Good Housekeeping Institute: 7 healthiest cheeses

January 18, 2020  22:09

Cheese is a very healthy product that provides the body with many nutrients. Jaclyn London, an American nutritionist and head of the Good Housekeeping Institute, talked about some of the healthiest types of cheese.

Mozzarella Cheese

Mozzarella contains less salt than harder, aged cheeses. There is a lot of calcium in mozzarella, as well as up to eight grams of protein per serving in 30 grams.

Swiss Cheese

Swiss cheese contains more vitamin B12 than most other cheeses. This vitamin is very important for the normal functioning of muscles and nerves. "It is also higher in Vitamin B12 than most other cheeses, which is crucial for overall cell, muscle, and nerve function — and you'll still get about 20% of your daily value for calcium!" the source noted.

Parmesan Cheese

Parmesan contains many nutrients, especially calcium and phosphorus, which are important for bone health. Its fat content is lower than in many other cheeses. Parmesan extract also significantly reduces the lactose content in cheese.

Bleu Cheese

Blue cheese tends to be higher in sodium and provides more calcium than other options, which is a nutrient necessary for optimal bone health.

Cottage Cheese

This type of cheese has a higher protein content than many others. It has a fairly low calorie content. Curd cheese also contains selenium - an important antioxidant that helps reduce the risk of chronic inflammation and strengthen immunity.

Ricotta Cheese

"An Italian cheese made from cow, goat, sheep, or buffalo milk, ricotta cheese contains mostly whey protein, which contains all of the essential amino acids," the source added.

Goat Cheese

"Goat cheese may be easier for some people to digest than cheese made from cow’s milk," the source added.

It contains little lactose and casein A2, which is less likely to cause discomfort in the gastrointestinal tract. Goat cheese contains a particularly large number of antibacterial compounds called Lactobacillus paracasei, Lb. plantarum and Lactococcus lactis. These microorganisms produce antimicrobial protein compounds known as bacteriocins, which are very active substances that act against pathogens that are dangerous to the body. 

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