What is the healthiest cheese for strengthening bones?

He cheese It is a temptation for the palate at all times, and at the same time one of the fundamental foods for our health, and among these there is a special one. helps strengthen bones.

Cheese lovers have many options for enjoying it, as there are dozens and dozens of types to combine in salads, grated on pasta, even in a dessert.

However, this dairy product has the reputation of providing a lot of calories, increasing cholesterol and being rich in saturated fats, which over time has condemned it to disappear from many diets, ABC broadcasts.

But you cannot ignore the fact that cheese contains very healthy nutrients and is a health food source of protein and calcium.

Cheese is a milk-based food and has been part of the human diet for millions of years.

“The milk is curdled, ferments are added and it is left to mature. Depending on the type of milk, the ferments used and the degree of maturation, different varieties are obtained,” he summarizes. Better with health, From ACE.

The main nutritional contributions of cheese are as follows

• Vitamin D, A and B12

• Minerals such as calcium, phosphorus, zinc or magnesium.

• Proteins with high biological value, with all the essential amino acids.

• Saturated fats and cholesterol.

However, it must be considered that the concentration of nutrients varies depending on the type of cheese we are talking about.

And there is a variety of them can be consumed daily and which, moreover, brings notable benefits to bone health without increasing cholesterol: it is the Jarlsberg cheese.

Which cheese is good for bones

A clinical study published in the journal Nutrition health and prevention BMJ revealed that Jarlsberg cheese, originally from Norway, “can help increase osteocalcin levelsa hormone associated with bone and tooth strength.

During the six weeks of the study, they observed that a small daily portion of 57 grams of Jarlsberg cheese can help prevent bone thinning osteopenia or osteoporosis.

And to these advantages is added the advantage of doing it without increasing harmful low-density cholesterol, one of the biggest fears.

The researchers found that participants who consumed Jarlsberg cheese daily experienced a significant increase in vitamin K2 and bone biomarkers key linked to bone formation.

And at the same time, total and LDL cholesterol, as well as glycated hemoglobin (also known as HbA1c), had decreased.

Another important fact mentioned in the study published by the Spanish media concerns the fact that calcium and magnesium levels blood pressure was reduced after consuming Jarlsberg cheese, suggesting that a Increased absorption of these key minerals in bone formation.

In turn, bacteria Proprionebacterium freudenreichii present in this type of Jarlsberg cheese, which produces MK9(4H), would also produce the substance DHNA, which has been linked to better bone health, increased bone formation and increased osteocalcin, spreads BMJ Nutrition.

What is Jarlsberg cheese like and what is its origin?

Although Jarlsberg cheese comes from Norway, it is often marketed as Swiss due to similarities in its characteristics.

Similar to Emmental but a little sweeter and strongerIt has a natural yellow, waxy bark, which protects a golden yellow interior.

From semi-soft consistency with small holesit blends with a flavor reminiscent of walnuts, underline the gastronomy specialists.

Regarding its origin, this cheese was born thanks to Anders Larsen Bakkea Norwegian sailor, carpenter, farmer, businessman, dairy pioneer and product developer, who in 1848 purchased the Østre Bakke farm in Våle in Vestfold and started a dairy and cheese business.

Bakke died in 1899, but it was the agronomist Ola Martin Ystgaard who rediscovered the recipe in the mid-20th century and in 1960 he resumed the production of Jarlsberg cheese.

Nowadays it has become a national emblem and one of the Nordic country’s most important food export demands.

Comparison with other cheeses

The results were compared to the consumption of Camembert cheesewhere the results remained unchanged, there were very slight improvements or even worse levels.

What conclusion did they draw? The researchers deduce that for a long time cheese was considered a homogeneous food in nutritional research, but each cheese must be considered separately.