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Feta

In season all year

Food Description:

Feta is a Greek cheese traditionally made of sheep's or goat's milk. It's a very salty, white, rindless cheese cured and stored in its own salty whey and brine. Feta dates back thousands of years and is still made by shepherds in the Greek mountains with unpasteurised milk.

General Information:

Category: Cheese
To Buy: Buy a good quality feta from a specialty deli or cheese shop. Many commercial fetas today are made from cows milk. Buy a sheeps milk or goats milk feta, they are much better.
To Store: Kept in salt brine, feta can be stored almost indefinitely.
Tips and Tricks: To decrease its salty quality, you can soak the cheese in spring water or milk for a few minutes before serving.

Nutrition (Per serve):

Weight (grams): 30
Carbohydrates, g: 0.1
Fat (g): 7.0
Monosaturated Fat , g: 1.8
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount
Energy (kJ): 351
Protein (g): 5.3
Saturated Fat, g : 4.6
Calcium: The most abundant mineral in the body, calcium is essential for health of bones and teeth, and also for nerve transmission, cardiovascular health, muscle contraction and blood clotting.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: Crumble small amounts of feta over Greek salad. Make your own Greek salad - many bought pre-made are swimming in grease.

Benefits the Following Health Conditions:*

Osteoporosis

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.





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