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Healthy Pizza Cheese: Know Your 3 Options

Food & Recipes, Blog

Cheese is a milk product in hundreds of textured and aromatic variations. It is generated types of cheese by adding the milk with acid or bacteria, then by aging or processing the solid parts of milk from different livestock.

How the food is produced and what milk is used depend on the flavor and taste of the cheese. Some people fear that the fat, sodium, and calories types of cheese are high. But cheese is also a great source of protein, calcium and many other nutrients. You can find out more details about best cheese for pizza.

Eating cheese can even help reduce weight and prevent cardiovascular disease and osteoporosis. Some cheeses, however, are healthier than others.

Types of Cheese: Mozzarella

Mozzarella is a soft, white cheese with high moisture content. It originated in Italy and is usually made from Italian buffalo or cow’s milk.

Mozzarella is lower in sodium and calories than most other cheeses. One ounce (28 grams) of full-fat mozzarella contains:

  • Calories: 85
  • Protein: 6 grams
  • Fat: 6 grams
  • Carbs: 1 gram
  • Sodium: 176 mg — 7% of the Reference Daily Intake (RDI)
  • Calcium: 14% of the RDI

Mozzarella also has probiotic bacteria including Lactobacillus casei and Lactobacillus fermentum strains.

Both animal and human studies show that probiotics can improve your gut health, encourage immunity and combat your body inflammation.

One study in 1,072 older adults found a significant reduction in the length of respiratory infections compared to the absence of a drink by drinking 7 ounces (200 ml) of Lactobacillus fermentum fermented dairies per day for 3 months.

Eating cheese can even help reduce weight and prevent cardiovascular disease and osteoporosis. Some cheeses, however, are healthier than others.

Milk products like mozzarella containing this probiotic can therefore strengthen your immune system and help combat infection. More research is necessary, however.

In caprese salad — made with fresh tomatoes, basil and balsamic vinegar — it tastes great Mozzarella. And many recettes can be added to it.

Types of Cheese: Blue Cheese

Blue cheese is made from milk of cow, goat or sheep, cured of Penicillium mold crops.

The blue or gray veins and spots are usually white. Blue cheese mold provides a distinctive smell and a dark, sweet taste.

Blue cheese is extremely nutritious, with calcium higher than most other cheeses. A whole milk blue cheese contains 1 ounce (28 g).

  • Calories: 100
  • Protein: 6 grams
  • Fat: 8 grams
  • Carbs: 1 gram
  • Sodium: 380 mg — 16% of the RDI
  • Calcium: 33% of the RDI

Since blue cheese has high levels of calcium, it can help to prevent bone-related health problems by adding a nutrient needed for optimal bone health to your diet.

Indeed, a decreasing risk of osteoporosis leads to an adequate calcium intake, which makes the bones weak and break down.

On top of burgers, pizzas and spinach-based salads, nuts, apples or pears, blue cheese is very delicious.

Types of Cheese: Feta

Feta is originally from Greece a soft, salty, white cheese. It is usually made with the milk of sheep or goat. The milk of sheep gives a slim and sharp taste to the feta while the feta of goats is smoother.

Feta can be high in sodium, being packaged in salt to maintain freshness. It is usually less than most other cheeses in calories, however.

A full-fat feta cheese provides one ounce (28 grams).

  • Calories: 80
  • Protein: 6 grams
  • Fat: 5 grams
  • Carbs: 1 gram
  • Sodium: 370 mg — 16% of the RDI
  • Calcium: 10% of the RD

The feta provides linoleic acid, which is connected with reduced body fat and enhanced body composition, just like all full-fat milk products.

A study in 40 overweight adults found a significant reduction in body fat and a prevention of holiday weight gain compared to a placebo in 3.2 grams of a day CLA supplement for 6 months.

Thus, CLA foods such as feta can contribute to improve the composition of the body. Feta and other sheep’s cheeses usually have greater CLA than other cheeses.

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