Why Do We Need To Eat Cheese In The Summer?

Summer and cheese ...

Usually in the summer we switch to lighter food. The heat does not allow us to consume too greasy and heavy food, and it is not necessary after the season is full of a variety of fresh products. Now we need enough food to provide the body with what it needs to function and maintain its structures. We don't need energy for heat, so grilling more than 3 times a week can actually be boring for our dietary claims.

Minerals and cheese ...

However, when restricting meat, we must always keep one thing in mind. Because we need to supply the body with enough iron and protect ourselves from unnecessary anemia. We can also find a little iron in our favorite food in the summer, which we often combine with a slice of homemade lyutenitsa, as an appetizer or to contrast the taste of watermelon.

Cheese , say dentists, is always good to eat after each consumption of fruit to reduce acidity in the mouth, and this gives us healthier teeth.

We know that cheese is rich in calcium - since childhood, who has not been repeatedly asked - does not want to put a piece or two in your mouth every day to keep bones healthy and beautiful teeth. 

The functions of calcium in the body are not limited to the prevention of osteoporosis, this mineral is valuable for the normal functioning of muscles and the nervous system, as well as for regulating heart rate and blood pressure, and in summer due to heat blood drops and sometimes plays in the lower limits, from which we feel lethargic and exhausted. 
Calcium is important in general for metabolism and a number of processes in the body, and is involved in blood clotting and skin maintenance. 

Another typical mineral for dairy products is phosphorus . In addition to being part of the structure of bones, nails and teeth, it should become a favorite of anyone who complains of a slow metabolism, because it contributes to the absorption of glucose and its conversion into energy. Hello, thin figure, just perfect for summer!

The cheese also contains zinc . Zinc is a very special element. It is needed for tissue repair and renewal, in addition to being defined as the mineral of fertility - our reproductive system loves it or "male mineral" because there is no healthy sperm without it.

Zinc also has a very specialized activity, which has been talked about more in the last ten years - it upsets all those infectious agents that have dared to enter our body, and we know that summer is generous to "sneaky" microorganisms that steal from the holiday. nor ... 

Magnesium is important for every biochemical process in the body and the second in quantity after calcium in cheese. Balances minerals. It is necessary for the work of muscles and the nervous system, the activity of hormones and energy production, supports the reproductive and immune system, participates in the recovery and renewal of tissues, bone growth, regulates heart rate and blood pressure. Women have a great need for magnesium and they become especially sensitive to its lack before menstruation. Well, the chemical composition of the cheese is absolutely close to this cocoa dessert, which is devoid of its carbohydrate and caloric content.

We cannot give the exact amount of minerals in the cheese. It is known that 100 g of Gouda cheese, for example, provides about 70% of the required daily amount of calcium and about half of the daily phosphorus needs for adults.

It is difficult to derive such reliable data on the products offered in the store network, and their quantity depends on the type and brand of cheese, batch, etc. Certainly, however, the listed minerals are contained in the milk temptation. And what about vitamins ?!

Vitamins and cheese

100 g of hard cheese provides the body with about 30% of the recommended daily intake of  vitamin A , which is essential for vision and participates in the structure of visual purpura - a pigment on the retinal rods that absorbs light. Vitamin A is also involved in the formation of the skin and mucous membranes.

Another vitamin, which is rich cheese is vitamin D . It regulates calcium metabolism and is therefore key to building and maintaining bone health. It also plays a role in activating the intestinal absorption of calcium, phosphorus and magnesium. Now the picture is complete!

In addition to being fat-soluble , cheese also contains water- soluble vitamins. We could say that cheese is "food in complex" . With 100 g of cheese per day, more than 20% of the daily needs of vitamin B2 , more than 40% of those of vitamin B6 and approximately 80% of - vitamin B12 can be provided. All of them are valuable for the fine processes of exchange:

 - B2 participates in cellular redox processes; 
 - B6 in the metabolism of amino acids and fats;
 - B12 of nucleic acids and the construction of nerve cells, plus it regulates hematopoiesis. We also took care of the nerves!

Come on, my cheese!

Undoubtedly, cheese is a good food product that provides us with valuable nutrients and we can always include it even in a diet aimed at reducing weight . For this purpose, however, you will have to prefer white brines, which in comparison with others provide about 260 kcal per 100 grams.

Yes, cheese contains fat and the poorer it is, the softer it is. Saturated fats range from 17 g for soft to 22 g for hard for 100 g. It also contains monounsaturated (between 5 and 6.6 g) and very little polyunsaturated fats, which are considered the healthiest. 

Unfortunately, it also contains unhealthy trans fatty acids , the amount of which per 100 grams is the same as the amount of polyunsaturated in harder cheeses. Alas, nowadays it is difficult to find a product without harmful impurities, so look for products manufactured under established standards.

Cholesterol ranges from 51 to 85 mg for soft cheeses, 81 to 103 mg for semi-hard cheeses and 77 to 110 mg for hard cheeses (per 100 g).

The proteins in the cheese are about one fifth of its content - 18-22%, and the proteins are complete, made up of all essential amino acids. The main milk protein is casein .

During fermentation, lactic acid bacteria produce lactic acid from lactose. Some of the lactose passes into the whey. The harder the cheese, the poorer the lactose, which is important for those who complain of discomfort when consuming lactose-containing products.