It contains vitamin K2, the key nutrient that preserves the thickness of cartilage in joints.
Cheeses are essential in French gastronomy and contrary to what one might believe, they are, in moderate quantities, good for health, bones or muscles thanks to their protein content. Some of them, like Camembert or Mozzarella, can be difficult to digest and cause uncomfortable bloating after a meal. Good news: researchers have discovered that the maturing process of a famous Italian cheese produces a vitamin beneficial for the joints, while making it particularly digestible. Very tasty, naturally matured and particularly comforting, this AOP cheese combines health benefits without ever sacrificing the pleasure of tasting.
According to this study published in the scientific journal Nutrients, vitamin K2 (menaquinone) from the fermentation of very mature cheeses plays a determining role in the preservation of cartilage. This vitamin activates a specific protein which prevents calcium from calcifying soft tissues, thus directly slowing the wear of knee cartilage and limiting joint stiffness which frequently occurs after the age of 50.
The secret of this double action? Its traditional manufacturing! Made in the Parma region according to a recipe unchanged since the Middle Ages, the famous cheese which is Parmesan (Parmigiano Reggiano PDO) has nothing to do with young cheeses. It takes its time: its maturation lasts from 12 to 36 months. It’s precisely this long wait that makes it so easy to digest. Month after month, the good bacteria do all the work: they break down the lactose and cut up the milk proteins to chew up the work of the stomach. The ideal portion is 20 to 30 g per day, either shaved in a salad, grated over pasta or gratin, or a nice individual piece at snack time.
Parmesan is naturally lactose-free. Result: it becomes completely tolerated by the most sensitive stomachs, without the slightest feeling of heaviness after the meal. Although Camembert provides a moderate amount of calcium, Parmesan contains almost three times more (around 1,150 mg per 100 g) in a form that is highly assimilable by the body and the skeleton.
Nutritionists point out, however, that it is a concentrated product to be enjoyed with balance. To make the most of its virtues, combine it with plants rich in antioxidants: a few shavings placed on a fresh arugula salad, sprinkled on roasted seasonal vegetables or mixed with a drizzle of quality olive oil. This is also how it is traditionally tasted in Italy to enhance everyday dishes. In France, it is easily found in the cut section of most supermarkets, as well as in Italian delicatessens.
