Mozzarella cheese: benefit and harm

Mozzarella is considered a true Italian cheese - it was first made in the 12th century in one of the monasteries of Italy.This cheese can be used in a natural way, but some of its grades are mandatory in the use of pizza.In industrial sizes, mozzarella was only produced in the 18th century, and in the course of time new varieties appeared, for example, smoked mozzarella or buffalo milk.

Chemical structure and nutritional value of the product

Nutritional value of 100 g:

The product under consideration is prepared without heat treatment, which means that all the beneficial substances contained in the milk remain unchanged.

In mozzarella there are saturated fatty acids and monosaccharides.A distinctive feature of the chemical composition of the product in question is that it contains a large amount of protein and very few carbohydrates.The food value of Italian cheese is not more than 240 kcal per 100 g of product - this figure can vary, depending on what milk is used for mozzarella( cow, sheep, goat).

Mozzarella - the obvious benefit of

The unique composition of the presented product makes it useful for every person. Doctors distinguish the following useful properties of mozzarella:

• improves the appearance of the hair - they become silky and shiny, friability disappears;
• strengthens the nail plates - a woman can get rid of brittleness and delamination of the nails;
• normalizes the digestive system;
• improves complexion, returns natural blush, prevents the appearance of acne;
• strengthens bones and teeth;
• serves as a source of folic acid, a substance necessary for normal intrauterine development of the fetus.

Note: recommends the introduction of mozzarella and children from 3 years of age into the diet - it contains the optimal combination of calcium and phosphorus, which has a beneficial effect on the bone system during its growth.

If we talk about the application of the product in question in medicine, then there is no such thing - the product has no therapeutic properties.But doctors argue that the regular consumption of mozzarella cheese in food strengthens the immune system, helps the body to fight viral diseases more effectively in the autumn-winter period.

Very often Italian cheese is mentioned in diets - eating only it, it will not be possible to lose weight, but to diversify the menu and not gain at the same extra pounds it will turn out.Mozzarella can replace defatted cottage cheese and yogurt with a small percentage of fat, so the inclusion of mozzarella as a dish for dinner will be perceived by the slimming organism very adequately.

Mozzarella cheese - harm to the body

Judging by the above information, mozzarella is absolutely safe product.But this opinion is mistaken - there are clear limitations in the use of this sour-milk product. For example, it is necessary to limit the number of the considered product to the menu to people with diagnosed:

• with peptic ulcer;
• glomerulonephritis in chronic form;
• increased arterial pressure( hypertension) of chronic course.

Extremely careful you need to be people with edema of different localization and extent of spread, with renal failure.Categorically prohibited mozzarella with intolerance of milk protein - even a small piece of the product in question can provoke the development of a severe allergic reaction, right up to the Quincke edema.

Note: doctors strongly do not recommend combining mozzarella with meat - this can lead to processes of putrefaction and fermentation in the intestines.

What you need to know about Mozzarella cheese

This product is sold in the form of small balls in a brine or a small piece in a vacuum package.In the first case, the cheese is intended for consumption in fresh form - mozzarella is added to salads, combined with fruits and vegetables, is eaten simply as a treat to sweet tea.But the same cheese, but in a vacuum package without brine, is intended for pizza making - on it even the labeling will be "pizza cheese".

Mozzarella cheese in the brine should not be subjected to heat treatment: when heated, it will turn into cottage cheese and water, and when frozen it will simply crumble.This is why Mozzarella's storage is not provided for - the cheese needs to be purchased in quantities that are immediately used for food.

Hard mozzarella varieties can be stored for a long time, but they are used only for making pizza, pies and hot dishes.

Mozzarella is not only a cheese with a pleasant taste and a product that greatly improves the perception of many dishes.It is a useful product for all age categories, if you exclude possible contra-indications and limitations.