Many people know about cheese, in fact, little. It is a dairy product, in which there are large or small holes. But is it worth it to eat cheese every day or should consumption be limited? Cheese will help to lose weight or, conversely, will fill up? And is such a product useful in general?
Thus, cheese is one of those foods, of which there are many myths. They are made by home nutritionists, and elementary nutritional 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 we should analyze the main myths about this product.
Cheese is a fatty product.
This is the main argument of those who consider cheese to be harmful. On packages with such a product, you can actually see a mention of 40, 50 or even 60% of fat content. Many believe that this is a direct indication that cheese is indeed half of fat. However, this is a gross mistake. Fat content is indicated relative to the mass of the dry matter, not the cheese itself. In the finished product of dry matter, about 60-65%, therefore, the real share of fat in the cheese being sold fluctuates at the level of 20-30%, which is not so much. Such a standard can not be applied to processed cheese, because in them the dry product is already about 80%.
Cheese can be harmful to the body.
We will not dissemble, there is still some truth in this statement. But in this case, as for other food products, many depend on quality. When choosing a cheese, you should carefully study its composition, read on the label all the data, including the manufacturer. If it is not possible to find out the necessary information, it is better to refuse to purchase such cheese. After all, cheeses from an unknown manufacturer are often created in violation of technology, they can be malignant bacteria, including E. coli. Such food can contain toxic substances remaining after poor milk cleaning. That is why cheese can be harmful to health, disrupting the state of the gastrointestinal tract. Doctors advise to pay attention to the quality of packaging, as well as the reputation of the manufacturer. If you buy a knowingly high-quality product, then it will only benefit.
Cheese spoils the figure.
Both goat and sheep cheese are high-calorie, due to the high fat content of milk. On the other hand, it is worth mentioning that the cheeses are quite capable of performing an alternative, more severe diet based on meat. Those proteins and amino acids contained in cheese are easily digested, which can not be said about the meat protein. The state of our teeth, skin and bones directly depends on the use of vitamins A and D, calcium and phosphorus. In cheese, they are present, but carbohydrates, which are so afraid of supporters of a balanced diet and diets, there is not at all. That is why the presence of cheese in the daily diet does not affect the figure in any way. The main thing here is to know the measure.
Common mold that is harmful to health is used for the production of cheese with mold.
Actually, noble strains are used to prepare such dairy products with white or blue mold. They give the products a pleasant piquant smell and taste. Usually there is no threat to a person. In man’s cheese, the properties of penicillin fungi are used. However, there is still a danger for those people who are sick with fungal diseases. The risk group includes owners of candidiasis, or thrush. Cheese with mold is better not to use those who have mycosis of nails and smooth skin, intestinal dysbiosis. After all, these diseases give the body a fungal load that affects the immune system. Is it worthwhile to increase this pressure even with products containing fungi. In this case, in addition to cheese with mold, it is worth mentioning kvass, kefir. Such products only aggravate the disease. If the person is completely healthy, then the cheese with the mold does not represent any harm.
Homemade cheese is both tastier and more useful than shop cheese.
No one denies the fact that homemade cheese is very tender, which can not help liking gourmets. But only in this case the dietary value is very doubtful. After all, such a product is prepared on the basis of very fatty milk, besides, independent production is fraught with a violation of sanitary standards. How to accurately withstand the pasteurization temperatures of milk at home? As a result, independent production can make the product more dangerous. If it’s hard to refuse from home cheese, then it’s worth choosing to buy it from reliable manufacturers already.
мало There are few vitamins in cheese.
Talking about this is stupid, because this dairy product contains a lot of vitamins – B1, A, B12, B6, B2, D and PP. They fall into the cheese naturally, from milk. As a result, cheeses are almost all useful, 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 food. As a result, the death rate 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 twice the average in developed countries.
Cheese with mold is dangerous for pregnant women.
Unfortunately, this is true. After all, some types of such a product can contain bacteria that cause such an infectious disease as listeriosis. But the danger lies in not only future mothers, but also people weakened after illness, small children under the age of one year and elderly people. The most dangerous varieties are roquefort, brynza, camembert, soft and brine species. So gourmets still need to be careful.
All cheeses are very high in calories.
Actually, high caloric content is inherent in the kinds of whole milk cream and blue mold. But sour-milk cheeses are low-calorie. As a result, the number of calories in cheeses varies from a very serious 560 to quite harmless 86. The content of fatty acids is from 4 to 60%.
Cheese helps to lose weight.
But this is not a myth, it’s true. Those who prefer nitrate and healthy food will help keep the cheese in great shape. True, it still should not be about all varieties. American scientists have found that calcium, contained in low-fat varieties, can break down fats, thereby helping to fight for weight loss. This means that diets that include intake of 120 mg of calcium per day will help lose weight two times more than those where calcium is not expected so much. From here you can draw a simple conclusion – an effective diet means eating 100 grams of cheese a day.
Goat cheese is more useful than cow’s.
This statement is only partly true. By its protein composition and the amount of fat, cow’s cheese is very similar to goat. But the latter contains a lot of magnesium, phosphorus and selenium. These microelements in the cheese are absorbed by the body in full. That is why goat cheese is recommended for people with a disease of the musculoskeletal system and parathyroid glands.
There is a lot of calcium in the cheese.
Such a statement is true. It is difficult to disprove what is written in the chemical composition of the product. Only here not all calcium is absorbed by the body. Blame for this are the very animal fats that suck in a molecule of calcium, not allowing them to digest. This does not apply to low-fat cheeses, in them calcium is absorbed practically in full. Activate this process by combining it correctly with other products, with herbs – with cilantro, dill, parsley. It is these mixtures that traditionally underlie many Caucasian dishes. A similar situation is also in combination of low-fat cheese with green grapes, nuts, grape leaves. All this also contributes to the absorption of calcium. That is why it is necessary to include in your diet people with a problematic locomotor apparatus such combinations with cheese.
Low-fat cheeses are healthy.
Recently, a lot of “dietary” cheeses appeared, in which the fat content is only 18-20%. These are brynza, suluguni and Adyghe cheese. However, not always they are useful. These cheeses are usually brine, but they are contraindicated in patients with gastritis and hypertension. The fact is that such a product absorbs a huge amount of salt, which for health will be harmful. Ripening of the products takes place in concentrated brine with a strength of 20-23%. Hypertonics are shown not only low-fat, but low-salinity diet. Such cheeses are harmful to the kidneys, which are affected by nephritis and pyelonephritis, glomerolonephritis. And with urolithic illness, low-fat cheeses will be harmful, because their use will lead to a slow increase in kidney stones. The list of risk groups includes patients with bronchial asthma. However, there is a way to make such cheeses less salty. To do this, put into the cold water pieces of the product size 4 to 4 centimeters. 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 insipid. The last allergy is extremely rare, because they are prepared by sour milk filling. But in the case of rennet cheeses the picture is different. Their contamination occurs with the help of a rennet enzyme. This substance is of animal origin and causes allergies. It manifests itself usually in the form of problems with the skin or digestion. In rare cases, asthma may even develop. And such reactions are observed only a few hours after the intake of cheeses. Allergies can also appear from hard cheeses. The fact is that they last for quite some time. During this time, cheese accumulates protein decay products, which are the source of allergies. That’s why allergies are not recommended to eat all hard-to-cut varieties of cheese. A similar situation with mold fungi. Lead fungi contained in them are usually highly allergenic, which causes the body to react to an intolerable product.
Goat cheese does not smell good.
This statement is valid only for solid or semi-solid varieties. Fresh cheeses smell nice, they are distinguished by a soft 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 your lungs. As a result, cough decreases, and it becomes much easier to breathe. This property of goat cheese has long been known in the Caucasus. There, in the menu of a simple man, goat cheese is always added.
Cheese causes nightmares.
It’s unclear where this myth came from. Some are blamed for his appearance of Charles Dickens, in his novel one of the heroes blamed the cheese for his nightmares. Studies have shown that one of the amino acids of cheese, tryptophan, actually reduces stress and makes it easier to fall asleep. British researchers even conducted a special study devoted to this myth. 200 volunteers ate 20 grams of cheese half an hour before bedtime. 72% of the subjects said that they slept well, and 67% even remembered their dreams. Nobody said about the presence of nightmares. It turned out that the cheddar allowed the famous characters to come to sleep, and the red loser caused nostalgic dreams. But the Cheshire cheese generally deprived a dream of any visions.
The cheese contains penicillin.
Those forms that are used to produce cheese with mold, in fact belong to the family of penicillin. However, this does not lead to the appearance of this antibiotic itself. If there is sensitivity to penicillin, an allergic reaction may occur. But this will only happen if the animal that gave milk to the cheese was treated with antibiotics.Such a coincidence is unlikely, because there are rules according to which after treatment there must be a certain time before allowing meat or milk to enter the food chain.
The only drink combined with cheese is wine.
Everyone knows that wine and cheese closely complement each other. But it is difficult to imagine that peasants along with cheese used fine wine, they quite admit and beer as a replacement. At the same time, the question of replacement was puzzled by the British Council for Cheese. The English tried to combine different types of whiskey and cheese. It turned out, for example, that the Gleemarandji combined well with the Somerset brie. The drink has notes of passion fruit, vanilla and orange. And along with the cheese, they add creaminess and salinity. So the field for experiments is truly immense.
Mice love cheese more than anything else.
This myth is inspired by cartoons that have shown that mice adore cheese more than anything else. Only now experienced mouser know that cheese is trapped – not the best option. Rodents are more attracted to foods high in sugar, for example, chocolate. Also, the excellent substitute for cheese will be fruits, grains, peanut butter.
Cheese can not be used by those who suffer from intolerance to lactose.
In fact, people with such problems can usually eat cheese without any problems. The fact is that the cheese contains much less lactose than in milk. You can generally find soft and hard cheese without lactose.
In fact, all the cheeses are the same.
Almost all cheeses are created on the basis of four main components. Nevertheless, they can not be called identical. The fact is that there are many standards of identity for cheese. In the world, several thousand variants of this product have been invented, each of which has its own unique taste. Products differ in their structure, food profile. For example, Swiss and fresh mozzarella contains less sodium thanks to natural technologies, but there are also cheeses in which this is due to technical means.
No salt is needed to produce real cheese.
As mentioned, real cheese needs four ingredients. Just the salt and is one of them. In creating cheese, there are a few simple steps, pickling 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, protecting the product from spoilage.