Please... No Cheese

I've been around for a while so I can remember the days before every item on every menu included cheese. Or at least an invitation to include cheese. As in, "What kind of cheese do you want?" On a Club Sandwich? Or a chicken sandwich? Or a salad? There's NO CHEESE on a club sandwich — a classic club sandwich. Adding it is a recent addition. Adding it to everything is a marketing gimmick, something that restaurants can add and charge more for without seeming to adulterate the original concept. That's because, after two generations of adding cheese to everything, no one remembers that the original concept didn't include cheese. Today, the recipe is what the purveyors of fast foods say it is, not what it originally was.

So when I tell the order taker that I don't want cheese, they look at me as if I'm rejecting mother's milk or manna. I'm not.

Giant-Sized Cheeseburger

So what's wrong with cheese? You may recall that I often talk about the notion of using the human body as a laboratory. About proving the value of or viability of certain exercises, disciplines, foods, drugs, medical prescriptions, or treatments in your home laboratory — your body. And that's where testing the harmful effects of cheese comes in.

Turmeric & Death from JJ Semple on Vimeo.

A few years after I activated Kundalini, I began sweating profusely at night, especially after a big meal. Since it happened after heavy meals, I was certain the cause of perspiring was food related. The question was: which food? So I began the scholarly process of elimination. First, wine, then meat, then vegetables, then bread, and finally cheese. Guess which one was the culprit.

Right you are; cheese it was. So is it just me, or does this happen to everyone? Why should you consider giving up cheese just because it makes me sweat at night? Good question. While cheese or any other substance may not make you sweat, it has the potential to. Worse, it's actively trying to. It makes the kidneys work overtime. How do I know?

Thanks to Kundalini, I'm more sensitive — to everything. It's been that way, not only with cheese but for other stimuli as well. A few months ago a group I was with tried the Scalar Wave Laser. I could feel the energy waves in my body, but no one else could. That's the degree of sensitivity with which I feel outside stimuli. My warning is like watching a preview of a movie. If you don't like the preview, you won't see the movie. I can tell you which energy sources and substances are good for you and which aren't; I can give you a preview. If I've tested them and they have a detrimental effect on me, then beware...

And with the diminished quality of the cheese on the market today, the consequences of consuming great quantities of ersatz cheese are even greater. Cheese, especially in the large quantities consumed nowadays, especially given the low quality of the product, is not good for you. Next time you're offered cheese, say, "No cheese...please." If you consume one less item per day without cheese, you'll be working toward avoiding a bottleneck in your colon. Cheese, especially the gummy, squeezable, spreadable, processed, additive infested, pasteurized by-product they serve today, is hard to digest.

Worldwide Obesity is a killing plague
Paula Dean's Emporium

"Pasteurized process cheese, for example, is made from one or more cheeses, such as cheddar or colby, and may have cream or anhydrous milkfat added. The cheese is blended and heated with an emulsifier—typically a sodium or potassium phosphate, tartrate, or citrate—and other optional ingredients such as water, salt, artificial color, and spices or other flavorings.

"The cheese is then poured into molds to solidify and is later packaged. This processing produces a smooth, mild-tasting cheese that melts easily. For pasteurized process cheese, the final product can have a maximum moisture content of 43% and must have at least 47% milkfat. An interesting twist is that the product alternatively can be labeled as pasteurized process American cheese when made from cheddar, colby, cheese curd, granular cheese, or a combination of these; when other varieties of cheese are included, it must be called simply American cheese." What's That Stuff? ~ Steve Ritter

Just reading about the process is a turn off, enough to make you quit eating it. Add to that the danger it poses to your health and you have an open and shut case for abstaining.

Ever wonder about the obesity reports, why we seem to have passed the point of no return, why one out of five people is obese? Is it cheese and only cheese that's responsible? No, but compare it to the diet of years ago, in the fifties, say. I drank coke and 7-Up; I ate fries; I ate cheeseburgers. I ate most of the things people eat today. With one difference: I didn't eat cheese with every item on every meal. Not on salad, not on a BLT, not on a Club Sandwich, not on a chicken sandwich, not on a fish sandwich, not on broccoli, not on cauliflower, not on nachos (they didn't exist), not on all Mexican food. Yes, we ate cheese omelets and macaroni and cheese, but, it seems to me, the one element that has increased in usage, over and above all other elements, is cheese. More than bread, more than sugar, more than meat. Cheese in all its pure fat, pure additive manifestations permeates all manner of and all styles of cooking. It's offered or included with every item on every menu. It pervades cook books and recipes. Is this a good thing? Gradually upping the intake of only one item?

This is no scientific study; I have no numbers, only the feeling there's a lot more cheese today on everything and it's bad for us. Bad because of its dubious origins, bad in its prolific quantities, bad because of its ubiquitous acceptance. I know it's bad for me; my body told me so. Even the good cheese I used to eat: Roquefort, Bleu, Cantal, Camembert, Feta, or Brie makes me sweat. Notice I don't say Swiss or American; they're not even cheeses, just some polyglot by-products of industrial kitchens. If you must eat cheese, avoid the bad stuff, the stuff that's not even cheese, and...

Once, no, twice a day, say, "No Cheese...Please."

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