Welcome to the Dr. Gundry podcast, where Dr. Stephen Gundry shares his groundbreaking research from over 25 years of treating patients with diet and lifestyle changes alone.

Dr. Gundry and other wellness experts offer inspiring stories, the latest scientific advancements and practical tips to empower you to take control of your health and live a long happy life.

I know that many of you may think that all cheeses are bad for you. Well, not quite. It all comes

down to the type of cow and how the cheese is made. In this episode, I'll share my top six favorite cheeses that you can safely indulge in

without compromising your health.

So get ready to discover some tasty options that can actually fit into your healthy lifestyle.

But before we get started, make sure to subscribe to this channel or like so you get more

of this coming your way.

First things first, in many countries, particularly in Europe, particularly in France,

Italy, and Switzerland, cheeses are made from the milk of cows that produce a specific

protein called A2 casein, which is far more compatible with human digestion.

The milk from these A2 cows tends to be gentler on the gut than the milk from

Casein A1 cows, the common breed used here in the United States, and also in northern Europe,

like Ireland and England. This is why I don't recommend

most cheeses here in America. Now, dairy farming uses the Holstein cows, which produce casein

A1 because they're hardier and they give more milk. But sadly, research suggests that A1 casein is more inflammatory, potentially leading

to more digestive discomfort, bloating, and other adverse health reactions in sensitive individuals.

Sadly, American dairy cows are often raised with growth hormones and antibiotics, which

can compromise milk quality and introduce unwanted

residues into dairy products.

In contrast, European regulations strictly limit or ban these practices, meaning their

cheeses are often more natural and less processed.

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