A 30 gram serving of Parmisan Cheese
Provides 195 mg of Phosphate
Parmesan is a traditionally aged cheese that is rich in Protein and also virtually Lactose Free. This makes parmisan a good choice for those who struggle with lactose tolerance. A 30 gram serving will boost your phosphate intake by one third, and also provide you with a quality amount of calcium which is shown to regulate body fat storage.
What are the Benefits
Phosphate is essential in the metabolism of carbohydrate, and is widely distributed in cell membranes. Is is also required for muscle contraction and the mineralisation of your teeth and bones.
Parmesan is quite rightly regarded as one of the super foods due to the very high quality of the nutritional benefits. It is so well concentrated that it requires 16 litres of milk to produce one kilo of Parmesan.
Parmesan is easy to digest
It requires a long process of ageing so that the proteins in parmesan can be broken down into peptones, peptides and free amino acids, in effect the protein has been ‘pre-digested'; the protein is readily available and as such it puts very little strain on the metabolism. One of the factors that make Parmesan so ‘super’ is the ease with which the human digestive system can assimilate all this goodness.
Parmesan contains 33% protein compared to 20% in lean beef. The hardest factor to chew is this. It takes 4 hours for Animal Protein to digest compared to 45 minutes for parmesan. Other things to consider is the ability of parmesan to promote the development of Bacillus Bifidus, which goes a long way in maintaining a healthy gut, and also the fact that there is no lactose present – good news for the lactose intolerant or those with gastro-intestinal inflammation.
What about the high fat content?
People look at cheese and are instantly put off by the fat content. In fact those who love cheese totally ignore it, and those who are concious about their weight will say that cheese contains no goodness at all. It is important to be aware that fat is a fundamental part of nutrition. Muscular activity is dependent on fatty acids and, again, because of the changes that occur during the ageing of Parmesan, much of the fat is in the form of short chain fatty acids, these compounds are absorbed more easily and supply energy very quickly to the body; in fact, they are treated by the body in much the same way as glucosides (sugar).
The cholesterol content of Parmesan is only 80 – 85mg/100g, much lower than other full fat cheeses.
This combination of nutritional benefits explains why in Italy doctors recommend Parmesan to infants and the elderly as well as to athletes.
Other Foods Rich in Phosphate
The nutritional benefits of Parmesan are such that it should rightly be regarded as a ‘super-food’. Cheese contains all the goodness of milk but in a concentrated form – 16 litres of milk are required for every kilo of Parmesan.