Any cheese is a substance with a high concentration of protein, so it should be eaten in moderation. But still it is useful to regularly use it to supply the body with the necessary substances, such as calcium.
Cheese in the diet
Cheese contains milk sugar, a certain amount of fat, protein substances and a huge amount of calcium. For example, to replenish your daily requirement for this mineral, you need to eat ninety grams of almost any cheese instead of drinking three liters of milk. Cheese differs from meat by its low content of purine bases and nucleic acids.
Cheese goes well with cucumbers, herbs, cabbage, salad and other vegetables. And to reduce the effect of microbes present in mature cheeses, it is enough to use them with fresh fruit. That is why the tradition of serving cheese and fruit for dessert is so widespread in France.
Nutritionists are very wary of cheeses. This is due to the fact that cheeses are too spicy, often sold overripe, when the breakdown of fats and proteins reaches its peak. Ancient physicians attributed a lot of negative properties to mature, aged cheeses, believing that they could contribute to the formation of stones. Young cheeses that do not have an intense smell are best for a healthy diet. Aged cheeses can be allowed from time to time (up to a couple of times a month), but not included in the daily diet.
Why is it useful to eat feta cheese?
An excellent alternative to traditional cheese is feta cheese. Nutritionists believe that all the useful properties of cheese are inherent in feta cheese, but the disadvantages are less pronounced. Thus, feta cheese contains more proteins than fats, in contrast to hard cheeses. Therefore, its calorie content is lower. And due to the fact that cheese during cooking does not require heat treatment, it retains all the useful vitamins.
Contrary to common misconception, you should not scald cheese with boiling water before use. This will kill the vitamins and seriously ruin its taste.
To make the feta cheese as useful as possible, you need to soak it for ten to twelve hours in cool water, changing it several times, and use only those edges of the feta cheese that are in direct contact with the water, cutting them off. The remaining piece of cheese must be soaked again with water. This allows the extremely high salt content to be reduced.
Cheese is actively used as a seasoning for vegetable dishes and salads.
Cheese in its original, untreated form is not recommended for people with diseases of the urinary and cardiovascular systems.
