Loaded with probiotic cultures, bone supporting calcium, satiating fat, and protein, B12 and iodine, yet low in simple carbs and sugar, cheese is a flavoursome nutritional goldmine
– promoted by famous scientists such as Professor Tim Spector – including kimchi, kefir, sauerkraut, kombucha and probiotic yoghurts or expensive supplements. They often overlook a great, versatile, relatively inexpensive, highly delicious, fermented probiotic food – cheese.
They are easier to digest as they are high in many subspecies of bacteria including Lactobacillus – the ones we often see on the back of expensive supplements – like Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus paracasei.is often perceived as unhealthy as it is seen to be bad for the heart.
Check the ingredients on the packet to see what you’re getting – the best cheese will only contain milk mixed with acid or rennet enzyme which makes the proteins in the cheese lump together to make curd. Salt, herbs, horseradish, wines and vegetables can also be added to add flavour., we often throw it away thinking it’s bad for us, but we could be throwing away the equivalent of probiotic supplements.
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