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Did you know that the grated cheese contains egg lysosome?


How many of you know what is this ingredient?

Lysozyme is found in large quantities in secretions such as tears, saliva and mucus in the cytoplasm of polymorphonuclear neutrophils (PMN), but the largest amount of lysozyme is found in egg white.

Lysozyme was discovered by Alexander Fleming in 1921, while the scientist trying to prove that their nasal mucus has the ability to inhibit the growth of bacteria in culture. He realized that this was due to a protein in mucus that causes bacterial cell lysis. And so called protein, lysozyme. In a subsequent study, along with his collaborator, V.D. Allison, lysozyme detected in human blood serum, saliva, milk and other fluids.

Lysozyme is one of the most powerful natural antibacterial and antiviral compounds known to man. It was used in food and pharmaceutical products over three decades because it inhibits the growth of many pests naturally, grow and ensure food safety. It also stimulates the immune system.

Perfect natural alternative to synthetic preservatives for „Organic,” „Artizinal” and less processed foods, lysozyme, ultimately, helps stop multi-drug resistant germs because of overuse of antibiotics.

The most important source of lysozyme which can be extracted on an industrial scale is egg whites.