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Nourishment

The Profound Slice on Cheese

Credit: Unsplash
Can this unpredictable element be included in a nutritious diet?

In the words of a specific tiny robot, America has a reliance on cheese. Cheese is a widely appreciated food, evident from a stroll down the frozen dinner aisle at your nearby supermarket. It’s highly likely that the majority of frozen meals include cheese. However, from a nutritional perspective, cheese poses a complex issue. Being a dairy product, it naturally has a high fat content, and for individuals with lactose intolerance (a condition prevalent in many parts of the world), it’s simply not an option. Despite its quirky characteristics, there is a place for cheese in a balanced diet. After all, cheese is packed with protein, calcium, and more. The key is to choose wisely the type of cheese you consume.

If your concern revolves around salt, then cheese is already a delicate topic. Given that salt plays a crucial role in the production of commercial cheeses, most of them contain a considerable sodium content. The strategy here is to opt for softer, milder cheeses, as they are processed with lower salt levels. Swiss, ricotta, and Parmesan are all excellent options that won’t overwhelm you with salt.

Credit: Unsplash

If the issue is with fat, cheese doesn’t fare any better. Dairy and fat are inherently linked, after all. What you should look for are naturally made cheeses. Parmesan or mozzarella made from skim milk are good choices. Conversely, steer clear of cheeses labeled as “reduced fat,” as they typically substitute fat with synthetic preservatives.

If you are lactose intolerant, that’s when things become particularly challenging. Whether intolerance results in mild gas and bloating or severe digestive distress, it’s not a pleasant experience. However, some cheeses undergo processing that removes the majority of their lactose, so while they may cause minor discomfort, they shouldn’t result in significant issues. Cheeses like cheddar, Colby, and mozzarella fall into this category.

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