Heilung, Prävention und Verjüngung durch Ernährung » Käse

Käse ist sehr verschrien, aber nichts desto trotz ist es eine Quelle für einige wichtige Stoffe wie etwas hochwertiges Protein, Vitamin D3, Vitamin K2 und Fettsäuren, deren Zusammensetzung bei verwendung von Biomilch nicht so übel ist.

Einige Käsesorten haben mehr von gewissen Stoffen und so kann man gezielt einige Käsesorten als Teil seiner Ernährung integrieren.

Cheddar ist etwa sehr reich an Spermidin.

Ein Stoff, dessen Aufnahme in Europa hauptsächlich durch Käsekonsum erfolgt ist Vitamin K2.
Gouda soll laut einigen Meldungen sehr reich an Vitamin K2 sein.

Darum sollten Sie viel Gouda essen
Eine Studie bescheinigt Gouda einen hohen Anteil Vitamin K2. Das eher unbekannte Vitamin stärkt die Knochen und kann vor Krebs schützen.
https://www.heute.at/s/gouda-superfood-v...-essen-52667680


Aber laut dieser Studie die ich ansah ist der Vitamin K2 reichste Käse Münster und beim Gouda ist es für seinen Vitamin K2 Gehalt wichtig, dass er wenigsten 13 Wochen gelagert wurde.

Menaquinone Content of Cheese
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Vitamin K2 (menaquinone) concentrations were measured in a wide range of cheeses and the effects of fat content, ripening and origin of the cheeses were investigated. Moreover, the menaquinone content of cheese was compared with that of other foods known to contain vitamin K2. It was found that cheese and curd are the most important sources of long-chain menaquinones in the Western diet and, in general, hard cheeses are richer in menaquinones than soft cheeses. However, the actual menaquinone content varies substantially and is dependent on the type of cheese, the time of ripening, the fat content and the geographic area where the cheeses are produced. Given the fact that poor vitamin K status has been mentioned as a risk factor for cardiovascular disease and mortality, while there is no clear evidence for adverse cardiovascular effects of dairy fats, cheese should be considered as a recommendable component in a heart-healthy diet.

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https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5946231/

Also ich liebe Käse und lasse mir meinen Gouda, meinen Parmesan, Cheddar und Blauschimmel von niemanden als "ungesund" etc. vermiesen.

Is Cheese Bad for You? The Evidence Says No—with Some Exceptions

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Cheese’s standing as a component of a healthy diet has long been debated. And it’s true that some animal products promote disease, but is cheese bad for you? Perhaps not—evidence shows that cheese doesn’t deserve to be treated the same as meat or milk.
Cheese is a good source of protein and calcium, and research largely doesn’t support the theory that cheese contributes to chronic disease.

As an animal product, cheese has long been considered unhealthy
Along with other animal food products, cheese has had a reputation for being unhealthy. But the tide started to change when large cohort studies found that dairy’s relationship with chronic disease and mortality was not to be confused with that of meat. In particular, a 2011 study from a team at Harvard found the consumption of dairy products was not associated with mortality and was even mildly protective against cardiovascular disease.[1]

But of course, dairy products vary substantially in nutritional content (like full-fat vs. fat-free) and how they’re produced (like whether they’re fermented, as is the case with yogurt and cheese). This variability leads us to today’s central question: how does cheese specifically affect health?

Saturated dairy fat can negatively affect health—but cheese fat acts differently
Research shows that some dairy fat can be dangerous for LDL (bad) cholesterol levels, but at different degrees. One randomized controlled trial, for example, found that butter raised LDL cholesterol significantly more than cheese did.[2] And in large studies of overall dairy on health, this finding usually holds up; butter is among the least healthy dairy foods, and cheese among the most healthy.

And interestingly, it seems that the overall amount of fat in cheese (which is typically largely saturated fat) doesn’t have a meaningful effect on cardiovascular or metabolic disease risk factors. Two separate randomized controlled trials tested the effects of regular-fat cheese on cholesterol levels and other metabolic disease risk factors. In one, neither fat-free (50g serving) nor regular-fat (80g serving) cheese increased total cholesterol, LDL cholesterol, triglycerides, or blood glucose after 8 weeks of daily intake.[3] The other, which compared 80g-servings of low-fat (13%) and regular-fat cheese, found that the regular-fat cheese did not increase total or LDL cholesterol, blood glucose, CRP (a major marker of inflammation), or waist circumference more than its low-fat counterpart.[4] These findings suggest that the saturated fat content in cheese doesn’t quite have the effect on disease risk once assumed.

Large epidemiological studies show cheese doesn’t worsen the risk of heart disease, diabetes, or most cancers
Multiple studies (covering hundreds of thousands of subjects) have found that cheese either does not increase—and may even lower—the risk of cardiovascular disease.[5,6] Similar effects have been found for diabetes and glycemic control—cheese has either a neutral or mildly protective effect.[7-9]

Similar but varied results were found for cancer. Separate meta-analyses of cheese intake on endometrial, colorectal, and all-cause cancer mortality found no association between cheese intake and increased risk of cancer [10-13]. There is one notable exception to this rule, however. Multiple meta-analyses have found that regular cheese intake is associated with increased risk of prostate cancer.[12-14] It’s also important to note that dairy consumption has also shown an increased risk of breast cancer, though this association hasn't been found for cheese alone.[15]

Dairy’s effect on inflammation remains in the spotlight
It seems that cheese’s effects on inflammation follows a similar pattern. A 2017 systematic review found that, among clinical trials associating cheese intake and inflammatory markers, 13 found anti-inflammatory effects, 13 found no effect, and 4 found pro-inflammatory effects.[16]

Inflammatory bowel disease (IBD) follows a similar pattern—some studies have found no association between cheese intake and IBD.[17] Interestingly, though, meta-analyses of various food groups on IBD have found that people with IBD diagnoses tend to eat significantly more cheese than undiagnosed people.[18,19] Does that mean cheese causes inflammation in the gut? It's possible, but this is not confirmed. For the most part, high cheese intake was found to be paired with intake of known pro-inflammatory foods like soda and processed meat. Meaning, in general, cheese was a component of a larger diet pattern that was relatively common in IBD patients. In general, it’s best to stick with no more than 1-2 servings of cheese per day (50-80g).

The relationship between cheese intake and acne, an inflammatory condition, has also been evaluated. Observational studies have concluded that cheese (and total dairy) intake is associated with acne prevalence.[20] And though a separate meta-analysis concluded the relationship was largely specific to milk and not cheese, it's probably worth testing removing dairy from your diet to address acne concerns.[21]

Still, not all cheeses are equal
When choosing which cheese to add to your diet, there are plenty of factors to consider. If you typically don’t tolerate lactose, well, for example, you’re better off sticking to hard cheeses like Parmesan—lactose is removed during the ripening process, so the harder the cheese, the less lactose. Fresh, soft cheeses, on the other hand, are usually lower in sodium and calories per gram.

Here are some healthier cheese options and their key characteristics:
-Fresh cheeses (mozzarella, ricotta, goat cheese, cottage cheese, feta) – These cheeses are typically not fermented, but coagulated using traditional acid or heat treatments. They’re usually lower in sodium and calories and higher in water content than other cheeses. For someone with a family history of heart disease or high cholesterol, fresh cheeses are best due to their low cholesterol content.
-Harder cheeses (cheddar, Swiss, Parmesan) – While typically higher in sodium and saturated fat, these cheeses also tend to have a higher concentration of calcium and protein than their fresh counterparts.
-Blue cheese (Gorgonzola, Roquefort, Stilton) – Blue cheeses are relatively high in sodium and saturated fat but are great sources of calcium and vitamin K, giving them a middle-of-the-pack ranking in healthfulness.

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https://blog.insidetracker.com/cheese-bad-healthy-evidence

Käse ist auch Paleo

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Es ist anzunehmen, dass bereits steinzeitliche Jäger im Magen erbeuteter junger Wiederkäuer, welche kurz zuvor noch Milch getrunken hatten, weißliche gallertartige Klumpen entdeckten. Solcher im Magen der Beutetiere aus Milch fermentierter Labquark stellt wohl die Urform von Käse dar.

Mit dem Beginn der Domestizierung von zunächst vermutlich Ziegen, dann Schafen und zuletzt von Rindern und der sich ausbreitenden Weidewirtschaft in der Mittelsteinzeit, etwa zwischen dem 10. und 8. Jahrtausend v. Chr., standen dem Menschen erstmals größere Mengen an tierischer Milch zur Verfügung. Um diese größeren Mengen verderblicher Milch länger aufbewahren zu können, entwickelten die damaligen Menschen nach und nach die Kunst der Käseherstellung. Die vielfältigen Traditionen der Käserei legen nahe, dass sich die Käserei zu verschiedenen Zeiten und an verschiedenen Orten entwickelte.

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Der erste archäologische Nachweis der Käseherstellung stammt aus der Jungsteinzeit um 5500 v. Chr. in Kujawien (polnisch Kujawy) im heutigen Polen. Dort wurden Reste von Seihern aus Ton gefunden, die aufgrund der Spuren von Milchfettsäuren an Löchern eindeutig als Käseseiher zum Abschöpfen von Molke identifiziert werden konnten.[4][5]

Ab etwa 5000 v. Chr. ist sicher, dass die Käserei in Mesopotamien, im Schwarzmeerraum, in Kleinasien, Ägypten und Nordafrika bekannt war und weiterentwickelt wurde. Die ältesten bildlichen und schriftlichen Darstellungen und Nachweise einer Käseherstellung stammen aus Mesopotamien (in der Gegend des heutigen Irak) aus einer Zeit von etwa 3000 v. Chr.

Im täglichen Leben der Griechen hatte Käse ebenfalls einen festen Platz. Er wurde als Delikatesse geschätzt und war eine begehrte Handelsware, ihm wurden aphrodisierende Wirkungen zugeschrieben und er fand als Opfergabe an die Götter Verwendung. Homer beschreibt im 10. Gesang seiner Odyssee die kräftigende Wirkung des Käsegenusses. Aus den im 4. Jahrhundert v. Chr. verfassten Pragmatien des Aristoteles stammt die erste uns überlieferte fachliche Abhandlung über Milchverarbeitung.

Griechische Sklaven verfeinerten die Kunst der Käserei im Römischen Reich, von dort geschah die Verbreitung in fast alle Teile Europas. Die Römer kreierten bereits eine Vielzahl an Backwaren mit Käse und allerlei Variationen von Käsesalat. Die römischen Legionäre hatten neben Rosinen und Oliven Käse als Proviant in ihrem Marschgepäck.

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https://de.wikipedia.org/wiki/K%C3%A4se#Geschichte

Research shows cheese consumption is associated with an 8% lower total mortality risk

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Scientists have called for a rethink on dairy consumption advice after research showed that perceived links with human diseases were inconsistent.

In fact products like yoghurt and cheese were shown to be beneficial to health in contrast to the long-held advice linking them with heart disease and cancer because of their saturated fat content.

The call for a U-turn on policy was made at the European Society of Cardiology’s annual congress in Munich by Polish scientist Professor Maciej Banach who unveiled research showing any associations with disease were inconsistent.

Prof Banach from the Department of Hypertension at the Medical University of Lodz told the congress that 29 cohort studies published in 2017 found no link between certain dairy products and either cardiovascular disease or all-cause mortality.

Reduced mortality due to consumption of dairy
The study covered almost 25,000 people over a 10-year period and a secondary analysis of trials that took place over a 15-year period on 636,726 participants confirmed the results.

The researchers found consumption of all dairy products to be associated with a 2% lower total mortality risk and cheese consumption to be associated with an 8% lower total mortality risk.

Therefore, current guidelines to limit consumption of dairy products especially cheese and yoghurt, should be relaxed, Prof Banach argued.

“In light of the protective effects of dairy products, public health officials should revise the guidelines on dairy consumption,” he told the conference.

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https://www.fwi.co.uk/livestock/research...-mortality-risk

Dairy consumption and risk of cardiovascular disease: an updated meta-analysis of prospective cohort studies
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Background: Epidemiological studies to-date provided inconsistent findings on the effects of dairy consumption on the risk of cardiovascular disease (CVD). We aimed to examine the association of dairy consumption and its specific subtypes with CVD risk, including the risk of stroke and coronary heart disease (CHD) by a metaanalysis.

Methods: PubMed, EMBASE, and Cochrane Library databases were searched for articles published up to February 2014 to identify prospective cohort studies. Random-effects model or fix-effects model was used to compute the summary risk estimates.

Results: A total of 22 studies were eligible for analysis. An inverse association was found between dairy consumption and overall risk of CVD [9 studies; relative risk (RR)=0.88, 95% confidence interval (CI): 0.81, 0.96] and stroke (12 studies; RR=0.87, 95% CI: 0.77, 0.99). However, no association was established between dairy consumption and CHD risk (12 studies; RR=0.94, 95% CI: 0.82, 1.07). Stroke risk was significantly reduced by consumption of low-fat dairy (6 studies; RR=0.93, 95% CI: 0.88, 0.99) and cheese (4 studies; RR=0.91, 95% CI: 0.84, 0.98), and CHD risk was significantly lowered by cheese consumption (7 studies; RR=0.84, 95% CI: 0.71, 1.00). Restricting studies according to various inclusion criteria yielded similar results for CVD and CHD analyses, but showed attenuated results for stroke analysis. Heterogeneity across studies was found for stroke and CHD analyses, and publication bias was found for stroke analysis.

Conclusion: This meta-analysis provided further evidence supporting the beneficial effect of dairy consumption on CVD. Low-fat dairy products and cheese may protect against stroke or CHD incidence.

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https://pubmed.ncbi.nlm.nih.gov/25740747/

Siehe auch: Anti-Entzündungs-Strategie

Biomarker Assessment of Cheese Intake and Stroke Risk: A Mendelian Randomization Study
https://www.sciencedirect.com/science/ar...022030225000499