Parmesan - the benefits and harm for men and women

Delicious cheeses are not frequent guests on our table, but in vain, because they are made from selected milk using good bacteria. Many gourmets distinguish Italian Parmesan for its firm consistency, nutty notes and pleasant sweetness. And nutritionists, in turn, call spicy cheese a valuable source of proteins and milk fats, which are very good for health.

Before using an unfamiliar product, you should always find out what it consists of, how it affects the body, and what consequences should be expected.

Features of parmesan and chemical composition

Real Parmesan learned to produce exclusively in the northern regions of Italy (Emilia Romagna). Cheese is made from the milk of local cows, since it is their diet that abounds with the herbs necessary to create a unique taste and aroma.

The exclusive recipe is over 1000 years old, and the idea of ​​creation is attributed to the Benedictine monks who invented useful long-term storage products.And it is not surprising, because the spicy cheese mass without holes should ripen for at least a year.

Milk is collected annually on May 31. On the morning of April 1, cream is removed from it, which is also used to make the famous soft mascarpone cheese. Soaked milk without cream is mixed with fresh morning, heated to 35 ° and add a special natural leaven. It can frighten many, but in the original the ferment is the gastric juice of the calf. During the reaction, warm milk coagulates, turning into a dense whole clot. It is removed from the liquid, ground again, and heated to 50 °. After heat treatment, the cheese loses all the whey, thereby gaining unprecedented hardness and ability for long-term storage.

The resulting young cheese is transferred to a wooden form, where it is infused for several days. Then the heads are placed on the shelves in a cool and dark storage, where they mature for 12-18 months, sometimes more (up to 10 years). During this period, the cheese is wiped from dust, turned over on the other side, tapped. The mass of one circle reaches 40 kg, and is half a meter in diameter.

Calorie content of 100 g of fat cheese is about 300 kcal, therefore, it is not recommended to use it for dietary nutrition.

In the process of cooking Parmesan accumulates the following nutrients:

• proteins - 33% of the total mass (this is more than in some types of meat);
• vitamins of group B, A, K, D;
• macro- and microelements (sodium, calcium, magnesium, zinc, iron, potassium, phosphorus, and others);
• saturated and polyunsaturated fatty acids;
• amino acids (glutamate, tryptophan, valine, arginine, lysine, treotin and others);
• milk fats;
• Sahara.

Calcium supports the health of the bone system and teeth, prevents their fragility and destruction.

Vitamin A provides visual acuity, elasticity and skin tone, and also participates in the general metabolism.

The essential amino acid glutamate combines with sodium, thereby providing an excellent metabolism, improves brain activity, strengthens the nervous system.

All vitamins and minerals in the composition of Parmesan are well and quickly absorbed, as the product provides a fatty environment.

Parmesan benefits for the body

Italian cheese must be present in our diet due to the following properties.

1. Fast supplier of protein and calcium (absorbed in 45 minutes).
2. Regenerates and renews the cells of the body due to amino acids. Protects the cell membrane.
3. Strengthens a muscular corset, promotes productive sports trainings.
4. Does not contain lactose, so it can be used in the nutrition of some allergies.
5. It improves digestion, stimulates intestinal motility and secretion of gastric juice. Parmesan also produces prevention of chronic constipation, dysbacteriosis, hemorrhoids.
6. Stimulates the reproduction of bifidobacteria, necessary for healthy intestinal microflora.
7. Relaxes the nervous system, reduces stress, depression and nervousness. Parmesan in the diet - a pledge of fast falling asleep and sound sleep. Some doctors note the anticonvulsant effect of the product.
8. Produces prevention of osteoporosis, fractures and dislocations.
9. Improves the condition of the tooth enamel, makes the prevention of caries.
10. It accelerates metabolism and indirectly contributes to weight loss.
11. Promotes the production of hormones, enzymes, as well as the most important protein fractions.
12. Slows the growth and development of malignant cells.
13. A positive effect on the health of the epidermis, hair and nail plate.
14. It has a high nutritional value - a small chunk of Parmesan satisfies hunger for several hours.
15. Promotes lactation in nursing mothers.
16. Ideal as a complementary food for young children from 10 months (dosage is about 3 g per day).

Restrictions and harm

Unfortunately, tasty Italian cheese is far from healthy for everyone.

The use of monosodium glutamate, a natural compound known to us as a preservative, remains in question. A weak organism, especially a child, may not perceive the component at all, as a result of which there is a strong food poisoning or even an allergy.

Another amino acid (glutamic) in a large dose over-energizes the nervous system, which leads to anxiety, severe migraine, distraction and sleep disorders.

Sodium itself is also dangerous for health, especially in high concentrations. You should not consume more than 2300 mg of a trace element per day, so you should not replace the main meal with parmesan.Patients over the age of 50, as well as diabetics and hypertensive patients, should use foods rich in sodium with caution. Also, the mineral is dangerous for people with kidney diseases, as it retains fluid in the body and interferes with the normal work of the excretory system, contributes to the increase in puffiness. It is forbidden to get involved in parmesan and people, in the history of which there are cases of brain stroke or myocardial infarction.

There are other contraindications for consuming Italian hard cheese:

1. Exacerbation of diseases of the digestive tract (acidity, ulcers, enterocolitis, pancreatitis, gastritis, and others).
2. Kidney diseases (stones, pyelonephritis, glomerulonephritis, insufficiency, and others).
3. Acute food intoxication, chronic diarrhea.
4. Allergy to ingredients in the composition of the cheese.
5. Diathesis in children in the acute stage.
6. Obesity of various stages (product high-calorie and fat).
7. Regular headaches and migraines.
8. Hypertensive conditions (hypertension, crisis, preeclampsia).

Gastroenterologists and nutritionists have called the optimal dose of Parmesan per day - 40 g. In such quantities, the product will saturate the body with a shock dose of proteins and calcium, improve metabolism and kill the feeling of hunger.Of course, for maximum benefit, purchase the product in specialized cheese shops and ask for a quality certificate.

Video: how is parmesan cheese useful?