How Bad is Cheese For You, Really?

People are always talking about how shitty cheese is for your health. But how can that be true considering how great it makes its eater feel while it slides down the throat, creating mucus that will later facilitate the maniacally rapid division of cancer cells? Just kidding (kind of). But really! I have a rotisserie bone to pick with the cheese naysayers and I’ll explain to you why.

My dad was diagnosed with a cancer related to his gastrointestinal system almost four years ago and because he was young as fuck (52) and had no genetic predispositions that exposed his otherwise healthy body to ~danger~, the doctors, and therefore we (the family), chalked the ailment up to poor lifestyle/eating habits. Which, you know, makes sense given that this particular man essentially wrote the book on joie de vivre. I’ve never seen him turn down a glass of wine, much less say “No thanks” to a second slice of cake. And, of course, while everything is fine in moderation, that particular shoulder lane is one that those who abide by the tenets of joie de vivre forcibly reject.

I know this to be true because I am just like my dad. Which by osmosis made me feel like I was a mere 30 years from contracting the same kind of cancer. So! I did what he did and cut sugar, dairy and animal protein definitively. At first, it felt awesome and then it felt even more awesome and my mental clarity was through the roof and I was never tired at 3 p.m. anymore but then! Like three months ago, I started eating dairy again.

I just couldn’t say no to parmesan cubes anymore, you know? And those cubes are like a gateway drug. Before I knew it, I was loading up my coffee with whole milk. Smearing goat cheese all up on my crackers, dipping brie into fig jam late at night and effectively dating Greek yogurt. And guess what? I FEEL FINE. So fine that I might go for a jog after I’m done writing this post. So, really, how bad can cheese be for you? I understand that if you’re lactose intolerant, this question doesn’t really apply and in fact you might be flicking me off. And, look, I feel for you. Amelia can never eat ice cream and so in many ways, I feel like she is being robbed. But if you, like me, don’t react poorly to cheese, is it really so terrible?

According to Robin Berzin of Parsley, an alternative health and wellness service, yes. “Cheese gets a bad rap for the wrong reasons. The fact that it’s a high-fat, high-calorie, nutrient-dense food is actually a good thing,” she says. “But the downsides of cheese are real. First it contains casomorphins, which are compounds related to opioids that make it mildly addictive.”

Makes sense! See previous comment about dipping brie into fig jam.

“Second, it is often made from poor quality sources of milk — milk made from cows fed on grains instead of grass and treated with hormones and antibiotics. Then, food coloring and preservatives are added. And milk [is also often] pasteurized (meaning heat-shocked) to kill germs, but that process also kills the enzymes that make it easier to digest.”

Translation: Even if you think you can digest cheese, you likely can’t; most of it is pasteurized so the enzyme that would make it digestible is on vacation, Weekend at Bernie’s-style.

“Third, many people are allergic or sensitive to casein and whey, the two major proteins in all dairy, and so eating cheese causes digestive problems, acne, eczema, congestion, allergies, asthma and even headaches and mood swings.”

Come to think of it, my eczema has been acting up. Ditto that for mood swings! Which are now my middle name.

There’s a silver lining, though.

“Cheese made from the milk of grass-fed, hormone-free, free-range cows, goats and sheep, that’s raw (meaning unpasteurized) is a great source of healthy fats, fat-soluble vitamins like A, D, E and K, nutrients like calcium, enzymes that assist in its digestion and even antibodies that help with immunity. Its fat content makes it satiating — the fat signals the brain to release chemicals that tell you you’re full. And it’s a low-carb food, so it won’t spike insulin and cause weight gain.”

Which makes sense if we’re considering the French paradox, right? Those gazelles effectively live on cheese and seem to be doing just fine with their tiny-ass waists and elaborate life spans, which is perhaps a result of access to more whole foods and fewer processed carbs. So as long as you’re not pregnant or implicitly intolerant of dairy products, feel free to slouch towards the unpasteurized cheese wheel at Whole Foods.

And to debunk one more myth — this one about wine aiding cheese digestion, sad clown frown notwithstanding — “Wine slows down metabolism. It just tastes good with cheese because the tannins in wine mix with the fat and create new flavors.”

Kill me now.

Photographed by Krista Anna Lewis. Creative Direction by Emily Zirimis.


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  • Dzenita Ferizovic

    I’ve been eating goat cheese four times a week lately (I’m not even ashamed) and this article really explains why my chin looks like that of a teenage boy.

  • I had tried to survive for a month without dairy and gave up after 2 weeks. Coffee is coffee only, if there’s enough milk in it. I do like cheese, too, and probably eat it daily, though I didn’t miss it much during those 2 weeks. Just milk. Will let you know if I develop cancer 🙁

  • Marie-Eve


    “Cheese made from the milk of grass-fed, hormone-free, free-range cows,
    goats and sheep, that’s raw (meaning unpasteurized) is a great source of
    healthy fats, fat-soluble vitamins like A, D, E and K, nutrients like
    calcium, enzymes that assist in its digestion and even antibodies that
    help with immunity. Its fat content makes it satiating — the fat signals
    the brain to release chemicals that tell you you’re full. And it’s a
    low-carb food, so it won’t spike insulin and cause weight gain.”

    • Grace b

      I will say that the raw cheese Ive eaten, along with all other fermented foods – gives me terrible hives. I’m a goat cheese fan. And half and half in my iced coffee FORVER.

  • Samantha s

    My passion for cheese is so great that I actually work in the specialty cheese industry. I forced my way in. Cheese is what keeps my lights on and my heat running during cold Wisconsin winters. I have often thought, “if there were a zombie apocalypse, I would be fine without cell phones, computers, healthcare, etc, but the fact that no one would be making cheese just be so awful.”

    • Sam

      Yaaaasss Wisco! I’m moving away from Wisconsin soon and am compiling a list of which cheeses to take with me in a cooler (e.g. Sartori, Roth, Hooks, Uplands–who doesn’t love Pleasant Ridge Reserve).

    • Liz

      I’m from Wisconsin as well and could never give up cheese.

    • Kate Barnett

      say more about this specialty cheese industry, please!

  • Alarive

    Parmesan (the DOP kind) that has been aged 18+ months has no lactose. Get yourself some truffle honey and go boom.

    [Info brought to you by my Italian butcher.]

    • Jen

      I was going to say the same thing! Some people still can’t tolerate it, but it’s worth a shot. I gave up all other cheeses and dairy a while ago, but a little Parmesan is all I need.

  • Molly D

    Here is a list of the things that don’t taste better with cheese:

    1) sushi

    Barring major health concerns, Let’s eat what we want. We aren’t math problems. No right formula is going to make us live forever. I’m going to keep this cheese window open all day. Just being here makes me feel great. CHEESE

    • Sam

      Philadelphia roll is pretty baller, so I’d cite that as an exception

      • Molly D

        hahah yeah shit’s baller

    • Amelia Diamond

      I am just going to repeat what you said because it’s the most truth I’ve had injected into my ears all week beyond Leandra’s opening sentence here.

      “Here is a list of the things that don’t taste better with cheese:

      1) sushi”

      • Emma J.

        If you see this I think Ben & Jerry’s make vegan ice cream now?

    • Ciccollina

      I very much agree. I worry about people overanalysing their diets, especially people like Leandra who are rail-thin and already have an incredibly healthy lifestyle. Unfortunately for all of us, most of our health tendencies are in the genes, so while Leandra’s dad’s illness was put down to poor lifestyle choices, it could just as easily (and possibly more likely to) have been something he was genetically predisposed to.

      To be honest I also genuinely think that people that worry excessively about their health and longevity are exposing themselves to levels of stress that will certainly cost them health-wise. Hence the French Paradox – the French don’t fuss. They just get on with enjoying life.

  • Taste of France

    There’s a huge difference between “real” cheese and industrial cheese, just as there’s a huge difference between homemade cookies and the packages you get at the supermarket. I always say, if you’re going to eat crap, eat the best crap possible.
    But cheese isn’t crap. It has protein! It’s so available, too. You don’t have to cook it or peel it or anything beyond cutting a chunk.
    And unpasteurized is so much tastier!

  • elinel

    Just went grocery shopping and bought 3 different types of cheese (almost bought a fourth but managed to stop myself, 4 is just crazy right??) Also, have already eaten some of the camembert with a ciabatta I bought – how can you resist a fresh loaf?? And plan on incorporating the goat cheese into my dinner tonight…
    I am a monster.

    • Leandra Medine


  • After spending winter ’14 to winter ’15 in France gorging myself on cheese, baguette and bordeaux (and gaining 15 pounds to match), I discovered that there is a point where too much is too much.

    Having access to high quality cheeses, the best bakeries and the best wine in the world – all at an insanely low cost compared to my hometown of Vancouver, BC – I literally stuffed my face with all of it during that year, because, France?

    My lanky, gazelle-like roommates did also enjoy on a daily basis, but in portions that seemed to suggest, “Yes, I will enjoy this taste, but not to the point where I’ll be sick, gain weight or mar my perfect complexion – and I’ll be able to make it last the week.”

    As Leandra pointed out – the problem has a lot to do with the quality of food found in North America most accessible to the general population.

    But, samesies, I won’t be giving it up for good any time soon – just sourcing the cheese I get from farmer’s markets and gourmet cheese shops where the staff know where the gorgeously creamy droplets of gouda, burrata and camembert are coming from.

    • I live in Vancouver now, what’s with the price of good quality cheese?!

      I come from NZ, the land of the grass fed, organic, cheeses that are 10 times cheaper than here. It’s daylight robbery!!!

      • I’m from Vancouver! I’ve learned to replace cheese with sushi and Pacific salmon when I’m in town.

        The Canadian government doesn’t supply Dairy farmers with direct subsidies… Instead, “Minimum price-setting for domestic dairy products keeps cheese prices above a certain mark, while strict quotas and high taxes on imports keep foreign competition under control. International cheeses account for a tiny fraction of the market, so cheese made in France, Italy, and other places abroad is difficult to find outside specialty shops. The result is more profits for Canadian producers taken straight from the consumers’ pockets come check-out time.” #themoreyouknow

        • Aaaah good to know! Loving the salmon here for sure…but also looking forward to going home to have some delish cheese! The best of both worlds!

    • meme

      Do I feel the “15 pounds because France” problem. Apparently “French women don’t get fat” only works when you are actually French (or Parisian and actually starving..)

  • Wine and cheese is the best combination! I had never eaten so much cheese since I know that it’s bad for my body (Erg?). Well, yes, I don’t know why, but some times I feel like eating a lot of cheese with jam and bread and wine, especially a lot of cheese. However, I have proven that it doesn’t make me good, in general any dairy product: Ice creams, milk, yoghurts, cheese, cream, pizza…

    Now we are all hungry…

    Discover my last shooting, where I show the camera I use to take pictures. Check out the full look on the link!

    Thanks!! MG

  • Jessica H

    I’d like to mention that eating dairy – while it MAY be just fine for your health – directly supports the veal industry, which drags calfs away from their mothers once they’re born, shoves them into a small isolated room with no sunlight and malnourishes them in order to keep them from developing so that their meat is still tender. You can hear the mother cows screaming for their children weeks after they are taken. Cows that produce milk have a lifespan of 3-4 years where they are forcibly impregnated non stop, subjected to torture like ripping their tails off and scooping or burning their horns off without anesthetic, and then murdered when they no longer produce milk. Their actual lifespan is 25 years on average. I like to consider Manrepeller as a strong voice for female rights. What about female cows that are subjected to rape, torture and depression just so that you can have some cheese or ice cream? There are no ‘humane’ ways to harvest milk because at the end of the day you are stealing it from the babies that it is meant for.

    • Thanks for this comment. We forget easily where our food comes from.

    • Jane

      It would be great if you didn’t equivocate human women with female cows, and anthropomorphise domesticated animals with a bunch of exaggerated touchy-feely “I’ve never met a farmer” phooey, thanks.

      • Jessica H


  • Gloria Duque

    We are forgetting where cheese comes from. In order for the cow to produce milk she has to be lactating (just like us humans). Her calf is removed from her just hours after being born because we as humans need that delicious milk! The poor cow cries for days hoping to see her baby again (obviously she never gets to see it again because she/ he will drink her milk and we need it for cheese!). As soon as she is fertile again she gets artificially inseminated and the very sad cycle of pregnancy-removal of calf-cries for days start again. This reason alone -for some of us is strong enough to stop eating milk in any form (cheese, yogurt, cream, etc). My skin and digestive system have never been as good as they are now that I have limited my animal product intake to almost zero. Don’t take my word for it, don’t eat any “cow product” for two weeks and see what a difference it makes specially in your skin (I’m sure at least one cow will be grateful with your decision).

    • Mariana

      Do you eat cow meat?

      • Gloria Duque

        No, I only have fish 2 or 3 times a week.

        • Mariana

          And your level of iron in blood is good? Do you have to suplement?

          • Jessica H

            Spinach has iron, lots of legumes have iron, dried fruit, cereals, breads, pastas all have sufficient iron

          • Mariana

            I know, but I have a work colleague that is vegan (no meat no fish since 2007) and she has her iron levels relatively low, so I was asking because of that. Good for you, for making that change, I don’t know if I could make it, but I am eating more consciously nowadays.

          • Jessica H

            Well once I was educated about the effects meat and dairy have on the environment, my health and the animals I had to make a change and I actually don’t miss it and am grossed out by it. Most people (vegan or not) have deficiencies. It all depends on what you’re eating and how your body is absorbing it. We all should be more educated on vitamins and nutrients that we need EVERY day to stay healthy and unfortunately it isn’t in financial interest of the processed food and the livestock industries to give us that information. If your body doesn’t absorb iron well you’ll need to supplement or get an injection whether you eat meat or not. Same goes with things like B12 and calcium and many others. I just wish there was a simplified guide that had all the information laid out in an accessible way. I had to dig to find the little information I have now.

    • Jessica H

      They are also put into something called a ‘rape rack’ to impregnate them. Yes, people in the industry call it that.

      • Dear Humans,
        I’m not your mother, therefore this is not your milk.
        With love,

  • Sam

    (SpongeBob voice) it’s good for your soul

  • Ana Gálvez

    I love cheese so much I had to stop reading The China Study. I will resume it when the Manchego is no longer on offer at my local Waitrose.

  • cheese is cariogenic meaning that if you eat a bit of it at the end of a meal you can prevent dental caries. <– what i learned from school

  • Julia

    over a year ago, i started eating a high fat, low carb diet. I’m talking all the bacon, all the cheese, all the avo all the butter i wanted. it felt too good to be true. even though i was losing weight easier and faster than i ever had in my entire life, i felt like this was a trap. and i panic read about 1000 books on the benefits and drawbacks of HFLC. Doing so only made me feel better about my decision. And after six months, a side by side of my doctor numbers pre and post full blown cheese dipping myself, showed that i was in much, MUCH better health because of it. FROM WHAT I UNDERSTAND (and please, internet, don’t stone me. i am no expert and can only speak from experience) this way of eating is truly awesome and, at the very least, the best for me. i’m relearning how to look at fat in foods vs sugar. as a quick sidenote bc i feel proud of myself, i’ve also completely changed my view of myself and my body and self image in very real very cool very body posi ways. #journey BASICALLY ALL I’M TRYING TO SAY IS PASS THE CHEESE, PLEASE. I’M IN DEEP.

    • Julia

      i also want to say “hellz yes” to the many comments differentiating the difference between “industrial” and “real” cheeses. same goes for almost anything you eat. know your sources. show receipts.

    • Mariana

      I am curious about de HFLC diet, I have been read some thoughts about that but I do not find consensus. What is your experience in terms of your energy, immunology (because some studies link gluten – and the majority of carbs has that – to some chronic diseases), skin after this diet? Do you link the results (if positive) more to the diet or to the change view of yourself?

      • Grace b

        I ate that way for about a month. Unless you really have a response to gluten, I don’t think it is ideal for EVERY woman. That my opinion. For myself, I found I had more energy and clearer skin – which I mostly attribute to kicking most sugars and eating a TON of cooked greens at the same time. But I now ear grains and carbs. I’ve found that moderate carbs, moderate fat (Avo and bacon are histamine-rich and I have a slight histamine sensitivity), and some meat. YMMV. Hope this helps Maria 😊

        • Mariana

          “Moderate” is really the key word 🙂 at least generally. After that said, every individual is different and each and everyone of us has to find his/hers limitations (as you notice with histamine).

    • YES! I recently turned to HFLC since being plant based for a year and my health has improved, done a 180%. That being said, I don’t eat factory farmed meat, industrial cheese, I know my sources and I eat meat and dairy consciously. Not to mention, the weight I gained fell off, and my autoimmune antibodies cut in half within a month. No more refined carbs and sugar will do that. Hair stopped falling out, ferritin levels restored, gut back to normal, no bloating from all the beans and raw veges. It’s actually crazy, but I’m converted for LIFE. LIFE I TELL YOU. AND I’M EATING CHEESE.

  • Snow

    We should really be adding “microbes” to our list of BFFs! We can sandwich it between “Jacquemus” and “well-diciplined eyebrows.”

    FYI The FDA requires all cheese sold interstate to be made from pasteurized milk or aged for 60 days (raw milk cheese). That’s really different from France’s laws (which I haven’t yet had time to research) so we can’t even eat a lot of the hip cheese là bas.

    P.S. My favorite cheese is comté, also happens to be my answer to the unpopular interview question, “If you were a cheese, which one would you be?”

  • This makes me happy/sad. I’ve been vegetarian for about 8 years now and I do not miss meat at all and I never eat meat replacement products (fake sausages/etc), but I like cheese and ice cream too much to go vegan. I mean, I can not eat it but it’s so good when I do. I guess I’ll just try and get unpasteurized dairy products.

  • Leandra, I am sorry that your dad got sick. That sucks. I’m impressed that you changed your diet out of solidarity and compassion.

    I hate to be *that* person but I am curious about whether anyone concerns themselves with the impact that human consumption of dairy has on the animals that produce it? I know we humans think we’re omnipotent, but won’t’ somebody please think of the cows?

    Or, fellow MR fans, if you’re more concerned with the human health aspect of this topic, do yourself a favour and check out The China Study.

    • Mariana

      I didn’t know about this study but I am already afraid to read it because of the wikipedia page about it!!

      • Grace b

        It has been celebrated and debunked more than a few times.

    • Gloria Duque

      Amen sister!

    • I do care about cows, but not in a way that could be considered as relevant: I use oat milk for things that are good enough with it (many are), I do something called “conscious coupling” with all the cheese in my life, meaning I take care not to use it automatically with everything, to always consider other options and to appreciate every eaten bit of it. And I hope silently the grass-fed, predominantly free-range (winter …) cows I buy milk from have a life that is good enough.

      As a child, I spent much time at my Granny’s farm and absolutely adored the cows. I don’t remember them being sad because the young ones were taken away, but then, they weren’t taken away immediately…And my memory is of course not that reliable.
      What I do remember is our dog being sad because her litter was taken away too soon. Which is why I don’t support “pet business”. Not very neat, nice or logical, my Weltanschauung is, I know, but I am still making an effort every day (I just felt like talking about it and am not feeling any passive aggression while doing it (only some shame), I hope it doesn’t sound wrong – I support thinking of animals that feed us.)

    • Jessica H

      Not to mention the enviornmental impact of the animal product industry.

      The agricultural industry uses ONE THIRD of the fresh water on earth.
      If you skip meat for one week it’s like taking your car off the road for three months.
      If you eat one hamburger it’s the water usage equivalent of showering for 3 months or flushing the toilet for 6 months.
      Livestock production is the largest methane producer in the world.
      The waste from these animals contaminate ALL of our water.
      We are producing enough food to feed two times the amount of people than are on earth, but over 50% of it goes to livestock.

    • While I think it’s incredibly valid to think about animals as sentient beings and care for them. I genuinely think it’s not particularly accurate to quote The China Study as per the articles below.

      As a previous plant based eater, it ruined my health on all account and exacerbated my autoimmune condition to the point that I was ready to call the “diet” quits.

      If people choose to eat the way that feels good for their body and mind, let’s not critique that and be so judgemental of personal choices.

      However, I do think that if anything it’s important to know where your food comes from. 🙂

  • 808kate

    Unless you are having gastrointestinal symptoms or have certain medical conditions it’s highly likely you can digest cheese just fine! Enzymes found in cheese would mostly be denatured in the acidic environment of the stomach, and your body makes proteases, lipases and lactase (unless you are lactase deficient) that will do the bulk of the digesting in your small intestine. That being said I love fancy cheese as much as the next person so you will also find me in the cheese dept at Whole Foods. – Signed, a grumpy dietitian in Portland who wants people to just eat food and be happy

    • Grace b

      Amen! No more obsessing! Our bodies can do a whole lot more than we think. Eating without worry makes a huge difference. If it truly makes you sick – don’t eat it. Kind of reminds me how in college I used to think a headache was reason enough to skip class, uh no. Just manage it and move on. Likewise I wish people would spend less time getting upset about the smallest portions even of their “bad” foods!

  • Adardame

    One of my coworkers talked me into going vegan for a while. I feel like depriving myself of cheese really reduces my natural tendency to gain weight, but it’s so hard because cheese is delicious!

  • pamb

    Actually, many lactose intolerant people CAN eat cheese, especially aged ones. The was a Vogue article years ago written by Jeffrey Steinhagen (I think that was his name, the man who uses to write Vogue’s wonderful food articles) that explained why. Something to do with the whey, I think…

    My husband is lactose intolerant and eats all HARD cheese, has to stay away from soft cheeses like cream cheese and goat. Mozzarella is fine.

    Try it and see!

  • Jessicaaaa

    I think this was supposed to invoke the opposite feeling but I find this sentence so delicious: “It just tastes good with cheese because the tannins in wine mix with the fat and create new flavors.”

  • Ai-Ch’ng GB

    Ahahah, this is a very good article! So true for me as well: I, too, abstained (with great difficulty) from indulging in cheese, milk and anything with added sugar (including raw fruit) for almost two years.

    I resumed eating cheese slowly, and there were no effects at all… or so thought… until five years later, I started getting eczema again, and a particularly pesky ear piercing started to flare-up again after two years of happy non-infection.

    I suspect it’s not just cheese, though, as I have also resumed a bit of fruit in the past twelve months, and eating a square of 85% dark chocolate again. All that, combined with sleeplessness the last fourteen moths have tipped my body into the red again.

    So, the first thing I will do this time, is give up fruit and sugar and cheese… but not my raw milk. I think there’ll be huge difference to my health just changing those two things. And really, since I’ve not been blessed with the long-lost luxury of time as you presently have (at forty-seven, I’m certainly not getting any younger), I figure changing my diet and forcing myself to sleep earlier, are the only things left to me before my body goes kaputt.

  • MMR

    reading this made me go want to buy a pound of sharp cheddar….. just saying

    • kellymcd

      I’m sitting at my work desk thinking about the cheese sticks at home in my fridge. Can’t wait

  • Sofía V

    Leandra, like you, I stopped eating dairy (& animal protein) for 4, 5 years. I started getting so deficient health-wise that I decided to better re-introduced fish… I immediately started to feel better, hair stopped falling, blah blah… But said it’s all good because as I long as I steered clear from gluten, sugar and dairy which are so demonized these days, I was going to still be able consider myself a “clean eater”. Like you, for unknown reasons, a couple of months ago I welcomed back eating things like Siggi’s yogurt, Fage as well, goat cheese, even Manchego which melts deliciously lol. Nothing happened and I feel like a kid being able to actually enjoy every bite. I love Robin’s work and feel like as important as it is buying the highest quality of foods–especially animal foods–it is also important to learn listening to our bodies and know that what may be good for you may not be ideal for me. I say let’s just feel good about having our cheese and eating too.

  • Emma J.

    My Italian friend told me about this place near Milan, I think, where they make this huge burrata and the literal translation of its name is ‘The Great Tit’ because of the shape. It’s probably not very healthy, but the name sort of makes up for it.

  • Oh no say it ain’t so, my favorite kind of cheese is the processed kind!

  • Barbara Lannert

    You know you’ve found your people when they have an entire cheese debate/discussion.

    Side note: Would you rather never eat cheese again or never eat chocolate?

  • Katrine Loris

    This post gives me life.

  • Beccy E.

    Aaand now you’ve got me eating like 10 sticks of cheddar cheese. Where that goat cheese at, doe?! That shit gives me life.

  • Antillanka

    This remembers me of my late great-(and great) grandma ^^ She used to refuse cheese because she imagined it got stuck in her guts like fresh bubble-gum… She lived until 102 and was a rock-star (in the healthy sense of the expression), so I’d consider her experience on the matter…. except I love cheese too much to actually care, haha!

  • Lydia Yun

    it really bothers me to hear, all be it intelligent, people discusses medical research. it DOES take years of training to be able to understand medical facts and even after the research, there are many misinterpretations and variations of interpretations. whether or not this is/is not medically accurate, i am uncomfortable with the fact that people obtain medical advice from these types of forums. if one is truly concerned about their consumption of dairy, why not speak with a nutritionist, your PCP or a GI specialist? A PRACTICING ONE.

  • Carol Shaw

    Good luck on the heart attack track ladies. And have any of you addicts ever really looked at where your beloved cheese actually comes from? Have you seen the calves being taken immediately from their mothers, or the mothers no longer able to produce milk being dragged by the neck or hoisted with a backhoe onto the truck headed to the slaughterhouse for your beloved pet food or hamburger helper? Have you heard that cows are given anti depressants to produce better milk? Have you heard that their lifespan as a milking cow is 1/3 of their natural lifespan? It is the cruelest industry and horriffic for the environment. Open your eyes and get a grip on reality before its too late for you, your future children, and the world. I wish I had 45 years ago

    • 20 oz filet

      a nice délice de bourgogne sounds good right about now…

  • MetalDog

    I love cheese, but gave it up for a year as an experiment. My skin got really clear, and when colds and flu were going around, I never got sick. I lost a few pounds too.

    Started eating it again because I missed it so much. Got sick with a bad cold within a few days, and the flu shortly after that.

    So I quit again. It tastes so good, but being sick isn’t worth it to me. There’s a lot of good vegan cheese available now; this is easier than it used to be.

  • mgjohnson

    I’m a big fan of dairy-free ice cream, and am doing a grad school project on it. Super quick survey – would love any and all input if you’ve bought dairy free ice cream!