Do we give raw milk cheese to children? YES!

The conference by the French pediatrician Alexis Mosca shows how we can protect our children by guaranteeing them a strong microbiota from an early age

For Alexis Mosca, pediatrician at the Robert Debré hospital in Paris, specialist in the intestinal microbiota of young children, “diversifying the intestinal flora has beneficial long-term consequences. Public authorities think more about the short term, advising against raw milk cheeses for children, to avoid rare, even exceptional, cases of contagion”, he explains.

This 15-minute video was recorded at a conference held by the Cheese Biodiversity Foundation at the Tours Cheese World Cup, to support the reflections of groups of researchers working to publicize the benefits of raw milk cheeses. “This is a research work that will last years”, said Tsar Arnaud Sperat, “to convince the population that the more we expose ourselves, the more protected we are”.

And it is a very popular topic here on our blog, because raw milk cheeses, in addition to having more complex flavors, are the foods richest in micro biodiversity. When a baby is born, the Big Bang happens! Its ecosystem is born together with it. Starting from scratch, in the first few weeks, it begins to be colonized by hundreds of thousands of bacteria found in its environment and mainly in breast milk.

What happens today, in modernity, is that our intestinal microbiota has changed a lot compared to that of our ancestors. A child born today has a microbiota much poorer in diversity than our ancestors. The result of an increasingly industrialized, sterilized and ultra-processed diet. A study on the stool microbiota homo sapiens mummified in Central America says we have lost more than 40 species in our gut.

Some authors think that having a weak microbiota has lifelong consequences, favoring diseases such as asthma and allergies, but also autism, obesity, in short, contemporary diseases.

Cheese education

Every time I go to Brazil I get different cheeses for my grandchildren. I invite them to eat, paying attention to the sensations. My goddaughter Taís ate Roquefort for the first time when she was less than two years old, she could barely speak and could pronounce the word “salt”. Who knows, this little blue mold from France will interact and remain in her ecosystem for many years…

Her older sister, Gabriela, loves attending tastings and also loves smelly red-rind cheeses, which she says send shivers down her neck. Artur is more demanding, hypersensitive to bitter tastes, he prefers more consensual cheeses. Since they live in the interior of Minas, always down to earth and without frills, their daily cheese is artisanal from Minas Gerais, which helps them to be strong and healthy.

Source: Terra

Rose

Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.