Thursday, March 3, 2011

Raw Vs Pasteurized Cheese Health Benefits







Raw Vs. Pasteurized Cheese Health Benefits


Cheese is made with a variety of milk products, including the milk from cows, goats and sheep. Cheese is also made with raw milk in addition to pasteurized milk. While raw milk cheese production is tightly controlled, there are health benefits when compared to pasteurized cheese.


Beneficial Enzymes


Raw milk cheese has many enzymes, including lysozyme, that are destroyed in the pasteurization process. Lysozyme breaks down the cell walls of dangerous bacteria.


Beneficial Bacteria


Lactobacilli, found in raw milk cheese, is a bacteria that breaks down lactose. Lactose intolerance, the inability to digest lactose, causes digestive upset. Studies show that 80 percent of people with lactose intolerance were able to tolerate raw milk dairy products like cheese.








Vitamins


Heat pasteurization destroys important vitamins. Raw milk cheese contains up to 10 percent more vitamin A and up to 20 percent more vitamin C than pasteurized cheese.


Conjugated Linoleic Acid


Raw milk contains conjugated linoleic acid, which studies show helps fight cancer and speed weight loss.


Availablity


Pasteurized cheese is readily available at supermarkets. The sale of raw milk is illegal in most areas. Raw milk cheese that has been aged 60 days is available in some areas.

Tags: milk cheese, breaks down, Cheese Health, Cheese Health Benefits, made with, more vitamin