Comparing cheeses: which ones and how to choose

Often these are in fact cheeses made from powdered milk. Since no one would like to perceive a certain graininess since we expect a cheese to be creamy, the industry resorts to the use of polyphosphates or melting salts. The aim is to keep the fatty and watery parts well mixed that would otherwise tend to separate.



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The aim is to keep the fatty and watery parts well mixed that would otherwise tend to separate. The texture of the food improves but the drawback is that the polyphosphates prevent the correct absorption of calcium. Think of the paradox of a cheese that is advertised as a food suitable for children and the elderly due to its high calcium content, but which contains these fusion salts in the list of ingredients.



Cheese. Products so loved by children for their milk-like flavor and creamy consistency that tends to melt in contact with heat. There are those who spread them on bread, those who put them in pasta, rice or soups. But have you ever wondered what's really inside i cheese? What are the criteria for choose the best (or least worst) products on the market?

As always, to understand what we bring home we have to go to read the individual product label and nutritional table. In the case of cheeses, it immediately stands out that in addition to milk, cheeses (usually of poor quality) and milk proteins, other ingredients are added to improve the flavor (salt) and consistency of the food, thus making it more palatable.

One of the big problems related to the consumption of cheese lies in the presence of polyphosphates, substances that can also be found in the list of ingredients in the form of abbreviations (E452, E544, etc.). Polyphosphates are especially accused of interfere with calcium metabolism (a problem not to be overlooked since we are talking about products that boast a high quantity of calcium and which are often given to children!). Some brands have in fact decided to eliminate them from their products and often in plain sight on the packaging it says "without polyphosphates".

Comparing cheeses: which ones and how to choose

Another sore point of the cheeses is that they often are made with a lot of salt. The concentration of this substance it often exceeds 2 grams per 100 grams of product and should be taken into consideration especially by those suffering from hypertension and when administering these foods to children.

Read also: SLICED MELTED CHEESE AND CHEESE: 5 GOOD REASONS TO REDUCE CONSUMPTION
Now let's compare the best known and most loved cheeses, the ones that you probably also have at home or have ever bought for yourself or your children.



Index

COMPARING LABELS

BEL PAESE - GALBANI

Comparing cheeses: which ones and how to choose

ingredients: cheeses (milk, salt, rennet), water, whey powder and / or concentrate, butter (milk and / or whey cream), milk proteins, melting salts: sodium polyphosphates, sodium citrate .

Comparing cheeses: which ones and how to choose

MY - NESTLE

Comparing cheeses: which ones and how to chooseingredients: Water, concentrated whey, MILK cream, sodium citrate and potassium citrate melting salts, milk proteins, citric acid acidity regulator. Without polyphosphates or added preservatives. Gluten free. Comparing cheeses: which ones and how to choose

SPICCHI - TIGER

Comparing cheeses: which ones and how to choose

ingredients: Swiss cheese 51% (Emmentaler 10%), water, butter, buttermilk powder, melting salt (sodium and calcium citrate), skimmed milk powder, salt.

Comparing cheeses: which ones and how to choose

CHEESE - GRANDFATHER NANNI

Comparing cheeses: which ones and how to choose

ingredients: Nonno Nanni stracchino 30% minimum of the total (milk, salt, rennet), water, cheese, butter, whey powder, milk proteins, melting salts: sodium citrates, acidity regulator: citric acid.

Comparing cheeses: which ones and how to choose

DINKI - PREALPI

Comparing cheeses: which ones and how to choose

ingredients: cheese, water, whey powder, butter, milk proteins, melting salts (E331), acidity regulator (E330), stabilizer (E407).

Comparing cheeses: which ones and how to choose

CHEESE - GRANAROLO

Comparing cheeses: which ones and how to choose

ingredients: Cheese, water, whey powder, butter, milk proteins, melting salt: sodium citrate; acidity regulator: citric acid; stabilizer: carrageenan. Without preservatives and polyphosphates.

Comparing cheeses: which ones and how to chooseComparing cheeses: which ones and how to choose

CRESCENZA CHEESE - CERTOSA

Comparing cheeses: which ones and how to choose

ingredients: Cheese 60% (milk, salt, rennet, of which Crescenza 60%), whey powder and / or concentrate, butter, milk proteins, melting salts: polyphosphates and sodium citrates.


Comparing cheeses: which ones and how to choose

PARMEGIANO CHEESE REGGIANO - PARMAREGGIO

Comparing cheeses: which ones and how to choose

ingredients: Parmigiano Reggiano DOP 25% (milk, salt, rennet), water, whey, butter, milk proteins, melting salt: sodium citrate, acidity regulator: citric acid, thickener: carrageenan. Gluten free, without preservatives and added polyphosphates.


Comparing cheeses: which ones and how to choose

THE GOLOSI TRIANGOLINI - LEERDAMMER

Comparing cheeses: which ones and how to choose

ingredients: water, Leerdammer cheese, butter, low-fat milk powder, melting salts: polyphazes, citrates, diphosphates, citric acid, phosphates, flavor.

Comparing cheeses: which ones and how to choose

Read also: MIO CHEESE WITH CARROTS OR SPINACH: RETIRED THE SPOT OF NESTLÈ

COMPARATIVE TABLE

Now let's compare specifically in the different cheeses: the amount of salt, the grassi and the possible addition of polyphosphates. This comparison table will make it easier for you.

Comparing cheeses: which ones and how to choose

FORMAGGINI, THE NUTRITIONIST'S OPINION

We asked Roberta Martinoli, doctor and nutritionist what do you think of the cheeses and if they are really products suitable for children, as they want us to believe. Here's what he told us:

“The first consideration we have to make is that if it were high quality cheeses they would certainly not end up inside a cheese. Often it is in fact cheeses made from powdered milk. Since no one would like to perceive a certain graininess since we expect a cheese to be creamy, the industry usesuse of polyphosphates or melting salts. The aim is to keep the fatty and watery parts well mixed that would otherwise tend to separate. The texture of the food improves but the drawback is that polyphosphates prevent the correct absorption of calcium. Think of the paradox of a cheese that is advertised as a food suitable for children and the elderly due to its high calcium content, but which contains these fusion salts in the list of ingredients! "

But the cheeses can be even in some cases potentially dangerous to health?

“One consideration is that the phosphorus is a cardiovascular toxin both in subjects with normal renal function and in renal patients. Hyperphosphatemia leads to the formation of calcifications of the vascular media (Knochel, 2005), alters endothelial function and reduces the production of nitric oxide (Shuto et al., 2009), is associated with higher levels of CRP, C-reactive protein (McGovern et al., 2013), to left ventricular hypertrophy, heart failure and cardiovascular events (Kestenbaum B et al., 2014). We get most of the phosphorus by eating protein foods. One gram of protein provides about 12-14 mg (Boaz M, 1996). The LARN establish a average requirement of 580 mg / day for all age groups. However, if food of industrial origin abound in our diet (in particular carbonated drinks and melted or spreadable cheeses) we risk taking 200-500 mg more daily ”.

So do we buy them or not?

"Beyond all that has already been said, cheeses tend to be rich in salt (up to 0,5g per serving) and in saturated fats. The advice can only be that of eat real cheese! "

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