Wednesday, September 17, 2008

Don’t Cut the Cheese—Out of Your Diet

BUSINESS WIRE --Cheese is a natural product that has been made for centuries as far back as 7500 years ago. Salt, a vital mineral, is an integral ingredient in cheese, and serves five necessary purposes in the cheese making process: slows down the development of the bacteria added to the milk; accelerates the release of the liquid (whey) from the curd; acts as a preservative; inhibits the growth of undesirable bacteria, and finally, salt acts as a flavor boost to all varieties of cheese.

Sodium Content in Cheese is Higher Than you Think

Most people need to watch their sodium intake and adhere to a low sodium diet for health reasons. Sodium is necessary to health, but most people get much more than they need. The National Academy of Science's Institute of Medicine (IOM), which advises the government about recommended levels of nutrients, have defined a range of daily sodium intakes with 1,500 mg deemed adequate for good health (less for an older age group).

Sodium makes the body hold fluids. With added fluids the heart has to work harder. Too much salt can worsen symptoms like swelling and shortness of breath and cause weight gain. Ingesting more sodium than needed can lead to high blood pressure a serious risk factor in heart disease and stroke.

Oceans Flavor provides a natural lower-sodium, healthier and tasty alternative to traditional salt. Ocean's Flavor Natural Sea Salts are specialty products with natural low-sodium ranges from 45% lower sodium to 70% lower sodium than other standard table salt or sea salt. This is due to the company's tight patent-pending restrictions that can optimize the environment's natural ability to produce a salt comprised of lower sodium, while maintaining great taste and the ocean's healthy minerals which are required for a balanced diet and healthy body.

Oceans Flavors various products provide the needed flavor and preservative attributes that allow cheese to meet the end-user health needs, according to CEO Al Kirchner. The balance of NaCl and KCL and other trace minerals will enhance the health value of the product, and the unique process maintains the tastiness.

The sodium content figures listed below are the average sodium content by cheese type for packaged and processed cheese. These figures can vary for specific brands, so always check the nutrition facts label or opt for cheeses that are made with sea salt.

The sodium content for 1 ounce of cheese is:

  • American processed, sliced 406 mg
  • Anejo 321 mg
  • Asadero 186 mg
  • Asiago 400 mg
  • Blue 396 mg
  • Brick 159 mg
  • Brie 178 mg
  • Camembert 239 mg
  • Cheddar 176 mg
  • Chihuahua 175 mg
  • Colby 171 mg
  • Cottage cheese, 4 oz 430 mg
  • Cottage cheese, low fat, 4 oz 360 mg
  • Cottage cheese, fat free, 4 oz 380 mg
  • Edam 274 mg
  • Feta 316 mg
  • Goat 104 mg
  • Gorgonzola 350 mg
  • Gouda 232 mg
  • Gruyere 95 mg
  • Havarti 214 mg
  • Limburger 227 mg
  • Monterey jack 152 mg
  • Mozzarella 118 mg
  • Mozzarella, part skim 150 mg
  • Muenster 178 mg
  • Parmesan 454 mg
  • Provolone 248 mg
  • Ricotta, 1/4 cup 52 mg
  • Ricotta, part skim, 1/4 cup 78 mg
  • Romano 340 mg
  • Roquefort 513 mg
  • Stilton 220 mg
  • Swiss 74 mg
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