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The benefits and harm of blue cheese to the body

Useful properties of cheese with mold and contraindications

The history of cheese is as old as the world itself.

It is not known exactly when this product was invented, but it is obvious that cheese was a favorite delicacy of our ancestors.

Glorified by many great minds of world history and literature (Homer, Pliny and others), this delicacy has found fans all over the world.

Today, the cheese industry simply shakes its enormous variety of cheeses.

Therefore, once again, choosing this delicacy for yourself to the table, you can easily get lost in the variety of the assortment.

However, at the peak of the popularity of culinary delights today are cheeses with noble mold.

Why are they called that?

By the way, it is from this kind of mold that the antibiotic penicillin is produced in medicine.

There are three types of mold: white, red / orange and blue.

The individual qualities of cheese depend on the use of a particular type of mold: its taste, texture and smell.

The most popular and well-known of the moldy cheeses are Dor Blue, Danablu, Cambozola, Stilton, Gorgonzola, Bavarian blue cheese and, of course, the cheese king Roquefort.

The homeland of these and many other cheeses with mold are different countries of the world, respectively, and the history of their birth is unique for each individual.

However, all blue cheeses owe their origin to a historic event that occurred in France in the province of Rueg near the village of Roquefort.

The story tells about a young shepherd who herded his sheep near the caves of this area and decided to take a break and dine in one of them.

Suddenly, the shepherd’s attention was distracted by the appearance of a beautiful stranger, after whom he sped off, completely forgetting about his meal.

So, left on a stone, cheese and bread spent more than a month in this cave, becoming covered with blue mold.

Returning by chance to this place, the shepherd found the cheese quite edible and even tasty.

This is how the amazing Monty was born.

We know about the benefits of cheese as a source of calcium since childhood.

However, the composition of this product is much more than you can imagine.

Cheese contains in a high concentrated percentage of valuable fats, proteins, vitamins (A, C, E, D, B1, B2, B12 and PP), minerals (calcium, iodine, phosphorus, potassium and others), melanin and milk sugar.

This unique dairy product has simply incredible nutritional value and energy value.

No wonder he found respect among doctors and nutritionists.

Being a product of one raw material — milk, cheese has an enormous number of species, each of which is universal in its color, taste, aromas, and also useful properties.

In addition, it is in the cheese that there are particular amino acids (lysine, tryptophan and methionine) that are not produced by the human body on their own.

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And, processed into a cheese product, milk protein is absorbed much better than pure form.

A separate group are cheeses with a noble mold.

First of all, it is worth noting a rather high level of natural antibiotic (penicillin) in such cheeses.

Therefore, he was often given sick before.

In addition, in moldy cheeses the presence of all nutrients, minerals, trace elements and amino acids is many times more than in ordinary cheese.

For example, in terms of protein level, blue cheeses are much superior to fish and eggs, and the level of protein (22%) is meat.

In addition, there is no analogue to this product in content of such a high calcium concentration.

According to its vitamin-mineral composition and production technology, cheeses have a number of properties that are useful for the human body:

  • enrich the body with essential nutrients;
  • improve the body’s metabolic processes;
  • have a calming and anti-stress effect;
  • their use improves sleep and normalizes blood pressure, improves eyesight and skin condition;
  • as a source of calcium, contribute to the strengthening of bones and growth of the body;
  • increase performance.

These characteristics are inherent in all types of cheeses.

However, cheeses with blue mold have their own special properties:

  • the content of calcium, phosphorus, amino acids and minerals in them is higher than in ordinary cheese;
  • the presence of beneficial bacteria that have a beneficial effect on the work of the entire gastrointestinal tract;
  • ability to produce melanin;
  • strong anti-inflammatory effect;
  • removal of edema of the vascular walls and improvement of the blood vessel system;
  • completely and easily absorbed by the body;
  • strengthen and increase muscle mass.

But one should remember that in order to preserve the beneficial properties of cheese, especially cheese with a “noble” mold, this product must be properly stored.

Only then will he become a real well of pleasure and health.

So, cheeses with blue mold are not only very tasty, but also extremely useful.

However, in these cheeses there is a downside — they are not all shown to the same extent.

Due to the high concentration of natural antibiotics in the mold fungus (Penicillium), the constant use of such cheeses can lead to disruption of the intestinal microflora, dysbacteriosis and allergic reactions.

Let it be better, he will not be a frequent guest on your table.

It is also strongly recommended to refrain from such a delicacy for pregnant women, young children and people suffering from overweight.

Cheese with mold is an exquisite and healthy delicacy of world cuisine.

And in order to fully enjoy this delicacy it is worth adhering to simple recommendations on the use and storage of such cheeses.

Informative video about cheese with blue mold, how it is prepared, as well as why it is so useful for humans. Enjoy watching.

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