Eating lots of cheese does not raise cholesterol, study shows
Irish people who eat a lot of cheese do not have higher cholesterol levels than those who don't, according to research carried out at University College Dublin.
Mar 14, 2017
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Irish people who eat a lot of cheese do not have higher cholesterol levels than those who don't, according to research carried out at University College Dublin.
Mar 14, 2017
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Cheese's high fat content has made it a dietary culprit in the minds of many people, but a new University of Alberta study funded by Dairy Farmers of Canada (C.B.C.) shows it helps control blood sugar levels.
Apr 4, 2019
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A small (57 g) daily portion of Jarlsberg cheese may help to stave off bone thinning (osteopenia/osteoporosis) without boosting harmful low density cholesterol, suggest the results of a small comparative clinical trial, published ...
Aug 2, 2022
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Cheese lovers, rejoice. Antioxidants naturally found in cheese may help protect blood vessels from damage from high levels of salt in the diet, according to a new Penn State study.
Sep 17, 2019
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Mmmm, cheese – a food as nutritious as it is delicious. Or is it?
May 8, 2019
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While the internet is remains agog over the new viral 'Butter Board' trend, snack board purists will remember the blueprint: the charcuterie board. Choc full of cheese, crackers, and occasionally a marmalade and some dark ...
Jan 20, 2023
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For years you've been telling your friends, family, co-workers and anyone who will listen that you're addicted to cheese. It's a part of every meal or snack, and you think about it constantly. According to a new study from ...
Oct 27, 2015
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A nibble of cheese a day keeps the heart disease away.
Dec 8, 2017
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If I were to throw a slice of cheese at your face, dear reader, it would be weird for you. You might say, "Hey. Why did you throw that slice of cheese at my face? That was out of the ordinary."
Mar 11, 2019
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(HealthDay)—A huge bowl of greens can be filling and chock full of vitamins, minerals and fiber. But what you top it with can turn it from diet delight to diet disaster.
Oct 15, 2018
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Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms.
Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature.
Hundreds of types of cheese are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is from adding annatto.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.
Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of some cheese, especially if it is encased in a protective rind, allows selling when markets are favorable.
This text uses material from Wikipedia, licensed under CC BY-SA