What is the healthiest type of cheese?


To find the most appropriate type of cheese, it is best to check the nutrition label and ingredients list to choose lower-calorie and lower fat and sodium According to the Food Guide for the Brazilian population, cheeses that are part of a healthy diet are composed of milk, salt and microorganisms used for fermented milk, such as milk and rennet ferment. And to know the most appropriate type, the ideal is to consult the nutrition label and ingredient list. It is best to choose, and less caloric, have lower fat and sodium and are prepared without coloring, flavoring, or other ingredients.
The tips are the nutritionist at ACT Health Promotion, Mariana Claudino. “Generally, the whiter, healthier and less fatty cheeses are, because they contain higher amounts of calcium and protein. The cottage cheese, ricotta, mozzarella cheese mines and buffalo are good examples. They have fewer colors, are high in protein and low in fat, “he adds.
Mariana highlights the yellow cheese, in general, contain a higher amount of saturated fat, sodium and cholesterol, and may contribute to the emergence of problems such as high blood pressure and cardiovascular diseases. “However, there are cheeses which, although not strictly yellow, like brie, gouda or gorgonzola, are high in fat, calories and cholesterol,” he warns.
In their natural, processed, ultraprocessados: meet the types of food

processed Cheese
The cheese belongs to the group of processed foods made of a food by adding fresh or minimally processed (for milk) with a cooking ingredient (the salt). Just for taking industrial added ingredients (sometimes in amounts much higher than those used in culinary preparations), they do not have the nutritional profile so balanced.
“All cheeses made only with milk, salt and baking powder enter the group of processed and can be consumed in small amounts, preferably following and not replacing in food-based meals fresh or minimally processed,” advises nutritionist Maria Laura da Costa Louzada, researcher at the Center for Epidemiological Research in Nutrition and Health and associate professor at the Federal University of São Paulo (UNIFESP).
Eat in moderation
Cheeses are high in protein, vitamin A and calcium. However, in addition to the high content of saturated fat milk itself, are products with high energy density (due to loss of water during processing) and high sodium concentration (due to addition of salt). “Examples of good cheese uses are in the finalization of macaroni and other pasta or as a topping for grating one escondidinho” suggests Maria Laura.
ultraprocessados ​​cheese
According to the Manual Feed cardioprotective, the Ministry of Health in partnership with the Heart Hospital, the ultraprocessados ​​cheeses, which have in their composition various chemical additives such as acidifiers, stabilizers and preservatives, are the red group. Therefore, it is best to avoid them.
cardioprotective diet: check out the foods in each group (green, yellow , blue and red)
The group ultraprocessados ​​foods is associated with a worsening of the nutritional quality of food and increased risk of chronic diseases such as obesity, hypertension and cardiovascular disease.
Compare the labels
Note, for example, the composition of the mozzarella and processed cheese UHT:

Source: Bypass cardioprotective (41 p.)
For the amount of additives (outlined in red) the UHT-processed cheeses differ much of the Healthy Cheeses, which should have only milk, yeast and salt. “These cheeses have many preservatives in order to have a long life out of the refrigerator, even months on market shelves. Moreover, even the light has a high concentration of sodium, which causes fluid retention in the body, causing swelling and even weight gain “, Marian explained. Examples include cheddar cheese ultraprocessados ​​and cream cheese.
Attention to foods that seem healthy but are not


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