7.2K
TWYour raw cheese is pasteurized and you don’t even know it.
Did you know that Organic Valley heats their “raw” milk to 155-158°F for 15 seconds? And that legal pasteurization is 161°F for 15 seconds? And that their raw cheese is three degrees away from being fully pasteurized? And that the FDA has no standard for what raw actually means so they can legally call it raw?
Did you know that at 155°F every probiotic is dead? Every enzyme is destroyed? Every fat soluble vitamin is degraded? The living bacteria, the intact enzymes, the bioavailable nutrition you paid premium prices for — gone before it reaches your mouth?
Did you know truly raw cheese is never heated above 102-110°F? Milk comes out of the cow at 102°F. Everything above 110°F starts killing the biology that makes raw dairy beneficial. By 150°F it’s pasteurized in everything but name.
Did you know most store bought raw cheese uses vegetable rennet — a processed microbial enzyme — instead of animal rennet which humans used for thousands of years? Animal rennet breaks down casein more completely making the cheese more digestible and bioavailable. Vegetable rennet is a cheap substitute so companies can cut costs.
Aged Gouda is one of the safest store options. Authentic Gouda uses animal rennet and the long aging naturally breaks down casein. Look for imported Gouda aged 12+ months with “milk” not “pasteurized milk” on the label.
Real raw cheese comes from a local farm. Ask three questions. Temperature. Rennet. How the animal was raised. Under 110°F. Animal rennet. Grass fed. That’s real raw cheese. Everything else is a label trick.
.
.
.
#rawcheese #organicvalley #pasteurized #rawdairy animalrennet gouda ancestralhealth looksmaxxing biohacking selfimprovement menshealth naturalhealth rawhealth guthealth probiotics enzymes grassfed readthelabell
@twilhealth
