That is more of a brand distinction. There are still parmesans (as we refer to them generally) that are of good quality but follow different protocols... it's just that that specific protocol yields that specific taste and gets to have that specific label. It's not fake food if it doesn't bear their name... it's just got different processing. Read the label and research the brand. As long as you know they are using good quality milk to start with and there aren't any weird additives it comes down to more a question of taste as they will taste different.
At the moment I still can't taste or smell so I could eat Limburger and lots of other nasty tasting but good for me items.. lol
If you are willing to try something rather unique to potentially try and regain your sense of smell and/or taste, Dr. Bryan Ardis has a very unique protocol. I’ve known three people, including my husband, who have followed the protocol and it worked. But it is a bit crazy sounding until you listen and watch his entire presentation. But it is still bizarre....
You mean the nicotine? I tried it... I had read the actual study last yr but it had higher doses and I'm always nervous about how things may behave in my body so didn't try it until just a few months ago after seeing Ardis protocol with a lower dose. But after 2 wks I was feeling nauseated so stopped. If Ardis still has the protocol on his site I may give it another try.. he may have increased the dose. A Midwestern Doctor said he doesn't recommend it as he has seen not good reactions.... but then he may be dealing with already sick people from other causes.
Ugh... what a mess ... I'm grateful it's "just" smell/taste... could be much worse.
Thank you for that useful information. I'm not real familiar with the parmesan requirements and quality standards and how they differ from other cheeses. I'm going to look at some and compare on my next grocery trip. I would assume though aging is an important aspect to all quality parmesan making protocols.
Thanks for the great articles! Here are 2 eye-opening books related to this topic... it's really unbelievable! "Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It" by Larry Olmstead and "Pandora's Lunchbox" by Melanie Warner.
Thank you for sharing this link. I took a look at the site and looks like they ship all over Europe, US and other countries. I like that they described the cheese making and aging process. Looks like the real deal!
That is more of a brand distinction. There are still parmesans (as we refer to them generally) that are of good quality but follow different protocols... it's just that that specific protocol yields that specific taste and gets to have that specific label. It's not fake food if it doesn't bear their name... it's just got different processing. Read the label and research the brand. As long as you know they are using good quality milk to start with and there aren't any weird additives it comes down to more a question of taste as they will taste different.
At the moment I still can't taste or smell so I could eat Limburger and lots of other nasty tasting but good for me items.. lol
If you are willing to try something rather unique to potentially try and regain your sense of smell and/or taste, Dr. Bryan Ardis has a very unique protocol. I’ve known three people, including my husband, who have followed the protocol and it worked. But it is a bit crazy sounding until you listen and watch his entire presentation. But it is still bizarre....
You mean the nicotine? I tried it... I had read the actual study last yr but it had higher doses and I'm always nervous about how things may behave in my body so didn't try it until just a few months ago after seeing Ardis protocol with a lower dose. But after 2 wks I was feeling nauseated so stopped. If Ardis still has the protocol on his site I may give it another try.. he may have increased the dose. A Midwestern Doctor said he doesn't recommend it as he has seen not good reactions.... but then he may be dealing with already sick people from other causes.
Ugh... what a mess ... I'm grateful it's "just" smell/taste... could be much worse.
Thank you for that useful information. I'm not real familiar with the parmesan requirements and quality standards and how they differ from other cheeses. I'm going to look at some and compare on my next grocery trip. I would assume though aging is an important aspect to all quality parmesan making protocols.
Thanks for the great articles! Here are 2 eye-opening books related to this topic... it's really unbelievable! "Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It" by Larry Olmstead and "Pandora's Lunchbox" by Melanie Warner.
Thank you for sharing these resources. The name Larry Olmstead sounds familiar.
Thank you for sharing this link. I took a look at the site and looks like they ship all over Europe, US and other countries. I like that they described the cheese making and aging process. Looks like the real deal!