Why triple fat cream cheeses are less fattening than you think
For those of you who shy away from the triple-crèmes and rich buttery numbers of the cheese world, now may be appropriate timing for a bit of cheese info. Despite their names, denoting double- and triple- contents of cream and butterfat, these cheese specimens may not be as fattening as you think.
Call it cheese propaganda, but it’s the truth.
Fat content in cheese is measured in parts per dry matter. So imagine this: a round of that most (seemingly fattening) creamy, gooey cheese you covet, and the same amount of hard cheese, both set out in the sun. Left to dehydrate, that soft, buttery cheese will be but a puddle, with some solids left behind, and much of the liquid matter evaporated. The hard cheese, on the other hand, will be dried out— and entirely unappetizing— but essentially a mass of dry matter, looking the same as it had before the dehydration experiment.
Since so much of a soft cheese is actually comprised of water weight, the fat solids are significantly less than a hard cheese. Ounce for ounce, that brie is actually less fattening than the same weight of an aged gouda, which can pack in more fat per morsel because there’s virtually no moisture content.
The source
http://www.thekitchn.com/cheese-and-fat-some-new-year-news-the-cheesemonger-198806
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The IMMIDIET study examined 1,604 citizens from three geographical areas: south-west London in England, Limburg in Belgium and Abruzzo in Italy. Thanks to a close cooperation with General Practitioners of these areas, all participants underwent a comprehensive medical examination, including a one year recall food frequency questionnaire to assess their dietary intake, alcohol consumption included.
Beta-Casein A2
Among the unique qualities of Guernsey milk is the presence of the protein Beta-Casein A2 in the milk of approximately 96% of Guernseys as opposed to most other European breeds, which carry a predominance of Beta-Casein A1. Guernsey cows can test A1/A1 or A1/A2 but the vast majority are A2/A2 cows.
Professor Keith Woodford has raised the global profile of the potential benefits of A2 milk through his book ‘Devil in the Milk’. This very well researched book brought public attention to a possible link between milk containing A1 beta-casein and a range of serious illnesses, including heart disease, Type 1 diabetes, autism and schizophrenia. Read a paper on this subject by Professor Woodford at:http://www.lincoln.ac.nz/Documents/4079_idf_diabetes_be_s14210.pdf
The European Food Safety Authority produced a report, ‘Review of the potential health impact of ß-casomorphins and related peptides’ in which it found that ‘a cause-effect relationship between the oral intake of BCM7 or related peptides and aetiology or cause of any suggested non-communicable diseases cannot be established.’ The full report can be found at: http://www.efsa.europa.eu/EFSA/…/datex_report_beta_casomorphins_en.pdf?
However, the argument most strongly advanced by the proponents of the benefits of A2 Milk is not that A1 Milk causes these illnesses but rather that A1 milk is digested in a different way to A2 resulting in the release of a peptide or protein fragment called Beta-Casomorphin-7 (BCM7). If this gets through the gut and into the blood of genetically susceptible people it can have a detrimental effect by exacerbating underlying problems.
There is an ongoing debate about how compelling the present evidence is, but anecdotal evidence suggests that some people who thought that they were lactose intolerant may be intolerant to A1 milk through the release of BCM7. There is further anecdotal evidence that some autistic people benefit from A2 milk. Unfortunately most of the trials carried out so far have failed to meet strict scientific standards, notably the double-blind discipline.
It may be many years before sufficient evidence of an acceptable scientific standard is available to confirm or discredit the A1/A2 hypothesis, mainly because of the scale, expense and difficulty of conducting meaningful trials, but many respected scientists are of the opinion that such research is merited. In the meantime consumers have a choice, they can switch to A2 milk if they find that it helps them. Guernsey breeders too have a choice. If they think that A2 could be important to their future profitability they can switch to using only A2/A2 bulls.
To find Guernsey Milk products see Resources page by clicking Here
Please bear in mind that we are not qualified to give advice on medical or nutrition issues. We are merely sharing our personal journey. Before starting anything new it’s always advisable to consult with a professional practitioner.