Processed cheese is good for bones and joints

Processed cheese is good for bones and joints
Processed cheese is good for bones and joints

In general, processed cheese is hardly considered a "second-hand" product. But it turns out that there are diseases of the musculoskeletal system, in which some kind of processed cheese is recommended. It is useful both during the recovery period after fractures and bone and joint surgery, as well as during the active growth of the skeleton.

We only have to not overdo it, as it has a high calorific value. FYI, it was accidentally invented over a century ago. One of the cheese producers in Switzerland was forced to melt the surplus production and got a new product.

And in 1916, a famous American company first patented its own processed cheese. In 1950, again in the USA, they patented processed cheese with a semi-solid consistency - something similar to sausages.

Processed cheeses are rich in proteins: 100 g of the product can contain 10 to 20 g of proteins. It also has quite a few minerals - sodium and phosphorus, calcium and magnesium.

Therefore, processed cheeses are recommended for patients with diseases of the musculoskeletal system during the recovery period after fractures and operations on bones and joints, during active growth of the skeleton. In smaller quantities, it also contains other useful minerals and vitamins.

It has its downsides, of course. The fat content of processed cheese is quite high - from 30 to 60%, sometimes more. Therefore, the fat content of 100 g of the product is from 220 to 360 kcal. And accordingly, it is not recommended for obesity, atherosclerosis and other disorders of fat metabolism.

In addition, it contains a lot of s alt, which is why it should not be abused in diseases of the cardiovascular system, kidneys and other pathologies associated with edema. Also not recommended for small children.

It is rich in proteins, but there are no less fats. This should be taken into account by people suffering from obesity, overweight and general disorders of fat and carbohydrate metabolism.

Keep in mind that the surface of the processed cheese should be light to dark brown in color and the consistency should be uniform, without bubbles and cracks.

When cut, it should not crumble, but should be smooth and shiny. It is also important how the melted cheese is smoked, if it is made with quality wood materials, an aromatic smoked crust is formed. Also pay attention to the product's aroma - if it's sour and strange, don't buy it.

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