After my third child arrived, he struggled with colic, which we discovered was due to a dairy intolerance. This meant saying goodbye to all dairy products until he was weaned. While I did it for him, I relished every moment with a block of cream cheese when I could finally indulge again.
Cheese is versatile; you can elevate it for a sophisticated wine and cheese pairing or go for something more casual with a cheese spray. I can’t resist it. Every Saturday night, you’ll find me whipping up nachos in the kitchen, grating cheddar into a mountain before sneaking some into my mouth. The sharp, cold cheese leaves me craving more. As I watch it melt over tortilla chips in the oven, I prepare a generous scoop of sour cream as a prelude to my appetizer.
Homemade blue cheese dressing is a favorite of mine, and I can’t resist the allure of a good smoked Gouda. Feta crumbled in a Greek salad with kalamata olives and cherry tomatoes is a must-have, too. I’ve developed a skill for folding slices of American cheese into tiny squares to pop into my mouth. And let’s not even get started on pizza or lasagna. A holiday cheese ball or baked brie topped with honey and nuts? Yes, please!
When it comes to cheese, my love is undeniable. Am I obsessed? Perhaps. But if I’m going to have an addiction, let it be to something as delightful as cheese. I just dug into a tub of herbed goat cheese with my finger (who needs crackers?), and it was totally worth it.
So, when I learned about a book titled The Cheese Trap: How Breaking a Surprising Addiction Will Help You Lose Weight, Gain Energy, and Get Healthy by Dr. Neal Barnard, I felt compelled to weigh in. While I’m neither a doctor nor a nutrition expert, I’ve been enjoying cheese for over four decades. Barnard argues against cheese, labeling it a calorie-dense, sodium-rich food loaded with cholesterol and hormones. He even compares it to Vaseline, suggesting it’s both fattening and addictive.
Honestly, if Vaseline tasted like cheese, I’d probably spread it on toast—don’t judge. He mentions that milk contains casein, which has opiate-like properties, and explains that cheese is a concentrated source of casein. While I understand the importance of knowing what we eat, I refuse to give up cheese. I’m not lactose intolerant, nor do I experience negative side effects, and honestly, the thought of giving it up makes me anxious.
If you have a dairy intolerance, sure, avoid cheese. But if you don’t have any adverse reactions, eat cheese! Barnard suggests we should steer clear of unhealthy foods altogether, warning that exposing children to cheese may lead to obesity. Seriously? If cheese isn’t harming you, and you enjoy a quesadilla or a few slices of cheese weekly, why should you stop? Isn’t moderation key? And hey, if you want to indulge in an entire cheesecake one wild Saturday night, go for it!
While I recognize the value of food research, books like The Cheese Trap can leave readers feeling guilty about their choices. If cheese brings you joy, savor it. If you’re looking to lose weight, consider adjusting your portions instead of eliminating it entirely. You don’t want to be the party pooper at gatherings where cheese is present. Embrace life and enjoy that delightful wedge of cheese while you wave goodbye to Barnard’s rigid rules.
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In summary, cheese is a cherished part of many diets, and there’s no need to feel guilty about enjoying it. Moderation is crucial, but if cheese brings you happiness, embrace it without hesitation.