptides-and-therapeutic-uses-thereof-dt20070830ptan20070203060.php
Providing the dairy product is made from grass fed/free range cows who haven't been pumped full of hormones/antibiotics, etc. So called "milk" sold in supermakets these days has no more nutrional value than the carton it is sold in. once something has been heated to a high temperature it kills off most of the nutrients not to mention various additives, etc….
All yogurts and cheeses made in the US are made from pasteurized milk–it’s the law, and it is a cover for some unsanitary dairy practices in the industry. As we know, and as some natural food experts keep on telling us, the heat used in the pasteurization process deactivates some important enzymes (and some disease vectors as well) and the milk is therefore not as healthy as it could be and used to be.
When you buy hard cheeses like Gruyere and Emmental that are imported from Switzerland it says on the wrapper ” this cheese is produced with unpasteurized, raw cowsmilk”. These are the only dairy products made from raw milk, that I have found in the US. However, if this is beneficial for Diabetes 2 patients is hard for me to say, since I am not an expert in this field.