What is concentrated is the essence

Cheese is concentrated milk. It is said that to make 1 kilogram of cheese, 10 kilograms of fresh milk are needed. The long production process allows the cheese to retain the nutrients in the fresh milk and eliminate the lactose in the fresh milk.

The rich nutrients in cheese can not only help us supplement calcium, promote vitamin absorption, and even prevent heart disease.

A: Cheese is a calcium store

When people think of calcium supplements, they usually think of fresh milk and soy milk, thinking that these foods are rich in calcium.

Compared with other calcium-deficient foods, the calcium-supplementing effect of fresh milk and soy milk may be worth mentioning, but compared with cheese, it really pales in comparison!

The average calcium content in cheese reaches 700 mg per 100 g (5 slices), which is equivalent to the calcium content in 1 L of milk or 2 L of soy milk.

According to the 2013 version of the "Reference Intake of Dietary Nutrients for Chinese Residents": the recommended daily calcium intake for adults in my country is 800-1000 mg/d.

In other words, if you choose to supplement calcium with cheese, eating about 5 and a half slices a day can meet your daily calcium needs. But if you choose to drink milk and soy milk, you need to drink about 1L of milk or 2L of soy milk every day to supplement enough calcium.

Think about it, can you drink 1 liter of milk a day?

In addition, let me mention the issue of milk and soy milk:

Milk contains a large amount of lactose.

As we age, the lactase enzyme in our intestines and stomach decreases. It will continue to decrease and lactose cannot be digested smoothly. According to statistics, 86.7% of Chinese people are lactose intolerant.

As for soy milk, it contains a large amount of lectins, which can easily cause food intolerance, ranging from diarrhea and flatulence to leaky gut syndrome.

If you eat cheese to supplement calcium, you don’t have to worry about food intolerance at all, because dairy products do not contain lectins, and during the fermentation process of cheese, the bacteria and other microorganisms in it will also By breaking down the lactose in it, you won't have the problem of bloating and diarrhea after drinking fresh milk.

B. Transporter of vitamins

Vitamins are divided into two categories: water-soluble and fat-soluble. In daily life, we usually only pay attention to vitamins B and C, ignoring fat-soluble vitamins such as vitamins A, D, E, and K. This can cause health problems such as dry eyes, scurvy, fractures and immune system disorders.

Cheese is rich in fat-soluble vitamins. Each 100 g of cheese contains 263 ug of vitamin A and 7.4 ug of vitamin D.

And the rich fat in cheese can also help us keep these fat-soluble vitamins in the body for a long time in case of emergency.

For other knowledge about vitamins, interested friends can click on the link to the vitamin column.

C: Cheese can also prevent heart disease

Cheese is also rich in essential Omega-3 fatty acids. Supplementing these healthy fats can help prevent heart disease.

The French eat 9 kilograms of cheese per person per year, but their heart disease rate is 27% lower than that of Americans who eat less cheese.