Researchers identify the oldest cheese so far found, from 3,600 years ago

One of the ancient cheese samples
Click for full image, figure 1 from the paper.

Researchers have confirmed that three clumps of organic matter taken from a gravesite in northwestern China are the oldest samples of cheese yet identified — more than 3,600 years old — and are in fact a specific kind of cheese, called kefir cheese.

And it’s not just any cheese: Cow and goat DNA, as well as the bacterium Lactobacillus kefiranofaciens, has indicated that these clumps were in fact kefir cheese, providing insight into the history and evolution of probiotics and human health. L. kefiranofaciens is still a key microorganism in kefir soft cheeses. The researchers also identified the microscopic fungal species Pichia kudriavzevii, which is a type of yeast found in kefir grains today.

These kefir grains contain a host of probiotic bacteria and yeast, which is key in fermenting milk to produce kefir products that have been studied for their health impacts, particularly in the areas of the immune and gastrointestinal systems, as well as metabolic regulation.

“Our observation suggests kefir culture has been maintained in Northwestern China’s Xinjiang region since the Bronze Age,” Fu said.

You can read the published paper here. The researchers suggest the cheese indicates not only the evolutionary history by which humans began creating such diary products, it also suggests the historical routes this process followed across the European and Asian continents.

Surprise! Scientists discover that eating cheese makes you happier in old age!

Science discovers the obvious: A computer analysis of 2.3 million people in Europe has found that eating cheese helped make them healthier and happier as they aged.

A mediation analysis identified 33 factors that mediate “between the well-being spectrum and the aging-GIP” – essentially, statistically, the disease, behaviors and lifestyle choices that significantly reduce the healthy aging score. Key ones included TV watching, smoking, medication use, heart failure, attention-deficit hyperactivity disorder (ADHD), stroke, coronary atherosclerosis and ischemic heart disease.

Cheese, on the other hand, swung the pendulum the other way in both its impact on the well-being spectrum and aging-GIP. One of five key lifestyle mediators the data testing identified, it had a 3.67% positive impact on those healthy aging factors (whereas, for example, higher fruit intake had a 1.96% positive result and too much TV time, an indication of a more sedentary lifestyle, had a 7.39% negative impact on the score for both indicators).

While interesting, this research is generally junk. The number of uncertainties and assumptions are so large that no one should take any of these positive and negative scores very seriously. Furthermore, the study basically discovers something that is patently obvious from the beginning: If you are active and eat well, you will be healthier in old age. If you are a couch potato who smokes, you will likely be sicker in old age.

Why cheese (and fruit) should improve these scores is intriguing, but simply suggests that the study is not very useful. The intriguing (and amusing) nature of these results guarantees however that it will blasted by every mainstream news source in the coming days, with little mention of the weakness of the research.

Government to ban cheese

We’re here to help you: New FDA regulations will make the import of certain very well known European cheeses forbidden.

New FDA restrictions on the levels of harmless bacteria found in imported cheese have effectively banned a number of artisan French cheeses, including Roquefort, Morbier, and Tomme de Savoie. The restricted bacteria already exist in the human stomach, and the banned cheeses have not changed their recipes for years. [emphasis mine]

Why is the FDA wasting time banning French cheeses when the deadly bacteria can be found in the human stomach? Shouldn’t the FDA instead ban the human stomach?