In a desperate attempt to understand my compulsive cheese-eating behavior, I have developed a three-step program.
Step one: Admit the problem. I have an addiction to the high I get from cheese. I live my life as a cheese junkie jonesing for my next hit.
Step two: Figure out why cheese gives me a buzz. Real chemical and sensory reactions happen inside our bodies that actually make us feel good when we eat cheese. This satisfaction exceeds the sensation of feeling "fat and happy," taking us into the realm of nutritional neuroscience.
Step three: Understand that the dietary benefits of cheese outweigh any concerns of addiction. A healthy, well-rounded diet should include cheese (and you won't get a ticket for having an open container of it in the passenger seat of your car).
In his book Mastering Cheese, Max McCalman explains how cheese affects the brain. Milk contains a protein, casein, that releases a chemical called casomorphin as it breaks down in our digestive systems. According to the author, the addictive properties of cheese stem from this chemical. It is, after all, an opioid, falling in the same family as opium poppy, heroin and morphine. This explains the euphoric feelings experienced while eating cheese — and probably the government's real interest in regulating small dairy farms and artisan cheese producers. Dr. Neal Barnard of PCRM (Physicians Committee for Responsible Medicine) conducted research that shows the opiate blocker naloxene, used to treat morphine and heroin overdoses, also reduces the desire for cheese. To clarify, the chemical that casein releases as it breaks down is not morphine; it's just in the same family. Now I understand why I get the shakes if I go too long between cheese snacks.
Another contributing factor belongs to an essential amino acid called tyrosine. Although our bodies do not naturally produce tyrosine, it does some pretty cool stuff (including creating the lovely pockets of crunch in aged cheeses). An area in the human brain stem contains high concentrations of a special enzyme that reacts with the tyrosine we ingest through cheese. The results: three neurotransmitters spark into action to help fight depression, increase our ability to focus, help our brain associate certain experiences with pleasure and get oxygen and glucose flowing quickly through our body. Neurologist Dr. Thomas Morell shared the following in McCalman's book, "…if you're going through a stressful period, it's possible that increasing your tyrosine intake can improve your mood. During times of stress, you lose certain chemicals that are necessary to feelings of comfort and well-being. By taking in tyrosine, you actually build them back up." So the next time you feel down, put away the chocolate cake and grab a chunk of cheese — stat!
The third reason we feel joy while eating cheese is related to our amazing olfactory system. The nose impacts our perceptions of everything we eat by helping us steer clear of potential hazards and encouraging us to ingest foods that are safe. We all have childhood experiences in which our nose taught us valuable lessons about the world. From the beginning of our existence, milk means safety, sustenance and feelings of love. Simply smelling cheese brings about involuntary memories of these past wisdoms, and with those memories the same warm, comforting feelings resurface. Our sense of smell plays a vital roll in our cheese intake "sessions."
For an irreplaceable source of nutrients, proteins, minerals and good fats supplying our bodies with balanced nutrition, we can always count on cheese. So ride that cheese train, knowing your drug of choice is nothing but good for you — in moderation, of course!
Kira Jefferson is the resident "cheese dealer" at SideBern's in South Tampa.
This article appears in May 12-18, 2011.