Nutrition Guide

CHEESE

Recommended use: Use in sensible portions when earned.

Although they weren’t part of our natural diet, fermented dairy products like cheese and yogurt have been eaten for many centuries. Cheese is a great source of fat and protein, making it especially valuable for vegetarians.

Generally speaking, aged cheeses (like gouda, parmezan and emmental) have a lower lactose content and are the healthier choice. Fresh cheeses (like cottage cheese, mozzarella and feta) have a higher lactose content (lactose is a sugar many people don’t tolerate well).

Many people are sensitive to cow milk, with symptoms like headaches, hives, shortness of breath and vomiting. If you experience similar symptoms, you may want to leave all dairy products out of your diet for a few weeks to see if the symptoms improve. Also check if you are sensitive to soy products, because they contain similar proteins.

If you do turn out to be sensitive, you can try goat’s cheese as an alternative. Or you can choose to avoid all dairy products. As long as you eat a natural diet with quality proteins (eggs, fish, meat) and plenty of vegetables (for calcium), you don’t really need dairy products.