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7: SEP 28

Moss, Michael. Chapter 8, "Liquid Gold," (pp. 161-181)
Watching segment from "Earth" in the Netflix Food series, "Cooked" with Michael Pollan, "Mother Noella" in Shared content on SharePoint (about 20 minutes)

Story Mother Noella and the appreciation of creation through cheese. The bacteria come from the earth, from death, and hold the promise of nourishing life! Mention Soler article, "The Semiotics of Food in the Bible".
Diffs between US and French approaches to cheese. You don't need quality conditions if you are planning to process the milk industrially. Is that a benefit of industrial food? Mention burgers.
Story of the wooden cheese vat.
Connection between cheese ecology and other ecologies like forests. (Connects with microbiota and food from health soil)

We'll study Fats in some detail from a Nutrition textbook later in the term. For now, we should learn a bit about your "fat budget" and reasons why you might want to track the proportion of Omega-6 and Omega-3 fats in your diet. This is relevant to choices of basic foods as well as the choice to eat industrial food.

Your fat budget: 2000 calories, 20-35% from fat, 9 grams/calorie, 44-72 grams per day. Below 22 grams. Less than 10% incompatible with health. Recommended less that 7% from saturated fat (15 grams). Let's use the Starbuck Carmel fudge brownie as an example!
Tracking O6 / O3: The two essential fatty acids (ones we need and can't make).

Go back to Pollan notes on O-6/O-3. Old nutrition news focused on reduction of saturated fat, which is still important, but new research is focused on proportion of O6/O3.
Go ahead to Nix, "Fats"

Some O-6 / 0-3 ratios of foods -- Note the peculiar emphasis on kangaroo meat, but also the differences between grass fed and grain fed beef.
Ratio of O-6 to O-3 NIH on fat ratios; Nutrition science on fat ratios and obesity

Important functions of fat: energy storage in apipose tissue, lipoproteins (lipid transport system), cell membrane structure, satisfaction!

Since we are talking about cheese today, here's some information on fatty acid profiles in milk.

Follow-up exercise: Compare various Trader Joe's packaged and prepared foods with your fat budget. TJ's trades on its healthy image, but some of its product are very high in saturated fat.

Stories told in this chapter: Dean Southworth and Cheese Whiz; James Lewis Kraft, cheese entrepreneur!; story of cheese in the US food economy; Kraft marketing of Philadelphia cream cheese and Paula Dean story; closing research on visible/invisible fats. There is no upper bliss point for fat!

Cheez Whiz; altered from original, but never a gourmet experience. Pretty much no cheese in it.

Kraft orgins story: invented canned cheese. used in field rations. 1928: Velveeta, high sodium as by product of industrial process.

point is that industrial cheese can be made in a few days. fresh cheeses are quick, but real solid cheese can take 18 months or more to mature. (Is that a real value or just an old way of doing something?). note 167.

anti-fat campaign of 80s led to overproduction of milkfat ("Cows can't make skim milk" - maybe a clue that something's backwards), gov't subsidized milk and cheese; huge warehouses of cheese (1.9 billion pounds at a cost to taxpayers of 44billion a year) ; Reagan admin stopped this, but also raised funds from the industry for new marketing efforts to promote milk consumption. Note the gastronomy segement 171-172 - ex Kraft cheese expert Brookmann.

"sliced" didn't work. spreading is part of the fun, but also suppresses serving size information. p. 174: no bliss point for fat.
Kraft Mac & Cheese. Nutritional profile might not look bad at first glance [3], but check out this comparison [4]
Early social media marketing effort using Food network star Paula Dean (read 178) and social media to generate interest. creating food culture. 5% boost in sales.

visible / invisible fats and satiety, perception of fat. results: everyone underestimated fat content, visible fat group full faster, about 10% more.
Personal advice: buy whole fats and eat them sparingly and mindfully. Compare satiety with Costco sized skim-fat products.

Puzzle: many cultures eat much more cheese than Americans. French 53, Italy 44, Germans 46, yet do not suffer dietary disease from it as we do.

Previous student comment: "This material makes me really glad that I don't like cheese."