Randy Chandler
Grated parmesan cheese is a convenient and tasty addition to pasta, soups, and salads, but is it bad for your health? While it is a good source of protein, parmesan cheese contains a high level of saturated fat, which has been associated with an increased risk of coronary heart disease. In addition, commercially packaged grated parmesan cheese often contains additives and preservatives, such as cellulose, to prevent clumping and extend shelf life. While these additives are generally recognized as safe to consume, they may be added in excessive amounts, reducing the overall cheese content and potentially leading to increased bathroom visits. To avoid these issues, some recommend purchasing a block of Parmigiano Reggiano cheese and grating it at home, although this requires additional time and effort.
| Characteristics | Values |
|---|---|
| Nutritional concerns | High level of saturated fat |
| Ingredient concerns | Contains additives like cellulose powder, potassium sorbate, enzymes, etc. |
| Processing concerns | Low processing concerns, few artificial ingredients |
| Health concerns | Increased intake of saturated fat associated with an increased risk of coronary heart disease |
| Additives | Anti-caking agents, preservatives |
| Taste | May not taste like authentic Parmesan |
| Cost | Pre-grated varieties may be cheaper than blocks or wedges |
| Convenience | Easier to use and store than freshly grated Parmesan |
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What You'll Learn
- Grated parmesan cheese often contains additives like cellulose to prevent clumping
- It may also contain preservatives like potassium sorbate to extend shelf life
- These additives are safe to consume but are not considered pure Parmesan cheese
- Grated parmesan cheese has been found to be a mixture of other cheeses like cheddar and mozzarella
- It is high in saturated fat, which can increase the risk of coronary heart disease
Grated parmesan cheese often contains additives like cellulose to prevent clumping
Grated parmesan cheese is a convenient option for consumers, but it often contains additives like cellulose to prevent clumping. While cellulose is not harmful to health, it is important to understand why it is added to grated parmesan cheese and how it affects the product.
Cellulose is commonly added to grated parmesan cheese as an anti-caking agent to prevent the cheese from clumping together. This extends the product's shelf life and makes it easier to sprinkle over food. In the United States, manufacturers are allowed to add up to 9% cellulose to grated parmesan cheese. While cellulose is not harmful, it is derived from wood pulp, and some consumers may not be comfortable with this. Additionally, cellulose is cheaper than cheese, and adding it as a filler may be considered fraudulent as customers may not be getting what they think they are paying for.
The addition of cellulose to grated parmesan cheese has been a controversial topic. In 2012, the FDA investigated Pennsylvania cheesemaker Castle Cheese Inc. and found that they were using a mixture of other cheeses, including cheddar, mozzarella, and Swiss, along with cellulose, none of which were listed on the packaging. This incident led to several violations filed against the company and sparked a broader discussion about the authenticity and labelling of grated parmesan cheese.
To avoid additives like cellulose, consumers can opt for blocks or wedges of plain Parmesan cheese, specifically Parmigiano Reggiano, which is strictly regulated and produced only in certain parts of Italy. This variety of Parmesan cheese is protected by its designation of origin and is the most authentic option. While it may be more expensive, buying a block or wedge of Parmesan cheese ensures consumers know exactly what they are getting and allows them to grate the amount they need without the worry of additives.
While the addition of cellulose to grated parmesan cheese is not a health concern, it is essential for consumers to be aware of what they are purchasing. By understanding the additives in their food and the options available, consumers can make informed decisions about the products they choose to buy and consume.
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It may also contain preservatives like potassium sorbate to extend shelf life
Grated parmesan cheese is a convenient way to add flavour to pasta, salads, soups, and more. However, it is important to be aware of what goes into your grated cheese. While authentic Parmigiano Reggiano from Italy only contains milk, salt, and rennet, many companies in the US sell a version of grated parmesan that includes preservatives and anti-caking agents. One such preservative is potassium sorbate, a tasteless and odourless salt produced synthetically from two naturally occurring compounds. It is added to dried fruits, cakes, wines, and grated parmesan cheese to prevent mould and extend shelf life.
While potassium sorbate is generally recognised as safe to consume, it is worth noting that its inclusion in grated parmesan cheese may be indicative of other issues. Firstly, the addition of preservatives may suggest that the cheese has been highly processed, which can affect its nutritional value and taste. Secondly, the presence of preservatives and anti-caking agents like cellulose (or wood pulp) may indicate that the product is not pure cheese, but rather a mixture of different cheeses and additives. In 2012, the FDA investigated Pennsylvania cheesemaker Castle Cheese Inc. and found that its grated parmesan products contained a mix of other cheeses, including white cheddar, mozzarella, and Swiss, in addition to cellulose. This incident led to several violations being filed against the company and highlighted the importance of transparency in food labelling.
To avoid unnecessary additives and preservatives, it is recommended to purchase blocks or wedges of plain Parmesan cheese or specifically Parmigiano Reggiano, which is strictly regulated in Italy. Look for the DOP (Protected Designation of Origin) label to ensure authenticity. While this option may be more expensive, it guarantees that you are getting pure, high-quality cheese without any added preservatives.
If you prefer the convenience of pre-grated cheese, there are still options available that minimise additives. Some specialty stores offer store-grated aged Parmesan cheese, providing the freshness and flavour of grated cheese without the need for preservatives. By buying from a store that moves a lot of product, you can be reasonably sure that the cheese was grated recently, minimising deterioration. Additionally, by tasting the cheese, you can ensure that it aligns with your expectations of how aged Parmesan should taste.
In conclusion, while grated parmesan cheese with preservatives like potassium sorbate may not be inherently harmful to your health, it is important to be aware of what you are consuming. By understanding the potential issues with additives and processing, you can make informed choices about the products you purchase, prioritising authenticity, freshness, and flavour in your grated cheese.
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These additives are safe to consume but are not considered pure Parmesan cheese
Grated Parmesan cheese is a convenient option for consumers, but it often contains additives and preservatives to keep it shelf-stable and prevent clumping. These additives are generally recognised as safe to consume but are not considered pure Parmesan cheese.
Parmesan cheese, by law, should contain only three ingredients: milk, salt, and rennet (a naturally occurring enzyme). However, many commercially packaged grated Parmesan cheeses contain additives such as cellulose powder, potassium sorbate, and sodium phosphate or sodium citronate. While these additives are safe for consumption, they are not part of traditional Parmesan cheese production.
Cellulose, often derived from wood pulp, is added to grated Parmesan as an anti-caking agent to prevent clumping. It is commonly used in food products and can provide dietary bulk. While it is not harmful, it is not a component of pure Parmesan cheese. Potassium sorbate, another additive, is a preservative that helps extend the shelf life of the product. It is odourless and tasteless, and while safe to consume, it is not traditionally found in Parmesan cheese.
To ensure you are consuming pure Parmesan cheese, it is recommended to purchase blocks or wedges of Parmesan, specifically labelled as "Parmigiano Reggiano," which is strictly regulated and produced in certain parts of Italy. Grating your own cheese ensures you avoid unnecessary additives and preservatives, although it requires more effort and time.
While the additives in grated Parmesan cheese are safe for consumption, they are not part of the traditional Parmesan cheese-making process. For consumers seeking pure Parmesan cheese, opting for blocks or wedges and grating them at home is the best option.
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Grated parmesan cheese has been found to be a mixture of other cheeses like cheddar and mozzarella
Grated parmesan cheese is a convenient product for consumers, as it is readily available in supermarkets and can be easily sprinkled on pasta, salads, and other dishes. However, it is important to be aware that grated parmesan cheese is not always purely made of parmesan. In fact, it has been discovered that some grated parmesan cheese products are a mixture of other cheeses, such as white cheddar, mozzarella, and Swiss cheese.
In 2012, the U.S. Food and Drug Administration (FDA) investigated Pennsylvania cheesemaker Castle Cheese Inc. and found that the company was using a blend of these cheeses in its brands of grated parmesan. This practice was not disclosed on the packaging, and the company faced several violations. This incident brought attention to the fact that grated parmesan cheese may not always be what consumers expect it to be.
The addition of other cheeses to grated parmesan can be attributed to the need for anti-caking agents and preservatives. When parmesan cheese is grated and packaged, it tends to clump together over time. To prevent this, manufacturers add anti-caking agents like cellulose, which can be derived from wood pulp. While cellulose is approved by the FDA and is considered safe to consume, some consumers may prefer their cheese without it.
Additionally, preservatives like potassium sorbate are added to grated parmesan cheese to extend its shelf life. Potassium sorbate is an odorless and tasteless salt produced synthetically from natural compounds. While it effectively prevents the growth of mold, it is another additive that some consumers may wish to avoid.
To ensure that you are purchasing pure parmesan cheese, it is recommended to look for blocks or wedges of plain Parmigiano Reggiano, which is strictly regulated and produced in specific regions of Italy. This type of parmesan cheese should only contain raw cow's milk, cultures, rennet, and salt, without any additives or preservatives. While it may be more expensive and require additional grating, it provides an authentic and additive-free option for consumers.
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It is high in saturated fat, which can increase the risk of coronary heart disease
Grated parmesan cheese is often associated with a high level of saturated fat. While it is a rich and savoury staple in many people's diets, the high saturated fat content can increase the risk of coronary heart disease. This is because saturated fat is not an essential nutrient, and as intake increases, so does the risk of coronary heart disease. According to the IOM in 2005 and the USDA and DHHS in 2010, saturated fat has long been known as a "bad" fat that raises "bad" cholesterol, LDL.
Numerous authoritative bodies recommend limiting saturated fat intake to 10% of calories, which is approximately equivalent to 14 slices of bacon per day (according to WHO in 2002 and USDA and DHHS in 2010). A review by the Cochrane Collaboration in 2012 found that reducing or replacing saturated fat with other healthy fats lowered the risk of cardiovascular events by 14%.
To reduce saturated fat intake from grated parmesan cheese, individuals can opt for blocks or wedges of plain parmesan cheese, which have fewer additives and preservatives. Additionally, individuals can look for Parmigiano Reggiano, which is strictly regulated in Italy and is produced only in certain parts of the country. This variety of parmesan cheese is considered authentic and should only contain raw cow's milk, cultures, rennet, and salt.
While grated parmesan cheese may be convenient and flavourful, individuals concerned about their saturated fat intake can consider purchasing blocks or wedges of plain parmesan cheese or seeking out the Parmigiano Reggiano variety to make their own grated cheese while being mindful of their saturated fat consumption.
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Frequently asked questions
Grated parmesan cheese is not necessarily bad for your health. However, it often contains additives such as cellulose and preservatives to prevent clumping and extend its shelf life. While these additives are generally safe to consume, they may be added in higher quantities to increase profits, which can be unethical as customers are not getting what they think they are buying. Grated parmesan cheese may also contain higher levels of saturated fat, which can increase the risk of coronary heart disease.
Cellulose is an anti-caking agent derived from wood pulp that is added to grated parmesan cheese to prevent the cheese from clumping and to make it easier to pour. While cellulose is safe to consume and can provide dietary bulk, it does not provide any nutritional value and may have a laxative effect.
Grated parmesan cheese offers convenience and can enhance the flavour of various dishes, such as salads, pasta, soups, and grilled cheese. It eliminates the need for grating your own cheese, saving time and effort.
To ensure you are buying authentic grated parmesan cheese, look for the label "Parmigiano Reggiano," which indicates it is produced in specific parts of Italy and adheres to strict regulations. Avoid commercially packaged grated parmesan cheese, as it may contain stabilizers and other unknown additives. Instead, opt for store-grated aged parmesan cheese from a reputable store with high product turnover.
If you want to avoid the additives in grated parmesan cheese, you can purchase a block or wedge of plain Parmigiano Reggiano and grate it yourself using a hand grater or a food processor. Freshly grated parmesan cheese can be stored in the refrigerator for about two weeks or frozen for up to six months.
