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If you cannot stop eating cheese, it is not a willpower problem. There is real chemistry behind it. When casein, the main protein in milk, gets broken down, it releases small pieces called casomorphins. A 2023 review in Foods says the best studied one, BCM-7, shows evidence of "promoting... the binding and activation of the μ-opioid receptor." That is an opioid receptor. The same review says there are still too few studies in living people to be sure what it does in us. A 2026 study in the Journal of Dairy Science tested 26 US Cheddar cheeses. BCM-7 turned up only in cheeses made from A1/A2 milk, at up to 9.75 mg/kg. BCM-9 turned up in both A1/A2 and A2/A2 cheeses, at up to 127 mg/kg. Here is my view, and it is my view, not a proven fact. Milk is made to keep a baby nursing and growing fast. Cheese is milk protein concentrated, so whatever pull milk has, cheese has more of it. If you are Low-carb/Keto/Carnivore and one slice of cheese turns into half a block, pay attention to that. The Study and my videos below...show more

Ken D Berry MD

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22,718 Aufrufe • vor 13 Tagen •via X (Twitter)

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34 Kommentare

Profilbild von Stop Democratic Socialism

Stop Democratic Socialismvor 13 Tagen

My Uncle Bob was a HUGE CHEESE EATER and ate NO FRUIT or VEGETABLES. He ate EVERY TYPE of Cheese and would even add CHUNKS OF CHEESE into his Breakfast Cereal. Even though he was a SMOKER, Uncle Bob lived to AGE 84 and FAR OUTLIVED the other Smokers in our Family.

Profilbild von Jaimie Drew🥩

Jaimie Drew🥩vor 13 Tagen

Better than cocaine, as they always say.😀😀

Profilbild von America First

America Firstvor 13 Tagen

I will never stop eating cheese. I love 🧀

Profilbild von Johanna 🇺🇸🇮🇱☦️

Johanna 🇺🇸🇮🇱☦️vor 13 Tagen

It’s all too much focus on too many contingencies. If people eat real cheese, why not. I just tell people to eat ALL foods in their most natural state.

Profilbild von Katrina Barr

Katrina Barrvor 13 Tagen

Nooooo! Not the cheese! 🧀 I love feta so much! I cumble it on salad with olive oil, a slash of white vinegar and a shake of oregano. 😋

Profilbild von Ken D Berry MD

Ken D Berry MDvor 13 Tagen

Daniloski D, et al. Comparison of the proteolysis and occurrence of a range of β-casomorphin peptides in commercial United States Cheddar cheeses manufactured from A1/A2 and A2/A2 β-casein milks. J Dairy Sci. 2026. de Vasconcelos ML, et al. Difficulties in Establishing the Adverse Effects of β-Casomorphin-7 Released from β-Casein Variants, A Review. Foods. 2023. My full video:

Profilbild von Terry S

Terry Svor 13 Tagen

Definitely eat more cheese! 🧀

Profilbild von Paul D'Acri

Paul D'Acrivor 13 Tagen

Grok tells me regarding the goat cheese and A2 yogurt I eat: "Goat cheeses are generally low (or free) of the classic bovine BCM-7, and yes—A2 yogurt is very low." But they are not as low on BCM-9, apparently.

Profilbild von 🇺🇸 Melchizedek

🇺🇸 Melchizedekvor 13 Tagen

🙋🏻‍♂️guilty

Profilbild von Andy S.

Andy S.vor 13 Tagen

There is a debate among Carnivores that you cannot gain body fat on Carnivore. It is my contention that all the incidence where people gain body fat on Carnivore all involve dairy being in the diet. I have lost 100+ on Carnivore eating ravenously but w/o dairy.

Profilbild von Darbejiya

Darbejiyavor 13 Tagen

Tell that to the French too

Profilbild von W0FMS

W0FMSvor 13 Tagen

Well, both from an economic standpoint and from a low carb standpoint, I would not be able to do nor afford a keto/carnivore diet without cheese and dairy... So... Should I stop eating cheese because it pleases me and eat carbs instead? Talk about no more fun of any kind!

Profilbild von itstomd

itstomdvor 13 Tagen

IS this some joke or something, cheese addiction?, your kidding me. Mandela Effect seems maybe its real!

Profilbild von Darbejiya

Darbejiyavor 13 Tagen

Tell that to the Fulani normads .

Profilbild von VeganLinked

VeganLinkedvor 13 Tagen

I go over that and a lot more about the reasons why people shouldn't consume dairy and I cite all my sources thoroughly here

Profilbild von DIKER Carnivore Academy🥩

DIKER Carnivore Academy🥩vor 13 Tagen

As a meat-eater, in my experience, cheese and dairy products cause skin disorders(eczema) 🫠

Profilbild von Swann between the drops

Swann between the dropsvor 13 Tagen

It took me 3 months to get rid of my cheese and cream cravings. I wasn't consuming any cheddar. Only after that I started losing weight. Cheese became irrelevant.

Profilbild von PJ - Out of Egypt ☦️ 📖🕊️🙏🏻🇦🇺

PJ - Out of Egypt ☦️ 📖🕊️🙏🏻🇦🇺vor 13 Tagen

It’s my only vice … get away from the cheese 🧀

Profilbild von justasking

justaskingvor 13 Tagen

Yogurt and cheese is like crack for me. Requires strick discipline to not binge!

Profilbild von Tony Scott 🧄(🦆🐓🐵🧪🧬🪪)❌=↑🧄🧄🧄🥩🥚🧀↓👽👾🤖

Tony Scott 🧄(🦆🐓🐵🧪🧬🪪)❌=↑🧄🧄🧄🥩🥚🧀↓👽👾🤖vor 13 Tagen

This was know over 2 decades ago, good to see it getting more exposure.

Profilbild von foggybottom

foggybottomvor 13 Tagen

Thanks for that info. I’m coming off of a strong string cheese and cheese stick addiction. It’s a tough break.

Profilbild von Darius Sharpe

Darius Sharpevor 13 Tagen

I cannot stop eating it because it's delicious! Also, if you're gonna eat it, Jarlsberg has a good amount of K2. So does Gouda.

Profilbild von Navindra Soodoo, Ph.D.

Navindra Soodoo, Ph.D.vor 13 Tagen

The A1 vs A2 split comes down to one amino acid. A1 beta-casein has histidine at position 67, which lets digestive enzymes snip out BCM-7, while A2 has proline there, which resists that cut. One residue, a different peptide.

Profilbild von justasking

justaskingvor 13 Tagen

I added some limited milk and cheese back into my carnivore diet cause I couldn’t identify where I was getting any calcium. 🤷‍♂️

Profilbild von Staci

Stacivor 13 Tagen

Holy crap this explains my whole codependency with cheese🫣

Profilbild von Lynx

Lynxvor 13 Tagen

It's really simple. If something tastes amazing, that is your body saying "give me more". Sun feels good? Same Sunset is beautiful because our body uses that light. It is encouraging us to do more of that.

Profilbild von John Cruzado Wilson

John Cruzado Wilsonvor 13 Tagen

100% Dairy always stalled my weight loss. Once I hit my ideal weight I brought it back in to maintain and I can eat as much dairy as I want now. But during weight loss beware b

Profilbild von LSPoet

LSPoetvor 13 Tagen

Does fermented dairy have the same effect? Just curious 🧐

Profilbild von Wait, Why? 🤔

Wait, Why? 🤔vor 13 Tagen

Cheese really does have a sneaky side, thanks casein.

Profilbild von Muhammad Shariq Shaikh

Muhammad Shariq Shaikhvor 12 Tagen

I can testify this is true. Impossible to stop at one slice. If cheese is in the fridge then I just can't help myself.

Profilbild von Antigoat

Antigoatvor 13 Tagen

I eat an 8 oz block of extra sharp cheddar literally every day and have gained no weight. I do, however, gain when I drink more than 1 16oz glass of raw milk a day along with it. One glass a day though is fine.

Profilbild von CarloTonyD

CarloTonyDvor 13 Tagen

Thanks for sharing Dr Ken Berry.

Profilbild von Cristina

Cristinavor 12 Tagen

Y por eso la cesta de la compra de una mujer eñ fase premenstrual suele contener varios tipos de queso.

Profilbild von Transylvanian Farmer

Transylvanian Farmervor 12 Tagen

Dairy is one of my struggles.

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daniel larson💜

36,600 Aufrufe • vor 1 Jahr

Real, full-fat cheese & other dairy has great macros and is a good source of vitamins/minerals. But, it carries an addictive molecule that causes many people to over-eat their satiety hormones. This molecule is know as Casomorphins and is put in the milk to addict her baby to milk, thus ensuring drinking enough to grow and gain weight as fast as possible. This same molecule causes many people to crave cheese/yogurt/milk and causes them to eat too much food. Some research shows that Raw Milk causes less craving from the casomorphins... Keep in mind, this affects some more than others (normal distribution curve), but for some folks (including me) cheese is a problem. Join our COMMUNITY Support & Knowledge: Proper Human Diet principles video: Proper Human Diet GUIDEBOOK: DAILY MINERAL Drops: (discount) LIES MY DOCTOR TOLD ME: KICKING ASS AFTER 50 book: COMMON SENSE LABS book: Merch: (T-Shirts, Tanks, Hoodies, etc) Holiday KETO Cookbook:

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Ken D Berry MD

78,372 Aufrufe • vor 1 Jahr

Ready to be Surprised? World's Best Cheese is not made in Switzerland or some European Country. It is made in India. Eleftheria Cheese made by a Mumbai based company won the World's Best Cheese of the year award in 2023.

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Arun Pudur

255,766 Aufrufe • vor 2 Jahren

It may stretch like cheese and taste like cheese, but would you try this product made without cow's milk? The maker, Better Dairy, says its cheese has a lower environmental impact as it does not require

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39,333 Aufrufe • vor 1 Jahr

SNOW CHEESE CAKE ❄️🧀 A soft, creamy, no bake dessert layered with milk soaked pound cake and covered in a blanket of grated cheddar cheese. INGREDIENTS - * 2 pound cakes * 300g evaporated milk * 100g Kraft cheddar cheese, grated FOR THE CREAM * 100g butter, softened * 65g cream cheese, softened * 75g condensed milk * 60g heavy cream INSTRUCTIONS - 1. In a bowl, beat the softened butter until smooth and creamy. 2. Add the cream cheese and condensed milk. Mix until well combined. 3. Pour in the heavy cream and continue mixing until the cream is smooth and spreadable. It should be thick but still easy to spread. 4. Slice each pound cake into 3 layers. 5. Place the first layer of pound cake in a serving dish. Pour over half of the evaporated milk and allow the cake to absorb it. 6. Spread a layer of the cream mixture evenly over the cake. 7. Add the remaining pound cake layers, pour over the rest of the evaporated milk, and let it soak. 8. Cover the entire cake with the remaining cream mixture. 9. Generously grate the cheddar cheese over the top and sides until completely covered. 10. Chill for at least 4 hours or overnight before serving. ENJOY 😁 #creatorsearchinsights #foryou #food #viral #cheesecake

SNOW CHEESE CAKE ❄️🧀 A soft, creamy, no bake dessert layered with milk soaked pound cake and covered in a blanket of grated cheddar cheese. INGREDIENTS - * 2 pound cakes * 300g evaporated milk * 100g Kraft cheddar cheese, grated FOR THE CREAM * 100g butter, softened * 65g cream cheese, softened * 75g condensed milk * 60g heavy cream INSTRUCTIONS - 1. In a bowl, beat the softened butter until smooth and creamy. 2. Add the cream cheese and condensed milk. Mix until well combined. 3. Pour in the heavy cream and continue mixing until the cream is smooth and spreadable. It should be thick but still easy to spread. 4. Slice each pound cake into 3 layers. 5. Place the first layer of pound cake in a serving dish. Pour over half of the evaporated milk and allow the cake to absorb it. 6. Spread a layer of the cream mixture evenly over the cake. 7. Add the remaining pound cake layers, pour over the rest of the evaporated milk, and let it soak. 8. Cover the entire cake with the remaining cream mixture. 9. Generously grate the cheddar cheese over the top and sides until completely covered. 10. Chill for at least 4 hours or overnight before serving. ENJOY 😁 #creatorsearchinsights #foryou #food #viral #cheesecake

hamra_nazarf

10,700 Aufrufe • vor 5 Monaten

We should stop calling raw milk, RAW milk, and should start just calling it what it really is…milk. And instead, we should call the milk at the store what it really is…PASTEURIZED milk. Then the conversations can go: “Wait, you drink PASTEURIZED milk? Don’t you know that heating it destroys necessary enzymes for vitamin and mineral absorption, so your body is confused on what to do with it?? Most likely leading to intolerance?!” In my opinion, this would be beneficial, so people can actually start discussing the truth of what their food really is and how it works in the body. Being scared of germs in “raw” milk? Please…

We should stop calling raw milk, RAW milk, and should start just calling it what it really is…milk. And instead, we should call the milk at the store what it really is…PASTEURIZED milk. Then the conversations can go: “Wait, you drink PASTEURIZED milk? Don’t you know that heating it destroys necessary enzymes for vitamin and mineral absorption, so your body is confused on what to do with it?? Most likely leading to intolerance?!” In my opinion, this would be beneficial, so people can actually start discussing the truth of what their food really is and how it works in the body. Being scared of germs in “raw” milk? Please…

Gubba Homestead

23,668 Aufrufe • vor 5 Monaten

Bovine growth hormone in milk will hurt humans One of my first jobs that I got essentially fired from was UpJohn Pharmaceuticals in Michigan in 1986 and 87, I went up there to prove that bovine growth hormone given to cows, they call it also somatostatin, changed the names so people don't understand it, that bovine growth hormone in milk would not hurt humans and milk production. And of course, we know about Dr Darrell, and in 91 or so, when he proclaimed that milk was toxic, yes, and that's what I showed in 86 and 87 that, in fact, bovine growth hormone added to cows milk would absolutely cause an explosion in obesity and diabetes and other things. This is what we know from Dr Richard Deth's work, D, E, T, H and A2 cows and preserving real cows and real food. But what did we take out before that? So we did Twiggy's in the 1960s and we started using low-fat and fortified milk. Well, you don't add vitamin D to milk, you don't fortify milk, you don't pull the critical fats from the milk. Judy Mikovits, PhD - 05/19/2025 The Real Dr Judy Show: FDA was supposed to be responsible for drug efficacy.: BraveHeartNation

Bovine growth hormone in milk will hurt humans One of my first jobs that I got essentially fired from was UpJohn Pharmaceuticals in Michigan in 1986 and 87, I went up there to prove that bovine growth hormone given to cows, they call it also somatostatin, changed the names so people don't understand it, that bovine growth hormone in milk would not hurt humans and milk production. And of course, we know about Dr Darrell, and in 91 or so, when he proclaimed that milk was toxic, yes, and that's what I showed in 86 and 87 that, in fact, bovine growth hormone added to cows milk would absolutely cause an explosion in obesity and diabetes and other things. This is what we know from Dr Richard Deth's work, D, E, T, H and A2 cows and preserving real cows and real food. But what did we take out before that? So we did Twiggy's in the 1960s and we started using low-fat and fortified milk. Well, you don't add vitamin D to milk, you don't fortify milk, you don't pull the critical fats from the milk. Judy Mikovits, PhD - 05/19/2025 The Real Dr Judy Show: FDA was supposed to be responsible for drug efficacy.: BraveHeartNation

Judy A. Mikovits PhD

28,521 Aufrufe • vor 1 Jahr

Up To 90% Of The Cheese Sold In America Is No Longer Made Naturally “90% of the cheese sold in the U.S. does not use animal rennet and instead uses a genetically modified organism (GMO) version made by Pfizer” They use a loophole to get around having to label all our cheese as GMO, Here’s how: “90% of US cheese has now been infiltrated by one of the world's largest biopharmaceutical companies, Pfizer, and it has GMO's.” Traditionally, cheese is made with just 4 ingredients, milk, salt, starter culture, and animal rennet, which is a clotting agent that's used to curdle milk into cheese. Today, there are 4 different kinds of rennet used in the cheese industry, and reports are stating that the most commonly used kind is a genetically modified version called FPC, or a fermentation produced chymosin made by Pfizer. These alternative rennets are both cheaper to use and speed up the aging process, which like always means greater profits. The crazy part is no one knows that they're eating this or how it's really affecting us. Because this FBC rennet is labeled as GRAS or generally recognized as safe, it creates a loophole that exempt Pfizer or other companies from having to label these products as GMO. And due to Pfizer's massive amount of wealth and power, it's now made its way into about 90% of our cheese. But how is this affecting us? Because this is newer technology, we don't yet know for sure, but there has been a number of researchers addressing concern. After all, the only unbiased safety study used to approve these FPCs was evaluated by the short term 90 day trial in rats. However, researchers are concerned about its toxicity or the biotoxins from GMOs as well as digestive issues for humans as these renin alternatives can serve as an allergen. While I'd love to present you with a list of cheeses to avoid as well as the ones that are safe, there's just way too many cheeses out there. So if you can, look for the kind of rennet or enzyme used in the cheese. I would seek out animal or traditional rennets first, then potentially some vegetable rennets, and I'd avoid cheeses containing any microbial or genetically modified rennets altogether.” —- More info: This bioengineered chymosin (FPC) was granted Generally Regarded as Safe (GRAS) status. Meaning, Pfizer was exempt from the pre approval requirements that apply to other (non GRAS) new food additives. Since Pfizer demonstrated what is often referred to as “substantial equivalence”, the FDA concluded that bioengineered chymosin was substantially equivalent to calf rennet and needed neither special labeling nor indication of its source or method of production. In case you didn’t know, this ‘GRAS’ label is a little hand wavy and just a big loophole… In general, federal law requires the FDA to ensure that food additives are safe and mandates a rigorous pre-market safety review process. But the loophole = GRAS. 43% of food additives are designated ‘GRAS’ and don't get FDA oversight. Essentially, we must trust that food companies will conduct unbiased safety determinations before adding these new GRAS substances to our food. “According to the FDC Act, food additives that are non-GRAS need approval prior to marketing. In contrast, GRAS substances do not require approval or notification to the USFDA prior to marketing.” Meaning the public and other regulatory agencies lack the data needed to assess the safety of some chemicals in our foods.

Up To 90% Of The Cheese Sold In America Is No Longer Made Naturally “90% of the cheese sold in the U.S. does not use animal rennet and instead uses a genetically modified organism (GMO) version made by Pfizer” They use a loophole to get around having to label all our cheese as GMO, Here’s how: “90% of US cheese has now been infiltrated by one of the world's largest biopharmaceutical companies, Pfizer, and it has GMO's.” Traditionally, cheese is made with just 4 ingredients, milk, salt, starter culture, and animal rennet, which is a clotting agent that's used to curdle milk into cheese. Today, there are 4 different kinds of rennet used in the cheese industry, and reports are stating that the most commonly used kind is a genetically modified version called FPC, or a fermentation produced chymosin made by Pfizer. These alternative rennets are both cheaper to use and speed up the aging process, which like always means greater profits. The crazy part is no one knows that they're eating this or how it's really affecting us. Because this FBC rennet is labeled as GRAS or generally recognized as safe, it creates a loophole that exempt Pfizer or other companies from having to label these products as GMO. And due to Pfizer's massive amount of wealth and power, it's now made its way into about 90% of our cheese. But how is this affecting us? Because this is newer technology, we don't yet know for sure, but there has been a number of researchers addressing concern. After all, the only unbiased safety study used to approve these FPCs was evaluated by the short term 90 day trial in rats. However, researchers are concerned about its toxicity or the biotoxins from GMOs as well as digestive issues for humans as these renin alternatives can serve as an allergen. While I'd love to present you with a list of cheeses to avoid as well as the ones that are safe, there's just way too many cheeses out there. So if you can, look for the kind of rennet or enzyme used in the cheese. I would seek out animal or traditional rennets first, then potentially some vegetable rennets, and I'd avoid cheeses containing any microbial or genetically modified rennets altogether.” —- More info: This bioengineered chymosin (FPC) was granted Generally Regarded as Safe (GRAS) status. Meaning, Pfizer was exempt from the pre approval requirements that apply to other (non GRAS) new food additives. Since Pfizer demonstrated what is often referred to as “substantial equivalence”, the FDA concluded that bioengineered chymosin was substantially equivalent to calf rennet and needed neither special labeling nor indication of its source or method of production. In case you didn’t know, this ‘GRAS’ label is a little hand wavy and just a big loophole… In general, federal law requires the FDA to ensure that food additives are safe and mandates a rigorous pre-market safety review process. But the loophole = GRAS. 43% of food additives are designated ‘GRAS’ and don't get FDA oversight. Essentially, we must trust that food companies will conduct unbiased safety determinations before adding these new GRAS substances to our food. “According to the FDC Act, food additives that are non-GRAS need approval prior to marketing. In contrast, GRAS substances do not require approval or notification to the USFDA prior to marketing.” Meaning the public and other regulatory agencies lack the data needed to assess the safety of some chemicals in our foods.

Wall Street Apes

1,034,872 Aufrufe • vor 2 Jahren

RFK Jr. just announced he will be releasing new dietary guidelines over the next few months. It will emphasize adding more protein and healthy fats—especially from dairy. “I grew up in a world where milk was the healthiest thing that you could consume.” “There's been an attack on whole milk, cheese, and yogurt over the past couple of decades.” “Brooke and I and our agencies are about to release new dietary guidelines in the next several months that will elevate those products to where they ought to be in terms of contributing to the health of our children.” “There's tremendous amount of emerging science that talks about the need for more protein in our diet and more fats in our diet.” “There's no industry that does that better than the dairy industry.” “This industry over the past ten years, has removed 60% of the sugar from milk products in school lunches.” “They've pledged to continue to reduce the amount of sugar in the food.”

RFK Jr. just announced he will be releasing new dietary guidelines over the next few months. It will emphasize adding more protein and healthy fats—especially from dairy. “I grew up in a world where milk was the healthiest thing that you could consume.” “There's been an attack on whole milk, cheese, and yogurt over the past couple of decades.” “Brooke and I and our agencies are about to release new dietary guidelines in the next several months that will elevate those products to where they ought to be in terms of contributing to the health of our children.” “There's tremendous amount of emerging science that talks about the need for more protein in our diet and more fats in our diet.” “There's no industry that does that better than the dairy industry.” “This industry over the past ten years, has removed 60% of the sugar from milk products in school lunches.” “They've pledged to continue to reduce the amount of sugar in the food.”

End Tribalism in Politics

133,423 Aufrufe • vor 1 Jahr

The Secrets of Burrata Burrata is one of my favorite cheeses, but it's actually a combination of two other cheeses. Mozzarella and Stracciatella. If you can't find burrata at the store, or don't want to pay the steep price, you can make your own with some mozzarella and heavy cream. It may not have the same form factor, but if your cutting it open and spreading it anyway... what's the difference? #burrata #mozzarella #italianfood #foodscience #cheese #stracciatella

The Secrets of Burrata Burrata is one of my favorite cheeses, but it's actually a combination of two other cheeses. Mozzarella and Stracciatella. If you can't find burrata at the store, or don't want to pay the steep price, you can make your own with some mozzarella and heavy cream. It may not have the same form factor, but if your cutting it open and spreading it anyway... what's the difference? #burrata #mozzarella #italianfood #foodscience #cheese #stracciatella

TriggTube

4,600,000 Aufrufe • vor 3 Jahren