Please read complete article at mercola.com.
STORY AT-A-GLANCE
Industrial cheese production has compromised the quality of cheese. Most cheese is now made using synthetic, lab-produced rennet that alters the nutritional profile
Traditionally made cheese with animal rennet is a superfood, providing benefits like lactoferrin, beneficial saturated fats, vitamin K2, tyrosine and probiotic bacteria
Cheese made from A2/A2 milk from grass fed cows, and using traditional cheesemaking techniques is more nutritious and easier to digest than industrial cheese
Expanding access to traditionally made cheese can help shift consumer preferences toward healthier, more sustainable dairy options
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