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Created with Fabric.js 1.4.5 HEALTH BENEFITS OF PARMESAN CHEESE Bio Active Peptides Rich Source of Essential Vitamins Milk and cheese in our food share are not aliments that can satisfy ourdaily vitamin needs. However 100 grams of Parmigiano-Reggiano cancover about 40% of Vitamin A daily needs and 20% of Vitamin B2, whilethey provide for a far larger quantity of Vitamin B12 than the physiologicalneeds. In general, the vitamin content of Parmigiano Reggiano is on averagelarger, especially as far as beta-carotene, Vitamin A, B2, B6, B12 areconcerned, compared to the content of other kinds of cheese. Thesevitamins are important both for growing and for a protective and anti-toxicaction, thus helping the formation of antibodies and defence againstpolluting agents that are increasingly present in the environment. A Super-Food Protein Content The nutritional benefits of Parmesanare such that it should rightly be regardedas a 'super-food'. Cheese contains all thegoodness of milk but in a concentrated form- 16 litres of milk are required for every kiloof Parmesan. One of the factors that makeParmesan so 'super' is the ease with whichthe human digestive system can assimilateall this goodness. Due to its long ageing,much of the protein in Parmesan has beenbroken down into peptones, peptides and freeamino acids, in effect the protein has been'pre-digested'; the protein is readily availableand as such it puts very little strain on themetabolism. Rich Source of Minerals The fat content of cheese often causes alarm to the health conscious but itis important to note that fat is a fundamental part of nutrition. Muscularactivity is dependent on fatty acids and, again, because of the changes thatoccur during the ageing of Parmesan, much of the fat is in the form ofshort-chain fatty acids, these compounds are absorbed more easily andsupply energy very quickly to the body; in fact, they are treated by the bodyin much the same way as glucosides (sugar). The cholesterol content ofParmesan is only 80 - 85mg/100g, much lower than other full fat cheeses. Sources: http://www.parmigianoreggiano.com/, http://knowfood.cn/en/parmigiano/the-nutrition, http://www.womenfitness.net/parmesanCheese_superFood.htm Recipe: Saffron Poached Pears with Parmigiano Reggiano If you are watching your weight and trying to make low-calorie foodsmore palatable, adding Parmesan cheese can be an asset. Parmesanis a flavorful cheese, so you do not have to use a large serving toenhance your foods. While 1 oz. of grated Parmesan contains 120 Kcal.and 8 g fat, similar to other hard cheeses, 1 tbsp. grated Parmesan cheesecontains just 22 kcal. and 1 g fat. One tablespoon is enough to enhance theflavor of roasted vegetables and salads. Fat Content Other benefits to the digestion include Parmesan's ability to promote thedevelopment of Bacillus Bifidus, which is useful for the maintenance of ahealthy gut, and also the fact that there is no lactose present - good newsfor the lactose intolerant or those with gastro-intestinal inflammation. Weight Management Ingredients Grate the Parmigiano Reggiano very finely. Mix together the ParmigianoReggiano and ricotta cheese thoroughly. Cover and set to one side untilready to serve. Put the pears, wine and sugar into a saucepan with thelemon zest, saffron and star anise. Heat and simmer very gently for about20 minutes, until the pears are tender. Cook them until barely warm.Share out the pears with some of the flavoured syrup, between four servingbowls. Spoon the cheese mixture onto them and serve. Directions A 30 gram serving of Parmisan Cheeseprovides 195 mg of phosphate. Phosphateis essential in the metabolism of carbohydrate,and is widely distributed in cell membranes.Is is also required for muscle contraction and the mineralisationof your teeth and bones. Parmesan cheese is a rich source ofminerals such as Potassium, Iron and Calcium. Calcium isimportant since it helps strengthen the teeth which helps preventtooth decay and even makes the gums stronger. Calcium alsostrengthens the bones which helps prevent osteoporosis.Calcium and Potassium both play an important role in regulatingthe blood pressure which helps avoid cardiac diseases such asheart attack. Potassium also reduces the level of bad cholesterolpresent in the body. Iron is another important mineral, it aids in thebuilding of the red blood cells which carry oxygen throughout the body. 150g (5oz) Parmigiano Reggiano 150g (5oz) ricotta cheese 4 pears (not too ripe), peeled, halved and cored 600ml medium white wine 50g (2oz) caster sugar Strip of lemon zest Generous pinch of saffron 2 star anise HEALTH BENEFITS OF PARMESAN CHEESE The degradation of casein during cheese ageing, also reduces a part of it tospecific bio active peptides that activate very specific functions either on thegut or secondary organs. Bio active peptides potentially control various body'sprocesses by: stimulation of the immune system antibacterial activity enhancing of calcium absorption control of blood pressure http://rulethediet.blogspot.com/ Parmesan Cheese also commonly known as “king of cheeses” originated from Italy. Parmesan cheese is made of cow’s milk. The taste of this cheese dependson this aging process it went through, the taste intensifies with age. Parmesan cheese is yellowish in color and has large grains which can be seen easily.The name is trademarked and, in Italy, legal exclusive control is exercised over its production and sale by the Parmigiano-Reggiano cheese Consorzio.Because it is widely imitated, Parmigiano-Reggiano has become an increasingly regulated product, and in 1955 it became what is known as a certifiedname (which is not the same as a brand name). In 2008 an EU court determined that the name "Parmesan" in Europe only refers to Parmigiano-Reggianoand cannot be used for imitation Parmesan. Lactose Intolerance
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