What Are Casomorphins?
Casomorphins are opioid peptides, or protein fragments, that are released when the milk protein casein is digested. In milk, casein makes up a significant portion of the protein content, and during the cheesemaking process, this protein becomes highly concentrated. When we eat cheese, our digestive enzymes break down the casein into these smaller, opioid-like compounds. These casomorphins then have the ability to interact with the body’s opioid receptors, producing a mild, feel-good effect.
- Binding to Opioid Receptors: Casomorphins, specifically beta-casomorphin-7 (BCM-7), are able to bind to the mu-opioid receptors in the brain, which are the same receptors activated by substances like heroin and morphine, though the effect is significantly milder.
- Releasing Dopamine: The binding of casomorphins to these receptors triggers the release of dopamine, a neurotransmitter associated with pleasure, reward, and motivation. This dopamine rush reinforces the behavior, making us crave and desire more cheese.
- Evolutionary Purpose: Some scientists hypothesize that this system is an evolutionary adaptation. The release of casomorphins while nursing would create a calming, pleasurable effect in infant mammals, encouraging them to continue drinking their mother's milk to ensure proper nourishment and a strong mother-infant bond.
The Role of Fat, Salt, and Flavor
While casomorphins are a key chemical component, the pleasure derived from cheese is a multifaceted experience. The high concentration of fat and salt also plays a significant role in creating powerful cravings. Our evolutionary programming drives us to crave high-calorie, fatty foods as a survival mechanism. Cheese, being a concentrated source of fat and calories, taps directly into this primal desire. High salt content further enhances flavor, making it even more appealing.
Furthermore, the complex flavors and textures of cheese contribute to its irresistible appeal. The fermentation process breaks down amino acids, creating hundreds of different flavor compounds that tantalize our taste buds. The rich, creamy, or savory mouthfeel of cheese also creates a satisfying sensory experience that reinforces positive associations with eating it.
Can You Get High from Cheese? Separating Fact from Fiction
Despite the activation of opioid receptors, the experience from eating cheese is not a true "high" in the psychoactive sense. The effects of casomorphins are extremely mild and are not comparable to the intense euphoria or impairment caused by illegal drugs. There is also ongoing scientific debate about how effectively casomorphins cross the blood-brain barrier in humans. Some researchers believe the effects may be more limited to the gut, influencing digestion and creating a feeling of satiety, rather than a direct psychoactive effect on the brain.
High-Casomorphin Cheeses vs. Low-Casomorphin Cheeses
While research on specific cheese varieties is still emerging, cheeses with higher casein concentrations and those that undergo significant aging or processing may produce higher levels of casomorphins.
| Cheese Type | Characteristics | Potential Casomorphin Level |
|---|---|---|
| Aged Hard Cheeses (e.g., Parmesan, Aged Cheddar) | High concentration of milk protein; extensive aging process further breaks down casein. | Higher |
| Processed Cheeses (e.g., American Cheese) | Often highly processed with added fats and salts, which increase craveability. | Higher (due to concentration of fats/salts) |
| Soft Cheeses (e.g., Mozzarella, Brie) | Lower concentration of milk solids and protein compared to hard cheeses. | Lower to Moderate |
| Fresh Cheeses (e.g., Cottage Cheese, Ricotta) | Lower casein concentration and minimal aging. | Lower |
Conclusion: A Pleasant Buzz, Not a Dangerous High
The perception of cheese getting you 'high' is largely a misunderstanding of the complex biological processes involved. The pleasure derived from eating cheese is a combination of concentrated casein protein breaking down into mild opioid-like peptides (casomorphins), our evolutionary drive for high-fat foods, and the rewarding flavors created during fermentation. While this can lead to cravings and a desire for more, it is not chemically addictive or dangerous in the same way as substance abuse. The feeling is better described as a mild, evolutionarily-driven sense of reward and satisfaction rather than a mind-altering state. Enjoying cheese in moderation can be a source of pleasure and nutritional benefits without concern for a true narcotic effect.
