The provided transcript does not contain information about Parmesan cheese. Therefore, I cannot answer your question using only the provided information.
This video ranks different types of cheese from best to worst based on their health impacts, considering factors like processing, nutrient density, enzyme retention, fatty acid profile, and protein-to-calorie ratio. The speaker aims to guide viewers in making healthier cheese choices.
Pecorino Romano: Ranked best due to minimal processing, high protein content (35% by weight), numerous bioactive peptides (up to 52 after digestion), high K2 content, and a beneficial fatty acid profile (high C15 fats). It's also largely lactose-free due to aging.
Raw Goat Cheese: Second best due to a high MCT and CLA content, which are linked to fat loss. It also boasts easier digestion (smaller fat globules) and a strong probiotic effect.
Blue Cheese (especially Roguefort): High K2 and mineral content; strong antimicrobial properties from penicillium molds; high C15 fats; contains spermidine, which induces autophagy.
Aged Cheddar: Contains bioactive peptides (VPP and IP) that act as ACE inhibitors (beneficial for blood pressure). Also contains the antimicrobial peptide nisin. However, it requires proper aging (at least 3 months, preferably 6) to obtain these benefits.
Brie: Decent fatty acid profile (CLA and C15 fats), and high in vitamin K2. However, it's typically aged for only a few weeks, resulting in lower cultures and bioactive peptides and often involves significant processing.
Mozzarella: High protein by weight, relatively low saturated fat, and decent fatty acid profile. Lacks the benefits of aged cheeses due to minimal aging (a few days). Buffalo mozzarella offers higher omega-3s.
American Cheese: Not considered real cheese; made from cheese scraps, emulsifiers, flavors, and additives; potentially negative impacts on gut health due to emulsifiers. The speaker advises against its consumption.
