Are the naturally occurring growth hormones that come in raw milk still intact after the processing and aging that takes place in producing raw cheese?
asked byelektrosaman_ (264)
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on August 24, 2012
at 05:31 PM
Although they're in such low quantities that I doubt this is a bad thing.
I realized the study I cited doesn't appear to have looked at Insulin-like growth factor-1 levels. IGF-1 is a growth hormone people bring up a lot when talking about milk.
This study found that the process of making yogurt reduced milk IGF-1 levels significantly. I bet cheese production also lowers IGF-1 levels, but I still don't think the IGF-1 levels in dairy are significant enough to worry about (2).
on July 29, 2013
at 04:25 PM
IGF1- the insulin like growth factor which is a by product of growth hormone in the body and is responsible for the main effects of growth hormone in adults is found primarily in the cassein protein of milk. Casein protein in milk makes up about 15 percent of the protein found in the milk however makes up over 90 percent of the protein found in cheese. Thus most of the igf1 found in milk get transferred to cheese. Which is great for those trying to get more igf1 in their diet. While ifg1 has been linked to cancer, it doesn't take an Einstein to see that if you're going to get cancer by increasing your igf1 from cheese then you would probably get it anyway. Igf1 is great for diabetics as it takes the place of insulin on insulin receptors and thus decreases sugar cravings.