Have you ever come across tiny white crunchy bits in your
cheese and wondered what on earth they were? Well, they are molecules of the
crystalline amino acid, tyrosine (C9H11NO3). Tyrosine in cheese comes about
via the breakdown of the main protein in milk, casein.
Here is a rundown of why protein, and
specifically tyrosine, is so good for you. Among other things, tyrosine can:
- Reduce effects of stress on body
- Promote better sleep
- Ease depression and PMS
- Give
you a big boost of energy
Not all
cheeses have these crunchy white crystals. More aged cheeses, and cheeses made
in the Alpine style tend to have the most. Cheeses that almost always have the “crunchies”
are: Aged Gruyere, Piave Vecchio, Parmigiano Reggiano, Aged Gouda. Considering an ounce of these cheeses
typically contain seven grams or more of protein, you can eat up these concentrated bits of goodness and know you’re
doing your body good.
I might have been eating my cheese too fast to notice. :) That's new to me. Just another reason to love cheeses. Great benefits!
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Posted by: Xenadrine RZR-X | April 21, 2010 at 05:56 AM
Thanks for this bit of info... I have had many different aged cheeses before, but never one that had so many crunchy little bits... I recently bought a 10 year aged cheddar from WI, and it tasted great, but had a lot of crunchy things in it... so I was wondering if they were good or bad.
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