Unique properties have been discovered in camembert: who should eat it

We've all heard about the health benefits of fermented foods.

And here's a new study that's like a balm for the soul – about the benefits of camembert.

No wonder we love this cheese so much.

And even though we know that such cheeses are fatty and high in calories, they are so delicious :)

And here's the news: scientists from Kyoto (Japan) have studied the effect of Camembert on the brain (on the brain of mice).

It turned out that during fermentation, special molecules with increased biological activity, which are not found in natural products, are formed.

The effect of these molecules is so significant that some scientists even recommend including fermented cheeses in dietary recommendations.

This is not surprising, given the rapidly increasing number of people with dementia and cognitive loss.

In addition, type 2 diabetes (the kind that comes with spooning and a sedentary lifestyle) is one of the risk factors for Alzheimer's disease, a brain degeneration.

Consumption of fermented dairy products reduces the risk of Alzheimer's disease.

One of these molecules, myristamide:

• improves brain function;
• supports the growth of new neurons;
• promotes the production of a molecule called brain-derived neurotrophic growth factor (abbreviated BDNF);
• improves memory;
• reduces the negative effects of foods high in fat on the brain;
• reduces neuroinflammation.

Camembert cheese is made from milk fermented with white mold (Penicillium camembert).

While writing this post, I wanted such a soft, delicate, viscous camembert:))

How about you?