Cardiologist WARNS: These THREE Cheese you must NEVER EAT After 60

Added: 2026-05-07

[00:00:00]You probably ate cheese this week, maybe yesterday, maybe this morning at breakfast without thinking twice because cheese seems harmless. It seems nutritious and it seems exactly like the kind of food a healthconscious adult should be eating. And it is exactly this perception of safety that makes what I am going to tell you now so urgent.

[00:00:23]Because while you believed you were making a reasonable choice in the supermarket aisle, certain types of cheese were silently accelerating two of the most destructive processes for the heart of an adult over 60. Arterial calcification that progressively hardens the vessels that should remain flexible and chronic vascular inflammation that erodess the endothelium that protects the coronary arteries from the inside out. These processes do not produce noticeable symptoms as they advance.

[00:00:53]They do not cause pain. They do not cause abnormal fatigue. And they do not cause any warning signs that make a person stop and think something is wrong. They simply advance silently, consistently, meal after meal, until one day the cardiologist looks at the exam and explains what was happening inside while the person followed their normal life thinking they were fine. I am a cardiologist and what deeply disturbs me is not the complexity of these conditions. It is the simplicity of what fuels them. It is the fact that a significant portion of the cardiovascular damage I see in the exams of my patients over 60 is being built by food choices that seem completely reasonable, including specific cheeses that are in the refrigerator of practically every American home and that no one ever said could be contributing to the next heart attack or stroke.

[00:01:51]Today, that changes. I will show you exactly which three cheeses need to leave your life after 60. with the specific biological mechanisms by which each of them harms the heart and the three that evidence indicates are genuinely protective for a cardiovascular system that has aged but still has decades of healthy function ahead if it receives the right support.

[00:02:16]Click subscribe now and hit the bell because what you learn today could be the difference between a cardiovascular exam that surprises you positively and one that confirms what could have been avoided. Those individually wrapped processed cheese slices in your refrigerator right now. The ones you put on sandwiches, melt on eggs, use in burgers are not cheese. They are an industrially engineered food product that American regulators allow to be called cheese because they contain at least 51% real cheese by weight. The rest is a carefully formulated combination of emulsifiers, phosphate salts, artificial colors, preservatives, and industrial fats that bear no nutritional resemblance to genuine cheese. and that for the cardiovascular system of an adult over 60 represent a specific and documented threat that the packaging will never mention. The central cardiovascular problem with these slices is not the saturated fat which in quality real cheese has a much more nuanced risk profile than the popular narrative suggests. It is the sodium and more specifically the form in which that sodium arrives. Just two slices of processed cheese can deliver more than 600 mg of sodium, more than a quarter of the maximum recommended daily intake for adults over 60 with blood pressure concerns. And this sodium arrives predominantly in the form of dodium phosphate and sodium citrate.

[00:03:50]Industrial salts that research published in the journal of clinical hypertension associated with accelerated arterial stiffening impaired renal phosphate clearance and increased all-c cause cardiovascular mortality in older adults with measurably worse effects in those who already have some degree of pre-existing renal dysfunction or hypertension.

[00:04:13]For a cardiologist who sees the results of these exposures in patient exams over years, the pattern is consistent and disturbing, and it is rarely connected to the processed cheese the patient eats every day because it never seemed dangerous enough to deserve attention.

[00:04:30]The emulsifiers present in processed cheese slices, including polyorbate 80 and caroxymethyl cellulose, have been shown repeatedly in gut microbiome studies, to be agents that erode the mucous layer, protecting the intestinal epithelium, increase intestinal permeability, and systemic exposure to endotoxins, and selectively reduce populations of beneficial anti-inflammatory bacterial species in the colon. This disruption of the microbiome creates a cascade of systemic inflammatory consequences, including elevated CRP, worsening insulin resistance and accelerated cognitive decline that disproportionately impact adults over 60 whose microbiome is already compromised by age. And here is the detail that concerns me most clinically. The chronic systemic inflammation produced by this pattern of microbiome disruption is exactly the fuel that feeds atherosclerosis. Every meal with processed cheese slices is contributing to the inflammatory state that erodess the vascular endothelium destabilizes existing atheroscllerotic plaques and creates the biochemical environment where a heart attack or stroke becomes progressively more likely. not in one meal, not in one month, but over years of regular consumption that no one had identified as a risk factor. Because the conversation about cardiovascular health rarely goes down to the level of the supermarket dairy aisle with the specificity that the impact deserves.

[00:06:12]There is also the problem of residual trans fats that regulatory loopholes allow manufacturers to declare as 0 g per serving when the actual content is below 0.5 g, an amount that accumulates significantly with habitual daily consumption and continues to raise LDL and systemic inflammation in ways that appear in exams months later without anyone connecting it to the cheese that was consumed every morning during the same period. The substitution I recommend for patients who absolutely need something that melts and is convenient because I understand that convenience is real and that solutions ignoring the reality of American life are not solutions. Is authentic Swiss cheese in thin slices cut from a block or small portions of aged Gouda. Both deliver the functional convenience of processed slices without any of the additives that compromise the microbiome and without the phosphate salts that accelerate arterial calcification.

[00:07:17]The additional cost is real, but it is significantly lower than the cardiovascular cost processed cheese charges over years of consumption. And once the pallet gets used to the depth of flavor of real cheese, the processed version starts to seem exactly like what it is. an industrial imitation of something nature had already made with much more intelligence and much more benefit for the human body than any food engineering lab could replicate.

[00:07:46]Bagged shredded cheese. This is the one that surprises my patients most when I present it because it simply seems like shredded cheese. It seems like the convenient version of something that would be equally healthy if you graded it yourself at home. It seems like a choice with no real consequence other than saving a few minutes in the kitchen. It is not. Bagged shredded cheese and cheese you grate yourself from a block are nutritionally distinct products in ways that have direct implications for the health of adults over 60. And the distinction starts with what manufacturers add to keep the shredded pieces from clumping during storage and transport. The anti-caking matrix covering each piece of commercial shredded cheese typically consists of cellulose derived from wood pulp, potato starch, and in many products, natamycin, a broadspectctrum antifungal antibiotic that can make up to 4% of the product by weight.

[00:08:45]Cellulose, while not acutely toxic, is completely indigestible and in sufficient quantities can compromise the absorption of fats soluble vitamins. A, D, E, and K2 by physically coating the cheese particles and blocking the access of digestive enzymes to the underlying lipid matrix. For adults over 60 who are already at high risk of deficiency in exactly these specific fats, soluble vitamins and who may be consuming the shredded cheese precisely to get the calcium and protein they associate with dairy. This reduction in vitamin bioavailability is clinically significant in a way that never appears on the packaging but appears in exams when vitamin D and vitamin K2 levels are persistently low despite a seemingly adequate diet. Natamycin represents a more direct concern for the gut microbiome as a clinically active antibiotic compound. Regular dietary exposure to natamycin through bagged shredded cheese has the potential to suppress beneficial fungal and bacterial species in the colon with repeated consumption contributing to microbiome dispiosis that accelerates immune aging, increases intestinal permeability and worsens chronic low-grade systemic inflammation, which is one of the main mechanisms underlying degenerative cardiovascular diseases. And here is the dimension that concerns me most from a cardiological point of view. The systemic inflammation produced by microbiome dispiosis does not remain confined to the gut. It translates into elevated inflammatory markers in the circulation. CRP, interlucan 6, TNF alpha that compromise endothelial function, destabilize atheroscllerotic plaques, and increase the likelihood of acute cardiovascular events in ways that are measurable in exams, but rarely traced back to the specific food sources producing them.

[00:10:48]There is also an oxidation problem that most people have never considered. The dramatically larger surface area created by the shredding process accelerates the oxidative degradation of fat soluble vitamins and beneficial fatty acids much faster than occurs in block cheese stored under the same conditions. A block of quality cheddar cheese maintains its vitamin K2 and anti-inflammatory fatty acid profile for weeks of proper storage. The packaged pre-shredded equivalent, even if it is technically the same cheese at the start arrived at your table with a fraction of the heat label and oxidation sensitive nutrients that the original block contained.

[00:11:33]The solution is the simplest on this entire list. Buy block cheese and grate it yourself immediately before using.

[00:11:42]The five additional minutes of preparation protect the integrity of the nutrients. Eliminate exposure to natamycin. Remove anti-caking agents that compromise fat soluble vitamin absorption and deliver a genuinely tastier product by a margin anyone notices the first time they make the swap. For adults over 60 who are actively trying to maintain the vitamin D and vitamin K2 levels that protect arteries and bones. This simple trade can be the difference between an additional supplement the doctor will recommend when exams come back deficient and getting those vitamins through foods where bioavailability is naturally superior to any supplemental form available. Blue cheese. This is the most surprising of the three and the one that produces the most resistance when I present it to patients because blue cheese has a reputation as a sophisticated and even healthy choice in certain circles. It is associated with more refined cuisine and it appears in highquality American restaurants as a premium ingredient.

[00:12:50]The cardiovascular reality for adults over 60 is much more disturbing than its reputation suggests.

[00:12:57]Blue cheese gets its characteristic vein appearance and intensely pungent flavor from penicyium species. Molds deliberately introduced during the production process that during the long aging period extensively break down the cheese's proteins. And it is exactly this protein breakdown process that creates the central problem. the production of extraordinarily high concentrations of tyramine, a biogenic amine that forms during the extensive breakdown of proteins in aging, and represents a specific and documented cardiovascular risk for older adults that goes far beyond what most people ever imagined when choosing blue cheese on a shakuderie board. In healthy young adults, tyramine is rapidly metabolized by monoamine oxidase enzymes in the gut and liver before it can enter systemic circulation in significant amounts. But in adults over 60 who take monoamine oxidase inhibitors prescribed for depression, Parkinson's disease or anxiety, consuming even a moderate portion of blue cheese can cause a hypertensive crisis. an acute and dangerous spike in blood pressure that can precipitate a stroke or cardiac event with a speed that leaves no time for proper intervention. And the prevalence of MAI use in this age group is high enough that this specific interaction is a real clinical concern that every adult over 60 taking any medication for mood, anxiety, or neurological conditions needs to discuss with their doctor before consuming blue cheese. The tyramine problem in blue cheese is not limited to MAOI users. And here is the component that most frequently surprises patients without that medication profile. Tyramine has a direct vasopressor effect even in people who do not take monoamine oxidase inhibitors. It stimulates the release of norepinephrine from sympathetic nerve endings, producing elevated blood pressure and an increased heart rate that in adults over 60 with some degree of arterial stiffness or pre-existing cardiovascular disease can be clinically significant. Sensitivity to tyramine increases progressively with age precisely because the activity of the enzyme damine oxidase. The main enzyme responsible for tyramine degradation declines with aging. Meaning amounts of tyramine that would be adequately metabolized in younger adults can produce measurable vasopressor effects in adults over 60 with the same dietary exposure. for patients who are already managing hypertension with medications and the prevalence of hypertension in American adults over 65 exceeds 70%.

[00:15:42]Adding a food with a documented vasopressor effect to the regular diet is an interaction that deserves specific clinical discussion which rarely happens because blue cheese is not on the list of foods doctors typically discuss in hypertension consultations.

[00:15:59]There is also the histamine component which blue cheese contains in concentrations that rival some of the richest histamine foods available.

[00:16:08]Histamine intolerance, which produces symptoms including migraines, cardiovascular flushing, palpitations, and digestive distress, is significantly more common in adults over 60 due to the age- related decline in damine oxidase, the same primary histamine degradation enzyme. Patients who come to the office with unexplained palpitations, persistent morning headaches, or episodes of facial flushing that no exam identifies often have blue cheese as a regular consumer without anyone having established that connection before. The substitution I offer for patients who genuinely enjoy the intense flavor profile blue cheese provides because I understand that dietary pleasure is a legitimate part of quality of life. is aged pecorino romano or authentic parmesano reaniano. Both with comparable umami flavor intensity but without the tyramine and histamine concentrations that make blue cheese problematic for the cardiovascular system of older adults. These cheeses deliver depth of flavor, high bioavailability protein, and vitamin K2 in concentrations that actively protect arteries against calcification.

[00:17:27]the opposite of what blue cheese is doing to the vessels of someone over 60 who consumes it regularly without knowing there is a specific and avoidable risk in every serving. Gouda aged for at least 18 months is one of the foods with the highest concentration of vitamin K2 available in any American supermarket. And vitamin K2 is probably the most underestimated nutrient in cardiovascular prevention for adults over 60. With a mechanism of action so specific and so relevant to arterial health that when I explain it to patients, the most common reaction is genuine surprise followed by frustration for never having heard it before.

[00:18:08]Arterial calcification, the process by which calcium is deposited in the walls of the arteries, creating a mineral crust that progressively hardens them, reduces their elasticity and narrows the lumen through which blood flows is one of the central structural mechanisms of cardiovascular disease in older adults.

[00:18:30]And it is a process that vitamin K2 addresses with a specificity that no other nutrient available in the diet can replicate through the same mechanism. K2 activates a protein called matrix GLA protein essentially a biological traffic director for calcium which physically removes misplaced calcium from arterial walls and redirects it to the bones where it belongs. Research published in the Journal of Nutritional Science found that populations with higher dietary K2 intake demonstrated up to 52% less arterial calcification and significantly stronger bone density markers compared to those with low consumption. This number, 52% less arterial calcification, is large enough for any cardiologist to take seriously as a preventive intervention and specific enough that the dietary source matters as much as the amount consumed. What makes aged Gouda particularly valuable compared to other sources of vitamin K2 is the specific form in which this vitamin appears. The prolonged aging of Gouda produces exceptional concentrations of K2 in the MK7 form, the long chain form that has a significantly longer biological half-life than the MK4 form found in other animal sources, meaning a serving of aged Gouda maintains active K2 plasma levels for much longer than food equivalents containing shorter chain forms. During the aging process, cheese proteins break down into smaller bioactive peptides that the digestive system of adults over 60 can absorb much more efficiently than proteins from fresh or minimally aged cheeses, which is especially critical because the digestive capacity for complex proteins decreases progressively with aging.

[00:20:27]Meaning the quality and bioavailability of the protein matter more after 60 than they did when the digestive system was operating at full capacity. The consumption protocol is simple. 30 grams of genuine aged Gouda two to three times a week consumed with a small amount of healthy fat like olive oil or avocado to maximize the absorption of fats soluble K2 and checking that the label specifies a minimum aging of 18 months. Young or semi-aged Gouda does not contain the same K2 concentrations as aged Gouda.

[00:21:05]And this specific distinction is rarely communicated at the point of sale in ways that allow the consumer to make the informed choice the nutritional benefit deserves. The difference between consuming aged Gouda regularly and not consuming any significant source of vitamin K2, which is the situation for most American adults over 60, accumulates over months and years in arterial protection that imaging exams eventually confirm. But that starts silently at every meal where K2 is present or absent. For patients taking anti-coagulants like warerin, a caveat that needs to be mentioned clearly, increasing vitamin K intake can interfere with anti-coagulation control and requires specific discussion with the doctor before any significant change in the consumption of K2-rich foods. for all other adults over 60 without this specific contraindication.

[00:22:04]Aged Gouda is one of the most cost-effective cardiovascular dietary additions available and the biochemical justification for including it regularly in the diet is robust enough for me to actively recommend it to patients who are trying to build a dietary strategy that works for their arteries instead of against them. Authentic Parmesano Reo, not the canned green product that occupies American shelves and has no nutritional resemblance to the original, has been produced using methods unchanged for nearly 900 years and has a nutritional profile that modern science continues to validate with increasing precision. Just 30 g contain approximately 10 g of complete and highly bioavailable protein. But it is the quality and digestibility of this protein that distinguishes it virtually from any other dietary source available to adults over 60. The 24 to 36-month aging process breaks down protein structures so completely that they are essentially predigested at a molecular level, making them accessible even to adults with significantly reduced gastric acid production and compromise digestive enzyme activity, which are universal consequences of aging that dramatically reduce protein utilization from most dietary sources. For the cardiovascular system specifically, the maintenance of lean muscle mass that this high bioavailability protein supports is directly relevant because sarcopenia, the progressive loss of muscle mass that affects most adults over 65, is independently associated with increased cardiovascular risk through mechanisms including progressive insulin resistance, increased visceral fat, and impaired ability of the body to regulate postprandial blood glucose. The calcium content of Parmesaniano Reiano is extraordinary, approximately 330 mg per 30 gram, surpassing a full glass of milk. But unlike supplemental calcium or even calcium in fluid milk, the calcium in this cheese is delivered along with the precise ratio of phosphorus and magnesium that maximizes intestinal absorption and directs the mineral to the bone matrix instead of to arterial soft tissues. Italian nutritional institutes have consistently documented that the bioavailability of calcium from parmesano reano approaches almost complete absorption compared to only 25 to 30% of isolated calcium supplements.

[00:24:47]This has direct implications for a debate that has been at the center of preventive cardiovascular medicine for years. The debate over whether calcium supplementation increases cardiovascular risk by transiently raising plasma calcium levels in ways that favor arterial deposition. Parmesano Reano bypasses this debate entirely by delivering calcium in a food matrix that biologically favors direction toward the bones instead of toward the arteries.

[00:25:17]Exactly the result any simultaneous bone and cardiovascular health intervention should seek. The cheese also contains naturally occurring tyrrosine, an amino acid the brain uses to synthesize dopamine and norepinephrine, the neurotransmitters that govern cognitive alertness, focus, and mood stability, all of which decline with aging and with the neuroinflammation that processed food diets accelerate.

[00:25:45]The consumption protocol I recommend and which reflects how cheese is traditionally consumed in Italy where cardiovascular disease rates in populations following traditional Mediterranean diets are documentedly lower is in natural chunks broken from the block rather than graded consumed after meals where approximately 30 grams aid digestion and deliver a concentrated protein boost that supports nighttime muscle protein synthesis in older adults. Never the canned product with celluloses and anti-caking agents.

[00:26:18]Always the authentic block with the DOP seal that guarantees the origin and production method that create the nutritional profile justifying the recommendation. The price difference between the authentic product and the American imitation is real, but the nutritional difference is large enough that it's one of the best return on investment substitutions for adults over 60 who are actively investing in their own cardiovascular and cognitive health.

[00:26:47]Authentic Swiss Grriier occupies the top of this list for a specific and clinically relevant reason. It represents the most complete integration of superior nutrition, exceptional digestibility, and documented health benefits for older adults available in any cheese produced today. Real grriier from Switzerland must be produced with raw milk from cows that graze on alpine meadows, a geographical and dietary specificity that creates a fundamental nutritional quality that no industrial dairy product can come close to. The propionogenic bacteria cultures used during Gruier's minimum 12-month aging process generate propionic acid as a natural metabolic byproduct. A compound that research associates with measurable reduction in systemic inflammation, improved cholesterol regulation and direct inhibition of certain inflammatory pathways involved in colorctyl cancer risk. These same bacteria also produce vitamin B12 in concentrations that rival or exceed most animal protein sources, making gruier particularly valuable for adults over 60 who experience the B12 deficiency that becomes almost universal after 65 due to the decline in intrinsic factor production and reduction in gastric acid. B12 deficiency in older adults is directly associated with brain atrophy, memory loss, mood disturbance, and increased cardiovascular risk through elevated homocyine. And Grriier delivers this vitamin in a bioavailable form that the compromised digestive system of older adults can absorb much more efficiently than oral B12 supplements that depend on an intrinsic factor that is no longer being produced in sufficient quantity. Gruier delivers the highest concentrations of glutathione precursor compounds of any commonly available cheese. And glutathione is the body's primary endogenous antioxidant.

[00:28:52]the most important detoxification molecule the body produces whose natural production declines significantly and progressively with age directly contributing to accelerated oxidative stress immune deterioration and the cellular aging that characterizes the post60 decade gruier's specific amino acid profile particularly its high cyine and glycine content directly supports glutathione biosynthesis in liver and immune cells providing iding a level of regenerative antioxidant support that no isolated supplement can replicate with the same systemic efficiency for the cardiovascular system. Specifically, glutathione protects the vascular endothelium from the oxidative damage that is one of the primary mechanisms by which chronic stress, inflammatory diet, and aging processes compromise arterial integrity. Over the years, Swiss research examining elderly populations who consumed gruier regularly documented significantly better preservation of lean muscle mass over three-year follow-up periods compared to older adults of equivalent ages getting equivalent protein from other dietary sources. A result attributed to Gruier's unique structure of dye and tripeptides that allows direct intestinal absorption without overloading an aging digestive system. The consumption protocol that maximizes the cardiovascular and cognitive benefits of gruier is integrating it lightly melted into warm soups added immediately before serving where the moderate temperature preserves the heat sensitive bioactive compounds while creating the palatability that makes consumption consistent over time or consumed with whole grain bread where the combination optimizes the bioavailability of B vitamins and glut glutathione precursors through complimentary nutritional synergies for adults over 60 who are actively managing the multiple aspects of health that aging challenges simultaneously. Bone health, immune function, cognitive clarity, cardiovascular protection and muscle mass maintenance. Authentic gruier is one of the rare foods that addresses all these systems through distinct and welldocumented biological mechanisms in a single accessible and genuinely tasty source. I want you to think about what you just learned not as a list of dietary restrictions, but as a navigation map for the supermarket cheese aisle. A map that did not exist for you before this video and that now completely changes what you will put in the cart on your next shopping trip. The processed cheese slices that deliver phosphate salts that accelerate arterial calcification and emulsifiers that destroy the intestinal microbiome that regulates vascular inflammation.

[00:31:52]the bagged shredded cheese that covers every particle with anti-caking agents that compromise the absorption of the fat soluble vitamins your cardiovascular system needs most. The blue cheese with its tyramine concentrations that in adults over 60, especially those taking common medications for mood or neurological conditions, can trigger a hypertensive crisis that gives no warning before becoming a serious cardiovascular event. Those three are out. And in return, you have aged Gouda with its vitamin K2 MK7 that redirects calcium from the arteries to the bones with an effectiveness that research documents at up to a 52% reduction in arterial calcification.

[00:32:39]Authentic Pararmagano Reiano with its predigested protein that the aging intestine can absorb completely and with its amino acid profile that supports both muscle synthesis and the production of neurotransmitters that maintain cognitive sharpness and authentic Swiss griier with its glutathione precursors that protect the vascular endothelium from oxidative damage and with its biologically active vitamin B12 that addresses the deficiency. that becomes almost universal after 65 and that no one had connected to the cheese you could be eating regularly. Six cheeses, three that leave the fridge, three that enter. A change that requires no sacrifice of pleasure, no dramatic increase in cost, and no radical transformation of the diet. only more precise choices within a food category you already consume and that may be working for your heart or against it depending exclusively on which version you choose. The conversation that needs to happen after this video is not just with the supermarket. It is with the doctor. If you take warerin or any anti-coagulant, the increase in vitamin K2 consumption requires specific monitoring of anti-coagulation that your doctor needs to know about. If you take monoamine oxidase inhibitors for depression, anxiety, or neurological conditions, the exclusion of blue cheese we discussed is not a dietary preference. It is a cardiovascular safety precaution that your doctor probably never communicated because the conversation about cheese rarely happens in a 15-minute consultation focused on medications and exams. If you have kidney failure to any degree, the reduction of phosphate salts from processed cheeses is an intervention your nefologist or cardiologist will support based on the same evidence I presented, but which again rarely appears in dietary conversations because the cheese aisle is not on the list of topics the consultation time allows to address. Take what you learned today to your next consultation as information, not as anxiety. Because the difference between a patient who arrives with specific evidence-based questions and one who arrives expecting generic guidance is the difference between a conversation that advances your health and one that repeats what you already know. You have the information. Use it in your next shopping trips and your next consultations.

[00:35:14]Now, I genuinely want to hear from you.

[00:35:16]Three questions to answer in the comments right now. First, of the three dangerous cheeses we discussed, processed slices, bag shredded cheese, and blue cheese, which one was regularly in your fridge before this video, and will you remove after understanding the mechanism by which it was affecting the cardiovascular system? Write it here because your answer tells me how much this information is still not reaching the people who need it most before the exams show the accumulated damage.

[00:35:48]Second, had you ever heard of vitamin K2 and its specific role in preventing arterial calcification before watching this video? Write it here. Because the proportion of American adults over 60 who have never heard this information in a medical consultation is one of the largest gaps in cardiovascular preventive education that exists in the American health care system. And third, where are you watching from? City, state, country, and how old are you? If this video was valuable for you, if it finally connected choices you made every week at the supermarket with processes that were happening in your arteries without anyone having explained them, share it now with someone you love. A family member over 60 who eats processed cheese slices every day without knowing what the phosphate salts are doing to their arteries. a friend who uses bagged shredded cheese in every meal without knowing that the natamycin is compromising the microbiome that regulates cardiovascular inflammation.

[00:36:51]Press the like button. This helps this channel reach more Americans who need this information. Click subscribe now and hit the bell so you don't miss any content like this. Take care of your arteries. They are working for you every day without asking for anything in return. And the next choice you make in the cheese aisle could be a step in the right direction or another day accumulating what could have been avoided.