One of the most common articles of diet is cheese, and yet its value is little appreciated by the general public. One cannot say, in fairness, that cheese has not won favor in this country; for an article that is found in some quantity or other in almost every American home and the yearly output of which is considerably over 300,000,000 pounds in the United States, with a value of nearly $29,000,000, cannot be regarded as entirely unpopular.1 Despite these enormous figures, there is a prevalent current belief that cheese is prone to produce physiologic disturbances and that, as the expression goes, it is “hard to digest.”
CHEESE—A NEGLECTED NUTRIENT. JAMA. 2012;307(13):1350. doi:10.1001/jama.2012.263
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