Yes, traditional feta cheese can be a good source of probiotics, containing beneficial bacteria like Lactobacillus plantarum that support gut and immune health, with some strains showing resilience to stomach acid, making them potentially effective for digestion, though the specific strains and viability depend on the production method.
When it comes to cheese, feta is a healthy choice. Not only is it packed with protein and fat – both essential nutrients for helping you to feel full and energised – it's also good for your gut. Probiotic yeasts in feta may lower the PH in your stomach, which is key for a healthy gut.
Choose Aged Varieties: Generally, the longer a cheese is aged, the higher its probiotic content. Look for aged cheddar, gouda, or other varieties that have undergone an extended aging process.
Feta could do wonders for your gut health. Feta contains numerous probiotics such as Lactobacillus casei, L. paracasei, L. plantarum, L.
You're safe to eat some milk and dairy foods, including: All hard cheeses, such as cheddar, Parmesan or Gruyere. Pasteurised semi-hard and soft cheeses, such as cottage cheese, mozzarella, feta, paneer, ricotta, halloumi, cream cheese, cheese spreads, or goat's cheese without a white coating on the outside (rind)
Avoid soft cheeses (e.g., brie, camembert, ricotta, feta, blue cheese) soft serve ice-cream and unpasteurised dairy products. Soft cheeses in cooked dishes are safe. Avoid uncooked or smoked seafood and pre-cooked prawns. Freshly cooked seafood and canned seafood is safe.
INGREDIENTS: Danish Fetta (50%) [Pasteurised Milk, Vegetable Oil (Palm Oil**), Salt, Starter Culture (Milk), Enzyme (Vegetarian Rennet)], Marinade (50%) [Canola Oil, Extra Virgin Olive Oil, Dried Herbs and Spices (1.5%) (Tomato Flakes, Basil, Parsley, Onion, Garlic, Thyme, Red Capsicum, Black Peppercorns, Oregano, ...
Yes, feta cheese can be a nutritious choice when eaten in moderation. It is lower in fat and calories compared to many other cheeses and contains protein, calcium, and probiotics. However, its high sodium content means it's best enjoyed in controlled portions.
Ultra-processed cheese, for instance, is heated during production, which will kill off probiotic strains. Your best bet is to find cheeses that have been aged naturally — the less tampering, the better.
Feta also contains protein and beneficial fats. Since it's made from sheep's or goat's milk rather than cow's, the fatty acids are often easier to digest, which some people find gentler on their stomach.
Here are some fermented foods that naturally contain probiotics, and some ways to try them with your family.
One study showed that survival of all the bacteria in the product was best when given with a meal or 30 minutes before a meal (cooked oatmeal with milk). Probiotics given 30 minutes after the meal did not survive in high numbers.
Potential Risks of Feta Cheese
And it contains saturated fats, which you should limit to less than 10% of your daily calorie count. Excessive sodium in your diet has been shown to contribute to high blood pressure, which doctors link to ongoing health issues like kidney disease, stroke, and heart disease.
The special thing about feta is that although is a matured cheese (3–4 months), retains humidity and acidity, so it helps the digestion of food and doesn't leave a fatty aftertaste. Feta is a Greek cheese (70% sheep milk + 30% goat milk) but a lot of other variations around the Balkans have similar taste and effects.
Oregano. Oregano oil is one of the most common substances used to treat SIBO. One study found it to be even more effective than pharmaceutical antibiotics for killing off wayward microbes in the small intestine (Source: NCBI).
Cardiologists warn against probiotics for heart patients due to risks like infections (endocarditis) in vulnerable individuals, potential negative interactions with heart medications, and the lack of strong human data proving consistent cardiovascular benefits, with some early concerns even showing increased mortality in critically ill patients. While probiotics show promise for gut-heart axis health, they pose risks, especially for immunocompromised patients or those with underlying heart conditions, necessitating doctor supervision.
Health benefits of feta
Due to its natural probiotic content, it boasts anti-inflammatory properties and promotes a balanced gut microbiota and proper digestion. It contains less lactose than cheeses such as mozzarella, and is therefore generally well tolerated by those who have mild lactose intolerance.
If your feta is nearing its best-by date and you're not sure whether you should eat it, look for the following indicators. Mold: If you see any spots of greenish mold on the cheese, throw the whole block out.
The unhealthiest cheeses are typically highly processed varieties like American cheese slices, spray cheese, and cheese spreads/dips, due to high sodium, preservatives, and unhealthy fats; however, rich, creamy natural cheeses like Brie, Camembert, and triple-crèmes are also high in saturated fat, making them less healthy in large amounts, with blue cheeses like Roquefort topping salt content. The "unhealthiest" depends on your health goal, but generally, processed versions offer less nutritional value and more additives than natural cheese, even high-fat ones.
Feta cheese, which is made from sheeps' milk, contains a protein called histidine. When histidine is combined with vitamin B6, it undergoes a molecular process to become histamine, a compound that provides anti-inflammatory benefits.
Greek Feta has a bold, tangy taste that many people associate with traditional Feta. The sheep's milk gives it a rich flavour with a salty edge, which pairs well with Mediterranean dishes. Danish Fetta is milder and lacks the tang of its Greek counterpart. Cow's milk creates a softer, more buttery taste.
'Has the texture of feta, but not much else': the best (and worst) supermarket feta, tested
Description: Made by curdling cows milk with rennet, which is then sliced, salted and stored in either whey or brine. Includes Australian and imported fetta cheese.