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In fact, many people know little about cheese. But is it worth eating cheese every day, or should you limit your consumption? Will cheese help you lose weight or, on the contrary, will it put on weight? And is such a product useful at all?

Thus, cheese is one of those foodstuffs about which there are many myths. They are produced by home nutritionists, and even basic food illiteracy. In fact, cheese is a real storehouse of vitamins A, B2 and B12, this product is easily absorbed by the body. That is why it is worth analyzing the main myths about this product.

Cheese is a fatty product. This is the main argument of those who consider cheese harmful. On packages with such a product, you can really see the mention of 40, 50 or even 60% fat. Many believe this is a direct indication that cheese is actually half fat. However, this is a gross mistake. Fat content is based on dry weight, not the cheese itself. In the finished product, the dry matter is about 60-65%, therefore, the real share of fat in the sold cheese fluctuates at the level of 20-30%, which is not so much. Such a standard cannot be applied to processed cheeses, because they already contain about 80% of the dry product.

Cheese can be harmful to the body. Let's not dissemble, there is still some truth in such a statement. But in this case, as with other food products, a lot depends on the quality. When choosing cheese, you need to carefully study its composition, read all the data on the label, including the manufacturer. If you cannot find out the necessary information, then it would be better to refuse to purchase such cheese. After all, cheeses from an unknown manufacturer are often created in violation of technology, they can contain harmful bacteria, including E. coli. Such food may contain toxic substances from poor milk purification. That is why cheese can be unhealthy, disrupting the condition of the gastrointestinal tract. Doctors advise paying attention to the quality of the packaging, as well as the reputation of the manufacturer. If a known high-quality product is purchased, then it will only benefit.

Cheese spoils the figure. Both goat and sheep cheese are high in calories due to the high fat content of milk. On the other hand, it is worth mentioning that cheeses are quite capable of acting as an alternative to a heavier diet based on meat. Those proteins and amino acids contained in cheese are easily digested, which is not the case with meat protein. The condition of our teeth, skin and bones directly depends on the intake of vitamins A and D, calcium and phosphorus. They are present in cheese, but carbohydrates, which are so feared by supporters of a balanced diet and diets, are not here at all. That is why the presence of cheese in the daily diet will not affect the figure in any way. The main thing here is to know when to stop.

Common molds are used for the production of blue cheeses, which are harmful to health. In fact, exclusively noble strains are used to prepare such white or blue dairy products. They give the products a pleasant spicy smell and taste. Usually there is no threat to a person. In cheese making, a person uses the properties of penicilli fungi. However, there is still a danger for those people who are sick with fungal diseases. The risk group includes the owners of candidiasis, or thrush. It is better not to eat cheese with mold for those who have mycoses of nails and smooth skin, intestinal dysbiosis. After all, these diseases give the body a fungal load that affects the immune system. Is it worth increasing this pressure also with foods containing fungi. In this case, in addition to blue cheese, it is worth mentioning kvass, kefir. Such foods only exacerbate the disease. If a person is completely healthy, then moldy cheese does not pose any harm.

Homemade cheese is both tastier and healthier than store cheese. No one denies the fact that homemade cheese is very tender, which gourmands cannot but love. But in this case, the dietary value is highly questionable. After all, such a product is prepared on the basis of very fatty milk, moreover, independent production is fraught with violation of sanitary standards. How to accurately maintain milk pasteurization temperatures at home? As a result, self-manufacturing can make a product dangerous as well. If it is hard to refuse homemade cheese, then you should choose to purchase it from already reliable manufacturers.

Cheese is low in vitamins. It's stupid to talk about this, because this dairy product contains a lot of vitamins - B1, A, B12, B6, B2, D and PP. They enter cheese naturally, from milk. As a result, almost all cheeses are healthy, because they are made during the re-processing of milk. A weighty argument is the consumption of cheeses in France, in this country, in their favor, residents abandoned fast foods and modified foods. As a result, mortality from diseases of the cardiovascular system in this country is three times less than, for example, in neighboring France. An adult Frenchman eats about 23 kilograms of cheese per year, which is 2 times more than the average in developed countries.

Moldy cheese is dangerous for pregnant women. Unfortunately it's true. Indeed, some types of such a product may contain bacteria that cause an infectious disease such as listeriosis. But the danger lies in wait not only for expectant mothers, but also for people weakened after illness, young children under one year old and the elderly. The most dangerous varieties are Roquefort, feta cheese, Camembert, soft and brine varieties. So gourmets should be careful.

All cheeses are very high in calories. In fact, the high calorie content is inherent in types made from cream, whole milk and with blue mold. But fermented milk cheeses are low-calorie. As a result, the number of calories in cheeses ranges from a very serious 560 to quite harmless 86. The content of fatty acids is from 4 to 60%.

Cheese helps you lose weight. But this is not a myth at all, but the truth. For those who prefer nitrate meters and a healthy diet, cheese will help you stay in great shape. True, it is still not worth talking about all varieties. American scientists have found that the calcium contained in low-fat varieties can break down fats, thereby helping to fight for weight loss. This means that diets that include 120 mg of calcium per day will help you lose twice as much weight as those that do not require much calcium. From this we can draw a simple conclusion - an effective diet involves eating 100 grams of cheese per day.

Goat cheese is healthier than cow cheese. This statement is only partially true. In terms of protein composition and the amount of fat, cow cheese is very similar to goat cheese. But the latter contains a lot of magnesium, phosphorus and selenium. These trace elements in cheese are absorbed by the body in full. That is why goat cheese is recommended for people with diseases of the musculoskeletal system and parathyroid glands.

There is a lot of calcium in cheese. This statement is true. It is difficult to refute what is written in the chemical composition of the product. Only now, not all calcium is absorbed by the body. The fault of this is the very animal fats that absorb the calcium molecule, preventing them from being absorbed. This does not apply to low-fat cheeses, in which calcium is absorbed almost in full. This process can be activated by properly combining with other products, with herbs - with cilantro, dill, parsley. It is these mixtures that traditionally form the basis of many Caucasian dishes. The situation is similar in the combination of low-fat cheese with green grapes, nuts, and grape leaves. All this also promotes the absorption of calcium. That is why it is worth including such combinations with cheese in your diet for people with a problematic musculoskeletal system.

Low-fat cheeses are good for your health. Recently, a lot of "diet" cheeses have appeared, in which the fat content is only 18-20%. These are feta cheese, suluguni and Adyghe cheese. However, they are not always useful. These cheeses are usually pickled, but they are contraindicated in patients with gastritis and hypertension. The fact is that such a product absorbs a huge amount of salt, which will be harmful to health. Maturation of products takes place in concentrated brine with a strength of 20-23%. For hypertensive patients, not only a low-fat diet, but also a low-salt diet is shown. Such cheeses are also harmful to the kidneys, which suffer from nephritis and pyelonephritis, glomerolonephritis. And with urolithiasis, low-fat cheeses will be harmful, because their use will lead to a slow increase in kidney stones. The list of risk groups also includes patients with bronchial asthma. However, there is a way to make these cheeses less salty. To do this, you need to put pieces of the product 4 by 4 centimeters in cold water. The liquid should cover the whole cheese for 3-4 hours. The resulting product will become insipid and can already be eaten by everyone, without exception.

Cheese does not cause allergies. All cheeses can be divided into two groups - rennet and non-rennet. Allergy to the latter appears extremely rarely, because fermented milk dressing is used for their preparation. But in the case of rennet cheeses, the picture is different. They are curdled with the help of rennet. This substance is of animal origin and causes allergies. It usually manifests itself in the form of skin or digestive problems. In rare cases, asthma may even develop. And such reactions are observed just a few hours after ingestion of cheeses. Allergies can also appear from hard cheeses. The fact is that they are aged for quite a long time. During this time, protein breakdown products accumulate in the cheese, which are the source of allergies. That is why allergy sufferers are not recommended to eat all difficult-to-cut cheese varieties. The situation is similar with molds. Lead the fungi they contain are usually highly allergenic, which causes the body to react to an intolerable product.

Goat cheese smells bad. This is true only for hard or semi-hard varieties. Fresh cheeses smell nice, they are distinguished by a mild and delicate creamy taste. This product is recommended for people with lung disease. It can be bronchitis, tracheitis and alveolitis. The fact is that goat cheese contains an enzyme that allows you to remove excess phlegm from the lungs. As a result, coughing decreases and breathing becomes much easier. This property of goat cheese has long been known in the Caucasus. There, goat cheese is necessarily added to the menu of a common person.

Cheese causes nightmares. It is not clear where this myth came from. Some blame Charles Dickens for his appearance; in his novel, one of the heroes blamed cheese for his nightmares. Research has shown that one of the amino acids in cheese, tryptophan, actually reduces stress and makes it easier to fall asleep. British researchers even conducted a special study on this myth. 200 volunteers ate 20 grams of cheese half an hour before bed. 72% of the subjects said they slept well, and 67% even remembered their dreams. No one announced the presence of nightmares. It turned out that the cheddar allowed famous characters to fall asleep, and the red lester evoked nostalgic dreams. But Cheshire cheese generally deprived sleep of any visions.

The cheese contains penicillin. The molds used to make blue cheese actually belong to the penicillin family. However, this does not lead to the appearance of this antibiotic itself. If sensitivity to penicillin is present, an allergic reaction may occur. But this will only happen if the animal that gave the milk for the cheese was treated with antibiotics. Such a coincidence is unlikely, because there are rules according to which after treatment a certain time must pass before meat or milk is allowed into the food chain.

The only drink that goes well with cheese is wine. Everyone knows that wine and cheese complement each other closely. But it is difficult to imagine that the peasants consumed exquisite wine with cheese, they quite accept beer as a substitute. At the same time, the British Cheese Council was puzzled by the question of replacement. The British tried to combine different types of whiskey and cheese. It turned out, for example, that glamorangi goes well with Somerset brie. The drink has notes of passionfruit, vanilla and orange. And along with cheese, creaminess and salinity are added to them. So the field for experiments is truly immense.

Mice love cheese more than anything else. This myth is inspired by cartoons, which showed that mice love cheese more than anything else. Only experienced mouse traders know that trapped cheese is not the best option. Rodents are much more attracted to foods with a high sugar content, such as chocolate. Fruits, grains, and peanut butter are also excellent substitutes for cheese.

Cheese should not be eaten by those who are lactose intolerant. In fact, people with such problems can usually eat cheese without any problems. The fact is that cheese contains much less lactose than milk. You can generally find soft and hard cheese without lactose.

In fact, all cheeses are the same. Almost all cheeses are based on four main ingredients. Nevertheless, they cannot be called the same. The point is that there are many identity standards for cheese. Several thousand variants of this product have been invented in the world, each of which has its own unique taste. The products differ in their structure and food profile. For example, Swiss and fresh mozzarella contains less sodium due to natural technologies, but there are also cheeses in which this is due to technical means.

No salt is needed to make real cheese. As mentioned, real cheese needs four ingredients. Salt is one of them. There are a few simple steps in making cheese, the salting comes to an end after the liquid part or whey is removed and the hard curd remains. Salt plays an important role in the formation of cheese, including as a preservative that protects the product from spoilage.

Watch the video: Why Parmesan Cheese Is So Expensive. Regional Eats (July 2022).


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