The propionibacteria that create Swiss cheese's holes also produce blood-pressure-lowering peptides (VPP/IPP); Swiss is comparatively low in sodium. Peptide research is promising but still developing.
Melted in fondue and raclette, layered in sandwiches and quiche, grated over French onion soup, paired with grapes and crusty bread
Traditional
Educational information only — not medical advice, and not evaluated by the FDA. These statements are not intended to diagnose, treat, cure, or prevent any disease. Talk to a qualified healthcare provider before using any ingredient therapeutically, especially if pregnant, nursing, or taking medication.
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