5 Good reasons to eat Greek feta

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5 Good reasons to eat Greek feta

Our favorite feta, the cheese that is not missing from almost any Greek house, is not only delicious, it is also a cheese that is good for us. Not to mention, the dairy machinery used in the white cheese – feta production must follow certain rules and specifications in order to be safe. Discover the 5 good reasons why it is “necessary” to eat feta and enjoy it without regrets.

1. It is suitable for people who are intolerant to cow dairy

Many people have, to a greater or lesser extent, difficulty digesting cow’s dairy products. If you have discovered that dairy products bother you, try feta. Good quality feta is produced from goat’s milk, which is much more digestible for the stomach. To be precise, the “feta” produced from cow’s milk is not feta but white cheese, with completely different nutritional characteristics.

2. Feta production combines histidine and vitamin B6

Histidine is an amino acid (especially important for children), which means that our body can not produce it and we must get it from our diet. Vitamin B6 is vital for the conversion of food into energy, the metabolism of fats and protein and also plays a role in the health of the eyes, hair, skin and liver. The combination of histidine with vitamin B6, contributes to the creation of histamines, essential substances for the body’s response to injury and disease. (Many times we refer to histamines negatively, associating them with allergic reactions and inflammation, however the body fights diseases by creating small acute inflammations). Therefore, it is beneficial for the immune system, especially when eaten in combination with foods rich in antioxidants, such as fruits and vegetables.

Despite its positive nutrients, it is good to eat in moderation as it contains enough salt and fat. The ideal amount is 30 gr. That is, as much as a matchbox.

3. Rich in protein

Every cell in our body contains protein, which is necessary for the repair of cells and the production of new ones as well as for the proper functioning of the immune system. Without it we could not live. Feta is rich in protein, with about 4 g. per serving of 30 grams.

4. Calcium and strong bones

Feta is known to be rich in calcium, the metal that provides strong bones. In addition, calcium helps smooth blood clotting, transmitting messages through the nervous system and muscle contraction.

5. Offers vitamin A

It is an excellent source of vitamin A and the fats it contains mean that it is immediately absorbed by the body. Vitamin A is vital for immune function, vision, good health of the reproductive system and communication between cells in our body.

The purely Greek product that won the world market

It is healthier than other cheeses like Parmesan. Feta is the favorite cheese of the Greeks and has a prominent place on the table of every Greek house. However, it managed to win the world market. More than 120,000 tons are produced annually and are now one of the most important export dairy products of Greece. Goat and sheep milk from animals from different parts of Greece gives it its special taste that made it beloved by consumers.

Apart from the taste, it is rich in nutrients, such as calcium, phosphorus, vitamins A, K, B2, B12 and B6, zinc, iron and selenium, which deservedly gave it the title of the healthiest cheese in the world. It is low in fat and a piece of 28gr does not exceed 74 calories unlike many cheeses, such as cheddar and Parmesan which have about 110 calories.

At the same time, feta is rich in proteins, which are more easily absorbed by the body due to the maturation that lasts at least 2 months. Protein helps to grow and regenerate muscle tissue, which is why it is included in the diet of athletes and those who exercise frequently. In 2005 it was registered by the European Commission as a protected designation of origin (Π.Ο.Π), provoking reactions from other countries, such as Denmark, Germany and France, which produced large quantities of white cheeses.

Feta against osteoporosis and cancer

One piece of feta a day provides the body with 14% of the recommended daily allowance of calcium. Calcium improves bone health, while in combination with protein it helps prevent osteoporosis. Calcium in combination with vitamin D has been shown to protect the body against various forms of cancer.

It also contains the protein α-lactalbumin which is considered to have antibacterial and anti-cancer properties. Feta is rich in vitamin B2 which helps fight stress and headaches. Moisturizes the skin, nourishes nails, hair and helps eyesight. Like all dairy products, it is rich in probiotics. Probiotics are bacteria that strengthen the immune system, protect the body from dangerous bacteria such as E. coli and salmonella and help the proper functioning of the intestine. In combination with zinc, they protect the body from viruses and infections.

At the same time, vitamin B6 contributes to the normal functioning of the brain and nervous system. Eating feta can also help treat anemia. Anemia is associated with low levels of iron, folic acid or vitamin B12, so specific foods rich in these nutrients can help.

Who should pay attention?

During the preparation of the feta, they pour coarse salt on the curd, that is, in the milk that has thickened and dip it in brine. Thus, the final product has a high sodium content and a small portion of 28gr has 13% of the daily intake. Like all cheeses, it is high in lactose, so those who are allergic or intolerant should not consume it.

Another possible risk is for those who are intolerant to histamine, a protein that when present in small amounts in the body helps fight infections, but excessive consumption can cause inflammation, heavy sweating and rashes.

The characteristics of good feta

The packaging of the feta must have the Π.Ο.Π. written on it. Its color must be white and not dissolve when cut. The store must have it placed at a temperature of 2-6 degrees Celsius. From the moment you open it, it can be kept in the refrigerator for 5 days, while the package must be closed airtight.

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