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The definitive answer to the title question is an emphatic, "Maybe." Why?  It depends upon whom you ask.  It depends upon your definition of addicted.  It even depends on the type of cheese you're continuously munching on. 

This obscure question was brought to my attention by my daughter, who regularly sends me newsworthy links to topics she thinks I should cover on Shelf Life Advice. This time, she sent me a Discovery Channel online article by Alice Truong, who talks about casomorphins, which, as you might surmise from the last two syllables, are related to the addictive painkiller.  Here's what Truong says, "The primary protein in milk is casein. When the human body digests casein, it produces casomorphins, which have an opiate effect on humans.  Because cheese is denser than, for example, milk, the casein is more heavily concentrated, meaning that eating cheese produces a larger amount of casomorphins in the body compared to eating other dairy products."

Five FAQS from the Shelf Life Advice users are answered below by the scientists serving on our Advisory Board:

Q: Is it safe to have a restaurant put a slice of lemon or lime in your beverage? Is there a risk of contamination from the fruit?

According to the American Dietetic Association, both organic and conventional foods have good safety records although both have caused food-borne illness outbreaks that resulted in recalls. But let’s look at specific safety issues that the public has been concerned about and the arguments on either side.   

Pesticides: The central issue, the ADA says, is pesticide residues versus food-borne illness (what could be considered a matter of longer-term versus short-term safety). Says the ADA: “The USDA and other data sources show pesticide residues on most products are well below government-established thresholds, although typically are lower for most organic products.” Here’s what USDA-FDA.com has to say: “Most experts agree that the amount of pesticides found on fruits and vegetables poses a very small health risk.” But consumers who remain concerned about the long-term effects of a build-up of pesticides and additives still opt for organic.

Every year in the U.S., about ten billion animals—including chickens, pigs, turkeys, cows, and others—are killed for human consumption. That alone does not sound very humane, at least to a vegetarian. But assuming one is a meat-eater, the question an animal-lover might ask is this: “How are the animals treated while alive?”

“There is a misconception that ‘organic’ implies more humane treatment of the animal itself,” says nowPublic.com. The USDA organic label indicates what the animal was fed, not how it was treated.