Often the basis for processed cheese is not the best cheese raw material
Cheese is one of the favourite products of Ukrainians. It is added to salads, dishes or eaten plain. It is a valuable source of protein and calcium. But not all types of cheese are useful – some can be harmful to health. What kind of cheese should never be bought – tells RBC-Ukraine.
There is a type of cheese products, which is on the shelves of almost every supermarket and shop, but its regular consumption can cause significant harm to health. We are talking about processed cheese and so-called “cheese products”.
What are the dangers of processed cheese?
Melted cheese in bars or triangles, slices for sandwiches, pasty cheeses in jars, “sausage” cheese – these products attract with their affordable price, ease of use and often pleasant creamy flavour. However, their composition is far from ideal and differs significantly from natural hard or cottage cheese.
Often the basis for processed cheeses is not the best cheese raw material. But the main problem is the addition of numerous components that make production cheaper and give the product the desired consistency and shelf life:
Vegetable fats
In many “cheese products” (which is the name given to the substitution of animal fats), milk fat is partially or completely replaced by cheaper vegetable oils, often hydrogenated (which can contain harmful trans fats). This reduces the nutritional value of the product and can have a negative impact on the cardiovascular system.
Melting salts (phosphates)
Special salts, mainly phosphates (labelled as E339, E450, E451, E452) are used to achieve a homogeneous, plastic consistency. Excessive phosphate intake from food can disrupt calcium-phosphorus metabolism in the body, adversely affect kidney function and bone health.
Excess salt (sodium)
Processed cheeses are often very high in salt, which is a significant risk factor for hypertension and other cardiovascular diseases.
Sugar, flavourings, preservatives
Sugar, artificial flavourings, colourings and preservatives may be added to improve taste and extend shelf life.
Regular consumption of processed cheese and cheese products can lead to:
- Increased blood pressure due to high sodium content.
- Increased risk of cardiovascular disease due to the potential content of trans fats and saturated fats of vegetable origin, as well as excess salt.
- Disruption of mineral metabolism and potential kidney and bone problems due to excess phosphate.
Reduced intake of nutrients
Such products contain significantly less protein and calcium than natural cheeses.
Loading the body with “chemistry”
A large number of supplements put additional strain on the body’s systems.
How to choose a normal cheese?
The best way to keep yourself safe is to read the label carefully before buying:
- Look for the word “cheese.” The words “cheese product”, “processed cheese product”, etc. indicate the presence of milk fat substitutes.
- Check for the presence of vegetable fats (palm oil, coconut oil), melting salts (phosphates, citrates, often with E indexes), preservatives, flavourings. The shorter and clearer the composition, the better.
- Although salt content is not always listed in detail, a high salt position in the ingredient list may indicate an excessive amount of salt.
- Of course, an occasional melted cheese sandwich will not cause catastrophic harm. However, it is worth remembering that this is a product for occasional consumption, not a daily healthy food.
- Favour natural cheeses – hard, fermented cheeses, quality cheese or feta (also controlling the salt content). This will be a much healthier choice for your health and well-being.
