Dr. Neal Barnard Discusses The Cheese Trap - Part 1

Dr. Barnard answers these questions based on his book... The Cheese Trap Part 1 1. Would you discuss just how cheese is made? 2. What is the average caloric intake of cheese. Just how fattening is it? 3. you mentioned that there are mild opiates in the cheese. Why are they there? 4. What is the sodium level in cheese? 5. You mentioned that cheese contains estrogens. Where are these estrogens coming from? And what are they doing to us? 6. What are some health related concerns with people who consume lots of cheese? 7. There's a wide variety of cheese colors. How does cheese get its color? 8. The US military uses skatole forward nonlethal stink bombs. Would you discuss how this relates to cheese? 9. What is rennet? Where does it come from and how is it used during the process of making cheese? 10. A lot of people use whey protein to help build their body. What is whey protein? How is this formed and is it good for us? 11. There are so many different types of cheese….cottage cheese, cream cheese, ricotta, feta, mozzarella, cambert,….. What is the difference? 12. How do the more pungent cheeses like Limburger get their odor? 13. Casu Marzu, which in Italian literally means rotting cheese. Would you share with us what this is, how it's produced? 14. How has our cheese intake changed over the years? 15. What has caused this dramatic increase?