by Although it is as closely connected to France as baguettes, onions (of course worn around the neck) and the Eiffel Tower, the French turn their backs with a smelly cheese.
According to a study by the Ockingway Institute, this applies to the Académie Phormos, a Parisian Association of important cheese lovers, which found that 9 percent out of 18 to 24 year olds and 5 percent of the general population gave them not eating a strong cheese. The results are particularly bad for producers of blue cheese who were about half as popular as soft and half -hard.
Nevertheless, it’s not all bad news for cheese makers who work Penicillium Roqueforti And other forms to turn your cheese blau. A comprehensive review of Université Clermont Auvergne last year showed that Blue chefes such as French Roquefort, English Stillton and Italian Gorgonzola are a good source for bioactive peptides and essential amino acids that are generated when the penicillium forms within the cheese.
One of the most powerful compounds found in blue cheese, spermidine, was even associated with anti-aging properties and all possible other “miracle effects”. But is a blue cheese healthier than others? Here is everything you need to know.
The health benefits of blue cheese cheese
Increases your intestinal health
The importance of good intestinal health was one of the greatest discoveries in the science of general health in our lives, and blue cheese can play a role.
“Block cheese is also a great source of useful bacteria that plays an important role in the diet of the bacteria in the intestine,” says Hope. “The preserving of a healthy intestine was associated with a variety of health results such as improved weight management, a higher functioning immune system, better sleep, improved stress management and even the ability to make healthier nutritional and lifestyle decisions.”
Dr. Duane Mellor, a nutritionist and spokeswoman for the British Dietetic Association, is skeptical whether the effect of cheese itself or the way we consume it.
“The lower intestine is mainly without oxygen and most forms such as those used to produce blue cheese, tend to metabolize with oxygen,” explains Dr. Mellor. “Yeast can do it without oxygen, but mushroom -like forms? I would surprise myself if it comes. The mobile phone structure could possibly make it useful for the bacteria in the intestine, but I hesitate to say that the vegetables we know with the bacteria have glass fiber.
It is rich in calcium and protein
Another advantage of all cheese is that they are a good calcium source. “Calcium is really plentiful in most cheeses and this is really important to build strong bones and teeth,” says Hope.
“Together with calcium and phosphorus, cheese can be a great source of protein and healthy fats, which is crucial for the support of a healthy heart, bone and teeth,” adds Hope. “Protein plays an important role in hormone function, energy, cell function and saturation.”
However, is it worth remembering that hard cheese like Parmesan in calcium and protein tend to be higher than the softer and crumbly cheese?
Could help prevent heart disease
The usual health consultancy is to avoid saturated fat if you want to reduce your risk of heart diseases. However, the saturated fat in the cheese is less dangerous than other species. For example, a study by the University of 2021 University of Cambridge found that people who eat dairy products receive less cardiovascular diseases than those who ate the same amount of saturated fat from red meat. A review of studies from 2019 showed that fermented dairy products such as cheese are actually protected against diseases such as cardiovascular diseases and type 2 diabetes, regardless of whether the dairy products were low or fully fatable.
“Yogurt and cheese contain vitamin K2 and fermentation products that have associated earlier studies with a lower risk of heart disease” The Telegraph. One of these fermentation products is spermidine, which has also been shown that it improves heart health and increases durability.
Improves your metabolism
“The fermented dairy products contains many short-chain fatty acids that are associated with the reduction of the risk for cardiovascular diseases and the increase in metabolism,” says Dr. Mellor. “Here, too, it is in the context of cheese as part of a healthy diet with a few grapes and celery on the side and not a load of high -fat and salty cookies.
“These short -chain fatty acids can help regulate their appetite, especially if they are eaten with fiber,” drives Dr. Mellor away. “The consumption of them has a signaling effect on our brain and asks us to start digesting what accelerates our metabolism and lowers cholesterol levels.
Fermented cheese could help with dementia
In 2016, a team of scientists at the University of Tokyo found that the peptides and lactic acid bacteria could indicate that “fermented dairy products have preventive effects against dementia, including Alzheimer’s disease”. This is due to the fact that a number of molecules are generated that spread the cheese used in the fermentation process in order to reduce the inflammation in the brain.
In 2020, the researchers also combined spermidine with improved cognitive performance in people with mild and moderate dementia, while a 2022 study indicated that spermidine would be a good therapeutic strategy for the treatment of Alzheimer’s disease.
Which blue cheese is the healthiest?
Of the three most common varieties of blue cheese – Stellon, Roquefort and Gorgonzola – it is the English that is the most healthy overall, says Hope.
“Stylton is the highest protein and contains a lot of spermidine,” says Hope. “Note, however, that it is probably also the highest in saturated fat, so you should consume it in moderation. Thirty grams per week are likely to be enough.”
Roquefort is lower in calories and saturated fat than stylish tone and is still a rich source of protein, but contains less than its English cousin.
Italian Gorgonzola contains the lowest mirrors of saturated fat and the slightest salt, but probably also contains the slightest of this miraculous spermidine.
Roquefort:
Gorgonzola
Risks of food blue cheese
Despite all the advantages, there is also some risks that have eaten too much blue cheese with food. Compared to other types of cheese, it can be quite high in sodium (salt). One hundred grams of Roquefort contains almost three times as much salt as the same amount of cheddar. “It definitely depends on the diversity. So read the label. Some blue cheese can have up to half a teaspoon of salt per 100 g,” says Dr. Mellor. “A high -salz diet is associated with high blood pressure, which is also associated with heart attacks and strokes. So you have to be aware that the salt may get each of the potential advantages from spermidine in the cheese.”
“It is important to emphasize that those with a reduced immune function: older people with impaired health, very small children and pregnant women avoid due to the risk of bacterial contamination,” adds hope.
Dr. Mellor recommends that 20-25 g of blue cheese, two or three times a week, is probably the right amount. “The advantage of blue cheese is that the taste is very strong, so you don’t need much to give a dish a lot of taste,” he says.
Judgment: Is blue cheese good for you?
Yes, to a certain extent. “It has some advantages, but the salinity is a warning flag for me,” says Dr. Mellor. “It creates strong flavors, which means that you don’t have to use too much of it, so that is positive. For most people you don’t have to eat much blue cheese, so it’s a good addition.”
We know that spermidine has many important uses to keep the body healthy and youthful, although Dr. Mellor is not certain that the strong and hearty people who have the highest spermidine spermidine in their body necessarily get everything out of cheese.
“Everything that contains many cells contains a lot of spermidine,” he adds. “If you look at populations that have a high amount of spermidine in your diet, you not only eat much aged and fermented cheese, but you also eat a lot of whole grains, vegetables, fruits and fungi. It is no surprise that people who eat many of these things are a long, healthy life – it is Mediterranean nutrition.”
