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The Nutritional Benefits of Cheese-
It May Be Better Than You Think!

Protein
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.

Calcium
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
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.

Vitamin A
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.

Vitamins 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
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.

Milk Fat
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.

Slice of cheese anyone?

 
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