For many centuries, the Italian andFrench cheese with mold, just like bread and wine, is an indispensable attribute of feast in these countries. But we have this product appeared not so long ago, but already enjoys great popularity among gourmets.
Benefits, the harm of this product is discussed beforethe present tense. But before you understand this issue, you should carefully study this exotic product for us. There are different kinds of such cheese, in which there is a different mold. In the first variety, a product covered with a white coating is included. This is the most numerous group. White mold is formed when cheese is placed in the cellars. In them the walls are covered with penicillin fungi.
There is one more variety of these cheeses. It is similar to the first, but only differs in the color of mold, which is not white, but red.
Cheese with mold, the benefit of which can beobtained when you use it in an amount not exceeding fifty grams per day, you should not include in your diet in large quantities. This is not recommended for dieticians to those people who are prone to weight gain. In addition, the use of mold can be not so harmless. In large quantities it is not processed by the stomach, which contributes to the emergence of undesirable problems associated with microflora, intestines.
Cheese with mold, the benefit of which by all meanswill be obtained with reasonable use of it, contains a large amount of calcium. This element in the product is maximally absorbed by the body due to the presence of a noble fungus.
Cheese with mold, the benefit of which is alsoin promoting the production of melanin, performs this important function due to microelements that accumulate under the skin of a person. Such influence is necessary for normal human activity.
Mold is a natural sourceantibiotic - penicillin. In our body this substance destroys staphylococci and bacteria, streptococci, as well as pathogens of anthrax and diphtheria. Cheese with mold normalizes the functioning of the intestine, since penicillin has a beneficial effect on the microflora.
The use of cheese with mold contributesraising the blood level of hemoglobin. This is possible due to the presence in the product of an indispensable amino acid - histidine. It is important for the synthesis of white and red blood cells. Histidine improves the secretion of gastric juice and produces a vasodilating effect. In cheese with mold there is a large amount of phosphorus. This volume of this element can not boast of many varieties of fish. Phosphorus is necessary for bones and nails, as well as teeth. It serves as a preventive agent for preventing the development of arthritis, arthrosis, improves metabolism, the work of the heart and nervous system.
