This hard, Italian cheese from sheep’s milk is rich in CLA (conjugated linoleic acid) and may be linked to lower BMIs and risks of diabetes, cancer, and health-compromising inflammation, per a five-year study from Italian and US researchers. Make sure the label says “Pecorino Romano.” The cheese version of “champagne,” the variety is only allowed to be produced on Italy’s islands of Sardinia, Lazio, and in the Tuscan Province of Grosseto. Keep in mind that cheese made from sheep’s milk is also richer in calcium than cheese made from cow’s milk, says dietician Georgie Fear, R.D., author of Lean Habits for Lifelong Weight Loss.
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