Bringing Back Traditional Cheese-Making — A Movement to Redefine Cheese as a Superfood- Discussion Between Ashley Armstrong and Dr. Mercola

In this Interview, Ashley Armstrong discusses how the advent of industrial cheese production has dramatically altered its quality, making real, traditional cheese increasingly hard to find in the U.S. Instead, the market is now flooded with cheese made using synthetic, lab-produced rennet, which alters its nutritional profile and fails to match the quality and benefits of traditionally made cheese.

There are no comments yet.

Please log in to write the first comment.