Italy is getting ready to become the world capital of cross-country skiing, with a February doubleheader featuring first the MWC2013 Masters World Cup in Asiago (Vicenza) and then the World Championships in Val di Fiemme. Cross-country skiing is a healthy sport, but one that demands dedication and preparation. Among the many factors a cross-country skier must pay attention to is nutrition—and speaking of the Asiago Plateau, one cannot fail to mention one of its signature local products: Veneto-Trentino PDO Asiago cheese.
Particularly interesting are the findings of a study by the University of Padua, in which Prof. Enrico Novelli, coordinator of the Degree Program in Food Hygiene and Safety based in Vicenza, established that “during the aging of Asiago cheese—made from partially skimmed milk and matured for 6 to 12 months or more—high-value milk proteins undergo a natural ‘pre-digestion’ process; as a result, they become easily absorbed and ready to meet the increased protein turnover typical of endurance athletes’ metabolism.”
Let’s not forget that the prolonged endurance efforts of cross-country skiers—as well as cyclists and mountaineers, for example—generate double the normal protein requirement.
And that’s not all. Research has also shown that consuming 30 to 120 grams per day of Aged Asiago cheese provides a valuable ally in the body’s natural defense against oxidative free radicals. Making the difference is the forage fed to cows on the Plateau, which is rich in antioxidant compounds. Furthermore, Asiago cheese supplies cross-country skiers with essential minerals such as calcium, which is not only vital for bones and teeth, but also supports proper neuromuscular function, especially ahead of a race.
Eating just under 100 grams of aged Asiago per day therefore covers the daily calcium requirement while providing proteins that are rapidly digested by the body.
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