Trying to take fat and sodium out of cheese…

…Is like trying to take hydrogen and oxygen out of water.

How much longer will our brightest people continue to believe this kind of misinformation?

Ain’t gonna happen. Nevertheless, we’ve got thousands of scientists in the food industry working on it. While very smart and highly educated, these scientists are all part of the 95% of Americans who truly believe that we “need” to eat animal protein to be healthy. From an 8-6-12 New York Times article, it begins:

MILWAUKEE — In the centuries that Americans have been making cheese, they have gotten very good at it, producing world-class Cheddars and chèvres, to name just two varieties. But more recently, cheese making has been something of a struggle.

Under pressure to reduce sodium and saturated fats in American diets — especially those of children — the cheese industry has tried to make products with less salt or fat that consumers will like.

But all those smart scientists have not had great success. Then just think how many great things they could accomplish if they focused on making whole, plant-based foods the absolutely best-tasting food on the planet. What if they focused on something that was actually possible AND would work wonders for our health and the corresponding cost of health care.

In a related article last week, I cited another example of how the ubiquitous “protein myth” is robbing us of many of our greatest minds. Robbing us when it comes to devising a healthy human feeding model that will provide nourishment to the nine or ten billion humans that will be inhabiting this world in less than forty years.

Assuming the human race survives another 200 years, what do you think the caption will be under this picture in the history books of 2212? How about “the misguided people of the 20th and 21st centuries literally lost their minds for a few hundred years.”

I told a similar story in one of my blogs last week. It was all about what some of our greatest thinkers have to say about avoiding another “dust bowl” that plagued our nation in the 30’s. (See link below) Not a single one of the seven experts on their panel suggested the most powerful solution possible—that of aggressively shifting to a whole foods, plant-based feeding model for humans. Even though such a model would:

  • Reduce chronic disease and the corresponding cost of health care by 70% or more.
  • Enable us to feed ten billion people on half the amount of land now required to feed seven billion.
  • Solve the global water shortage and pollution problems.
  • Reduce fossil fuel energy consumption by thirty percent.
  • And end the barbaric livestock industry that currently kills two billion sentient beings every single week for our dinner tables.

The sustainability of the human race is at risk here and we’re worried about how to take the fat and sodium out of our cheese. To me it’s like re-arranging deck chairs on the Titanic. Did you notice that I have stopped talking about the sustainability of the planet, but rather the sustainability of the human race. The planet will be just fine. After we’re all gone, it will reinvent itself as it celebrates four billion years of existence. We’ve only been here 200,000 years.

Promoting health, hope and harmony on planet Earth

What’s good for our health, is also good for the planet — and all of her creatures.

But wouldn’t it be nice to have our brightest people working on projects that would actually promote the sustainability of the human race? Meanwhile, how are things going on the cheese front? Not so well:

“We’ve made some progress in that arena,” said Gregory D. Miller, president of the Dairy Research Institute. “But we have not been able to crack the code.”

Dr. Miller, whose group is financed by the dairy industry, was referring to efforts to reduce salt, but he had a similar appraisal of the challenges of low-fat cheese. “When you take a lot of the fat out, essentially cheese will turn into an eraser,” he said.

The trouble with cheese is that salt and fat are critical components, responsible for far more of its character than consumers might think.

The Bottom Line. Sometimes; news like this just makes me want to SCREAM.

Handy 4-piece take-charge-of-your-health kit—from

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J. Morris Hicks, working daily to promote health, hope and harmony on planet Earth.

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Blogging daily at…from the seaside village of Stonington, Connecticut – Be well and have a great day.

—J. Morris Hicks, board member, T. Colin Campbell Foundation

About J. Morris Hicks

A former strategic management consultant and senior corporate executive with Ralph Lauren in New York, J. Morris Hicks has always focused on the "big picture" when analyzing any issue. In 2002, after becoming curious about our "optimal diet," he began a study of what we eat from a global perspective ---- discovering many startling issues and opportunities along the way. In addition to an MBA and a BS in Industrial Engineering, he holds a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies, where he has also been a member of the board of directors since 2012. Having concluded that our food choices hold the key to the sustainability of our civilization, he has made this his #1 priority---exploring all avenues for influencing humans everywhere to move back to the natural plant-based diet for our species.
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1 Response to Trying to take fat and sodium out of cheese…

  1. Sal Liggieri says:


    It’s been about a year since you came onto the scene:

    Has the Plant Food movement made any progress? I haven’t seen any. Here in New York City, people are still fat and couldn’t care less what skinny people eat; fast food restaurants are booming selling junk food; supermarkets are not going out of business doing what they do best, stocking and selling the foods of the SAD.

    In spite of all the books and the doctors who write them, in spite of all the documentaries, in spite of all the seminars and 10 day programs, in spite of all the truths spouted by we the plant food eaters . . . where are we? . . . Nowhere!

    The piper has to be paid, but when? The animals are waiting for humans to eat themselves into oblivion.

    Sal Liggieri

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