Traditional feta made from sheep and goat milk stands out for its digestibility. While cheddar is popular, its cow milk base can be problematic for some.

While hard cheeses like cheddar are naturally low in lactose, the protein structure is a different story. The A1 protein found in most cow milk can trigger inflammation even in the absence of lactose.

The fermentation process of feta involves beneficial bacteria consuming the lactose sugar in the milk. This typically reduces the carbohydrate content to less than 1g per serving.

Feta provides a robust fat content of approximately 21g per 100g. This is crucial for energy on a zero-carb diet where fat is the primary fuel source.

The brine used to store feta infuses it with sodium, providing about 300mg per serving. This is critical on a low-carb diet to prevent the 'keto flu' and maintain fluid balance.

Cow milk often contains A1 casein, which can break down into inflammatory peptides like BCM-7. This peptide is linked to gut discomfort and systemic inflammation in sensitive individuals.

Sheep and goat milk contain higher levels of medium-chain triglycerides (MCTs) and Conjugated Linoleic Acid (CLA). These fats support metabolism and ketosis more efficiently than some cow-milk fats.

Sheep milk feta is incredibly nutrient-dense, particularly in Calcium and Vitamin B12. Vitamin B12 is crucial for energy production and neurological function.

Many people who feel bloated after eating cow cheese tolerate sheep and goat feta without issues. This is due to the combination of A2 protein and smaller fat globules.

While feta is not aged as long as cheddar, it still contains histamines that can affect sensitive individuals. Symptoms of histamine overload include headaches, flushing, or congestion.

Cheese is hyper-palatable and calorie-dense, packing approximately 75 calories per ounce. The 'dairy addiction' factor can lead to overconsumption.

The strictest version of the carnivore lifestyle, the Lion Diet, permits only ruminant meat, salt, and water. Feta is technically 'animal-based' but is excluded in these elimination phases.

Tracking your reactions to different dairy sources is vital for success. I often recommend Carnimeat to help users monitor their intake and symptoms.

Real feta must come from Greece and contain at least 70% sheep's milk and max 30% goat's milk. The Protected Designation of Origin (PDO) logo guarantees this standard.

The label should be simple: Milk, Enzymes/Rennet, and Salt. Avoid products listing 'cow milk', 'vegetable rennet', or anti-caking agents like 'potato starch'.

Always buy the block stored in brine rather than pre-crumbled options. Pre-crumbled cheese has more surface area for oxidation and dries out faster.

Raw cheese is the gold standard for enzyme preservation. However, in the US, regulations require 60 days of aging for raw milk cheese.

A simple way to enjoy feta is to cube it and eat it alongside a steak. The acidity cuts through the richness of ribeye or lamb perfectly.

Blending feta with soft butter or tallow creates a creamy meat dip. This increases the fat-to-protein ratio significantly, which is ideal for those needing higher ketones.

Mixing feta into ground beef or lamb helps keep the interior moist during cooking. It also seasons the meat from the inside out.

Generally, no. Because the lactose is fermented out, the carbohydrate impact is negligible, causing minimal to no insulin response.

It is permissible, but less optimal due to potential inflammation from A1 protein. Sheep or goat milk feta is superior for digestion and nutrient density.

Most people do well with 1-2 ounces per day. Consuming more may lead to caloric surplus or stall weight loss due to the high energy density.

Yes, sipping small amounts of the brine can be a great way to supplement sodium. It is essentially an electrolyte drink without artificial additives.