fat milk and cheese has a beneficial effect on our health, this is the essence of what has emerged from the workshop held Friday, April 30 at Fenosu (Orissa) in the meeting room of CAO cheese. The rapporteur Dr. Cabiddu Andrea, a researcher at the Research Centre for AGRIS Bonassai (Sassari), in the course of his interesting report focused on the properties of the lipid component of milk.
According to reports there are significant discrepancies between the beliefs of the consumer and the results of research conducted.
There are debunking myths such as that of our blood cholesterol is very influenced by dietary cholesterol, in fact only 10% of cholesterol in blood cholesterol is derived from the food we consume.
The researcher reported on a number of epidemiological studies that highlight how the balanced consumption of dairy products does not mean cardiovascular problems, but even better and prevent some metabolic such as diabetes and atherosclerosis.
The beneficial actions in respect of these diseases are caused by the presence in milk fat of some fatty acids ( oleic acid, conjugated linoleic acid, butyric acid ) and vitamins that have demonstrated a strong preventive action .
From the data obtained at the center of Bonassai results also indicate that the milk of sheep grazing contains higher levels of these elements than from sheep fed in stable .
According to Dr. Cabiddu back label of the cheese content of fatty acids and vitamins may allow consumers to choose products that help you better integrate your diet.
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