Does this CHEESE Make You Live Longer? The Surprising Truth About Cheese | Dr. Steven Gundry

Do you love cheese? Most people hate to admit they do, but it truly is one of the most beloved foods! But is it really that bad for your health? Find out the TRUTH about cheese in this eye-opening episode. Dr. Gundry shares the difference between cheeses and the real reason most dairy products are NOT good for you.

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In this enlightening video, Dr. Gundry explores the impact of cheese on your health. The age-old debate surrounding cheese - is it good or bad?

Are there hidden health benefits of cheese that you might not be aware of?

On the flip side, we'll address concerns about the potential adverse effects of cheese on your health. Join us as we shed light on some alternatives to dairy cheese.

Whether you're a cheese enthusiast or seeking balanced dietary choices, this video will equip you with valuable knowledge to make cheese a delicious and health-conscious part of your diet.

[beatricebello]

You are right! Here in Italy, we eat very often Parmigiano Reggiano, mozzarelle di bufala, usually coming from the south of Italy, pecorini, caprini, there are thousand of different ones, and I love all of them❤ Doctor Gundry, in each of your video you are promoting and showing all the good stuffs we produce here. Thanks so much🎉

[anastasiailieva]

People in the Eastern Mediterranean (where 1 of the Blue zones is located) know that the best cheese is:
- Pecorino Romano
- Mozzarella di bufala (fresh)
- Greek Feta
- 100% sheep cheese from the Balkan region
💛

[richardmiddleton]

My favourite cheeses are AOP Swiss Gruyere, Comte and Gouda which are from unpasteurised raw milk. I also like Manchego which is a sheeps cheese and I think sheep spend more time, if not all their time out side eating grass, weeds and wild flowers.

[ThuLe-ehxe]

Dr Gundry is calm and happy. I feel relaxed listening to him.

[johnmuller]

It's nice of to have a good Dr like sharing all those stuff for us, may God bless you

[suzannes]

Dear Dr. Gundry - I absolutely love your work. I've read most all of your books and your recommendations for diet have vastly changed my life for the better! Thank you!!! Thank you!!!!

I am not a Swiss cow nor Swiss dairy expert ... but I know some. I've lived in Switzerland twice and even volunteered a bit on a farm there one summer. The varieties of Swiss Brown cows do indeed tend to be casein A2 (but not all of them). As cows go, Swiss Browns are lovely and are ideal for grazing in alpine meadows. However, most dairy production in Switzerland comes from Holstein Friesians. When you go to Canton (sort of like a state in the US) Fribourg, one of the highest dairy producing cantons, those fields are filled with black and white Holstein Friesians. Gruyere cheese is from Fribourg. Emmental (the cheese with the bigger holes) and Gruyere (the smaller holes) will most likely be casein A1, plus any cheese made in Cantons Bern, Vaud, Fribourg .. and any canton bordering France, or that is relatively 'flat' in it's geography. Raclette - used in Swiss fondue, will be casein A1. Cheese from Appenzell and St. Gallen (very mountainous and filled with Brown Swiss cows) will most likely be Casein A2. You need to know exactly where your Swiss cheese is coming from in the country to hedge your bets, but the most popular Swiss cheeses that you find in the US will probably be casein A1. Honestly, your safest bet is to stick to buffalo, goat or sheep's milk based cheese, if you're going down the dairy route (or are lucky to find dairy products marked A2). Guernsey, Jersey's, Charolais and Limousin's are predominantly A2, but not all of them. Off hand, I don't know what percentage of these cows comprise French dairy production. Currently I do live in Sweden (not to be confused with Switzerland) and buy French butter from Normandy, hoping it's A2. Although all Swiss cheese has minimal to no use of hormones vs. the US, so that's one healthy consideration in favour of Swiss cheeses.

Wishing everyone the best of health!

[markfischer]

IMO the king of all cheeses is Roquefort. It's a blue veined cheese made from sheep's milk produced in caves in a region of France where conditions are just right for the bacteria penicillium roqueforti thrives. Different areas of the cave provide cheeses of this type with different consistencies and are shipped to different areas of France depending on local preferences. It's a semi-soft cheese with a strong characteristic flavor and aroma. When I lived in France I noticed that some people combined it with butter on their bread. I like it that way too. Its only problem is that it is expensive. French Brie is also good, much milder, soft when ripe, and much less expensive. There are many wonderful cheeses made in Holland which I enjoyed on my cruises on Holland America but I can't find them in the US. Most of what you find is variants of Edam and Gouda which I also like very much. I eat far more of it. Once I start it's hard to stop I like them so much.

[jackportugge]

Highly interesting information, Dr Gundry really goes down the cheese holes. Now i know why i often used to feel some inflamation from cow cheese or milk, which made me cut on milk (i changed my breakfast to tea) and move to sheep or goat cheese, they are actually more tasty, and goat cheese is really the best, all the cheese lovers here need to taste Portuguese goat or sheep cheese.
I see several breeds of cow around here, it's difficult to say which brand comes from which breed, but i'm going to quit butter from the Azores, i think they have mostly Holsteins there. And of course, not all cows are grass fed, this goes for any breed.
Also, you don't see as many goat or sheep herds being raised closed in boxes and forced fed with crap as cows, you have better chances of getting a healthier product.

Thank you for digging out this information, Dr.Gundry!

[newyorkguy]

The last few years, I have gone back to eating cheese after having been scared away from it for many years. I most often eat a raw, American produced, grass-fed, aged I think for 6 months, cheddar cheese. I have never had an adverse reaction to it, or any symptoms and I am guessing that only a very small % of people have allergic reactions, maybe 1%. Not a problem for the vast majority of people.

[marahaller]

In France and Italy many cows are Not Grass Fed, especially the north of France. I live in Germany where a Farmer told me that Most Farmers can t afford t o spent the time to let their cows Out Into the pasture. Most cows are Fed from Silage, a mixture of Soja beans, corn and other stuff. Remember BSE when they even Mixed dead sheep Into cow s good.

[Sunshinesue]

I love the information and products you share..Just..Thank God I don’t have to watch a 2 hour video to “finally get to the point”

[marshallgordon]

Great to see this Podcast as we have been avoiding cheese for sometime as my wife has encountered severe digestion problems with dairy foods probably because of the casein (lectins?) that Dr Gundry has warned about. Today I've discovered that my Gorgonzola blue cheese is made from cows milk so I'm trying to track down Roquefort cheese which is made from sheeps milk in France. Just in passing I'm reading Dr Gundry's great lifesaver "The Longevity Paradox" for the 3rd time and I've noticed that there is no mention of magnesium although one of these Podcasts details the numerous benefits. I have lost 10kg in the last few months following Dr Gundry's advice but my Doctor is concerned about my high blood pressure which I feel may have resulted from years of calcium supplements (I have severe osteoporosis) I am hoping that Mega Magnesium supplements may displace the calcium in my arteries and shift it into my bones ! ? Keep up the great work Dr Gundry (Marshall Gordon from Down Under)

[mikekenney]

I love your approach. Easy absorption of complicated data

[hpelisr]

About time that the real facts come to light.

[atmology]

I like Korean food and Japanese food. The two countries are a long-lived country. Yeast that ferments vegetables is good for our body, but fungi that ferment animal protein can be very dangerous.

[mattd]

I'm Italian and I can tell you that not every cow here is grass fed. Most cows in farms are fed fodder

[UnboxCraftyMagic]

I buy raw A2 cheese over internet from one website that is family operated business and they also sell some goat cheese 🧀. I stopped buying random cheeses from stores 🤔.

[marybaghikian]

I eat cheese everyday I can’t live without it ❤

[brokko_le]

Very interesting podcast yet again, thank you. I do have to comment on the audio quality though, which is quite bad, which is strange as the videoquality is great. The audio sounds muffled and metallic like it's out of one of those real-audio files from the 90's.

My doctor wants me to cut back on cheese too as my LDL was a bit high the last check. I'm doing this now, but cheese is often something I can truly crave compared to many other foods. I've always wondered if that's my body telling me something and if there's a replacement. I have dark chocolate, but never a chocolate craving.

[fwdolphin]

You don't have to eat cow cheese you could eat raw goat cheese. I am so blessed to live near a market that sells different types of raw goat Cheese