Cheese Cheese

(Susan) #21

It is a delicious food, but yes, like candy was for us before, moderation is the key =).

#22

Wife made kefir cheese yesterday and I was surprised how much I liked it. Creamy, little bit salty, and she added some Thai chiliā€™s to it to give some oomph. Fantastic.

Surprised that I didnā€™t see anyone mention my current ā€œcrushā€: 12-month old Machengo (Spanish). Just heavenly by itself.

(Mary) #23

Venezuelan Beaver cheese :grin:

(Full Metal KETO AF) #24

Ha, I had you covered @bigtoga, Manchego is most definitely a favorite! :cowboy_hat_face:

(Full Metal KETO AF) #25

Havenā€™t you made a Fathead or Matthead pizza yet? It has a moderately massive amount of cheese. :cheese::cheese::cheese::cheese::cheese::cheese::cowboy_hat_face:

(Susan) #26

No I havenā€™t tried, but maybe one day =).

I am doing a 72 hour fast atm, but when I grocery shop on Friday night might get the ingredients to make that =).

(Bob M) #27

I still eat cheese, mainly because (1) I cannot tell any detriment to eating it and (2) it can be high in vitamin k2. For (1), I go through periods of eating and not eating cheese, and if there is a difference, I cannot tell what it is. For (2), different cheeses have higher k2, but itā€™s difficult to tell which cheese actually has higher k2 without measurements. I read a study based in Europe which suggests raw milk cheeses have higher k2, as do certain types (such as blue cheese), and longer fermentation cheeses seem to be be higher. This may not translate to the US, as they relate a study showing that cheeses in the US with shorter fermentation are better. Anyway, Iā€™m currently eating blue cheese made from raw milk at small farms in the US. I use it to flavor things like beef, so my lunches this week will be blue cheese, top round London broil, liver, and guacamole. (The guac because I accidentally bought the ā€œhotā€ variety for my wife, and she does not like spicy; I donā€™t like avocados, nor do I like the high PUFA and high fat content, but Iā€™ll eat the guac to avoid throwing it away.)

#28

Two comments here:

  1. I love cheese but Iā€™m not made of money so I stick to the basics (cheddar, Swiss, mozza, etc). I sent my son to buy groceries the other day and told him to splurge on some ā€œspecialā€ cheese, a ā€œnice, interestingā€ cheese, told him he could pick out whatever he wanted. He comes home with a $14 tray of cheddar, Colby, pepper jack, and Swiss. ??

Sigh. Heā€™s ADD and really doesnā€™t process verbal instructions very well.

Comment #2)
I just read on here yesterday (forget which thread) that cheese has opiate-like fragments (or proteins or something) that bind to the opioid receptors in brains. So cheese truly can be addictive. I thought that was fascinating.

Here we go, I googled it and got this: ā€œ Fragments of cheese protein, called casomorphins, attach to the same brain receptors as heroin and other narcotics.ā€

Also referred to by one doctor as ā€œdairy crackā€. I can believe it.

I thought I responded to the thread about it yesterday, but canā€™t remember. It might have been an old one that I didnā€™t want to necro. Anyway, hope Iā€™m not repeating myself with this post! :grin:

(Hyperbole- best thing in the universe!) #29

So just to be clear on the idea of "necro"ing an old post. It is totally okay if you have something to add to the topic. One advantage of a forum over facebook is that you can search for old posts that may have the information you want on it. So, on this forum, it is prefered that you add to an existing topic, even if it is old, rather than start a new one.

Other forums have a different view on the subject so sometimes members bring that culture here and will be annoyed. And even I think it is a little tiresome if the person bringing it up has nothing of value to say. But then I tell myself, well, maybe necroing this topic will bring it back to the surface where someone who needs it can find it, so I should just unbunch my panties.

So if you comment on an old topic and get some blow back just say:
lucy

Raspberries are keto, right?

(You've tried everything else; why not try bacon?) #30

A lot of things trigger a dopamine response in the nucleus accumbens. That doesnā€™t imply, however, that those things are addictive to everyone. Estimates are that 10-20% of drinkers become addicted to alcohol; the rest of the people who drink can stop drinking without trouble. The fructose moiety of sucrose has a similar effect on the nucleus accumbens, and again, a similar percentage of the population becomes addicted to sugar, while the rest donā€™t.

I donā€™t dare drink anymore, and I consider myself a sugar/carb addict, but I never became addicted to nicotine, despite having smoked for a while in college. I can understand the appeal of gambling, but the times Iā€™ve tried it havenā€™t hooked me. I suspect that, had I ever tried any of the street drugs, Iā€™d have died long ago from an overdose. Everyoneā€™s vulnerabilities are different.

(hottie turned hag) #31

This is sad. :frowning_face: Thinking of Yulin. And bear bile farms.

(Hyperbole- best thing in the universe!) #32

I wasnā€™t thinking of this kind of thing when I said it, but yes, it does apply.

(hottie turned hag) #33

I know.
I strongly considered expatting to Nicaragua in 2012 with an ex-colleague who was retiring there and wanted me to come along and do missionary medicine with him; the treatment of animals there and in all 3rd world countries (I know China is hardly 3rd world but animal tx is similar) is what stopped the plan in its tracks for me after a recon visit where I saw things I still have nightmares -not kidding- about.

(Hyperbole- best thing in the universe!) #34

China is still a developing country. I live in a big city, so it is hard to see here. Though one interesting thing about an old city like this is that you can be walking along a super developed street surrounded by glass ensconsed skyscrapers, turn a corner and be in an old hutong neighborhood with extended families crammed into a tiny brick apartments, but with tonnes of wires running everywhere for internet service. No one has a laptop and few tablets, but everyone has a phone, and is taking care of business. In the countryside it is this way, but more so. And factories are legislated to be away from big cities, which means air quality can actually be worse in the second and third tier cities.

Oh right! Cheese!

I am thankful for the halal shops so I can get cheese!

(Ivy) #35

How to know which are processed?

(Eric) #36

Processed cheeses are things like Kraft American slices wrapped in plastic. If the ingredients are anything other than milk/cream and cheese cultures and instead list things like oil and other ingredients, its a processed cheese.

(Ivy) #37
  1. What cheese can I eat from:

Costco, Aldi, Stop and Shop, Shoprite, The Fresh Market, Sams Club, BJā€™s, Big Y

Those are the sotres near me

  1. What cheese to avoid/have little to no fat in them [ i.e. Cello Parm Reggiano 1gr ]
(Eric) #38

I am really basic and stick with the Tillamook cheddar from Costco. From what I have found cheddar has good ratio on itā€™s macros. Mozzarella is good as well. Other cheeses vary in fat/protein/carb ratios so your mileage may vary. I often model the cheeses in Cronometer to see if they work well with my menus. You can scan the barcode while in the store and see how it fits. Hope that helps.

(You've tried everything else; why not try bacon?) #39

The U.S. Department of Agriculture has precise terms that tell you what you are getting. If the product is called simply ā€œcheese,ā€ it is simple cheese from a single batch. ā€œPasteurised cheeseā€ is cheese that has been pasteurised. ā€œProcess cheeseā€ is made from multiple batches. ā€œPasteurised process cheese food spreadā€ comes in a spray can. Know your labelling laws and read carefully.

(M) #40

do you consider pasteurized cheese to be processed? For example, kerrygold cheeses are pasteurized and theyā€™re not really what I think of as processed. Even organic valley raw cheddar says itā€™s heated on the back of the cheese. You have to go to specialty cheese section to get truly raw it seems.