Flower meadow makes intelligent and strengthens the heart, circulatory system.
That flower meadows cheese made from untreated raw milk tastes good, is nothing new. It is also very healthy, makes our children more intelligent, this certainly not everyone is aware.
Especially alp cheese, mountain cheese, alp raclette have a high content of omega 3 fatty acids. These have a prophylactic effect against arteriosclerosis, heart attack, stroke and are very important for the development of the brain and nervous system. Omega3 fatty acids are also important for the nervous system in adulthood.
This is shown by a study of the Institute for Agricultural Research Agroscop. Original article published by the Institute for Agricultural Research Agroscope at the Swiss Confederation. To be read at: https://www.agroscope.admin.ch/agroscope/de/home/themen/lebensmittel/ernaehrung-gesundheit/milchprodukte/milchfett_fettsaeuren/omega-3-fettsaeuren.html
Transcript of the article:
ω-3 fatty acids have their first double bond on the 3rd C atom counted from the omega end (CH3 group). The human body cannot incorporate this double bond at the ω-3 position (also applies to ω-6 position) itself. Therefore, the ω-3 and ω-6 fatty acids are essential and must be ingested with food. The most important representatives of the ω-3 series are α-linolenic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), whereby EPA and DHA can also be synthesized from α-linolenic acid to a small extent (otherwise they are only found in animal fat).
The regular consumption of ω-3 fatty acids has a prophylactic effect against arteriosclerosis, heart attack and stroke and is called "heart healthy". ω-3 fatty acids belong to the basic substances for the production of tissue hormones and positively influence blood lipids. It has also been shown that ω-3 fatty acids are very important for the development of the brain and nervous system. But also in adulthood ω-3 fatty acids are important for a healthy nervous system. The connection between ω-3 fatty acids and nerves, resp. brain is striking.
Not only the absolute amount of ω-3 fatty acids is important, but also the ratio of ω-6 to ω-3 fatty acids, which should be about 5:1. In our diet, however, the ω-3 fatty acids usually come too short, because little fatty marine fish (contain DHA, EPA) and a lot of cereals and vegetable oils with high content of ω-6 fatty acids on the table. The ratio in industrialized countries is estimated to be about 15-20:1. Milk fat has a very favorable ratio of ω-6 to ω-3 with about 2:1. Especially alpine cheese is often called functional food: a portion of alpine cheese fondue (about 200 g cheese) contains about the same amount of ω-3 fatty acids as a fish meal (Hauswirth C., TABULA 3, 2003).