Although studies have already shown that cheese has some known health qualities, it is often considered that, well, is not good . It's called surplus coverage, it's called addictive, it's called bad for the skin, people are everywhere when it comes to cheese. For each study in favor of cheese, there is another article that condemns it. Then, when Time reported on a new study in European Journal of Nutrition that analyzed the effects of long-term cheese consumption when it comes to the development of cardiovascular diseases, coronary heart disease and stroke cerebrovascular, initially I was apprehensive. What else could this be that is not another voice added to the chorus of those who despise cheese? However, it was anything less, in fact, it may inspire you to add another slice of cheese to your breakfast table as of now.
That's right: the study found that in moderation (up to 40 grams of cheese a day, about the size of a matchbox), long-term healing has been linked to a lower likelihood of developing heart disease or a stroke, compared to people who rarely or never ate cheese. While this information is promising, it is difficult to determine if the cheese actively decreased the chances of heart health problems, or rather, if the calcium, protein and probiotics found in the cheese increased other health systems that then created a series of reactions that indirectly benefited the health of the heart.
The results showed that people who consumed high levels of cheese had a 14 percent lower risk of developing coronary heart disease and were 10 percent less likely to suffer a stroke, compared to people who rarely or never They ate cheese. So, if the positive qualities of the cheese compensate for the negative qualities or if the negative qualities are much less harmful than previously believed, a little cheese a day seemed to keep the doctor away, within this substantial study that included 200,000 people monitored. 10 years.
As mentioned above, this is not the only health benefit that cheese is said to have; In fact, for each study that states that it is terrible, there are two that support its consumption with moderation. To learn more about what nutritionists say about cheese studies, I spoke with Nikki Ostrower, nutritionist and founder of NAO Nutrition. And of course, Ostrower says he sees the greatest virtue in raw cheese. "Raw cheese contains a lot of anti-inflammatory fatty acids such as omega 3 and CLA," Ostrower tells Bustle. "Inflammation is the root of most diseases, so enjoying foods rich in anti-inflammatories will help prevent and heal the disease more quickly."
Shit, yes! Add a point to the "Cheese is life" count, please.
As a lover of cheeses, I am always on the lookout for proof that the cheese is in the safe zone. So, in honor of this new study on the potential ability of cheese to help reduce the risk of cardiovascular disease, coronary heart disease and stroke, let's look at some other pieces of positive cheese studies.
It is an excellent source of Protein
Low moisture cheeses typically have a protein content ranging between six and 10 grams. For example, Parmesan cheese has 10 grams per ounce, so place it in a high place. If you're looking to reduce meat consumption, cheese is a valuable protein replacement. The daily suggestion of protein intake of each person is different, and can be calculated here, but many do not receive enough in their diets. Protein can help regulate blood sugar, improve muscle and bone health, strengthen hair, skin and nail quality, improve brain function, increase energy and increase the body's ability to absorb other nutrients.
It's full of calcium and other vitamins  Giphy
Calcium is essential for strong bones and fortunately, a simple serving of cheddar cheese comes with 204 mg of calcium. For adults over 18 years of age, the suggested daily calcium intake is around 1,000 mg. Maintaining good levels of calcium in the body can also prevent diseases of the teeth and gums. Not to mention that the alkaline properties in the cheese help to balance the pH in the mouth and create a protection against cavities as well. But the good does not stop there. According to Ostrower, "it has been shown that the consumption of cheese reduces allergies as there is an abundance of vitamin D, probiotics and enzymes."
It's good for the intestine
Unless you're lactose intolerant, certain cheeses with high probiotic content are excellent for digestion. They can help improve regularity, decrease swelling and even improve vaginal health and pH. Greek yogurt, cottage cheese, soft fermented cheeses such as Gouda, some cheddars and parmesan are full of probiotics and can have a great impact on bowel function. Ostrower shares, "Our gut is the seat of our immune system." The large amount of probiotics found in raw cheese is known to help absorb nutrients and heal and seal the intestine, thus strengthening your immune system.
Can improve mood and brain function
Cheeses may contain an amino acid called tyrosine, which is known to decrease stress responses in the body and even trigger dopamine responses. Some studies even suggest that high doses of tyrosine may decrease depressive thoughts. In addition, it has been said that cheeses with high levels of probiotics increase mood, reduce anxiety and work as part of a strategy against depression, when consumed on a regular basis.
Can prevent liver disease
Mature cheeses such as parmesan, brie cheese and cheddar contain a compound called spermidine, which is thought to prevent hepatic fibrosis and hepatocellular carcinoma, the most common type of cancer of liver The compound can also slow down the regeneration of cancer cells.
Can reduce inflammation
Some bacteria in certain cheeses can reduce inflammation and colon health. Researchers in Korea discovered that the probiotic propionibacterium freudenreichii (expialidocious), found in Swiss cheese, can help reduce inflammation in the body and prevent acute colitis. In addition, this probiotic also has the power to increase the body's immune system. Ostrower encourages cheese consumers to be rigorous in terms of quality, and tells Bustle: "Quality is everything, therefore, to benefit from the positive aspects of cheese, it must be raw: non-homogenized and unpasteurized cheese "
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