VOS FROMAGES PRÉFÉRÉS : CAMEMBERT, EMMENTAL... TROP GRAS ET TROP SALÉS ?

Dr Jean-Michel Cohen

Rejoignez Savoir Maigrir : http://bit.ly/jmcdailymotion  Le fromage en France, c'est une tradition culinaire. Avec plus de 400 fromages répertoriés, pas facile de faire son choix. Fromage affiné ou fromage frais, et à l'intérieur de ça,  les fromages à pâte molle, les fromages à pâte pressée, les fromage à pâte persillée... Mais parmi les plus consommés, Camembert, Emmental... quelles sont leurs valeurs nutritionnelles ? Calories, teneur en matières grasses, en sel... Camembert, Emmental, Roquefort, fromage de chèvre... quelles sont les différences entre ces fromages et comment les consommer, que l'on soit au régime ou non... Vous allez tout savoir sur les fromages !

Transcript

00:00Hi friends, today a little focus on traditional cheeses because we are tired of doing only supermarket cheeses.

00:06I think it's much better, we'll talk about it. Welcome to the Jean-Michel Cohen channel,

00:10the channel where we only talk about nutrition and where we never tell you about salads.

00:17Masterclass, personalized menu, individualized dietary follow-up,

00:21go to the doctor.jeanmichelcohen.fr website.

00:26A focus on traditional cheeses because the Ficello, the Babybel, etc. are fine.

00:31I want us to take a look at what I call artisanal cheeses,

00:35that is, the real cheeses, even if they are produced almost industrially

00:39because they don't make them one by one.

00:41Cheese is always the same composition, it is milk in which we have added presure

00:47and ferments and or ferments and then we will mature them, refine them, heat them,

00:53press them, clean them, wash them, but whatever the method, it's milk at the base.

00:59The particularity of cheeses is that as they undergo this set of transformations,

01:04and I say that for those who complain about lactose intolerance,

01:07there is no lactose in cheeses.

01:08The difference will be essentially in terms of caloric value

01:12compared to how much water we will leave inside,

01:16so if we heat them or if we don't heat them,

01:18if we pressed them, if we removed a lot of water or if we didn't remove a lot of water,

01:22and then on refining, that is to say the production technique of the product.

01:26When some cheeses use you as a promotion rich in calcium, don't be mistaken.

01:31Calcium is always the same, it's exactly the same quantity as in milk,

01:35it's just that it will be concentrated differently.

01:38We will see this especially in the case of Parmesan, which is a very hard cheese,

01:41so as it is very hard, it is very concentrated in calcium.

01:43Of course, it contains more calcium than the others,

01:46but it's not by originality, it's simply the manufacturing technique.

01:50Cheeses vary in terms of calories depending on that.

01:53For example, if you take camembert,

01:54camembert is one of the cheeses that we call soft paste,

01:58which undergoes a slow thawing and we have a choice for these cheeses,

02:02either to leave a flowery crust,

02:05that is to say that we let the mushroom develop on the surface,

02:07which is not bad for health, we can eat the crust of the camembert,

02:10or we brush them in such a way as to remove the mushrooms that will form on the surface.

02:16Typically, for example, in the case of Pont-le-Vac or Saint-Nectaire,

02:19we will brush them, but these are soft paste cheeses that have not been pressed.

02:23The caloric value of camembert is low, 265 calories.

02:27It's still relatively low, you will see, compared to cheeses like Parmesan,

02:30around 400 calories.

02:32The difference is what? It's the hydration of the product.

02:34It will give you an indication, or from time to time, the addition of fat,

02:39which can be done in some cheeses.

02:41The second cheese is the traditional Emmental.

02:44Normally, I should have bought a Emmental for the cut,

02:46they have a much better taste than the others.

02:48I only had that in the refrigerator and I don't want to waste it.

02:50These are called pressed paste cheeses.

02:53They are cooked first, that is to say that once we have proceeded

02:56to the process of the beginning of the cheese production,

02:58we cook them, then we press them afterwards.

03:01But you see that it is a little more consistent than camembert,

03:03hence a slightly higher caloric value,

03:06which will be around probably 360 calories.

03:09The calcium content will be exactly proportional to the state of hydration.

03:13That means that here, for example, in calcium, we have 300 mg.

03:16That's a lot, we need a maximum of 900 mg per day.

03:20And here, the value in calcium, well, they have nothing to do with it.

03:25They didn't give it.

03:26The third type of cheese, I made a deal of € 3.50.

03:29These are called persillé cheeses.

03:31This means that we let the mold develop inside.

03:34Here, I took a Roquefort au lait de brebis.

03:36The caloric value is high, in my opinion.

03:38It is 364 calories, the same as that of the Emmental.

03:42It's a fatty cheese, and that's all.

03:44And when I talk to you about fats,

03:46the problem with all these cheeses is the saturated fatty acid content.

03:50So you know saturated fatty acids.

03:52You know that they are divided into two categories, saturated and unsaturated.

03:55Saturated, you shouldn't overdo it because it clogs the arteries,

03:58it sticks to the arteries, it can cause heart problems.

04:01But you can still eat some, you shouldn't overdo it.

04:03And the second problem with cheeses is the salt inside.

04:06Cheese is a salty product,

04:07since in general we prefer to use salt from time to time to cook them,

04:12and from time to time to let them immerse in salty water by osmosis,

04:16which means that the salt goes inside.

04:17That's how we salt the cheese.

04:19Otherwise, the milk wouldn't have a salty taste.

04:21Then, a cheese that I particularly like,

04:23goat cheese, in terms of taste,

04:25but I also like it in terms of value.

04:27It is low in calories, 277 calories.

04:30It's the equivalent of camembert,

04:31but it's classified as a cheese like camembert,

04:35a cheese with no flour.

04:37So it's quite interesting.

04:38This low-calorie cheese,

04:40which brings in calcium,

04:42well, they don't care, they don't tell us,

04:44it's still swollen.

04:45And 22% fat,

04:46it's the average fat content of this type of cheese.

04:50Always the same characteristic, low-calorie.

04:53The advantage of goat is...

04:55So, there are people who will tell you

04:57that goat has particular therapeutic characteristics,

04:59that's not true, it has never been demonstrated.

05:01Parmesan, we love it because it is very salty,

05:04so it exalts our tastes.

05:05And in fact, as it is an extremely hard cheese,

05:08that is, it is solid, you see?

05:10Well, it's a cheese that is much more caloric than the others,

05:12but the manufacturing techniques are almost the same.

05:15It has been plunged.

05:16A little anecdote, by the way.

05:17You know, there are a lot of people who like this folkloric side

05:20of the pasta that you throw in the parmesan mold

05:23and you light the fire

05:25to cook and melt the parmesan inside and put the pasta.

05:28You know how it was found?

05:30It's because, in fact, in these large parmesan molds,

05:32after a while, there were little worms

05:34that were developing.

05:35And to kill the little worms,

05:36the Italians had this great idea

05:38to set the fire to the parmesan while it diluted the pasta,

05:41so it eliminated the worms from the plate.

05:43It's funny.

05:44La feta, goat cheese,

05:45a particular manufacturing technique.

05:47Also a cheese that is seasoned,

05:49so 272 calories.

05:50Good cheese, tasty, but very salty.

05:53And there I put this, because you see,

05:55this is classified in the cheeses.

05:58It's not called cheese.

05:59It says burger, cheddar and menthol.

06:02So in fact, it's a cheese composition.

06:05And that's what you're going to find more and more

06:07in supermarkets,

06:08cheese preparations.

06:10That is, as they are smart,

06:11they reinvented not artisanal cheese,

06:14refined, matured, dried, etc., etc.

06:18They made industrial cheese.

06:19They mix milk with other cheeses

06:22or with cream.

06:23They format it, mold it, cook it.

06:25And they call it cheese.

06:26It's not cheese.

06:27Besides, this product is not called cheese.

06:28It's not bad.

06:29I admit it's not bad.

06:30But it's more of a thing

06:32that we could consider a sauce when it's cooked.

06:34Two things.

06:35What is the amount of cheese to eat per day?

06:37We recommend 40 to 50 grams maximum per day.

06:40Can I take cheese if I have cholesterol?

06:43You can take it, but you have to stay moderate.

06:45We don't exceed the amount I just gave you.

06:4740 to 50 grams per day.

06:49And we monitor the rest of his diet.

06:52Can I eat cheese with bread?

06:55Yes, if you want.

06:56But you have two salt additions.

06:59So you just have to be careful

07:00what you eat during the rest of the meal.

07:02It's not the time to take smoked salmon

07:04or to take extremely salty products.

07:07Are there any equivalents with cheese

07:09when I'm fed up with eating cheese in my diet?

07:11There is one that I can't resist.

07:13In all diets to lose weight,

07:15I say that 25 grams of cheese

07:17from time to time can be replaced by 20 grams of chocolate.

07:19It's about the same calorie value.

07:21That's what I had to tell you about cheeses.

07:24If you liked it, like it, share it,

07:26comment, criticize, give me suggestions.

07:29And I'll see you soon, friends!

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