Dumb Question

[Dipper_Actual]

I have a mild allergy to Swiss cheese which I love but my allergenic response is itching gums unless it’s cooked or baked in something.

Oh no! I don’t know what I would do if I had a reaction to cheese. It’s my comfort food (read: fat to satiety filler) now. But oddly enough I haven’t had much or any swiss since starting keto. I’ve been on a journey to taste all the cheddars it seems. Kerrygold’s Dubliner, Ballyshannon have been new treats, just picked up a big block of Dutch Havarti from Sam’s this weekend, and I always have a small brick of Corbet’s Seriously Sharp.

[Darlene_Horsley]

It is the only cheese I react to. I could probably O D on Brie and Cheddar. Lol

[Dipper_Actual]

It does make me wonder if there is another mutation of soy that is coming into common usage, some part of the GMO process that takes the RoundUp ready resistance to a new level? Could that be what we’re experiencing, reactions to that? I have no proof of anything, but we’re pretty careful about soy these days.

Man, I really hope not. After reading Wheat Belly, I’ve been firmly in the no-gluten camp and one downstream effect is abstaining from soy sauce. While the fermentation of soy in the traditional method of making soy sauce in it is good for neutralizing (from what I understand) the phytoestrogens in soy, I’m not a fan of adding wheat to it. Why do they have to do these things to our food?

[Dan_Dan]

Why do they have to do these things to our food?

Greed

[Anniegirl9]

Dogs can’t eat chocolate either.

I’m still going to enjoy my 92% extra dark when I want a treat.

There are lots of things that don’t cross species for consumption.