What do you think is easier do digest chicken or parmigiano reggiano. I am specifically asking about real parmiggiano because it is no pasteurised unlike parmesan /fake parmiggiano / and it is made with animal rennet and it is also aged so the protein should be predigested by the enzymes in rennet. Also i think the casein in Parmiggiano is A2 casein - iread somewhere that cows in southern Europe are not A1 casein type. I have no doubt that Parmiggiano is more easy to digest than beef - if you try to cook not aged beef you know how difficult it is to be cooked but what about chicken meat?
asked byvb2005 (0)
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