Cheese is an animal product.

• nutritional information
• Chinese herbology
• cautions and contraindications

    Wisconsin is the largest producer of cheese in the U.S., producing about 25% of America’s cheese.

nutritional information:

    Cheese is a source of calcium, chromium, iodine, and protein.

    The Japanese (and many other Asian cultures) avoid using cheese in cooking because they find the smell highly offensive. The Japanese view cheese as rotten milk (which it is).

    One ounce of Swiss cheese has 1.1 milligrams of zinc, which is 8% of the U.S. Recommended Daily Value, according to the U.S. National Institutes of Health.

    One ounce of cheddar cheese has 0.9 milligrams of zinc, which is 6% of the U.S. Recommended Daily Value, according to the U.S. National Institutes of Health.

    One ounce of low moisture part skim mozzarella cheese has 0.9 milligrams of zinc, which is 6% of the U.S. Recommended Daily Value, according to the U.S. National Institutes of Health.

    Cholesterol: Cheddar cheese has 70 mg cholesterol per 100 g.

    “It may indeed be doubted whether butchers’ meat is anywhere a necessary of life. Grain and other vegetables, with the help of milk, cheese, and butter, or oil, where butter is not to be had, afford the most plentiful, the most wholesome, the most nourishing, and the most invigorating diet. Decency nowhere requires that any man should eat butchers’ meat.”, Adam Smith (British economist).

Chinese herbalism:

    Chinese: strongly yang

cautions and contraindications:

    Cautions and contraindications: You want to reduce or eliminate cheese from your diet.

    Animal cautions and contraindications: Cheese should never be fed to cats or dogs.

See also: dairy foods.

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