4 questions
Has the cheese been removed from the range in the Solothurn region? This cheese and all cheeses with the same style of packaging are no longer available.
Dear M-infoline team, thank you very much for your answer. I didn't really want to open this can of worms - it all boils down to a vegan diet; literature: Adam O.: Bedeutung der Ernährung für die Entstehung und den Verlauf rheumatischer Erkrankungen. In: Karger T., Hein R. (eds.): Fortschritte der klinischen Rheumatologie. Nutritional medicine in rheumatology. Abbott Immunology, Ratingen: Preuss, 2007Adam O, Beringer C, Kless T, et al: Antiinflammatory effects of a low arachidonic acid diet and fish oil in patients with rheumatoid arthritis. Rheumatol Int 2003; 23: 27-36Adam O.: Diät und Rat bei Rheuma und Osteoporose, Walther Hädecke Verlag, Weil der Stadt, 2002Ameye L.G., Chee W.S.S.: Osteoarthritis and nutrition. From nutraceuticals to functional foods: a systematic review of the scientific evidenc. Arthritis Research & Therapy 2006; 8: R127Bodman KB, Roitt IM. The pathophysiology of rheumatoid arthritis. Fund Clin Immunol 1994; 2: 73-81Bolten W.W.: Ernährungsmedizinische Ansätze in Prävention und Therapie der Arthrose. In: Karger T., Hein R. (Eds.): Advances in clinical rheumatology. Nutritional medicine in rheumatology. Abbott Immunology, Ratingen: Preuss, 2007Bonnemann C., Scharlach M.: Rheumatic diseases in Germany in the 21st century. Draft of a continuing cross-state regional reporting using the example of OWL / North Rhine-Westphalia. November 2006; http://www.rheumanet-owl.de/download/Text-Endfassung.11.2.pdfCalder P.C.: n3 Polyunsaturated fatty acids, inflammation, and inflammatory diseases. Am J Clin Nutr 2006; 83: 1505S-19SChristensen R, Bartels EM, Astrup A, Bliddal H.: Effect of weight reduction in obese patients diagnosed with knee osteoarthritis: a systematic review and metaanalysis. Ann Rheum Dis. 2007 Apr;66(4):433-9 (Abstract available)Deutsche Gesellschaft für Ernährung e. V.: Is there a rheumatism diet? DGE-aktuell 14/2003 from 22.07.2003;Ditrich O.: Ernährungsmedizinische Ansatzmöglichkeiten bei rheumatoider Arthritis. In: Karger T., Hein R. (eds.): Advances in clinical rheumatology. Nutritional medicine in rheumatology. Abbott Immunology, Ratingen: Preuss, 2007Galarraga B., Ho M., Youssef H.M. et al. Cod liver oil (n3 fatty acids) as a non-steroidal anti-inflammatory drug sparing agent in rheumatoid arthritis. Rheumatology 2008 Mar 24 [Epub ahead of print]Goldberg R.J., Katz J.: A metaanalysis of the analgesic effects of omega3 polyunsaturated fatty acid supplementation for inflammatory joint pain. Pain; 129 2007: 210-223Hahn B.H., Grossman J., Chen W., McMahon M.: The pathogenesis of atherosclerosis in autoimmune rheumatic diseases: roles of inflammation and dyslipidemia. J Autoimmun 2007; 28: 6975Karger T.: Why nutritional medicine in rheumatology? In: Karger T., Hein R. (eds.): Advances in clinical rheumatology. Nutritional medicine in rheumatology. Abbott Immunology, Ratingen: Preuss, 2007Karger T., Hein R. (Eds.): Advances in clinical rheumatology. Nutritional medicine in rheumatology. Abbott Immunology, Ratingen: Preuss, 2007Langer H.E.: Obesity: curse or blessing for the rheumatoid arthritis patient? In: Karger T., Hein R. (Eds.): Advances in clinical rheumatology. Nutritional medicine in rheumatology. Abbott Immunology, Ratingen: Preuss, 2007McAlindon T.E., Biggee B.A.: Nutritional factors and osteoarthritis: recent developments. Curr Opin Rheumatol 2005; 17: 64752Pattison D.J., Symmons D.P.M., Lunt M., et al. Dietary risk factors for the development of inflammatory polyarthritis. Arthritis & Rheumatism 2004; 50: 380-412Pera S.: Nutritional counseling in practice. In: Karger T., Hein R. (Eds.): Advances in clinical rheumatology. Nutritional medicine in rheumatology. Abbott Immunology, Ratingen: Preuss, 2007Rennie K.L., Hughes J., Lang R., Jebb S.A.: Nutritional management of rheumatoid arthritis: a review of the evidence. J Hum Nutr Dietet 2003; 16: 97-109Schnurr C., Adam O.: Long-term results of a nutritional intervention in patients with rheumatoid arthritis. Z. Rheumatologie 2005; 64 (Suppl. 1): I/64-I/65Stamp L.K., James L.J., Cleland L.G.: Diet and Rheumatoid Arthritis: A Review of the Literature. Semin Arthritis Rheum 2005; 35: 77-94Symmons D., Turner G., Webb R. et al: The prevalence of rheumatoid arthritis in the United Kingdom: new estimates for a new century. Rheumatology 2002; 41: 793-800Toussirot E., Streit G., Wendling D.: The contribution of adipose tissue and adipokines to inflammation in joint diseases. Curr Med Chem. 2007;14(10):1095100. review. (Abstract)Watzl B. Rheumatoid arthritis. In: Boeing et al: Statement of the German Nutrition Society - Fruit and vegetables in the prevention of chronic diseases. Bonn, September 2007. http://www.dge.de/fileadmin/public/doc/ws/stellungnahme/Stellungnahme-OuG-Praevention-chronischer-Krankheiten-2007-09-29.pdfWolf, D.: Facts and figures on rheumatism. RheumaLiga, Fact Sheet No. 6.7, 2001; http://www.rheuma-liga.de/uploads/245/mb_6.7.pdf 1Further reading: Zhang W, Doherty M, Bardin T et al. EULAR Standing Committee for International Clinical Studies Including Therapeutics. EULAR evidence based recommendations for gout. Part II: Management. Report of a task force of the EULAR Standing Committee for International Clinical Studies Including Therapeutics (ESCISIT). Ann Rheum Dis. 2006; 65: 1312-24 2Elemental diets provide foods or ingredients in the form of simpler components, e.g. protein as free amino acids, fat as medium-chain triglycerides and carbohydrates as smaller sugar molecules. Such diets presumably have a lower allergenic potential.
Thank you for your answer; thermization destroys the high quality of mountain milk and not only makes the raw material completely worthless, but also promotes joint arthrosis. What a pity!
Is the cheese also ultra-heated or made from so-called thermized milk?
The product information states: Type of milk treatment: thermized
Hello Buteswari, thank you for your inquiry. Büdner Bergkäse is made from thermized milk. This means that the milk is heated to a temperature above 40 °C and below 72 °C for at least 15 seconds. The main aim of this heat treatment is to guarantee food safety, i.e. to eliminate germs. Thanks to this type of processing, we are able to drastically reduce the number of food poisoning cases that can arise from the consumption of milk. Heat treatments can actually have an effect on the taste of the milk. However, the process does not affect the quality of the product. We are not aware of any studies in connection with the promotion of osteoarthritis, which is why we cannot give you an opinion on this. Kind regards, your M-Infoline team
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