Dr. Gundry generally views cottage cheese cautiously; while it offers protein, standard versions contain the lectin Neu5Gc (N-glycolylneuraminic acid), a sugar molecule he links to inflammation, heart issues, and leaky gut, but he suggests fermented or cultured cottage cheese, which breaks down Neu5Gc, as a safer, gut-friendly alternative, similar to probiotic yogurts. [1, 2, 3, 4]
Why Standard Cottage Cheese Can Be Problematic (According to Gundry):
• Neu5Gc Content: Standard dairy products, including cottage cheese, can contain Neu5Gc, which the body may see as foreign, triggering inflammation and contributing to chronic diseases.
• High Protein (Overconsumption): He notes many Americans get far more protein than needed, and cottage cheese adds to this excess, potentially causing issues. [1, 5]
Dr. Gundry's Recommendations:
• Choose Fermented: Opt for cottage cheese that's been cultured or fermented, as this process reduces or eliminates harmful Neu5Gc.
• Gut Health Focus: Fermented dairy supports a healthy gut microbiome with probiotics, improving digestion and overall health.
• Moderate Intake: Even good versions should be consumed in moderation as part of a balanced diet, focusing on whole foods. [1, 2, 5, 6, 7]
In essence, it's not the cottage cheese itself but the type and quantity that matters for health, with fermented options being the best bet. [1, 2]
To help you decide, would you like to know the key differences between fermented and non-fermented cottage cheese, or are you interested in other fermented dairy products Dr. Gundry recommends?
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Henry McClure
785.383.9994
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