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Lettost

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Lettost

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Summary

This product contains beneficial ingredients like pasteurized milk, which provides high-quality protein and essential nutrients. However, it also includes sodium nitrate and calcium chloride, which are considered harmful due to potential health risks and irritation. The product is moderately processed, which limits its score despite having a relatively short ingredient list.

At a glance

Beneficial ingredients 1
Harmful ingredients 2
Owned by Scandza AS
Category Vegetables

Key ingredients 6

Pasteurized Milk
Good

Pasteurized milk is a primary source of high-quality protein and essential nutrients like calcium and vitamin D. The pasteurization process ensures safety by eliminating harmful bacteria. It supports bone health and provides a rich amino acid profile.

Risks

Lactose intolerance can cause digestive issues for some individuals.

Benefits

Rich in calcium and vitamin D, supporting bone health and providing essential nutrients.

See more about Pasteurized Milk →
Salt
Neutral

Salt is used as a flavor enhancer and preservative in many foods. It is essential for maintaining fluid balance and nerve function. However, excessive consumption can lead to health issues such as hypertension.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular disease.

Benefits

Essential for maintaining fluid balance and nerve function in the body.

See more about Salt →
Vegetarian Rennet
Neutral

Vegetarian rennet is used to coagulate milk in cheese production. It is derived from microbial or plant sources, making it suitable for vegetarians. It does not significantly impact the nutritional profile of the product.

Benefits

Allows cheese production without animal-derived rennet, suitable for vegetarians.

Preservative (E251)
Bad

E251, also known as sodium nitrate, is used as a preservative to prevent bacterial growth. It is commonly used in processed meats and cheeses. There are concerns about its potential to form nitrosamines, which are carcinogenic.

Risks

Potential to form nitrosamines, which are linked to cancer risk.

Benefits

Helps prevent bacterial growth and spoilage in food products.

Lactic Acid Culture
Neutral

Lactic acid culture is used in cheese production to ferment lactose into lactic acid. It contributes to the flavor and texture of the cheese. It is generally considered safe and beneficial for gut health.

Benefits

May support gut health by promoting beneficial bacteria.

Acid Regulator (E509)
Bad

E509, or calcium chloride, is used as an acid regulator and firming agent in cheese. It is generally recognized as safe but can cause irritation in high concentrations. It is used to improve the texture and stability of cheese.

Risks

May cause irritation if consumed in large amounts.

Benefits

Improves texture and stability of cheese products.

Processing

Group 3 · Processed

Processed Foods

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