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Blue cheese [a] is any of a wide range of cheeses made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in taste from very mild to strong, and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard.
Wheels of gorgonzola cheese ripening Dorset Blue Vinney Shropshire Blue Stichelton at a market. Blue cheese is a general classification of cheeses that have had cultures of the mold Penicillium added so that the final product is spotted or veined throughout with blue, or blue-grey mold and carries a distinct smell, either from that or various specially cultivated bacteria.
Constipation is the most common chronic gastrointestinal disorder in adults. Depending on the definition employed, it occurs in 2% to 20% of the population. [18] [58] It is more common in women, the elderly and children. [58] Specifically constipation with no known cause affects females more often affected than males. [59]
The most common side effects are gastrointestinal ones, like nausea, vomiting, heartburn, diarrhea, constipation and stomach pain. The Worst Foods to Eat When Taking Wegovy for Weight Loss Skip to ...
Cheese doesn’t exactly have a reputation as a diet food. It’s calorie-dense and often high in fat, but there’s more to the story. Cheese is also filling and provides protein, calcium and ...
For instance, the additives and preservatives used in shredded cheese “can slightly affect the flavor, making it less fresh tasting than freshly grated cheese to some people,” says Goodson.
Bleu des Causses (Occitan: Blau dels Causses) is a French blue cheese made from whole cow's milk. [2] Some consider it as a mild variant of Roquefort. [3] The cheese has a fat content of 45% and is aged for 3–6 months in Gorges du Tarn's natural limestone caves.
Brevibacterium linens is ubiquitously present on the human skin, where it causes foot odor. The familiar odor is due to sulfur-containing compounds known as S-methyl thioesters . The same bacterium is employed to ferment several washed-rind and smear-ripened cheeses, such as Munster , Limburger , Tilsit cheese , Port-Salut , Raclette , Livarot ...
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