There is little that gets me more riled up than the denigration of cheese. The fact that many writers do not include cheese in their recommended lists of beneficial foods is almost as frustrating.
In his article, Cheese and the Obesity Epidemic, Dr. Neal Barnard (who is a psychiatrist, not a dietician) states that people have been told that the problem with their attempts to lose weight is a lack of exercise. It is a contributing factor: the increasingly sedentary lifestyles of most Americans (combined with the number of empty calories we consume); that lack of exercise tips the scales. He goes on to state that cheese is 70% fat. Anyone can read the fat content on a cheese label. Is he suggesting that the reported percentages are terribly inaccurate?
Triple-crèmes are the only cheese types that reach that level, and they are mostly water. 75% of the weight in those triple-crèmes is not fat; rather it is 75% fat after the water is removed. This is standard practice in the industry – that the fat content is measured by the amount contained in the cheese without the water; the water content is variable. Yet in his article he says cheese (assuming that he means all cheese) is 70% fat. False!
I agree that our changing eating habits have contributed to our weight gain. We should stop and look more closely at the lists of ingredients on our foods. Those lists may leave out the genetically modified organisms, the trace amounts of pesticides and herbicides; yet at the top of the list or very close to it, you will find sugar. Besides all those unnatural chemicals we find in our groceries, the sugar itself is beginning to look like a particularly serious poison.