In Canada, we consume 12.4 kg of cheese per year per person, which is lower than the US, and most of the European countries, but much higher than Asian and African nations. http://www.dairyinfo.gc.ca/index_e.php?s1=dff-fcil&s2=cons&s3=consglo&s4=tc-ft
Types of cheese
- Sheep - traditionally sheep eat only tender, sweet top blade of the grasses. Their diet is very rich in a variety of greens as they select more nutritious plants. The sheep cheeses have rich, buttery, and sweet flavour. They are typically much higher in fat than goat and cow cheeses. http://www.sheep101.info/eating.html
- Goat - similarly to sheep, goats primarily continue their grazing diet. They adapted a wider variety of plants that sheep, including prickly plants and some bitter tasting plants and weeds. Goat cheese is more acidic, and has a much bolder flavour. It has the lowest fat contents of the three types of cheeses. http://www.acga.org.au/goatnotes/C001.php
- Cow - Pasture raised cows produce milk and cheese that has mild earth taste as they eat whole gras often with traces of soil. http://culturecheesemag.com/cheese-bites/why-do-cows-milk-goats-milk-and-sheeps-milk-taste-different
Cows milk and cheese are heavier for humans to digest than the other two due to its larger fat molecules. The easiest to digest is goats cheese as its fat molecules are closest to human milk. Cheese from pasture raised animals is higher in Omega 3. However, nutritional content does not vary significantly amongst three types of cheeses. Thou a popular belief that sheep milk is the healthiest might have some ground.
Fresh, soft and unripened cheeses
In Europe people consume a lot more fresh and unripened cheeses like feta (goat and sheet mix), chèvre (goat), mascarponi (cow), or quark (cow), than we do in North America. It is believed that fresh cheeses are healthier as they are more natural and contain fewer ingredients. However, they contain more lactose so they might not be a better option for everyone. Additives, which ones to avoid?
- Emulsifiers, are associated with potential health risks. Look for sodium phosphate, potassium phosphate, tartrate.
- Food colouring, are associated with health risks and allergies. Look for Yellow 6, Yellow Tartrazine.
- Other - look for Trisodium Phosphate often used in spreadable cheeses. It is a well known irritant.
Additives accepted as safe but you may want to watch for:
Cellulose - man made 'fibre' from wood chips often added to low fat variety of products. Look for Microcrystalline cellulose, MCC, cellulose gel, Carboxymethyl cellulose, cellulose gum.
Potassium Sorbate - used to preserve cheese from mould. Known as a mild irritant but in quantities used in produce it is assessed to be safe.
Guar Gum and Locust Bean Gum - is only a concern if you have gut issues.
http://blog.fooducate.com/2014/04/11/potassium-sorbate-beneficial-preservative-or-harmful-dna-toxin/
http://chriskresser.com/harmful-or-harmless-guar-gum-locust-bean-gum-and-more/
Cheese - Aye or Nay?
Cheese was getting a bad reputation for its high fat content for years. However, recent studies show that dairy fat is linked to a lower type 2 diabetes risk.
Cheese can be part of a healthy diet. However, it might be one of the foods where moderation theory should be applied. That way you can buy better quality cheese and enjoy it even more.
No comments:
Post a Comment