Cheese has long become a familiar food product for Russians. It is eaten with sandwiches, it is included in salads and sauces, it is used as a filling for baking and stuffed vegetables. At the same time, a person rarely thinks about whether this product is harmful or useful for his health.
Cream cheeses, like many other dairy products, are mostly good for human health, as they contain many vital elements. The protein content of cheese is higher than that of fish and meat. Cheese is also high in calcium minerals, which makes it especially valuable for children, adolescents, breastfeeding mothers, pregnant women and the elderly. In addition, this product contains vitamins and important amino acids: methionine, lysine, tryptophan.
Different types of cheese have different health benefits. Mozzarella cheese helps with insomnia. Camembert and Brie can help improve the functioning of the gastrointestinal tract. Epuas, Emmental and Gouda are characterized by a high calcium content. Swiss and Dutch cheeses promote dental health and fight tooth decay. For those wishing to lose weight, the Adyghe cheese is suitable, which contains a minimum of fat while maintaining a high calorie content.
However, it must be remembered that cheese may not be useful for everyone. It is not recommended to eat this product for people suffering from diseases of the gastrointestinal tract, colitis, gastritis with high acidity. Cheese is contraindicated in urolithiasis, acute and chronic pyelonephritis, arterial hypertension, cardiac edema and some other diseases.
Due to its high calorie content, cheese is one of the foods that should be excluded from the diet of obese people. Such people are recommended to consume no more than 50 g of low-calorie cheese per day. It is also important to remember that many types of cheese will increase your appetite.
Pregnant women should not eat moldy cheese, which can cause malformations and abortions caused by microorganisms. Expectant mothers who abuse cheese may complain of headaches caused by the amino acid tryptophan in cheese.
