Unpasteurised Cheese

[PhilFreeToAsk]

It is well documented that live yoghurt contains healthy live bacteria and is recommended for good gut health. Is this true for unpasteurised cheese?

Phil

[ryanbone10]

Here is a link that may be off help:

5spokecreamery.com/raw-milk...

[PhilFreeToAsk in reply to ryanbone10]

Thanks for the informative link.

A quote from the website "Most consumers are getting their probiotics via dairy products that are fortified with manufactured   probiotics. That’s because the heat used to pasteurize milk kills off all of the good bacteria/ probiotics.    On the other hand, raw milk cheeses are a natural source of probiotics, with all of the health benefits inherent to raw milk. "

Having read a few articles on the importance to eat "live" food that is matured to encourage the diversity of healthy bacteria for our good digestive health. It looks like eating cheese from unpastuerised raw milk is better than the sterilised version.

The reason that I cut out the quote was that I never considered that yoghurt could be made from pasteurised milk with only selected bacteria added later.

Phil

[LeakyGut in reply to ryanbone10]

Thank you for that site!

[LeakyGut in reply to ryanbone10]

What a shame, I've just realised that they are in the US and I live in the UK - damn!!!

[ryanbone10]

KEFIR

You may also find this link rather interesting, It's something I use myself:

en.wikipedia.org/wiki/Kefir

[LeakyGut in reply to ryanbone10]

I've seen this link which is useful from an information point of view.  However, trying to buy Kefir is extremely hard.  It is sold in supermarkets but when you look at the labels, supermarket Kefirs are pasteurised and then I guess the probiotics are added after (I'm guessing).  Also it's laden with sugar - I don't think it's good for you.  The supermarkets have a lot to answer for when it comes to people's healthy!  They are killing us.

[PhilFreeToAsk in reply to LeakyGut]

I have been reading how healthy bacteria plays a strong role on good gut health. Also the reverse is true that bad bacteria can play a role in IBS, weight gain and blood sugar spikes. From the articles, it suggests that fermented food is a good source of healthy bacteria. Hence my question on unpasteurised cheese.

I was disappointed to find that the sauerkraut that I bought from the health shop was pasteurised. It seems a lot of our food is sanitised. So I have decided to make my own and cut out the middle man.

[ryanbone10 in reply to LeakyGut]

You can buy a starter kit and grow it yourself, All the instructions are in the kit.

[LeakyGut in reply to ryanbone10]

Well I intend to make some Kombucha tea which needs a scoby to start.  It's like anything one has to trust that the starter kits are reputable and when you don't know you can only go on your gut instinct.  Unless someone knows of a reputable purchase for both scoby and sauerkraut start kits!  I've already bought some unpasteurised cheese today from Waitrose and taste very good.

[ryanbone10 in reply to LeakyGut]

Do enjoy

[PhilFreeToAsk in reply to LeakyGut]

You don't need a starter kit for Sauerkraut just fresh cabbage, quality salt and some patience.

[BadHare in reply to LeakyGut]

I've seen a kombucha website, where people will send you a fresh culture, usually in return for postage.

seedsofhealth.co.uk/resourc...

People end up with too many, as every fermentation produces a new layer, so it's good to give them away & spread the benefits.

[BadHare in reply to LeakyGut]

I've never bought kefir with added sugar.

Milk has plenty of lactose in, & organic milk from grass fed cows always tastes much sweeter than non-organic. I now make my own, & add fruit to promote a second & third fermentation, which increases the nutrients.

[jinirules]

Back in India when we had a cow we would just boil the milk or you can have fresh as soon as it comes out of the udder Here it is important to pastureise coz of the time it takes and FDA rules we used to also give raw eggs to kids coz of hens we grow but I don't here

[BadHare in reply to jinirules]

We have concern here, that we might get tuberculosis from raw cow's milk, & salmonella from raw eggs. If the critters are tested free of these, then there's no issue, but that's expensive & time consuming for farmers, so few are prepared to do it.

My son loved semi-raw eggs when he was small, & we had organic brucellosis free cows' milk delivered to our door. I had a raw egg every day as a child. Now I worry about whether tiramisu is safe!

Factory farming practice, & poor feed quality, healthcare, & living conditions for animals has made many natural foods unsafe, which is a shame for us & them!

[BadHare]

I don't know anywhere that sells raw milk, aside from where I used to live in S. Wales, where the cows had brucellosis free accreditation. As far as I know, few cheeses are available, due to health restrictions. I buy organic dairy, as an alternative.

My French work colleague said her local village's unpasteurised cheese regularly killed people. I'm not sure if it was from E. colli, salmonella, or very unfriendly lactobacillus.

I think the bacterial culture in cheese, as in kefir & yoghurts should kill any harmful bacteria, due to competitive inhibition controlling negative bacterial growth, but bad things can get in whilst processing.

Some cheeses & dairy cultures contain vitamin K2, which is essential, along with vitamin D for calcium & magnesium absorption for bone health. chriskresser.com/vitamin-k2... I regularly eat a little organic brie, which is one of the cheeses that contain this.

I make organic kefir for K2 & probiotics, which takes an hour a week, if it's that you're after. chriskresser.com/kefir-the-...

M*

[BadHare]

In the UK?

[BadHare]

Thanks Dottie!

50 miles away is nearest.

[BadHare]

But there's a mail order!

Yippee!

[BadHare]

I found a delivery company, but think it would only be practical in winter months, since the milk I had delivered in summer was always on the turn by the time it got to my doorstep.

I'm going to find out if they sell anywhere in my nearest town, which is about halfway, between me & the farm.

I've just been reading up on making kefir with raw, & there could be a clash of bacteria. I'm keen on finding out how well it will work.

Thanks again for the information!

Mel