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What if cheese, sometimes criticized for its calories and fats, was in fact an ally for our health? A recent French study challenges preconceived ideas and reveals that lovers of fermented dairy products, such as cheese, have a reduced risk of stroke. Contrary to popular belief, this everyday pleasure could even protect our cardiovascular system. Find out why this symbol of French gastronomy could do you good!
Cheese is often perceived as high in saturated fat, but a French study of more than 100,000 participants reveals an unexpected protective effect. Regular consumers of fermented dairy products, such as cheese and yogurt, have a 20% reduced risk of stroke. This benefit could be explained by the “matrix” of cheese, composed of calcium and proteins, which attenuates the impact of saturated fats, while the probiotics it contains have anti-inflammatory effects beneficial for the heart.
Despite these benefits, it is recommended to consume dairy products in moderation. Two servings per day, alternating between milk, yogurt and cheese, provide benefits. As for the varieties of cheese, all can be eaten, provided you monitor their salt content. Ricotta, mozzarella and Emmental are among the least salty cheeses, while feta, parmesan and Roquefort should be enjoyed in moderation. Following the recommendation of 30 g of cheese per day will allow you to savor without excess and benefit from its benefits.
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