PREMIUM DELI CHEESE AMERICAN EXCELLENT SOURCE OF CALCIUM
Summary
This cheese product is heavily processed, containing additives like sodium phosphates, which are used to improve texture but indicate a higher level of processing. While it provides beneficial nutrients such as calcium and protein from cultured pasteurized milk and skim milk, the presence of synthetic additives and its ultra-processed nature limit its healthfulness. The high sodium content also raises concerns for regular consumption.
At a glance
Key ingredients 11
Cultured pasteurized milkGood
Cultured pasteurized milk is a primary source of calcium and protein, essential for bone health. The pasteurization process ensures safety by eliminating harmful bacteria. Culturing enhances flavor and digestibility.
Benefits
Provides high-quality protein and calcium, supporting bone health and muscle function.
Skim milkGood
Skim milk is a low-fat dairy option that provides essential nutrients like calcium and protein. It is processed to remove fat, making it suitable for low-fat diets. It retains most of the nutritional benefits of whole milk.
Benefits
Offers a low-fat source of calcium and protein, beneficial for bone health and muscle maintenance.
ButtermilkNeutral
Buttermilk is a fermented dairy product that adds tangy flavor and creaminess. It is low in fat and contains probiotics that may aid digestion. The fermentation process enhances its digestibility.
Benefits
Contains probiotics that may support gut health and digestion.
MilkfatNeutral
Milkfat contributes to the creamy texture and rich flavor of cheese. It is a source of saturated fat, which should be consumed in moderation. Provides fat-soluble vitamins like A and D.
Risks
Excessive consumption of saturated fats may increase the risk of heart disease.
Benefits
Provides fat-soluble vitamins and enhances the flavor and texture of cheese.
SaltNeutral
Salt is used to enhance flavor and preserve the cheese. It is a common ingredient in cheese production. Excessive salt intake can lead to health issues like hypertension.
Risks
High sodium intake may contribute to high blood pressure and cardiovascular issues.
Benefits
Enhances flavor and acts as a preservative in cheese.
Sodium phosphatesBad
Sodium phosphates are used as emulsifiers to improve texture and stability in processed cheese. They are synthetic additives that can affect kidney function if consumed in large amounts. Their presence indicates a higher level of processing.
Risks
Excessive intake may lead to imbalances in phosphate levels, affecting kidney health.
Benefits
Improves texture and stability in processed cheese products.
Potassium phosphatesNeutral
Potassium phosphates are used as emulsifiers and stabilizers in cheese. They help maintain texture and prevent separation. Generally recognized as safe when consumed in moderation.
Benefits
Helps maintain texture and stability in cheese products.
Tricalcium phosphateNeutral
Tricalcium phosphate is used as a calcium fortifier and anti-caking agent. It enhances the calcium content of foods. Generally recognized as safe when consumed in moderation.
Benefits
Increases calcium content, supporting bone health.
Lactic acidNeutral
Lactic acid is a natural acid used to adjust acidity and enhance flavor. It is produced through fermentation and is generally safe. It can improve the digestibility of dairy products.
Benefits
Enhances flavor and may improve digestibility.
Milk protein concentrateNeutral
Milk protein concentrate is used to boost protein content in dairy products. It is derived from milk and retains most of its nutritional benefits. It is a processed ingredient that may contain varying levels of lactose.
Risks
May cause digestive issues in lactose-intolerant individuals.
Benefits
Increases protein content, supporting muscle maintenance and repair.
EnzymesNeutral
Enzymes are used in cheese production to aid in coagulation and flavor development. They are essential for transforming milk into cheese. Typically derived from microbial or animal sources.
Benefits
Essential for cheese production, aiding in coagulation and flavor development.
Processing
Ultra-Processed Foods
Get the full breakdown in the Scout app
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store