Looking for healthy sandwich options, you can … be surprised. On the supermarket shelves, it is full of products that look like cheese on graphics, but their nutritional values are doubtful. Katarzyna Bosacka, a well -known journalist and expert, called these products “fraud” – and with all convincing.
Imagine classic cottage cheese: simple, homely, full of nutritional values. Now take a look at “cottage cheese” slices in supermarkets. They seem comfortable, perfect for a sandwich, right? Nothing could be more wrong. Such products hide the dark secret: Only 68-75% of their composition is real cottage cheese. The rest is a mixture of pork gelatin, bamboo fiber, swift flour and chemical stabilizers.
Bosacka with a snack calls it “ni a dog or otter” – and it’s hard to disagree with her. Such a product is not cheese, but a mysterious creation, which is more like a laboratory experiment than a traditional dairy product.
Katarzyna Bosacka does not beat around the bush: melted cheese in slices is often only about 52-60% of real cheesethe rest is cottage cheese, water, butter, milk powder, phosphates (E -331, E -339), dyes and other additions. Is it still cheese? According to her – definitely not. This is a highly processed product that pretends to be cheese, but will not replace it in nutritional value.
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Processed cheese It is a product with the addition of emulsifiers, oils, salt and dyes. It usually contains only 50-60 % of real cheese, and the rest are fillers and industrial chemistry. Melted cheese is a classic example of ultra -processed food (UPF). Their consumption was associated with a higher risk of overweight, obesity, metabolic diseases, CVDs, type 2 diabetes and even premature death -at least 17-24 % higher risk compared to people limiting UPF in the diet.
Katarzyna Bosacka found that many products sold as “smoked cheese” are, unfortunately, only cheese -like productsoften not much in common with the taste and values of traditional smoked cheese. What is behind these packaging?
Such products often They contain water as second ingredientwhich automatically reduces the share of real cheese to half or less. Further in the letter there are emulsifiers, aromas and phosphates – reminiscent of chemical signaling devices that we are dealing with ultra -converted food, not an authentic milk product. Phosphates (and other emulsifiers make the product not fall apart, melt well and looks “nice”. But according to researchers, such additions can disturb the intestinal microbiome and support inflammation.
Smoked cheese is naturally created by smoking – aroma and taste come from smoke, and the composition is limited to milk, salt and starter cultures. Meanwhile, in industrial versions, the aroma is artificial, chemical structure, and the taste – often tiles. This form is closer to UPF (ultra -processed) food, produced using dyes, aromas, fillers and stabilizers.
