{"id":10181,"date":"2022-11-16T10:00:24","date_gmt":"2022-11-16T09:00:24","guid":{"rendered":"https:\/\/ingredients.saccosystem.com\/cheese-between-science-and-fake-news\/"},"modified":"2023-12-07T12:58:40","modified_gmt":"2023-12-07T11:58:40","slug":"cheese-between-science-and-fake-news","status":"publish","type":"post","link":"https:\/\/ingredients.saccosystem.com\/en\/cheese-between-science-and-fake-news\/","title":{"rendered":"Cheese: between science and fake news"},"content":{"rendered":" \n

Today morning on the Internet, a site spreading hoaxes<\/strong> wakes up and knows it will have to rush to publish who is the new public enemy of human health<\/strong>. Every morning, in the real world, people wake up, open the newspaper, turn on the TV, surf the Internet and … “Oh no, I won’t be able to eat that thing anymore. Have you read about it? It’s so bad for you!”<\/em><\/p> \n \n

Let’s face it, it has happened to everyone at least once hasn’t it? And let’s face it: we had been attracted to that remark that “studies and research show that…” At best with time, critical thinking<\/strong> and a few questions asked of real experts<\/strong>… we realized it was all a hoax<\/strong>.<\/p> \n \n

Defending against fake news<\/strong> is not easy. It takes very little to fall for it, and it can happen to anyone. Today we debunk the three most talked-about false myths about cheeses<\/strong>, abused like so many other poor foods. Ready? Go!<\/strong><\/p> \n \n

Casein is bad for you. It causes cancer!<\/strong><\/h2> \n \n

Casein<\/strong> is the main protein in milk and, therefore, in cheese. We read around that “milk casein is a glue that sticks to the intestines<\/em>” <\/strong>causing inflammation and<\/strong>, in the long run, the onset of cancer<\/strong>.<\/p> \n \n

Is this true? Short answer: absolutely not<\/strong>.<\/p> \n \n

But then where does this story originate? Underlying this fake news <\/strong>is a product that actually exists: a sticky substance<\/strong> that is formulated from proteins in the casein family<\/strong>! We are talking about a glue currently on the market that behaves like an adhesive and is mainly used for fixing wood.<\/p> \n \n

In short, jumping from pole to pole, there has been a rumor<\/strong> that proteins from the casein family are deposited, forming a layer on the walls of the intestine that causes inflammation and other terrible things. But this does not happen <\/strong>for a really simple reason: like all proteins introduced into our bodies when we eat, caseins are<\/strong> also digested<\/strong> and “broken down” into their basic components: amino acids. By the time it reaches the intestines, therefore, it has lost its original characteristics and can be easily absorbed<\/strong>.<\/p> \n \n

The extra information: milk protein is complete<\/strong> in terms of amino acid<\/strong> content. This and many other fake news stories have been dealt with byAIRC<\/strong>, the Italian Association for Research Against Cancer. On casein says<\/a>: “The numerous studies to date on the link between dairy consumption and increased risk of developing cancer have led to conflicting results<\/strong><\/em>” specifying, however, that “The most up-to-date comprehensive analysis of the available data on the subject has shown solid evidence confirming a protective effect of milk and dairy products against colorectal cancer<\/strong><\/em>“.<\/p> \n \n

It goes without saying, however, that if we consume in excess we will have disadvantages<\/strong> on other fronts. And we connect, thus, to the second hoax<\/strong>.<\/p> \n \n

Fresh cheeses like stracchino are light!<\/strong><\/h2> \n \n

Well, not really. Because of their full but fluffy taste and texture, fresh cheeses <\/strong>and dairy products such as stracchino <\/strong>and mozzarella seem low in calories <\/strong>. In addition, we Italians consume them consistently because of two reasons:<\/p> \n \n