Dr. Steven Gundry approves of Swiss cheese, but with a specific caveat: it must be an authentic, aged cheese from Switzerland, made from the milk of A2 casein-producing cows. He advises against cheeses made from A1 casein milk, which is common in many American cow breeds. [1, 2, 3]
Dr. Gundry's specific recommendations for Swiss cheese:
• Source: Look for cheese explicitly labeled as a "Product of Switzerland".
• Type: He specifically recommends Le Gruyère, a type of Swiss cheese.
• Aging: He emphasizes choosing cheeses that are aged for a significant period.
• A2 casein: Authentic Swiss cheeses are typically made from A2 milk, which he says is easier to digest. [1, 2, 3, 4, 5]
What to avoid:
• American cheese: He advises avoiding most American-made cow's milk products and anything labeled "Swiss Style" cheese.
• Standard dairy: Most conventional dairy products from U.S. cow breeds (like Holstein) contain A1 casein, a protein that he links to inflammation and digestive issues. [1, 2, 6]
His reasoning is tied to his "Plant Paradox" diet, which focuses on limiting lectins and other food compounds that can be harmful to the gut. According to Gundry, the lectins in dairy are eliminated during the aging and fermentation process, making specific aged cheeses a healthy exception. [7, 8, 9]
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Henry McClure
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