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Cheeses
Dr. Norman F.
Childers
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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).
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