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Stinky Cheese (in Moderation) Is Good For You

February 8, 2014       Health & Healing

Stinky Cheese Is

Good for You

(in Moderation)

Fermented foods like stinky cheese with all that mold on then and the smell of wet socks permeating the air brings a sense of delight to most gourmands especially the French and the Swiss.  A serious study of the three pungent, fermented cheeses favored in France – Roquefort, Bleu, and Camembert – suggests that food may be why for why the French stay healthy despite a diet that includes red wine and very rich food.  UK-based researchers found that these cheeses contain peptides (bio-active protein fragments) that reduce blood pressure and natural agents against inflammation such as C-reactive protein (CRP).  For so long, global cultures hailed fermented foods as healthful and tasty, and found that fermentation kept foods edible longer … although they didn’t know why. 




Cheese has also been regarded as a heart-attack, hypertension, slow poison that must be avoided because of its relatively high saturated fat and cholesterol content.  A high calorie intake can easily lead to obesity, which promotes diabetes, heart disease, and high blood pressure.

The nutritional chart of calories, sodium, cholesterol, and saturated fat per oz of Roquefort, Bleu, and Camembert are:

  • Calories range from 85 to 105

  • Sodium ranges from 200 to 600mg

  • Cholesterol ranges from 20 to 30mg

  • Saturated fat ranges from 4.3 to 5.5mg

But limiting rich and stinky cheeses to an ounce or so per day is still beautiful and won't be harmful to your heart.  You know you can't live without stinky cheese so any fix will do even if it's only a bite.  And there is exercise and other dietary adjustments that will allow you to indulge every once in a while. 

So hoard a rind or two for your piece of heaven on earth.  You'll never eat anything else that smells like wet socks yet tastes so divine.  Mmmmm.


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