Attention all dairy lovers: Cheese may have the same effect on your brain as drugs

Cheese Is Addictive as Any Drug
Cheese Is Addictive as Any Drug

Cheese lovers, what we're about to say most likely WON'T come as a surprise to you. We'll start by saying that we absolutely ADORE cheese. From gouda, to cheddar, to provolone -- there's just something about adding cheese to most meals that makes it even more delicious. After all, burgers are all well and good -- but once you add cheese, you've got yourself a masterpiece.

But now, it's time to get to the scary part. According to a new study from the University of Michigan, cheese has some very, VERY addictive properties. After separating around 500 people for two studies revolving whether they were addicted to food and which foods they founds most addictive -- researchers found something shocking to say the least.

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Pizza topped the list of addictive foods, with cheeseburgers and plain ol' cheese in general rated as highly addictive as well. They predicted that the reason for this might be that the higher the fat content in a food, the more addictive it is. This, of course, explains why some of our favorite foods are often the most fatty.

Photo: Getty

The scary part about it however, it that cheese might be SO addictive, that we actually "abuse" it, so to speak. Dr. Neil Barnard, who runs the Physicians Committee for Responsible Medicine, claims it's actually just as addictive as drugs.

%shareLinks-quote="Casomorphins attach to the brain's receptors to cause a calming effect in much the same way heroin -- since cheese is processed to express out all the liquid, it's an incredibly concentrated source of casomorphins, you might call it dairy crack." type="quote" author="Dr. Neil Barnard" authordesc="" isquoteoftheday="false"%

While the thought of this is actually relatively scary (because of how much we love cheese, of course) -- just as anything, if you enjoy it in moderation, you should be just fine!

Click through below for yummy things you can do with cheese:

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Originally published