It is not true that these tasty cheeses much loved by Italians contain a lot of cholesterol, as we might think. Depriving the Italian of a piece of cheese during the meal is not easy. Considering then that in grated form, this food is already present in at least 70% of our recipes. And, here, as always, the debate on the famous cholesterol that would rise by eating cheese comes alive. But, luckily for us, medical science is making great strides, it is increasingly agreed that it is not only cheese that raises cholesterol and triglycerides. The advice is not to theoretically exceed 3/4 cheese intakes per week. But, if we do sports every day or work on our feet for 8 hours a day, burning up energy, things change. Today we will see that this is one of the most underrated cheeses but it contains many nutrients useful for our health.
There are also protective cheeses
Thanks, as we said, to the progress of science, the taboo that cheese causes cancer would also have been dispelled. To disprove this cliché, lo studio that we present to the attention of our Readers. Indeed, as it will be possible to read, scientists would be increasingly convinced, tests in hand, that there are many cheeses capable of protecting us. This absolutely does not mean that we will have to abuse the cheeses at this point, but take them with pleasure and moderation, absolutely yes.
It is one of the most underrated cheeses but it contains many nutrients useful for our health
Italy is one of those countries in the world that excels in quantity and quality of dairy production. Some of our more mature readers will remember the famous “food war” with France in the 1980s. The protagonists are not only the wines, but also the cheeses, since we share continental primacy with our transalpine cousins.
Among the local dairy excellences, we often forget goat cheeses. We assume that goat’s milk is lighter and easier to digest than cow’s milk. Unfortunately, except in certain mountainous areas where this farm is at home, there is a strong preconception towards goat’s milk. As with cheeses, it is probably due to the very intense smell and taste. Technically, goat cheese contains less casein compared to “colleagues”. This protein substance which is often responsible for the air that forms in our stomach and the consequent aerophagia. Certainly as we highlight in the scientific text attached, food science considers goat milk and its derivatives as foods rich in proteins and minerals. No less important than vaccines.
Deepening
Here is a first sporty, healthy and exquisite taste: fusilli with zucchini and tuna pesto
