Lactic acid bacteria are essential to protect us from infections and allergies. These bacteria, in fact, constitute the intestinal flora, a plethora of some 400-500 species of useful bacteria that allow us to produce and absorb the vitamins, limit the growth of harmful bacteria and strengthen our natural defenses. These probiotic bacteria help our body synthesize vitamin K, which is required for blood clotting, and B vitamins, which provide energy. In addition to that, they favor the digestion of starch (i.e. sugar found in bread, pasta and rice) and strengthen our immune system. They constitute a natural defense that we all have, but that in some circumstances might be compromised, as it happens when we’re following poor dietary practices, or we’re being treated with antibiotics, which kill also “good” germs. Gorgonzola, which is rich in lactic acid bacteria, plays an important role in ensuring the well-being of our children.
Gorgonzola is an excellent food for children because it’s easy to digest. This unique characteristic is due to its fermentative activity, which, among other things, virtually gets rid of all of the lactose.
Also, we need to disproof the false belief that Gorgonzola is full of fat and cholesterol: in fact, 100 g Gorgonzola only contains about 330 calories and 70 milligrams of cholesterol, exactly like veal meat.
It’s also been shown that the flavor and unique aroma of Gorgonzola stimulate the secretion of bile and pancreatic fluids, helping the digestion of fats and proteins. Gorgonzola is also rich in phosphorus, calcium and A, B1, B2, B6, B12 and PP vitamins, essential for the proper development of your child.
Even celiac children can eat Gorgonzola because it contains undetectable amounts of gluten: until recently, Gorgonzola was excluded from their diet due to the fact that its typical green mold is grown on pieces of bread. However, some studies conducted by Prof. Giorgio Ottogalli have shown that these molds are greatly diluted when introduced into large volumes of milk. In this regard, it’s been established that 100 g Gorgonzola contains no more than 0.00274 mg gluten, which is close to a zero value.