Re: Goat Cheese, Was Smoking & Health

[Guest guest]

Sharon,

<Biogenic amines, something not discussed enough, imo, can cause

issues/reactions from fermented/aged foods.>

I tried googling for " Biogenic amines fermentation " and the results were

very technical and seemingly unrelated to what I was trying to find out, so

could you please expand upon your statement in layman's terms?

Like Ron and someone who posted earlier about goat's cheese working well for

her to begin with, and then not at all (Robin?), I am beginning to question

the goat's cheese I have been enjoying for about three weeks. Besides a low

grade fever and an irritated tongue -- both of which are fairly commonplace

for me during a detox -- I have suddenly come down with some unusual

symptoms in the last couple days. First, two " cords " of some kind that run

down the back of my neck are very sore and inflamed. Second, even though I

thoroughly brush my teeth after the evening cheese (about 2 oz now though I

had been at about 3 oz, later at night I have a feeling that my teeth are

coated and there is a stronger-than-the-cheese taste in my mouth that makes

me think my breath must be fetid. One last note: the cheese is the only

fermented food I've had for a very long time. Oh, and if it's pertinent:

this is a hard, cheddar-like cheese.

http://www.taichi4seniors.com

[Guest guest]

the cheese is the only

> fermented food I've had for a very long time. Oh, and if it's

pertinent:

> this is a hard, cheddar-like cheese.

,

The symptoms you describe (various and sundry inflammation/irritation)

are all from excess " heat " , which is aggravated in some by fermented

foods. That would also explain why the cheese gave Ron trouble while

the kefir did not. Well, they are both sour, but the hard cheese is

more so, and more concentrated.

My fantasy experiment would be for you to try eating a well-fermented

food--other than cheese--after this clears up and see what results.

BTW did your teeth get sensitive as well?

B.

[Guest guest]

On 8/3/05, West <clairewest@...> wrote:

> I tried googling for " Biogenic amines fermentation " and the results were

> very technical and seemingly unrelated to what I was trying to find out, so

> could you please expand upon your statement in layman's terms?

>

> Like Ron and someone who posted earlier about goat's cheese working well for

> her to begin with, and then not at all (Robin?), I am beginning to question

> the goat's cheese I have been enjoying for about three weeks. Besides a low

> grade fever and an irritated tongue -- both of which are fairly commonplace

> for me during a detox -- I have suddenly come down with some unusual

> symptoms in the last couple days. First, two " cords " of some kind that run

> down the back of my neck are very sore and inflamed. Second, even though I

> thoroughly brush my teeth after the evening cheese (about 2 oz now though I

> had been at about 3 oz, later at night I have a feeling that my teeth are

> coated and there is a stronger-than-the-cheese taste in my mouth that makes

> me think my breath must be fetid. One last note: the cheese is the only

> fermented food I've had for a very long time. Oh, and if it's pertinent:

> this is a hard, cheddar-like cheese.

Hi ,

Yes there does seem to be some people who have a problem with

fermented foods like kimchi and cheese. It looks like has a

category for them.

I too would like some info on aging and fermentation. Sounds interesting.

You might also want to check and make sure the cheese is really raw

and not just legally raw.

And, at the risk of sounding like a broken record, so much of this

kind of stuff is the result of poor soils (and not the food per se)

and poor body chemistry.

http://www.crossroads.ws/brixbook/BBook.htm

http://www.brixman.com

take care,

[Guest guest]

> Well this is a bit confusing for me, because I thought I understood

from

> some previous posts about my needing ginger, and my having not great

> circulation or metabolism, that I was more in a " cold " category.

Doesn't

> everyone detox through heat (fever, inflammation, etc.)?

,

Eek,

I am reluctant to drag it out, but briefly: fermented foods are sour

and heating. It sounds like you may be prone to inflammation--is that

so? If it is, those foods would trigger it in various forms. I don't

know at all that everyone detoxes through fever and inflammation.

What you described before, re: the fruit intake, was air and gas.

Those symptoms go along with fruits and veg. juices and are relieved

by heat, ie. ginger, which is not sour at all but hot, dry and

pungent. Then, your symptoms abruptly switched to

inflammation/glossitis and abraded/ulcerated tongue which caused you

to dump the fruit entirely. My comment then was that it was most

peculiar with those specific fruits. It doesn't go along with the

fruit intake unless you had a topical allergy to something. What I

suspected is it was connected to the salmon, but that is neither here

nor there and the whole thing was forgotten by me.

My new fantasy experiment is for you to journal your food intake and

note when you get inflammation and see how it matches up.

B.

[Guest guest]

<

<You might also want to check and make sure the cheese is really raw

and not just legally raw.

Here's how Redwood Hills responded to my questions:

<Thanks for your note and interest in Redwood Hill Farm. The make

temperature for the raw cheeses is 90 degrees. (We cannot make cheese

without warming the milk.)

A serving of the raw milk cheddar ( 1 oz.) contains 120 mg of sodium or 5%

of the recommended daily allowance.

No, our goats are not fed soy as their feed protein source. They milking

does enjoy a grain mix that contains no hormones, antibiotics, animal

by-products, or preservatives. The grain is not genetically modified. We

have asked our local miller to custom make this for us and we subsitute a

highly pesticided animal feed (cottonseed meal) with safflower meal that

is grown for human consumption. Hay is 70% of our goat diet and we are

sometimes ablt to obtain hay that is organically grown.

<And, at the risk of sounding like a broken record, so much of this

kind of stuff is the result of poor soils (and not the food per se)

and poor body chemistry.

Acccepted. But I have to operate on the KISS principle for the most part,

so a few other things will have to fall by the wayside before I can take up

brixing. <g>

http://www.taichi4seniors.com