On Wed, 11 Apr 2001, Charles Alban wrote:

> In a message dated 4/11/01 8:22:10 AM Pacific Daylight Time,
> [log in to unmask] writes:
>
> << but it wouldn't explain
>  why he also found that this correlation didn't apply to cheese.
>  I wonder if the fermentation might alter the casein in some way >>
>
> It is the lactose. The lactose is destroyed during fermentation.

If there is indeed something in most forms of casein that causes
heart disease, then the absence of lactose could not be the
explanation of why cheese apparently does not.  Maybe I'm
oversimplifying the statistical picture.

Todd Moody
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