Enter The Cheese

I pre-wash my dishes thoroughly by hand before correctly placing them into the dishwasher.

Home-cooking 70% of my meals for many years, and 90% of those since March of 2020, has led me to a scientific conclusion:

If something aggressively sticks to the surfaces of your plates, pots, and sponges, then it also aggressively sticks to the surfaces of your intestines, veins, and cells.

Enter the cheese.

First: I am by no means against cheese. I do not declare any particular food as ‘good’ or ‘bad’ for anyone other than myself.

I love cheese, and I eat it.

Quantity and quality matter to me.

Cheese sticks to pots and pans like nothing else I’ve cooked with before.

I used the word ‘scientific’ because you don’t need a double-blind, placebo controlled study, or a lab coat, to tell you what your grandmother already knows from experience.

What can be more scientific than that?

‘That’ being the combined wisdom of thousands and thousands of experiments and data points collected over generations, through both primary and secondary sources.

That is sometimes referred to as ‘common sense’, or, ‘the wisdom of the body’.

Remember: wisdom and knowledge are not the same thing.

Here is my favorite quote about ‘the wisdom of the body’:

“One of the fundamental “wisdoms of the body” is the wisdom to eat. Long before any scientist had gained an inkling of why we eat and long before the calorie concept was formulated or dreamed about, people knew enough to eat, and often they knew quite as well as moderns when to stop eating. This wisdom of the body is still fundamental, and people in general on a long-range basis still eat because they are hungry, select what they like, and stop when they feel they have had enough.

It is not appreciated, I believe, by nutritionists in general how great this wisdom of the body is, or may be, in individual cases. Take, for instance, a middle-aged man, who has little or no tendency to gain weight. During a period of 10 years his weight may be practically stationary; let us say that during this period he gained 5 lb. This means that his intake of food has matched his burning up of food with a remarkably small error. During the 10-year period, if he were moderately active, he would have eaten about 12,000 lb. of moist food. A long-range error in balance of 1 per cent would have made him gain (or lose) 120 lb. An error or 0.1 per cent would have made him gain or lose 12 lb. Actually the wisdom of the body was such as to strike him a balance with an error of less than 1/20 of 1 percent.

The ability to strike this kind of balance is a wisdom of the body; superior knowledge about calories or food values is not at all necessary, since this feat had doubtless been accomplished millions of times quite unconsciously by people who had no basic nutritional knowledge at all or even the ability or machinery to weight themselves. What is it that makes it possible to perform this feat? We know little about the delicate mechanisms involved; we do know definitely that some people have the necessary wisdom of the body to perform the feat, and others do not.”

Biochemical Individuality”, Roger Williams, Ph. D., page 180.

The body is, by far, the most complicated machine on our planet. It, and it’s dependent relationship with nature, should not be underestimated, nor should it’s wisdom be abdicated to knowledge provided from any source.

So then, trust your body. Trust what you see and feel, at least as much as what you are told.

If it looks and feels sticky, then it probably is.

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