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BRIE CHEESE



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FRANCAIS: FROMAGE DE BRIE




General Description:

Acclaimed as one of the world's great cheeses, Brie is characterized by an edible, downy white rind and a cream-colored, buttery-soft interior that should "ooze" when at the peak of ripeness. Though several countries (including the United States) make this popular cheese, Brie from France is considered the best and French Brie de Meaux dates back to the 8th century. Brie can be made from raw or PASTEURIZED, whole or skim milk. Because Brie must be perfectly ripe for the best flavor, it's important to select one that is plump and resilient to the touch; the rind might show some pale brown edges. Once ripe, Brie has a short shelf life and should be used within a few days.

BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

BLOOD TYPE A

Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels. Inhibits proper gastric function or blocks assimilation.

Non Secretor:
AVOID: Flocculates serum or precipitates serum proteins. Increases polyamine or indican levels. Inhibits proper gastric function or blocks assimilation.

    BLOOD TYPE B:

    Secretor:
    NEUTRAL

    Non Secretor:
    NEUTRAL


      BLOOD TYPE AB:

      Secretor:
      AVOID: Increases polyamine or indican levels.

      Non Secretor:
      AVOID: Increases polyamine or indican levels.


        BLOOD TYPE O

        Secretor:
        AVOID: Flocculates serum or precipitates serum proteins.

        Non Secretor:
        AVOID: Flocculates serum or precipitates serum proteins.



          LECTIN CHARACTERIZATION:

          • No data on this food.


          RECIPES FEATURING THIS FOOD:
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          SPECIAL NOTE:
          • This food is a significant source of selenium (34.8 mcgs per 144.00.)
          • This food is a significant source of dietary cholesterol (240 mgs per 144.00.)
          • This food can be a significant source of protein (49.8 grams per 144.00.)
          • This food can be a significant source of calcium (441.6 mgs per 144.00.)
          • This food can be a significant source of folate (156 mcgs per 144.00.)
          • This food can be a significant source of vitamin A (1600.8 iu per 144.00.)
          • This food can be a significant source of sodium (1510.56 mgs per 144.00.)
          • This food can be a significant source of zinc (5.712 mgs per 144.00.)
          • This food is a significant source of saturated fat (41.784 grams per 144.00.)

          GENETIC MODIFICATIONNo data on this food.
          PESTICIDESNo data on this food.
          CONTAMINATIONNo data on this food.
          IRRADIATIONNo data on this food.
          ANTIOXIDANTSNo data on this food.
          ALLERGENSNo data on this food.
          GLYCEMIC INDEXNo data on this food.


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