Ive noticed that some times there is controversy over cheese and dairy. One thing i can understand is the potential to over eat. Another is hidden carbs.
But other than that are there any concerns with cheese? It seems like its a good source of protein and fat the one i have is 5:7 protein to fat.
Can it be used as a meat substitute?
@Ryan_Tuttle. I think the main issue with cheese (and dairy in general) is that very insulin resistant people are sensitive to the small amounts of lactose in full fat dairy and it can trigger insulin response. And the other main reason I believe you have already mentioned: it is very easy to overeat.
I also wonder about the hormonal impact as it is made from the mother’s milk of another species.
Kari, good points. Some cheeses have very low amounts of lactose - I would give them a try if concerned. When these cheeses are made, most of the lactose is gone with the whey when it’s separated from the cheese curds, and of the small amount that is left, all or almost all gets changed into lactic acid as the cheese ages.
http://www.stevecarper.com/li/list_of_lactose_percentages.htm
I see quite a few cheeses listed as having zero to one or two percent lactose.
Aside from the dairy-intolerance deal, I think yes, totally. An 8 ounce block of cheese usually has 50 or 60 grams of protein, which is in the ballpark for many people’s daily protein needs. Many a day has been just cheese and pork rinds for me.
But just think of the 3 C’s (Chronic Constipation Complaints)!!!
Jesus, I can see the all threads now! 
I like cheese, and lots of different kinds of cheese. But 8 oz is quite a lot of cheese for one day, at least the way I see it. I typically look at cheese are more of a condiment than a food group.
Completely agree. Someone posted something from someone or other Keto Person (I forgot her name) on YouTube, she points out that there is a tremendous amoount of IGF in milk, otherwise how do you get a 1 ton calf in a matter of months?
Having said that, I love cheese and eat too much
You had me at cheese! Love the stuff. I do get a little sinusy with too much lactose so try and keep to the zero or trace only for the most part. Fat to protein ratios depend a lot on the cheese in question. I would have to have a very good reason not to eat it. Sadly some people suffer terribly and have to cut it.
No idea. There is a whole purported relationship between IGF-1 and Cancer but I have no idea if there is a basis or not, have not researched it at all
It’s the milk protein, not the lactose, that seems to cause a surprisingly great insulin response.
I personally find that I do okay with some cheese, but I avoid eating a lot of it (probably a good rule of thumb for most foods, though).
I was re-reading Jason Fung’s “Obesity Code” today, and he seems to give cheese a relatively clean bill of health on the insulin response side of things.
I personally would agree that it’s easy to over-eat it though, something that I am prone to do.
If you can find it, it’s worth trying unpasteurised (raw) cheese. It’s usually more expensive, but (to me) usually tastes stronger, and I tend to eat less of it than cheese made from pasteurised milk. I also like to think that it’s better for me.
I don’t actually think it’s a meat substitute though.
Mike, it’s certainly not “the same,” but seems to me it’s pretty good, there, i.e. it’s complete protein for humans, has a substantial amount of other nutrients, and it’s really good for ketogenic eating, with the fat to protein ratio, like a really fatty meat.
Cheese is great. If you can tolerate it (i.e., no allergies to casein, lactose, etc.), then go for it. Test and measure. See how you are doing when you eat it. When I was new to Keto, I would eat a TON of it. But, kind of got too much. I still have it, but much less so now due to the casein in it. Still, it’s one of my fave things about being keto.
