Cheese is a food product in the form of a solid or semi-solid mass, prepared from milk fermented in a special way.
What are the benefits and harms of cheeses
Cheeses contain bacteria beneficial to the gut microbiota. Most beneficial bacteria are found in aged cheeses such as cheddar and Gouda.
All cheeses have a good calcium content, and calcium and protein are what make cheese healthy. But salt and excess fat make it already harmful. The most useful is Adyghe cheese, because it has less fat and salt.
All the nutrients that are found in cheese are absorbed by the human body by almost 100%. Dairy products, especially cheeses, are just a storehouse of vitamins A, D, E, B1, B2, B12, C, PP.
These are vitamins that are good for the skin, vision, brain and mucous membranes.
Which cheese is best digested
The most useful, in terms of biological value and digestibility, are soft cheeses. The technology of their production makes it possible to enrich them with very useful whey proteins, which are not found in hard cheeses and even in cottage cheese. For example, brie and camembert have a beneficial effect on bowel function.
When Not to Eat Cheese
Nutritionists advise against eating cheese for people with hypertension, diseases of the cardiovascular system, severe atherosclerosis, high cholesterol. The fact is that cheese contains a lot of salt and saturated fats, which are not recommended for such patients.
