Babs Hogan, M.Ed., is a health coach and author of Strong Choices, Strong Families: A Parent's Guide to Preventing Childhood Obesity.  In the first twenty-three years of her career working as a personal trainer and educator, she promoted the low-fat/high-carb approach.  She’s now on a mission to promote real, nutrient-dense food that doesn’t come in a fancy box or plastic wrap.  Babs is a Certified Exercise Physiologist through the American College of Sports Medicine, has two degrees in Health & Kinesiology and a Certified Behavior Change Specialist through the American Council on Exercise.  She has also taught kinesiology and nutrition courses at several colleges in Texas, as an adjunct faculty member.  




Is cheese a health food?  If so, why?  Today’s societies rely on ruminant animal agriculture and yet we continue to debate the value of real cheese. Since cheese is one of our first foods and has endured the test of time (centuries), why do so many people continue avoid it?  Dr. Peter Ballerstedt says that “Modern human beings exist because of ruminants.” This points to the critical need to avoid fake, processed, industrialized food.  The science of cheese is very complex, considering the various factors involved, such as: microbes, raw vs. pasteurized, quality of food consumed by animals, health of animals, climate, geography, and safety measures in production and delivery, etc.  In this presentation, Babs shares recent research findings about the potential health benefits of cheese in topics such as:  microbes; vitamins; minerals; fats; raw vs. pasteurized; lactose intolerance; nutritional differences in goat, cow, and sheep cheese; Vitamin K2; and cheese allergies.  In an interview with world-famous cheesemaker, Mateo Kehler, of Jasper Hill Farm in Vermont, his first words were “Cheese is alive.”  After listening to this presentation, you’ll know why.