Cheese is a fairly common fermented milk product that is used to make salads, sandwiches, pies and more. But not many people know how useful feta cheese is.
What is feta cheese
Cheese cheese is prepared on the basis of curdled casein, which is obtained from the milk of a cow or goat. The product stays in the brine for about 2-3 weeks, after which it becomes completely ready for use. The cheese is sold in vacuum bags or plastic containers that are able to preserve freshness and flavor.
Each manufacturer has its own secrets of making cheese. Of course, the most delicious can be called homemade cheese, which is made according to ancient traditions in the abomasum. But industrial versions of the product are much more common and available to any buyer.
Useful properties and contraindications of feta cheese
First of all, feta cheese is a source of calcium, which is very easily absorbed by the body. 100 g of salted cheese contains the daily calcium requirement. And unlike hard cheeses, feta cheese does not have a large percentage of fat, so it is actively used in dietary nutrition.
Experts recommend regular use of feta cheese for people who have digestive problems. When this cheese is included in the diet, one can notice a significant acceleration of metabolism, since feta cheese is not subject to heat treatment, then all vitamins A, C, E, group B, fluorine, beta-carotene are fully preserved in it.
Despite the fact that the benefits of eating feta cheese are great, there are obvious contraindications. They are mainly associated with a large amount of salt in the product. Doctors do not recommend pickling cheese for patients with diseases of the kidneys, heart and blood vessels, pancreas and gallbladder.
Since feta cheese contains a large amount of sodium, its use provokes water retention in the body. This product is not recommended for people who are prone to the formation of edema.
In addition, in stores you can find feta cheese, to which various preservatives are added, which allow the product to stay fresh longer. Some people may experience allergic reactions when eating this kind of brine cheese.
If a person is very fond of feta cheese, but he needs to limit salt intake, you can simply soak the product in water before use. Soft varieties can be wrapped first in cheesecloth, then dipped in water. It is also necessary to drain the brine. Cheese processed in this way will give up most of the sodium chloride and will be much healthier.
