Gorgonzola among fermented foods, friends of health.
Gorgonzola, yogurt, sauerkraut, fermented milk, beer, and tempeh are foods and beverages that share a peculiarity that makes them health allies: they are foods characterized by a fermentation process that takes place thanks to microorganisms that are friendly to the intestinal flora and the immune system.
The fermented foods, as also underlined by the Food and Agriculture Organization of the United Nations (FAO), are the basis of the food traditions heritage of Unesco, including our Mediterranean diet and are carriers of a lot of health benefits : prevent inflammatory diseases, purify the body, help digestion and keep fit.
In the case of gorgonzola cheese, the three fermentations to which it is subjected during its processing make it a very well digestible cheese and its characteristic microorganisms (thermophilic lactic bacteria, molds of Penicillium Roqueforti and saccharomyces yeasts), in addition to enhancing the taste and the perfume, naturally consume the lactose present in milk, making it a food suitable for those intolerant to this sugar.
The LifeLine project of the University of Groningen has tried to establish links between the composition of the microbiome and lifestyles, identifying 60 food factors that influence the diversity of the microbiome.
Among the positive eating habits for the microbiome, the project highlighted the consumption of fermented cheeses, such as gorgonzola. The lactic ferments, the molds and the substances produced during its processing, have in fact a positive influence on the intestinal bacterial flora. So, green light for consumption of this product of Italian dairy tradition to make the "full" of micro-organism friends of health!
(taken from L'Attendibile, Journal of Nutrition & Information No. 63)