Cheese is an excellent source of animal protein, vitamins A, B12, PP, calcium, selenium and zinc. This dairy product turns even the simplest dishes into gourmet treats. Adults and children love him. But did you know that some types of cheese can harm your health? In particular, increase the risk of developing chronic diseases? I will tell you which cheese is dangerous to eat even in small quantities and why.
Which cheeses have restrictions on their use in the first place? These are varieties with “noble” mold.
Now in hypermarkets the following products are most often sold:
- With a white “hat” (Camembert, Brie) – have a delicate texture, like processed cheese, and a slightly salty taste with a slight bitterness.
- With a greenish blue mold inside (Ble de Coss, Gorgonzola, Roquefort) – hard, salty-spicy, with flavors of nuts and mushrooms.
The main danger of a moldy variety is that during its production, fungi of the genus Penicillium are added to the curd mass. They have a detrimental effect on the beneficial intestinal microflora, provoking eating disorders: diarrhea and bloating. And with regular use of cheese mold, a person’s immunity weakens.
Important! Cheese from what age is given to children? Low-fat hard and soft varieties – from 1 year. But a product with mold should not be given to a child under 10 years old.
What is the most dangerous blue cheese? Oddly enough – expensive imported (for example, French Camembert). Long-term transportation often leads to violation of storage conditions and premature deterioration of the product. The risk of facing severe poisoning increases.
Sometimes moldy cheeses are contaminated with the bacteria Listeriamonocytogenes. The latter are dangerous for pregnant women: they can cause miscarriage and intrauterine fetal pathologies.
Expert opinion… Yulia Panova, a nutritionist at the clinic of the Institute of Nutrition of the Russian Academy of Medical Sciences, believes that cheeses with mold can release toxic substances. She does not recommend giving such a product to pregnant and lactating women, as well as children.
What cheese is most often eaten at work or on the road? As a rule, melted, because it is convenient to take it with you.
But look at the harmful additives in such a product:
- 1. Sodium nitrite (E-250)
Extends shelf life and improves color. When heated, it forms nitrosamines – carcinogenic substances that increase the risk of cancer, especially in the stomach and intestines. Sodium nitrite also reduces muscle tone and blood pressure.
Important! What type of cheese contains sodium nitrite besides processed cheese? Alas, now manufacturers often add E-250 to almost all hard cheeses: Gouda, Russian, Marble and others.
- 2. Melting salts (E-452, E-331, E-450, E-339)
They are also called phosphates. They give the product a uniform consistency, extend the shelf life. They destroy beneficial microorganisms – lactobacilli. Phosphates flush calcium salts from the human body, contribute to the formation of kidney stones and gall bladder.
- 3. Amplifiers of taste (E-621, E-627, E-631)
Their effect on the body is not fully understood. Flavor enhancers cause allergic reactions in some people.
Attention! Which cheese is healthier? Nutritionists recommend replacing processed cheeses with natural varieties of the product obtained by the technology of fermented milk (and not rennet) curdling.
What types of cheese are the most salty? These are Brynza, Feta, Chechil, Suluguni. They contain a large amount of sodium and pose a danger to people with arterial hypertension, kidney and bladder diseases, and bronchial asthma. But healthy people should not consume more than 30 grams. salty product per day.
Advice: Which pickled cheese is best for a healthy diet? Choose varieties with a minimum sodium content: Mozzarella and Adyghe.
What fatty cheese is commonly used in cooking? Cheddar, Poshekhonsky, Russian, Dutch, Gouda. These varieties contain on average 25–35% animal fat. They raise blood cholesterol levels and increase the risk of atherosclerosis and other cardiovascular diseases.
Expert opinion… A number of nutritionists (in particular, Claire Collins, Evangeline Mantzioris, Rebecca Reynolds) believe that when consumed in moderation, fatty cheese will do more health benefits than harm. The norm is up to 200 gr. in Week.
What cheese is better to use so as not to deprive the body of nutrients? Fortunately, there are strains that have three health benefits at once: low sodium, high animal protein, and low fat. These are soy Tofu, Ricotta, Guvenaar Light, Mozzarella, Oltermani and others. Better yet, make a homemade product from cottage cheese, this kind of cheese will definitely not harm your body.
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