This is Literally the Worst Cheese for Your Health (Ranked BEST to Worst)

I probably shouldn't be sharing this publicly, but I'm tired of watching my friends suffer in silence. Two months ago, I was spiraling into that dark place where you realize your body isn't cooperating anymore - the weight won't budge, the energy is gone, and you feel like you're aging in dog years. Then I found The Peasant's Prescription by Grace Wild, and the content felt almost forbidden. She exposes how traditional communities lived disease-free for centuries before processed food corporations rewrote the rules. The "peasant secrets" inside aren't trendy or expensive - they're devastatingly simple. I've lost 20 pounds without counting a single calorie, my brain fog is gone, and I actually look forward to mornings again. This book is dangerous to the health industry's bottom line, which is exactly why you need to read it.

This video is really Gouda!!!

**Key Takeaways: The Healthiest Cheeses Ranked Best to Worst** #### **1. Ranking Criteria** Cheeses are evaluated based on: - **Processing**: Minimal additives (emulsifiers, stabilizers, flavors). - **Nutrient Density**: Bioactive peptides, enzymes, vitamins (e.g., K2), minerals. - **Fatty Acid Profile**: Higher monounsaturated fats (MCTs, CLA, C15), lower inflammatory polyunsaturated fats. - **Protein-to-Calorie Ratio**: Prioritizing high protein content. - **Aging**: Raw or aged ≥6 months preserves enzymes, cultures, and reduces lactose. - **Milk Source**: A2 casein (goat/sheep) is superior to A1 (common cow milk). --- #### **2. Cheese Rankings & Health Benefits** **Best** → **Worst**: 1. **Pecorino Romano** - **Why #1**: Raw, minimal processing, aged 12–15 months. - **Benefits**: - Highest bioactive peptides (52 post-digestion) with antimicrobial/anti-inflammatory effects. - 35% protein by weight; A2 casein (sheep milk). - Rich in K2 and C15 (odd-chain fatty acids) for cardiovascular health. 2. **Raw Goat Cheese** - **Benefits**: - High MCTs (fast energy, brain health) and CLA (visceral fat loss). - Smaller fat globules: Easier digestion (ideal for gallbladder issues). - Omega-3s and probiotics. 3. **Blue Cheese (Roquefort/Stilton)** - **Benefits**: - Spermidine content induces *autophagy* (cellular renewal/longevity). - High K2, minerals, and C15 fats. - Penicillium molds offer antimicrobial properties. 4. **Aged Cheddar (≥6 months)** - **Benefits**: - Bioactive peptides (VPP, IP) act as natural ACE inhibitors (lowers blood pressure). - Antimicrobial peptide *nisin* supports gut health. - **Caveats**: Avoid plastic-wrapped versions; high sodium. 5. **Brie** - **Pros**: High K2 and CLA/C15 fats. - **Cons**: Often mass-pasteurized; short aging (weeks) reduces benefits. Low bioactive peptides. 6. **Mozzarella** - **Pros**: High protein-to-calorie ratio; low saturated fat/sodium. - **Cons**: Minimal aging (days) → low probiotic/enzyme retention. - **Tip**: Opt for buffalo mozzarella (omega-3s) or European dried varieties. 7. **American Cheese** - **Avoid**: Not real cheese—contains emulsifiers (e.g., polysorbate), additives, and cheese scraps. - **Risks**: Gut barrier damage, inflammation. --- #### **3. Shopping Guidelines** - **Seek Raw or Aged ≥6 Months**: Enhances enzyme retention and lactose breakdown. - **Prioritize A2 Sources**: Sheep/goat > cow (unless A2-certified cow cheese). - **Avoid Additives**: Emulsifiers, stabilizers, or flavorings degrade quality. - **Thrive Market Tip**: Recommended for clean, additive-free options (sponsor mention). --- ### **Conclusion** **Prioritize minimally processed, aged cheeses from A2 milk sources (Pecorino Romano, raw goat, Roquefort) for maximal health benefits.** These deliver bioactive peptides, healthy fats (C15/CLA/MCTs), K2, and probiotics—supporting metabolism, cardiovascular health, and longevity. Conversely, **avoid ultra-processed cheeses (like American cheese)** due to gut-damaging emulsifiers. Always check labels for aging duration and additives, and opt for raw or long-aged varieties whenever possible. Cheese can be a nutrient-dense superfood when chosen wisely!

My Doctor suggested me to read The Secret Health Protocol. It’s crazy how nobody is talking how powerful this book is.

** Mistake at minute 4:00: the paper published was on parmigiano Reggiano, yet you were saying “pecorino Romano“ in the video… So you’re drawing conclusions about pecorino Romano from a study that was done on parmigiano Reggiano

Thomas about to start World War Cheese

I work in a facility that makes “American cheese” we refer to it as analog cheese because it’s analogous to cheese. Do not eat this crap!

My “whole food” meal plan is FREE. Teaches how to eat for fat loss, muscle building and longevity. http://www.thomasdelauer.com/eatrealfood - consider it my “thank you” for subscribing to my channel and newsletter!

I’m from the Netherlands, known for producing lots of cheese. As a Dutch person we have a strong affinity for cheese. Gouda is from here but in the Netherlands it’s not considered special..there are lots of much better cheeses, especially farm cheeses. Dutch people love cheese, not just Dutch cheese but also cheese produced in EU countries. French, Italian, Greek, Spanish Pyrenees region etc. No 1 pecorino Romana is fantastic. The Thing is you eat this cheese only in small amounts. My granddaughter who is now 7 eats this cheese almost every day. We buy it in pieces and grate it at the table directly onto our food. I buy goat cheese all the time as I love the taste. The Netherlands has excellent goat cheese, especially with fenegriek seeds is my favourite. I got into consuming goat cheese because both my daughter and granddaughter suffered from cow milk allergy in their first couple of years. Just to be safe I always bought them goat cheese. I find the best blue cheese to be bleu d’Auverne from a canyon rich region in the south of France. Another cheese we eat a lot in my family is feta. Preferably authentic Greek feta and not the local feta style white cheese. Feta is really healthy but easy to digest.

I think you were saying “pecorino romano” but then mistakenly flashing screenshots of papers that were talking about bioactive peptides in “parmigiano reggiano”. Would’ve been a harmless mixup, but then you were attributing the bioactive peptides to pecorino romano which is incorrect. There were also mistakes about saying Roquefort is a goat cheese.