Now almost completely forgotten, cottage cheese has been a homestead super food for centuries. It holds a wealth of good nutrition, including:
The catch is, of course, that it should be the cheese made from grass fed, pastured cows milk.
According to Dr. Mercola, “cheese made from the milk of grass-fed cows has the ideal omega-6 to omega-3 fat ratio of 2:1. By contrast, the omega-6 to omega-3 ratio of grain-fed milk is heavily weighted on the side of omega-6 fats (25:1), which are already excessive in the standard American diet. Grass-fed dairy combats inflammation in your body, whereas grain-fed dairy contributes to it.”
“Grass-fed cheese contains about five times the CLA of grain-fed cheese.”
“Because raw cheese is not pasteurized, natural enzymes in the milk are preserved, increasing its nutritional punch.”
“Grass-fed cheese is considerably higher in calcium, magnesium, beta-carotene, and vitamins A, C, D and E.”
In addition to all the miracle benefits mentioned above, cottage cheese is loaded with naturally present powerful probiotic Lactobacillus, which aids digestive and, therefore, overall health.
There had never been a homestead that didn’t have fresh, pastured milk, whether it was cow or goat milk. Fermenting milk was a way of preserving it. Most traditional diets, which are now gaining a lot of attention due to the high rate of natural longevity they evidently provide, included a lot of raw grass-fed milk and fermented milk products such as kefir, cottage cheese, and all sorts of cheeses.
Don’t you think it’s time to bring our ancestor’s staple food back to our diet?