Friday, 14 December 2018    HomeAbout UsContact Us    

You are here: Home Prophetic Medicine

Ibn al-Qayyim: Cheese Is Good for the Stomach
Posted by SoundHealth, in Prophetic Medicine
Topics: Cheese

  Mail To Friend    Printer Friendly Bookmark and Share

The scholar Ibn al-Qayyim in his Prophetic medicine said regarding cheese:

"The moist unsalted cheese is good for the stomach and passes easily into the organs; it increases the flesh and softens the belly in a moderate way. Salted cheese is less nutritious; it is bad for the stomach and harmful to the intestines. Old cheese restricts the belly, as does grilled cheese, and is good for ulcers and prevents diarrhea.

Cheese is cold and moist. Grilling it makes it more appropriate to its temperament. Fire rectifies and moderates it, refines its essence, and sweetens its taste and odour. Old salty cheese is hot and dry. Grilling rectifies it, too, for it refines its essence and breaks its sharpness, the fire drawing from it certain hot, dry constituents appropriate to it. The salted kind causes emaciation and generates stones of the kidney and bladder, and it is bad for the stomach. The addition of refining ingredients is worse because these cause it to reach the stomach."

Health Benefits of cheese

Cheese contains a range of essential nutrients; it is a source of calcium, for building strong bones; essential protein; vitamin D, to help absorb the calcium; a selection of B vitamins for the central nervous system; Vitamin A as a cancer-fighter; and beneficial for healthy skin.

Cheese also supplies zinc in an easily absorbed form, vital for male reproductive function. As well as its high levels of calcium, cheese also contains phosphorous, which combines with calcium to strengthen the bones, good for growing children. It's protein-content helps to build muscle strength.

What Is cheese?

All cheeses are made from the same raw ingredient - the milk of an animal such as a cow, buffalo, sheep or goat. Cheese is made by separating the milk into solid curds and liquid whey. Usually this is done by acidifying (souring) the milk and adding rennet, to set the cheese.

Cheeses can be classified into two very broad types: fresh and ripened, depending on how they are made. Fresh (unripened) cheeses are ready to be eaten soon after the whey is drained from the curds. They may be pressed or molded into different shapes, but they are almost all delicate in flavor and quite soft, milky or spreadable in texture. The most popular fresh cheeses are Ricotta, Mascarpone, cottage cheese, quark and Cream cheese.

With ripened or aged cheeses, the curds are further drained by a variety of methods including cooking, soaking or bacteria inoculation. These are some categories of ripened cheeses:

  • Hard: Cooked, pressed, and usually aged for at least two years, these cheeses are firm and dry. Well-known varieties include Parmesan and Pecorino.

  • Semi-Firm: These cheeses are cooked and pressed, but not aged as long as the hard cheeses. They are generally firm, but not crumbly. Popular semi-firm cheeses include Cheddar, Swiss, and Edam.

  • Semi-Soft: Soft, yet sliceable, these cheeses are pressed and may be cooked or uncooked. Semi-soft cheeses include Feta and Gouda.

  • Soft-Ripened: These surface-ripened cheeses are neither cooked nor pressed. Instead they are subjected to various bacteria processes to ripen them from the outside in. Varieties include Brie and Camembert.

As storage life is related to the moisture content of the cheese, the softer the cheese, the shorter amount of time it will keep fresh. In general, firm and semi-firm cheeses will keep for two weeks while soft or grated cheeses will keep for about one week.

Processed Cheese

Processed cheese is typically a blend of fresh and aged cheeses combined with added colorings, preservatives, and emulsifiers (for smoothness and ease of melting). It is also pasteurized to stop the ripening process, giving it a longer shelf life, but is less nutritious and lacks taste compared to natural cheese.

Link to this article:   Show: HTML LinkFull LinkShort Link
Share or Bookmark this page: You will need to have an account with the selected service in order to post links or bookmark this page.

Subscribe via RSS or email:
Follow us through RSS or email. Click the RSS icon to subscribe to our feed.


Related Articles:
Add a Comment
You must be registered and logged in to comment.

Visit Vaccines.Me for information and education on vaccination.

Latest Articles
Some Notes of Advice on Health, Disease and 'Medicine'
Cooking With Vegetable Oils Releases Toxic Cancer-Causing Chemicals, Say Experts
Cancer Simplified: Part 5 - The Initiators and Promoters of Cancer
Cancer Simplified: Part 4 - The Immune System's In-Built Anti-Cancer Mechanism
Cancer Simplified: Part 3 - Cancer Is Simply a Failure of the Immune System
Cancer Simplified: Part 2 - An Analogy for Different Perceptions About Treatment of Cancer
Cancer Simplified: Part 1 - What Is Cancer and How Does It Develop?
Honey and Anti-Biotic Resistance: A New Approach!
On the Rejection of Hijaamah by the Physicians (Shaykh Muhammad Bin Ibraaheem Aal Al-Shaykh)
How to Limit Efffects of Bisphenol-A Upon Children

No pages found.

Most Popular
Garlic, Honey and Apple Cider Vinegar: Must Have Excellent Home Remedy
How To Eat Fruit Properly
Rocket: A Spicy Salad Leaf With Potent Health Benefits
Ibn al-Qayyim: Henna Has Many Benefits from Treating Headaches to Burns
Talbina: Relaxation For the Heart of the Sick Person
Why We Need Protein in our Diets
Five Superfoods You Should Be Eating Everyday
Deodorant And Anti-Perspirant Dangers - Do You Know What You're Putting Under Your Armpits?
The Different Kinds Of Exercises Your Body Needs
What Foods Are Good For Your Eyesight?

Archives (View more)
2016 • January
2015 • November
2014 • March
2014 • February
2013 • October
2012 • October
2012 • August
2012 • January
2011 • December
2011 • November
2011 • October
2011 • September

Copyright © 2018 . All rights reserved. RSSTagsPrivacyLegal and Terms of Use Sentence Structure in Arabic Grammar visit the site