Propionato e obesidade?

https://gizmodo.com/a-common-preservative-in-cheese-and-bread-could-negativ-1834278066

Quoting:
"In humans, the relationship with propionate is more mysterious. Some studies have suggestedthat propionate and other short-chain fatty acids naturally produced by the body’s gut bacteria can actually help us maintain a healthy metabolism, suppress appetite, and reduce the risk of obesity. But other studies have suggested that people who have more propionate in their system are more likely to be obese."

Estudo:
https://stm.sciencemag.org/content/11/489/eaav0120

Queijo ou não queijo (entre aspas)?

Resposta: Sim (aparentemente) apesar de alguns dos estudos serem financiados por partes interessadas:
http://time.com/4619162/cheese-health-food-cholesterol/


Citando:
"For a long time, these stats made cheese an automatic nutritional no-no. “We used to assess whether a food is good or bad for your health simply by looking at a label and reading some of the basic information,” says Arne Astrup, head of the department of nutrition, exercise and sports at the University of Copenhagen in Denmark. (Astrup has received accepted grants from dairy (...)"



"Recent research, from Astrup and others, is showing that the thousands of molecules that make up cheese are working in ways that make the food beneficial to health.
Some of these attributes are obvious but others less so. Here’s what new research pinpoints as some of the nutritional perks of cheese."

Bactérias no queijo (toneladas dele)

http://ptjornal.com/bacteria-queijos-obriga-destruicao-29-toneladas-66148