According to dieticians and doctors around the globe, Feta is the healthiest cheese option in the world and now there is clear evidence to prove it.

The Biomedical Research Foundation of the Academy of Athens (BRFAA) announced that a group of researchers has decoded the “DNA” of authentic feta cheese produced in Greece, unlocking its secrets at a molecular level, it was announced on Wednesday.

Dr. George Tsangaris and Dr. Athanasios Anagnostopoulos analyzed several varieties of feta cheese from all over Greece bearing the indication “Protected Designation of Origin” (PDO), identifying their nutritional properties and value.

It was discovered that all varieties of PDO Feta contain 489 different types of protein known, among others, for their antimicrobial activity and for strengthening the immune system. The research also identified many proteins related to vitamins and other oligo-elements known, among others, to benefit the nervous system, to maintain good kidney function, to help regulate arterial pressure and reduce cholesterol. According to researchers, these 489 proteins make up the “identity” of original Greek Feta cheese, which thus emerges as one of the protein-rich cheeses in the world.

Researchers used a ground-breaking method recently developed and exclusively implemented by the BRRFAA Proteomics Facility, called trophometry, foodometry, or nutriometry. Using a high-resolution mass spectrometer, scientists are able to qualitatively and quantitatively determine all the molecules contained in both solid and liquid foods, as well as in food supplements. The grand sum of these elements forms the “trophometric trace” of each individual food product, which is unique for everything we eat or drink and can thus be compared to the human DNA profile.

In addition to proving Greek Feta’s high nutritional value, the new BRFAA method can help determine the quality of the milk used during production; shield the market against instances of food adulteration; and, finally, distinguish authentic PDO feta made in Greece from other varieties of white cheeses.

Since 2002, ‘Feta’ has been a protected designation of origin (PDO) product in the European Union and the term can only be used to describe brined cheese made exclusively of sheep’s or sheep’s and goat’s milk in specific regions of Greece. In other countries, the term can also be used to describe white cheeses that are sometimes made with cow’s milk.

Originally published on:greekcitytimes.com

Greek cuisine is humble and simple, with a focus on fresh, healthy, and tasty ingredients, including vegetables and herbs, and that applies both to light and heartier dishes.

Since it is rather cold outside, here is a small list of traditional Greek winter staple dishes you should definitely try!



Fasolada


@toxwrioudaki

Fasolada is a traditional Greek bean soup – a very easy-to-make vegetarian recipe. This thick soup is traditionally made with white beans cooked with olive oil, onions, carrots, tomatoes, and celery. An all-time classic Greek winter staple, perfect for warming the body!

Meatball Soup - Giouvarlakia


@aikaterineapostolake

Another Greek comfort food, giouvarlakia is the ideal dish to keep you warm. It's a tasty meatball soup finished off with the infamous egg-lemon sauce (avgolemono) and complemented with vegetables of your liking. If you want to experiment a little bit, you can also try out the alternative version with tomato sauce. 

Spetsofai 


@agnomarket_meat

Yet another wintertime favorite, Spetsofai is a traditional dish originating from Pelion, the scenic mountain village of Thessaly. Made with country sausages and peppers cooked in a thick tomato sauce, this delicious dish is perfectly paired with feta cheese and a slice of bread to dip in the sauce. Eggplants are used in the original recipe, and in some areas, hot paprika and red hot chili peppers are used instead of ordinary peppers. It's a must-try, regardless of which version you make.

Chicken Soup - Kotosoupa


@olivemagazine_gr

Kotosoupa avgolemono (chicken soup with egg-lemon sauce), another Greek winter classic, is commonly served on cold days. It's very easy to cook; it's just chicken soup with rice and a lot of egg-lemon sauce. Not to mention that it is also used as a remedy to treat the common cold!

• Remove the zest of the oranges and add it to a bowl. You can add 80 g brandy and 2 tablespoons sugar, and use it as orange extract. Store it in the refrigerator, sealed in a jar.
• Cut the top and bottom ends of the oranges and then score the rind all around the orange. Carefully remove the peels, wrap them, and pierce them with a toothpick.
• Transfer the peels to a pot with boiling water and boil for 5 minutes. Drain the water and follow the same process 1-2 more times, depending on the bitterness of the rind.
• In the same pot add the sugar, the water, the glucose, the anise, the cardamom, the peels of the oranges, and transfer over low heat. Boil for 40-50 minutes.
• Remove from the heat and add the lemon juice.
• Let it cool well. The more the syrup is cooling down, the more it will thicken.
• Serve with yogurt and rosemary. You can store it sealed airtight in a jar, in a cool and dry place.