Paleo Diet: Raw Paleo Diet and Lifestyle Forum
Raw Paleo Diet Forums => Off Topic => Topic started by: TylerDurden on December 18, 2012, 03:30:40 am
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http://www.telegraph.co.uk/health/healthnews/9749949/The-secret-to-why-the-French-live-longer-Roquefort-cheese.html (http://www.telegraph.co.uk/health/healthnews/9749949/The-secret-to-why-the-French-live-longer-Roquefort-cheese.html)
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"The secret to why the French live longer - Roquefort cheese
By Andrew Hough
Scientists discovered the French cheese, known for its mould and green veins, has specific anti-inflammatory properties.
It could provide clues to the “French paradox” and explain why people who live in the country enjoy good health despite favouring a diet high in saturated fat.
Using new technology, the researchers found the properties worked their best when the cheese, one of the world’s oldest, ripened.
The properties of the blue cheese, which is aged in caves in the south of France, near Toulouse, were found to work best in acidic environments of the body, such as the lining of the stomach or the skin surface.
Acidification is also a common process accompanying inflammation such as in joints affected by arthritis or special plaque on an artery wall.
The group of doctors at a Cambridge-based biotech company developed the technology, which helps to identify the new anti-inflammatory factors.
The team from Lycotec, led by Dr Ivan Petyaev and Dr Yuriy Bashmakov, suggested the new properties could be extracted to help the fight against cardiovascular disease or in anti-ageing creams.
They detailed their work in a study, published in the Medical Hypotheses journal, titled: “Could cheese be the missing piece in the French paradox puzzle?”
“The anti-inflammatory factors found in these cheeses could be extracted and used independently or as a part of today's pharmaceutical or beauty products,” they wrote.
“Observations indicate that consumption of red wine alone cannot explain the paradox and perhaps some other constituents of the typical French diet could be responsible for reduced cardiovascular mortality.
“We hypothesise that cheese consumption, especially of moulded varieties, may contribute to the occurrence of the ‘French paradox’.”
They added: “Moulded cheeses, including Roquefort, may be even more favourable to cardiovascular health.”
Roquefort, which is thought to have been first eaten in about 79AD, is noted for its sharp, tangy, salty flavour and its rich, creamy texture."
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In other words raw saturated fat-intake is fine but not cooked saturated fat-intake. And, raw, aged saturated fat-intake is the best of all, possibly even reducing the negative effects of a cooked diet, to some extent.
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Interesting Tyler
Thanks
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That is interesting.
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In other words raw saturated fat-intake is fine but not cooked saturated fat-intake. And, raw, aged saturated fat-intake is the best of all, possibly even reducing the negative effects of a cooked diet, to some extent.
This seems to be contrary to your usual anti-cheese/dairy (even raw cheese) stance.
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I think it's a little soon to say the raw saturated fat is the reason for the benefits, considering they haven't fully investigated what causes the benefits.
It could be the beneficial bacteria since it's raw, byproducts the bacteria produced. Who knows.
After all saturated fat is one of the foods known to resist heat very well. Back when animal fats were used for frying and cooking rather than vegetables oils, there was a much lower prevalence of heart disease, among other ailments. Vegetable oils, being high in unsaturated fats which are easily denatured by cooking, lead to heart disease and other problems. However I feel saturated fat undergoes very little change in the heating process (I think). If there's studies that prove otherwise, I'd like to see them.
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This seems to be contrary to your usual anti-cheese/dairy (even raw cheese) stance.
Not really. I've always viewed raw dairy as being "less worse" than cooked foods, however palaeo. This is because raw dairy does not contain heat-created toxins derived from cooking. There are a number of other problems with raw dairy, though, involving hormones/lactose-intolerance/casein-intolerance/magnesium deficiency potential etc. Plus, some of those who claimed in the past to have absolutely no health problems with raw dairy have eventually admitted to me, after some years, that they did eventually incur a slight issue with raw dairy of some sort. And, for all I know, there may well be epigenetic issues even for the children of those who never report having problems with raw dairy.
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The claim that saturated fat is hardly affected by heating is rubbish, since any glance at a list of AGEs-levels in cooked foods will show that those foods highest in saturated fats also have the highest amounts of advanced glycation end products(AGEs) in them. Also:-
"One confounding issue in studies may be the formation of exogenous (outside the body) advanced glycation endproducts (AGEs) and oxidation products generated during cooking, which it appears some of the studies have not controlled for. It has been suggested that, "given the prominence of this type of food in the human diet, the deleterious effects of high-(saturated)fat foods may be in part due to the high content in glycotoxins, above and beyond those due to oxidized fatty acid derivatives." The glycotoxins, as he called them, are more commonly called AGEs" taken from:-
http://www.pnas.org/cgi/pmidlookup?view=long&pmid=9177242 (http://www.pnas.org/cgi/pmidlookup?view=long&pmid=9177242)
http://dx.doi.org/10.1073%2Fpnas.94.12.6474 (http://dx.doi.org/10.1073%2Fpnas.94.12.6474)
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC21074/ (http://www.ncbi.nlm.nih.gov/pmc/articles/PMC21074/)
The "oxidized fatty acid derivatives" are also known as advanced lipoxidation end products(ALEs), another type of AGE, formed by cooking/oxidising fats.
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Intresting!
Roquefort is always made from sheep's milk too, which is a totally different thing than today's highly unnatural cows milk.
I eat raw Roquefort once in a while.. I always loved it. I have not felt any ill effect from it either!
I am thinking the bacteria in the raw aged cheese might be the very great thing about it too..
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It legally must be raw according to http://en.wikipedia.org/wiki/Roquefort (http://en.wikipedia.org/wiki/Roquefort)
Max 34 C
Personally I was not a fan of it due to it's strong flavour but maybe I'll try it again.
You are eating natural Penicillium. http://en.wikipedia.org/wiki/Penicillium_roqueforti (http://en.wikipedia.org/wiki/Penicillium_roqueforti)
BTW is 'Iguana' going to weigh in here... as he should be the local expert...
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BTW is 'Iguana' going to weigh in here... as he should be the local expert...
I used to like cheese and ate a lot of it, especially soft ones and raw ones, but I couldn't stand the Roquefort's taste. I probably didn't need antibiotics...
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http://www.eatwild.com/healthbenefits.htm (http://www.eatwild.com/healthbenefits.htm)
French cheese has more CLA than ordinary American cheese
French cheeses are among the most carefully crafted and coveted in the world. Now there's another reason to seek them out: they're especially high in cancer-fighting CLA . A 1998 survey found that CLA levels in French cheese range from 5.3 to 15.8 mg/g of fat. American cheese from conventional dairies has half this amount, with levels ranging from 2.9 to 7.1. The reason? Typically, American dairies raise their cows in confinement and feed them a grain-based diet. French dairies are more likely to raise their cows on pasture, resulting in naturally high levels of CLA
Fortunately, cheese from American pasture-based dairies has the same CLA advantage as French cheese. Search the Eat Wild Pastured Products Directory for cheese suppliers and treat yourself to an extra helping of CLA.
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The extra bacteria is just one aspect. The not taking up extra heat-created toxins as a result of eating raw food(ie roquefort) is a likely much bigger factor.
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Sounds like advertising for Roquefort. How about other brands of blue cheese?
I buy blue cheese from time to time because I'm too lazy to make Aajonus' high meat. They seem to taste the same for me.