buy adobe premiere pro mac adobe photoshop cs3 for sale cost of nero 10 best price adobe acrobat professional 9 buy encarta kids buy windows 7 64 discount toast 10 order ms office windows 7 professional discount buying powerpoint software buy microsoft access 2003 best price roxio creator 2010 buy adobe creative suite 6 master collection buy windows xp singapore price of windows xp sp3 in india
best price adobe acrobat 6 cheapest windows 7 in uk buy windows 7 home premium key buy mindmanager 8 for windows education discount dreamweaver buy flash professional cs4 buy microsoft works 8.5 cheap encarta 2009 discount adobe lightroom 2 buy windows 7 family pack download best price microsoft project 2007 standard buy painter x online vmware fusion pricing price of solidworks 2010 professional ms office 2011 student discount

You Ask, I Answer: Blue Cheese

danish_blue_cheeseA friend mentioned that the bacteria used to make blue cheeses has similar beneficial properties to the bacteria in yogurt.

Could you clarify?

– Corey Clark
(Location withheld)

Like other fermented foods (yogurt, kefir, and tempeh), aged blue cheeses — including roquefort and gorgonzola — contain health-promoting live and active cultures (AKA “bacteria”) commonly known as probiotics.

Blue cheeses contain significant amounts of Penicillium bacteria.  In the case of roquefort cheese, or instance, the specific bacteria is Penicillium roqueforti.

Research on the specific health benefits of these strands is limited (largely because these cheeses are not consumed in the same quantities as yogurt).  However, it has been established that these are indeed probiotics that survive the digestive process (meaning they have some effect).

As with anything else, probiotic foods are only effective if they are eaten on a consistent basis.

Remember, too, that probiotics appear to work best in diets that are also high in prebiotics (leafy greens, whole grains, beans, and legumes are the best sources).

More evidence that eating real, whole, unprocessed foods is the best way to go.

Share

One Comment

  1. Kate said on December 11th, 2009

    The probiotics in yogurt and kefir are bacteria, but the blue in blue cheese and the culture in tempeh are not. Tempeh contains a fungus (mold) in the Rhizopus genus. Rhizopus, like Penicillium, are fungi. Acidophilus, Thermophilus, and the like (i.e., the critters in cultured dairy) are bacteria.

    Whether all of these fermenters can properly be called “probiotics” I don’t know–but they cannot all accurately be called bacteria.

Leave a Reply

Trackbacks