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Researchers Discover a Cheese Naturally High in Omega 3 and CLA

March 25, 2010

Universities in Italy, in conjunction with a team of doctors in the United States, have some health news that’s whetting the appetite of foodies around the world.

Universities in Italy, in conjunction with a team of doctors in the United States, have some health news that’s whetting the appetite of foodies around the world. An ongoing, long-term study found that Pecorino Romano cheese is not only tasty, but it has health benefits, too. Pecorino Romano cheese, made from sheep's milk, is high in healthy fats essential to a nutritious diet.

 
Results of six-year study confirm that Pecorino cheese contains high amounts of omega 3 fatty acids and conjugated linoleic acid (CLA), unsaturated fatty acids naturally found in certain food groups that have proven to be very healthy for humans. The study suggests omega 3’s are beneficial in preventing cardiovascular diseases, improving immune function, reducing inflammation, improving vision and learning, and slowing down mental deterioration. Antioxidant and cancer fighting properties are among the health benefits attributed to CLA, which has also shown to prevent arteriosclerosis, is beneficial in improving bone formation and reducing body fat, suppressing diabetes, preserving muscle tissue and stimulating immune function.
 
Usually, Pecorino Romano cheese presents 3-5 times higher CLA compared to cow’s cheeses. Additionally, Pecorino contains a good amount of calcium, potassium, and magnesium and is a good source of protein. Although it has a significant amount of fat like most cheeses, many people like to use it because only small amounts are needed to provide a dynamic taste to their foods.

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