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Cheeses
Dr. Norman F. Childers

Scientists in the U.S. Dept. of Agriculture claim that some cheeses have five times as much saturated fat as a sirloin steak.  Many Dieters have complained of some cheeses causing arthritic symptoms.  Hence it may be wise to avoid or minimize most cheeses, particularly the sharp cheeses which have labeled paprika or hot pepper added.  Also, if cheese is made from milk fortifies with vitamins A and D, it can gain a rather high content of these vitamins in the concentrating process of making cheese.  Foreign Dieters tell us that France and New Zealand do not add these vitamins to milk.  Only very small amounts are added to milk in Greece, Germany, Italy, and Canada mainly for infants, not adults.  The problem with fortification of milk with D and A in the U.S. is that nutritionists are not aware of all the other sources of these vitamins, as D3, the very active form in the nightshades consumed three times a day by many people.  Data from the amount of vitamin D in foods is limited due to the difficulty in obtaining an analysis.  Also, a USDA researcher tells us only limited data is available because nutritionists assume the problem is not "too much" but "too little D."  Repeat, vitamin
D3 is used in a rat poison more effectively on some breeds than Warfarin.  If you are outside during sunny weather, you get adequate vitamin D from the sun.  If you eat a variety of fruits and vegetables, you get enough vitamin A (beta carotene).