I hardly see the cheese balls they sell at the supermarket. A piece of semi-edible halumy cheese turns into yellow in my refrigerator.
My cheese dreams are shattered.
Soon after a life without restrictions, it may be possible that cheese is more an enemy than a friend? What is addicted to something that is not good for my body?
These questions began to emerge a few months ago when I started producing an episode of my podcast on the BBC: All Hello Kale about whether dairy products are a problem we should be afraid of.
Between pleasure and moderation
For some time now, I questioned the logic of adults who drink milk.
While milk and dairy products, such as cheese and yoghurt, are good sources of protein and calcium and can be part of a healthy and balanced diet, as Dr. Greger explained from NutrionFacts.org: "There is no animal on the planet that drinks milk after weaning, and yet, drinking milk from other species does not make much sense. "
Greger has made a series of studies showing the potential effect of shortening the drinking life of this "hormonal stew".
I have always thought that cheese is, compared with the rest, more mature dairy products, perhaps benign or even more useful.
It fits into the mental picture of Greek and Italian elders who generously dispatched Feta and Pocorino cheeses, but in fact only a low to moderate portion of the cheese in the sacred Mediterranean diet.
I also decided that the diagnosis in my childhood of lactose intolerance can not prevent me from eating panini cheese in India or to sink a piece of bread in baskets during skiing trips.
Remove the cheese?
Perhaps this feeling of negation mixed with illusion is a consequence of real dependence.
An American doctor controversially referred to cheese as a "milk fissure" (none of the professors who supported that theory) about supposedly dependent chemicals, as well as opiates, and even suggested three steps a program to eliminate dietary cheese, something like one kind of syroptic detoxification.
Step 1: Know why you want to break with cheese.
Well, really, I do not feel like they want to part with it.
But for the journalistic goal to check if cheese is less afraid of milk, I took my head out of the sand (according to which Turkish cheese is allegedly fermented) and contacted three of the great nutrition exercises.
They all agreed that the intake of milk secretion of another species is something strange to us and that adults should not take it.
But can a consensus be reached on cheese?
Dr. Michael Greger follows the difficult line: with his combination of concentrated sodium and fat, this should not be part of our daily diet.
"Make that part of a special occasion more than a fraction of the day," says the expert.
Dr Walter Willett, a nutrition professor at the Harvard School of Public Health, takes a semi-hard look at cheese.
"They do not seem to have the same effects that promote growth compared to those of milk, eat your Brie in moderation and enjoy it," he says, and recommends to consume just one serving of dairy products per day.
But at Cornell University, nutrition professor David Levitsky has a slightly softer attitude about the dangers of dairy products and admits that every night he eats a small cheese before dinner.
"I enjoy it, but not like large amounts of cheese."
The consensus, in a way, is that cheese should not be at the upper end of the spectrum.
30 years later …
With the intention of removing the bound eyes, I went to see my doctor, Enam Aboud, in Harley Street Health Center, to analyze lactose intolerance 30 years after the first diagnosis.
He confirmed not only that I was still intolerant to lactose, but ignoring it could inflame the bowel.
According to Dr Aboud, it probably does not absorb vitamins and minerals, which is not good for my immune system, for my energy levels, and even for my mood.
The damage may be the result of my exaggerated consumption of dairy products that has been going on for years.
Abood recommends that if I eat cheese, I should take a lactate pill, which will give me an enzyme that I, and many people like me, do not have to be able to properly recreate dairy products.
Lactase is an enzyme that decomposes lactose into glucose and galactose.
One positive aspect of my medical journeys was that a gut expert told me that one piece of unpasteurized cheese, rich in bacteria, was not processed, is a gift of the gut microbiome.
Once we have made a podcast chapter about the key role of the gut in our mood, it is logical to keep the cheese on the table.
I never went so far as I thought about step 2: think about what you can do to change the recipes that you already have. Step 3: Think about non-dairy cheeses.
It is too much even to consider digesting them.
Instead, I think it's disturbing to get final answers about the diet.
I think I should remember to take lactase enzyme pills with me, because my bowel will surely want to have a piece of Rockford … tomorrow.