Can Full-Fat Cheese Help you Lose Weight?

Contrary to "The Lipid Hypothesis" the recipe for obesity, heart disease, cancer and other chronic diseases is not saturated fat.

Many of these illnesses are now even showing up in children. If saturated fat isn't the culprit, what is? The answer is added sugar, trans-fat and processed carbohydrates. They are the culprits.

Once you reach 18% of your daily calories from added sugar, there's a 200% increase in metabolic harm that promotes pre-diabetes and diabetes.

The 2015 USDA Dietary Guidelines for Americans, acknowledges that reducing total fat intake has no bearing on obesity or heart disease risk. Instead, the guidelines rightfully warn that sugar and refined grains are the primary culprits.

Unfortunately, the guidelines fall far short by still suggesting a 10% limit on daily calories from saturated fats. Saturated fats should make up closer to half of your total caloric intake. Those fats burn clean, without the oxidative stress and free radical production that occurs from burning processed carbohydrates.

Harmful fats that are found in fried foods are another factor driving disease rates upward. Fried foods are particularly bad for your heart and cardiovascular health, raising your risk for heart failure.

Research has consistently demonstrated that low-fat diets do not prevent heart disease. It's actually trans fat and oxidized cholesterol, not saturated fat and healthy dietary cholesterol, that clog your arteries.

Many recent studies into the health effects of full fat cheese have come to exonerating conclusions.

As Joanna Maricato, an analyst at New Nutrition Business, stated:

"...amazing results are appearing from studies on dairy and particularly cheese, proving that the combination of nutrients in cheese has many promising health benefits that were never considered in the past."

A Danish research team concluded that eating high-fat cheese helps improve your health by raising your high-density lipoprotein (HDL) cholesterol. Higher HDL levels are thought to be protective against metabolic diseases and heart disease.

Nearly 140 adults were enrolled in the 12-week study to investigate the biological effects of full-fat cheese. Divided into three groups, the first two groups were told to eat either 80 grams of high-fat or reduced fat cheese each day. The third group ate 90 grams of bread and jam each day, with no cheese.

None of the groups saw any significant changes in their low-density lipoprotein (LDL) cholesterol, but the high-fat cheese group increased their HDLs.

There is a major difference between natural cheese and processed "cheese foods".

Natural cheese is a simple fermented dairy product made with just a few basic ingredients, milk, starter culture, salt and an enzyme called rennet. Salt is a crucial ingredient for flavor, ripening and preservation.

You can tell a natural cheese by its label, which will state the name of the cheese variety, such as "cheddar cheese," "blue cheese" or "brie." Real cheese also requires refrigeration. Processed cheese are typically pasteurized and otherwise adulterated with a variety of additives that detract from their nutritional value.

The tipoff on the label is the word "pasteurized." A lengthier list of ingredients is another way to distinguish processed cheese from the real thing. Velveeta is one example, with additives like sodium phosphate, sodium citronate and various coloring agents.

A final clue is that most processed cheeses do not require refrigeration.

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