Cheese is an incredibly concentrated form of milk. We once made fresh mozzarella from a full gallon of raw milk. After removing the pork-tenderloin sized piece of cheese from the cheesecloth, my three children came down and devoured nearly all of it with a sprinkle of salt and a fresh sprig of basil.
Three children devoured a gallon of milk’s worth of cheese. That’s equal to over 5 glasses of milk per kid – in about 5 minutes! The raw milk I used from Jersey cows contained incredibly nutritious protein and fats, but the lactose sugar in milk is a simple sugar, like pure glucose. And of course, milk and cheese have no fiber to slow down the sugar effect so there is a huge insulin response from this food.
SO, cheese needs to be respected. It is easy to eat too much, because the bulky water was filtered out. And the lack of fiber and load of insulin-stimulating lactose sugar is a problem if you have the thrifty ability to store too much – like hypothyroid or insulin resistance.
With that said, aged cheese and especially raw aged cheese, like romano and 2-year cheddar have minimal amounts of lactose sugar due to the enzyme action during the months in the rind. Therefore the sugar effect is minimized with these cheeses, but it is still easy to eat too much.
Three Cheese Rules in The Blood Code Diet
Choose aged cheese, especially raw aged cheese over fresh cheeses like mozarella
Use cheese as a condiment, not a main course.
Eat cheese with a meal that has plenty of soluble fiber—add it to cooked & raw vegetables.