Did you know that cheese can affect your cardiovascular health? We dive into the science behind cheese and vitamin K2, which has surprising effects on circulation. This video could change the way you see your favorite snack.
And stay here with me until the end, and I'll give you a free ebook, as a gift, with several recipes to use all the power of cheese for your circulation. But as they are super powerful recipes, I think only those who have knowledge on the subject can use them. So, I'm going to put a code here in the video so you can download this ebook.
I read hundreds of scientific works, I downloaded scientific works from the last century to understand what was happening in the world in relation to cheese, what people say badly about it, what people say well about it, and I managed to condense all this information in this video here that was made especially for you. And I'm using scientific data here, I'm not following any current of thought or any fad. But I have to mention a conflict of interest here.
I 'm passionate about cheese, I've made cheese at home, both for fun and to eat, because I like it, so I hate to tell anyone that they have to stop eating cheese. I will always try to help, I am really a lover of this food here. So it all started way back, because cheese is a very rich source of fat, and a long time ago they made the correlation between fat and cardiovascular disease.
And then they kind of put a huge target on cheeses, saying how they have a lot of fat, so they can probably cause a cardiovascular event. But is this true? What happened behind all this?
Several studies in the last century showed this association of fat with cardiovascular events. And so, there were works showing the relationship between cheese and these events, but it's not quite what people believe. Because contrary to what it might seem, the studies did not show a correlation between increased cheese intake and these cardiovascular events.
At most they had either a neutral effect, or sometimes even a small beneficial effect. The main point of all this is that we cannot simplify cheese as if it were a single substance. Cheese is an extremely complex food, extremely rich in different substances.
So it can have these fats, it can also have lactose, which is something else we're also going to talk about, it has proteins and it has several bioactive compounds. And each cheese will act in a different way on our body. There is no way we can compare, for example, ricotta with gorgonzola.
They are completely different things. So it seems that cheese has an effect called the matrix effect, which can mitigate the damage that could possibly happen from consuming fats. So it seems that that old suggestion that, look, avoid yellow and fatty cheeses, may be the biggest fallacy on the face of the Earth.
The whole theory behind this fat was that, hey, if you eat cheese, then there must be a chance of increasing your cholesterol. And scientific work showed that it did not increase. But one thing is true, huh?
I have to make this very clear here from the beginning. Cheeses are high in calories. So I'm talking about moderate consumption, adequate consumption of cheese, and I'm not talking about abusive consumption, because if you abuse anything with excess calories, it will also harm you because of the excess calories.
So please, huh? Let's not confuse things. So, based on what people are saying, many even believe that cheese can be poisonous.
But is it? So let's go. Anything in excess will not be good.
I start there. And cheese is one of the most loved foods in the world, and there's a reason for that. Cheese has a substance called casiomorphine.
It is a substance that will bind to the opioid receptors in our brain, which can even trigger the feeling of addiction. This casiomorphine is derived from casein, a cheese protein, and it can give that feeling of well-being when eating cheese, and release a quantity of dopamine, and all of this ends up leading to addiction. But then you have to take into account that the food industry knows this, and uses cheese to make you eat other things and keep you addicted to eating something over and over again.
So let's think like this right away too, that I'm not talking about industrialized and super-industrialized foods, or anything that has cheese added simply to increase your addiction to it. So there are several snacks on the market that have a cheese flavor exactly to exploit this addictive effect of cheese. So, do you know any of these snacks?
Put it below in the comment and I want to know. I'm sure I'm addicted to this casiomorphine thing. So real cheese, it has few ingredients, it will have milk, it will have rennet, which is a substance that will cut this cheese, increase the density, it can also have salt, but it cannot be full of preservatives.
So the first tip is to get some cheese, you'll read the ingredients behind it and if you start to find a lot of substance that you don't recognize as food, it's not a healthy food. The other thing I need to talk about is lactose. Lactose is the sugar in milk and cheese, and there are people who are intolerant to this lactose.
This intolerance is genetic, so it comes from a genesis called MCM6, but people also develop this intolerance to lactose as they age. So everyone will become lactose intolerant at some point in their life. The genetic question is whether this will happen sooner, or whether it will happen later.
Obviously, for those who have lactose intolerance, cheese with lactose will not be good for them. But lactose-free cheese is not a good option either, because how do you remove lactose from a food? You will add lactase, which is an enzyme that will break down this lactose, into two molecules, one of glucose and the other of galactose, which are two sugar molecules that you will absorb and will inflame you.
So please, don't buy lactose-free cheese thinking it's doing your health good. And for those who have this intolerance, you can get diarrhea when consuming cheese, so everything I'm going to say about circulation doesn't make sense if you have this intolerance. And lactose is not the only substance in cheese that can trigger an intolerance.
The casein itself and other proteins in cheese can also trigger it. So if you have any of these intolerances, cheese won't be good for you, but for that reason and not for the ones I'm going to talk about in relation to vascular health. So as I said, cheese is a very complex food, so from those essential elements, which are milk, rennet and salt, several substances are agglomerated and formed in this cheese creation process.
Among all the vitamins, we found one, which is a current favorite, which is vitamin K. And this vitamin K is an essential factor in cardiovascular health in several different ways. Vitamin K1, which is found in dark green leaves, is essential in clotting and the formation of thrombi in our circulation.
Meanwhile, vitamin K2 is still being studied, but it has been implicated in the deposition of calcium in the arteries. Vitamin K2, which are menaquinones, are formed by bacteria during cheese fermentation. And cheese is one of the few dietary sources of vitamin K2 that we can find.
Among the types of vitamin K2, there are several other subtypes, including MK7, MK8, MK9 and MK4. Of all these subtypes, only MK7 is being studied. MK8, MK9 and MK4 have almost nothing in the literature.
So, specifically, this subtype, which is vitamin K2, MK7, has been implicated in the formation and calcification of vessels. These are still initial studies, they are small studies and, it is important to say here, they are studies that have divergent results, so we cannot guarantee with certainty what this effect is and the magnitude of this effect. So we have to wait for more scientific evidence.
Despite this effect, which some articles suggest reduces cardiovascular events and reduces calcification, we always have to stay on our toes. Is this really what happens? Because I also have an article that I found it saying that it increases.
So, always stay on your toes. Because when we are talking about calcification of the vascular wall, a wide range of cardiovascular diseases come into play, all derived from atherosclerosis. So imagine the power of eating cheese and avoiding atherosclerotic disease.
We are talking about heart failure, coronary insufficiency, atherosclerosis, arterial occlusion, various diseases that can lead to death, as well as amputation. So I am not, at any point, saying that eating cheese will prevent this. The only thing I'm talking about is that cheese is a very rich source of vitamin K2, one of the few food sources we can find.
What seems certain to me is that, in some way, this vitamin K2 will affect circulation. I don't know the magnitude, the size of this effect, but it does have an effect, it does. But cheese is also a very rich source of calcium.
And calcium has been shown to help with cholesterol profile. It can improve, increase HDL, which would be good cholesterol, it can help reduce bad cholesterol, which is LDL, and it can also reduce triglycerides. But remember, always be careful with the quantity.
Cheese is also very rich in bioactive peptides. These peptides are formed during fermentation, they can also have an effect on blood pressure. So let's go, which cheeses are richest in vitamin K2?
It's Munster cheese, I looked for it, I couldn't find it, if you know it, tell me below in the comments. Camembert cheese is also very rich in vitamin K2. Cheddar cheese and Gouda cheese are also very rich in vitamin K2.
Now, the coolest thing of all is that even the oldest works from the last century already showed that moderate cheese consumption can reduce the cause of death, and that's where all deaths come in. There is a study from 1984 that showed that those who consumed between 1 and 4 servings of cheese a week had a drop in death. This was not true for those who consumed less and for those who consumed more than that.
Some studies suggest the effect of cheese also, reducing diabetes, reducing metabolic syndrome, may also reduce the risk of intestinal cancer, but it also increases the risk of prostate cancer. In fact, these data lack further evidence. And I would like to remember that all these large projects that were carried out, they did not separate the type of cheese, this is very important, and they did not separate the people.
So, even those who had lactose intolerance or milk protein intolerance also entered the study. So see how interesting, if the study has a neutral effect, but was giving cheese to everyone, including those people who we know already had an intolerance, did those who did not have an intolerance have a beneficial, positive effect, and these that had intolerance had a harmful effect, and then in the sum of the effects this was balanced and gave a neutral effect? I really wanted current, new work to be done, in which we separated more.
Nowadays we have this genetic information that we can base on, and then we will know exactly for that person whether cheese will do more good or more harm. Mainly for those who have these intolerances and will experience everything from allergy-type reactions, to itching, redness, but much more often it is a change in intestinal habit, so they may have diarrhea or constipation, or they may be bloated, with that cheese being digested a lot. time, that discomfort, a patchwork.
This is for those who have an intolerance, for those who don't, the cheese goes easily. So tell me below in the comments, when you eat cheese do you feel anything ? And while you're at the bottom, click the subscribe button to this channel.
So now I'm going to break all the myths about which is the best cheese to consume. So I wanted to make it very clear that if we take a cheese that was milk a few days ago, there was little time for the breakdown of lactose or the breakdown of proteins to occur. So those cheeses that take longer during production, These are the most matured cheeses, the most cured cheeses, these cheeses will end up degrading, breaking down these proteins and substances into smaller molecules that are more easily digestible.
The gorgonzola itself, that quality gorgonzola, will naturally not contain lactose, it will break down during the production time. Another example is Granapadano cheese, one of the best cheeses in the world. It will take 18 months to be ready and throughout this process, all these substances will be degraded, broken down and become more easily digestible by your body.
The cheese has to be a rustic product, I already told you at the beginning that I've already made cheese at home, I thought it was just fun, I didn't need any chemicals to make it. Now when we go to the supermarket, in order to make these processed cheeses in large quantities, they add a lot of preservatives, a lot of chemicals. These are not healthy, by definition.
Once I made a cheese with two different types of fungus and inside the fridge it looked like it was melting, but in reality it wasn't that, in fact it was the fungus proliferating and digesting the proteins in this cheese milk, so it was losing its shape. and it felt like it was being melted. This is very interesting because this is the process of breaking down these proteins, so balancing the amount of cheese consumed can be key to making it beneficial for your vascular health.
So it's obvious guys, you won't be able to use cheese for the good of your health if you don't understand how milk will act on your circulation, so that's why I put this video here for you to continue watching.
