Nutritional Benefits of Cheese-
It May Be Better Than You Think!
On a moist weight basis, cheese has a protein concentration
almost twice that of meat. The cheese protein belongs to the
food proteins with the highest biological valency, meaning
that it contains a lot of important amino acids. Cheese proteins
also increase the biological valency of other food proteins,
for example in a cheese sandwich the amino acids in the bread
and cheese optimally compliment one another. The cheese protein
is especially digestible, as it is further split up during
the ripening of the cheese.
It is well known that cheese is an excellent source of calcium.
Because cheese is a concentrated form of milk, it often has
more nutrients for the same serving amount. Calcium is essential
for the building and for the preservation of bones and teeth
and the prevention of osteoporosis. Calcium also plays a major
role in regulating our metabolism, if you are calcium deficient
your body will think that it is starving, and your metabolism
will slow down.
Magnesium is an important mineral to aide in the absorption
of many nutrients, including calcium. It fulfills essential
functions for muscles and transmits electrical pulses across
nerves and muscles, literally causing your muscles to flex.
As if this wasn’t enough; recent studies show Magnesium
may help prevent heart attacks, ease high blood pressure,
heart arrhythmia, asthma and kidney stones.
An essential vitamin for all growing processes, function of
the optic cells, and the mucus membranes of the body. Vitamin
A helps cells reproduce normally - a process called differentiation.
Cells that have not properly differentiated are more likely
to undergo pre-cancerous changes.
B2, B12 and Pantothen Acid
Primarily found in meat products, these vitamins are needed
for the control and regulation of important metabolic functions.
Needed for normal nerve cell activity; essential in producing,
transporting, and releasing energy from fats and converting
carbohydrates into fuel. A deficiency in these Vitamins causes
fatigue and possibly depression.
Potassium (the mineral that crystallizes thereby making the
‘crunch’ in aged cheeses) is readily found in
all cheeses. This mineral plays a critical role in neuromuscular
function and the transmission of electrical pulses to the
heart. It is also needed to regulate levels of acidity and
is required for carbohydrate and protein metabolism.
The milk fat contained in cheese is especially easy to digest
because of its high amount of short and middle chained fatty
acids. As these are components that are easily burned off,
they will be immediately processed and not stored as fat.
Milk fat is also a carrier of the fat soluble vitamins A,
D, E, and K.
of cheese anyone?