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Cheese is excellent for our nutrition, especially aged cheese which is made from raw, grass-fed milk. Among the many valuable nutrients in unpasteurized cheese is the vitamin K2, important for the brain and heart. And many other benefits and studies that make us affirm that people who eat cheese live longer.
You can find higher amounts of vitamin K2 in gouda, edam, and brie. Other cheeses with lower levels of K2 are cheddar, aged goat cheese, colby, Swiss and Gruyère. Cheese also provides other vitamins (the A, D, B2 and B12), minerals (calcium, zinc and phosphorus), proteins and amino acids, high-quality saturated fats and Omega 3.
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According to an investigation carried out, aged cheeses contain a substance belonging to the group of polyamines and reduces the risk of cardiovascular diseases, slows aging and increases life expectancy.
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At first, scientists conducted an experiment with laboratory mice and found that regular consumption of polyamines, which is found in cheeses, increased the life of rodents.
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Then they surveyed more than 800 inhabitants in Italy and it turned out that people who ate cheese regularly were less likely to suffer from cardiovascular diseases, hypertonia, and lower risk of developing heart failure (40% less compared to those who don’t eat cheese).
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The researchers indicated that polyamines help cells eliminate toxins and damaged fragments, which positively influences health and even helps rejuvenate.
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Of course, it must be taken into account that cheese is a very caloric product and not everyone can consume it for reasons of personal tolerance. This is not to say that those who cannot eat cheese are deprived of the opportunity to rejuvenate and lengthen their life in other ways.
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There are substances similar to those found in aged cheese in other foods such as peas, corn, beans, and whole grains. However, cheese has an indisputable advantage: It is more delicious than all!
