Cheese Cheese

(Jim) #1

Is cheese considered a bad fat on this diet?

(Carl Keller) #2

Cheese is my current candy. It’s delicious, nutritious and can be a part of a healthy keto diet… but too much might delay your weight loss goals since it does have a few carbs and eating it can be compulsive. I would suggest being moderate, pick cheeses that are processed the least and have the fewest carbs.

(Stickin' with mammoth) #3

Cheese is my carnivore spice. When steak needs a little sumpin’-sumpin’, cheddar to the rescue. Also, cheese has different nutrients to round out my profile without rounding out my ass.

Some don’t do well on dairy, so if you’re not sure, it’s wise to try a dairy-free week and then add it back to see where you stand before you hit the cheese counter at the deli.

As far as fat goes, cheese is all good…as long as it’s all cheese. If you see the words “cheese product,” RUN.

(KCKO, KCFO 🥥) #4

No, seed oils that are highly refined are considered bad fats, don’t eat any of those. Tons of info about them, here is a good one to start with:

https://blog.bulletproof.com/dr-cate-shanahan-376/

Enjoy the cheese.

(Bunny) #5

Watch out for those cute little cheese and sausage things you get from Swiss Colony though, all of them are loaded with sugar possibly loaded with fructose and sucrose.

Really makes me angry :face_with_symbols_over_mouth: grrrrrr!

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(Andi loves space, bacon and fasting. ) #6

I LOVE cheese. I eat cheese every day (unless I’m fasting :sunglasses:). Just read labels or look them up online so you keep your macros straight. Some are more of a protein and not as much of a fat.

(Pete A) #7

Blue cheese is my carnivore spice! And cheddar for breakfast with bacon (in its fat).

Life is good!

(Bunny) #8

Cherry tomatoes stuffed with blue cheese and bacon mmmm!

Something like this:

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(Charlotte) #9

Cheese is life. I eat lots of cheese and all kinds.
I :heart: cheese.

(Jenn Gardner) #10

I eat some sort of cheese every single day. I love pepperjack andbleu cheese. Just try and stay clear of overly processed cheeses.

(Little Miss Scare-All) #11

It’s a terrible shame because my favorite “cheese” is yellow american. Its not even real cheese, but I love the stuff. But I also like almost every other cheese also, so at least I’m consistantly a non anticheesite. Cheeseite? I dont know. Cheesite spelling looks more pleasing to my eye.

(Stickin' with mammoth) #12

Mmmmm.

(writes blue cheese on shopping list)

(Full Metal KETO AF) #13

My favorites are Havarti, Jarlsberg, Pepper Jack or Cheddar of any type, Parmesan, Manchego, Gouda, Asiago, Double Gloucester, Bleu Cheese, Stillton, Fontina, Mozzarella, Roquefort, Brie, Emmental, Maasdam, Edam, Gruyere, Compte, Feta, Haloumi, Cotijo, Queso Fresco, Oaxaca, Kasseri, Cream Cheese, @Ruina Bear Cheese, Yak Cheese, Camel Cheese and Walrus Cheese to name a few. :yum:

:cowboy_hat_face:

(Hyperbole- best thing in the universe!) #14

Ok, so maybe you can answer my question… Is bear cheese naturally spicy or not?

(Herb Martin) #15

It’s pretty well covered, so just be sure to:

Read the label and make sure you are getting cheese with sugar or too many carbs in your portion.

Learn the 100 names for sugar, and anything with a long list of ingredients probably has 2-3 types of sugar or other carbs in there somewhere.

(Full Metal KETO AF) #16

You can probably get it both ways in China. I know you can get the Yak Cheese. :wink:

(Hyperbole- best thing in the universe!) #17

You can get anything you want in China. If you can find it. And have money.

#18

I should have stock in Philadelphia considering the amount of cream cheese I consume.( 3/4 of a pound a day or so. )

(You've tried everything else; why not try bacon?) #19

Consumer Reports ran a story a long time ago, about the permissible terminology in the labeling of cheese in the United States. The terms run (or ran, anyway) from simple “cheese” all the way to “pastuerized process cheese food spread” (the stuff that comes in a spray can) as I recall, each added term being a further step from real cheese.

Now bacon cheese, on the other hand . . . :yum:

(PJ) #20

I just got this cheese at wisconsincheesemart.com that is monterey jack with morel mushrooms and leek (like a mild onion). Can hardly wait to try it in an omelette with mushrooms and onions!

Two cheeses I like as “occasional novelties” (not often but they are nice)

1 - baked bread cheese. There’s about 3 versions at the place above. It’s basically a cheese that the manufacturer bakes and browns. You slice it up thin, then fry it on the cut sides. You can add spices before you do this if you like – from hot pepper to sweetener-and-cinnamon – really interesting stuff. It’s super mild. If you do it with even a tiny bit of cinnamon or something it oddly tastes a little like french toast. I don’t recommend anything sweet for people new to keto though. You gotta kill the sweet craving dead or eating that way will likely have a bad end.

2 - mexican dipping cheese. There are different versions of this. Some is white american which IMO is junk-food-cheese (I don’t hardly consider American cheese to be cheese haha) but they all melt very well. I add cream instead of milk, sometimes a tiny bit of LC sweetener to make up for the lack of lactose, often some minced hot peppers. I toss it in my mini-slowcooker and then you can dip anything in it.