“Cheese is finding new ground as a ‘health’ food,” writes John Lucey, professor of food science at the University of Wisconsin, Madison and the director of the Center for Dairy Research. Cheese has received a bad stereotype as a dairy food high in saturated fat and carbs, but Lucey notes cheese is high in vitamin C, riboflavin, vitamin B12 and folate. Studies show fermented cheeses reduce cancer rates, and fermented cheese contains bioactive peptides that reduce blood pressure, enhance the immune system and improve cardiovascular health.
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