Benefits of cheese for the heart, brain and bones

Cheese belongs to the healthy diet because it is rich in calcium, vitamin D and vitamin K2, which build bones and teeth and keep the heart’s arteries. However, it is not about a processed cheese, but a high-quality, real cheese. Read more of what makes a healthy cheese and what health benefits it has to offer us.

The nutrients in cheese for healthy heart and weight.

Cheese is important supplier of saturated fatty acids that support heart health and metabolism. Cheese contains:

• Proteins and amino acids
• Saturated fats and omega-3 fatty acid
• Sitamins and minerals such as calcium, zinc, phosphorus, vitamin A, vitamin D, B2 (riboflavin), B12, and
• Vitamin K2
• Conjugated linoleic acid (CLA) – strengthens and stabilizes the metabolism against cancer.

Natural cheese and processed cheese.

Natural cheese is a simple fermented milk product, with nothing but a few basic ingredients:

• Milk
• Starter cultures
• Salt (important for taste, maturation and preservation)
• Enzyme called rennet.

More ingredients should therefore not appear on the label of genuine cheese!

Different flavors and degrees of hardness is obtained with real the manufacture of cheese in a natural way:

• To mature specific starter cultures, which stimulate the bacteria or mold strains to the cheese
• The type of milk used (eg cow, sheep, goat) and the living conditions of these animals
• Methods of coagulation, cutting, cooking and the formation of quark
• Mature-conditions such as temperature, humidity and aging
• Permanent cure.

The best sources of Vitamin K2:

• Gouda
• Brie
• Edam

Cheeses with a lesser but still considerable vitamin K2 content:

• Cheddar
• Colby
• Hard goat cheese
• Swiss cheese
• Gruyere

Cheese produces a synergistic blend of vitamins, minerals, amino acids and omega-3 fatty acid, including vitamin D3, vitamin K2 and calcium , and reduce the risk of cardiovascular disease and osteoporosis.

Since the different cheeses are produced by various strains of bacteria, they differ in their total vitamin K2 component, and their K2 subtypes.

Cheese contains in various proportions subtypes MK-4, MK-8 and MK-9.

MK4 is the smallest biologically active form (but the most common form in cheese), so it takes longer for the body to benefit from it. MK-7, MK-8 and MK-9 it stay in the body longer active, so that he can benefit from a lower level.

According to a Dutch study from 2009, the 10 subtypes MK-7, MK-8 and MK-9 are reduced atherosclerosis associated in humans.

Processed cheese and processed “cheese”: rather avoid!

These products are pasteurized and plenty of added additives which negate their nutritional value. The label of this product is always “pasteurized” also bear the words. Important in any case to information on accessories such as containing of sodium sulfate, sodium phosphate, and various dyes Citronate . Another indication for processed cheese is that most varieties not cooled .

Raw milk cheese.

Ideally, the cheese from the milk of grass/hay (and not with corn or soy) fed animals should be made.

The higher the quality of the milk, the higher the quality of the cheese.

The heat generated during pasteurization destroys enzymes and good bacteria that ensure the good cheese flavor and nutritional benefits.

Because raw milk cheeses are not pasteurized, the natural enzymes in the milk are retained. This contributes to an improvement in the nutritional values in:

• Cheese from cows fed with real grass/hay, is much rich in calcium, magnesium, beta-carotene and vitamins A, C, D and E.
• Cheese from cows fed with real grass/hay is free of antibiotics and growth hormones.

Do not be afraid of raw milk cheese (as long as it comes from a reputable cheese!) , because the taste and the nutritional values are better than you could ever get from processed cheese. To view a lack of pasteurization as responsible for most, due to cheese consumption outbreaks are producing contamination and laxity in quality control and NOT.

Raw cheese is inherently not dangerous, assuming there are high standards adhered to in the production of cheese.

Although some types of cheese have a fairly high salt content , and sodium levels are in the cheese to the multiples lower than for fast food diet!