Presenter: Babs Hogan

Format: MP4 Video file download
Includes: Audio & Slides

Is cheese a health food? If so, why? Today?s societies rely on ruminant animal agriculture and yet we continue to debate the value of real cheese. Since cheese is one of our first foods and has endured the test of time (centuries), why do so many people continue avoid it? Dr. Peter Ballerstedt says that ?Modern human beings exist because of ruminants.? This points to the critical need to avoid fake, processed, industrialized food. The science of cheese is very complex, considering the various factors involved, such as: microbes, raw vs. pasteurized, quality of food consumed by animals, health of animals, climate, geography and safety measures in production and delivery, etc. In this presentation, Babs shares recent research findings about the potential health benefits of cheese in topics such as: microbes; vitamins; minerals; fats; raw vs. pasteurized; lactose intolerance; nutritional differences in goat, cow and sheep cheese; vitamin K2; and cheese allergies. In an interview with world-famous cheesemaker Mateo Kehler of Jasper Hill Farm in Vermont, his first words were ?Cheese is alive.? After listening to this presentation, you?ll know why.