Parmigiano - nutrient dense cheese

Just changing it up a bit and talking about cheese instead of meat. This article is a bit long and goes on about the process of making Parmigiano, the bacteria and the rennet and the cows required…, kind of interesting. I copied the paragraphs on nutrition here though because I thought they were probably the most interesting to people here.​Italy’s practically Perfect Food​​Traditionally, mothers gave rinds of Parmigiano to their teething babies. Even today, it’s prescribed in Italy to the old, the young, the sick. Because the good bacteria gobble up the cheese’s lactose, 26-month-old Parmigiano is safe for the lactose-intolerant. Thanks to that same breakdown of bonds, it’s also easier to digest, its proteins and nutrients are easier to absorb.“Meat proteins need to be broken down into amino acids, which takes four hours for beef,” Bertinelli explained. “But thanks to the natural process of Parmigiano, they’re already broken down, so it only takes 45 minutes.” That means Parmigiano is ideal for those who need an immediate infusion of proteins, like athletes. Parmigiano also has nine free amino acids, the kind easily absorbed by the body – one of which, tyrosine, shows up in the white, umami-flavoured crystals that develop.Parmigiano is a veritable nutritional supplement, capable of providing a high amount of vitamins and proteins in a few gramsThen there are the nutrients. A single ounce (28g) of Parmigiano has 9g of protein, 2g more than beef, and 321mg of calcium, nearly 10 times more than milk. It has 12mg of magnesium (more than salmon), 28mg of potassium (about a third as much as banana) and 0.12mg of vitamin A (nearly as much as the same amount of raw carrots). There’s zinc and iron, copper and manganese, biotin and vitamin B6.“Parmigiano is a veritable nutritional supplement, capable of providing a high amount of vitamins and proteins in a few grams,” said Florence-based nutritionist Valentina Fratoni. She recommends it to children, to weight lifters, even to those expecting.

from Zero Carb Zebras http://bit.ly/2DI48Qg
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