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
