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Estimation and fortification of vitamin D3 in pasteurized process cheese. Upreti P, Mistry VV, Warthesen JJ. J Dairy Sci. 2002 Dec;85(12):3173-81. PMID: 12512590 The objective of this study was to develop methods for the estimation and fortification of vitamin D3 in pasteurized Process cheese. Vitamin D3 was estimated using alkaline saponification at 70°C for 30 min, followed by extraction with petroleum ether:diethyl ether (90:10 vol/vol) and HPLC. The retention time for vitamin D3 was approximately 9 min. A standard curve with a correlation coefficient of 0.972 was prepared for quantification of vitamin D3 in unknown samples. In the second phase of the study, pasteurized Process cheeses fortified with commercial water- or fat-dispersible forms of vitamin D3 at a level of 100 IU per serving (28 g) were manufactured. There was no loss of vitamin D3 during Process cheese manufacture, and the vitamin was uniformly distributed. No losses of the vitamin occurred during storage of the fortified cheeses over a 9-mo period at 21 to 29°C and 4 to 6°C. There was an approximately 25 to 30% loss of the vitamin when cheeses were heated for 5 min in an oven maintained at 232°C. Added vitamin D3 did not impart any off flavors to the Process cheeses as determined by sensory analysis. There were no differences between the water- and fat-dispersible forms of the vitamin in the parameters measured in fortified cheeses

The bioavailability of vitamin D from fortified cheeses and supplements is equivalent in adults. Wagner D, Sidhom G, Whiting SJ, Rousseau D, Vieth R. J Nutr. 2008 Jul;138(7):1365-71. PMID: 18567762 Compared with baseline, serum parathyroid hormone decreased with both fortification (P = 0.003) and supplementation (P = 0.012). These data demonstrate that vitamin D is equally bioavailable from fortified hard cheeses and supplements, making cheese suitable for vitamin D fortification.

I have been reading a case report by Kraft, Westman, 2009 of a 70 year old obese, Caucasian female who was suffering from Schizophrenia since the age of 17. Her symptoms included paranoia, hallucinations (auditory and visual), and many hospitalizations for psychosis and suicide attempts. Her daily diet included "egg and cheese sandwich, diet soda, water, pimento cheese, barbecued pork, chicken salad, hamburger helper, macaroni and cheese, and potatoes." Instead, she was asked to follow a low carbohydrate diet of: "unlimited meats and eggs, 4 ounces of hard cheese, 2 cups of salad vegetables, and 1 cup of low carbohydrate vegetables per day. This diet restricts carbohydrate intake to fewer than 20 grams per day." The diet was also grain free.

This recipe is loaded with flavor, but the blue cheese gives it a little something extra. Try serving it with classic mashed potatoes for a complete meal. http://myvigour.com/make-blue-cheese-turkey-meatloaf-recipe/

Healthy Recipe Three-Cheese Macaroni  

Consuming cheese from ewe's milk, rich in conjugated linoleic acid (CLA), may reduce markers linked to heart disease, suggest results from a small Italian study. Researchers from the University of Florence report that ewe's milk rich in cis-9, trans-11 CLA produced favourable changes in inflammatory cytokines and platelet aggregation, both of which are associated with atherosclerosis, or hardening of the arteries due to the build-up of fatty deposits on artery walls.

Jello-Cream Mold

Effort:
Easy

Serves:
6-8

Ingredients:
2 packages sugar-free jello
1 8 oz. cream cheese
1 cup heavy cream
2 cups boiling water

How to Prepare:
Dissolve jello in 2 cups boiling water. Pour into blender with cream
cheese & cream. Blend well. Pour into mold. Refr

Quantitative measurement of tetrahydromenaquinone-9 in cheese fermented by propionibacteria.\nHojo K, Watanabe R, Mori T, Taketomo N.\nJ Dairy Sci. 2007 Sep;90(9):4078-83.\nPMID: 17699024 \ndoi:10.3168/jds.2006-892\n

Too much meat and cheese may be a recipe for disaster, according to a new study that links the consumption of animal-based protein to an increased risk of early death for people in their 50s and early 60s.

Turn an alfresco lunch into a lavish occasion with this make ahead beetroot & goat's cheese tart.

If you've been following the Track Your Plaque conversation, you know that, contrary to prevailing opinion among many cardiologists, there is an emerging notion that coronary calcification is an active process, a true part of the disease. Vitamin D3 is an important aspect of this question. So is vitamin K2. Not to be confused with K1 that plays a role in blood coagulation, K2 has an important role in calcium metabolism. Thus, vitmain K2 deficiency is related to osteoporosis and to coronary calcification.

"Butyric acid (from Greek βούτυρος = butter), also known under the systematic name butanoic acid, is a carboxylic acid with the structural formula CH3CH2CH2-COOH. Salts and esters of butyric acid are known as butyrates or butanoates. Butyric acid is found in rancid butter, parmesan cheese, vomit, and body odor and has an unpleasant smell and acrid taste, with a sweetish aftertaste (similar to ether). It can be detected by mammals with good scent detection abilities (such as dogs) at 10 ppb, whereas humans can detect it in concentrations above 10 ppm. Butanoate is produced as end-product of a fermentation process solely performed by obligate anaerobic bacteria. Fermented Kombucha "tea" includes butyric acid as a result of the fermentation. This fermentation pathway was discovered by Louis Pasteur in 1861. The role of butyrate changes depending on its role in cancer or normal cells. This is known as the "butyrate paradox". Butyrate inhibits colonic tumor cells but promotes healthy colonic epithelial cells.[1], but the signaling mechanism is not well understood.[2]. A review suggested that the chemopreventive benefits of butanoate depend in part on amount, time of exposure with respect to the tumorigenic process, and the type of fat in the diet.[5] Low carbohydrate diets like the Atkins diet are known to reduce the amount of butanoate produced in the colon

Knowing which cheeses are safe to eat in pregnancy can be confusing and recommendations vary depending on who you ask and what country you are in. It is generally best to err on the side of caution, even if it means depriving yourself of one of your favourite snacks for a few months.

Pre-heat the grill. Toast the bread on one side. Toast the other side until it crisps but has not turned brown. Mix the grated cheese, margarine and mustard together and spread over the toast. Grill for about 2 minutes until bubbling and starting to brown.

While pasta is cooking fry up some rashers then dice them. A few minutes before the pasta is done, throw in the frozen peas and sweetcorn. Drain pasta and dish out into bowls. Add diced rashers and sprinkle mozarella cheese over each bowl and voila. Plates always licked clean.

Pre-heat the oven to 180°C / 350°F / Gas Mark 4. Cook macaroni in lightly salted boiling water and drain. To make the cheese sauce: Melt the margarine in a saucepan. Add flour and cook over a low heat for 1 minute, stirring all the time. Remove from the heat and cool slightly.

Whey proteins have gained a huge popularity among all sections of people like athletes, body builders and casual exercisers. Initially, it was confined only to the body builders. The major source of whey protein is cheese. It is a liquid byproduct in the manufacture of cheese. Initially, the cheese...

Swiss canadian bacon and eggs

CarbsPerServing:
4

Effort:
Easy

Serves:
4,10,5

Prep Time:
a few mintues

Ingredients:
8 large eggs1/4 cup milk1/2 tea. salt1/4 tea. pepper1/3 cups finely
chopped green onion, divided4 oz swiss cheese

How to Prepare:
preheat broiler.in medium mixi

The table lists the acid, base values for 114 common foods. Base-producing foods are fruits and vegetables, whereas grains, meats, fish, cheese and salted processed foods are acid-producing.

"Tuesday, December 15, 2009 Overweight, hungry, diabetic, and fat-free Let me tell you about my low-fat experience from 20 years ago. At the time, I was living in Cleveland, Ohio, and served on the faculty at a large metropolitan university-affiliated hospital, supervising fellows-in-training and developing high-tech cath lab procedures like directional athererectomy and excimer laser coronary angioplasty. (Yes, another life.) I was concerned about personal heart disease risk, though I knew next to nothing about lipids and coronary risk prediction outside of the little I learned in training and what the drug industry promoted. I heard Dr. Dean Ornish talk while attending the American College of Cardiology meetings in Atlanta. Dr. Ornish spoke persuasively about the dangers of fat in the diet and how he "reversed" coronary disease using a low-fat, no added oils, no meat, vegetarian diet that included plenty of whole grains. So I thought I'd give it a try. I eliminated all oils; I removed all meat, eggs, and fish from my diet. I shunned all nuts. I ate only low-fat products like low-fat yogurt and cottage cheese; and focused on vegetables, fruit, and whole grains. Beans and brown or wild rice were a frequent staple. I loved oatmeal cookies--low-fat, of course! After one year of this low-fat program, I had gained a total of 31 lbs, going from 155 lbs to 186 lbs. I reassessed some basic labs: HDL 28 mg/dl Triglycerides 336 mg/dl Blood sugar 151 mg/dl (fasting) I became a diabetic. All through this time, I was also jogging. I ran on the beautiful paths along the Chagrin River in suburban Cleveland for miles north and south. I ran 5 miles per day most days of the week. "