How negligible (or not) is the potato starch in all shredded cheeses?

(less is more, more or less) #21

I’m wrong, they use more for sources: https://cronometer.com/help/foods/

(Michelle) #22

If you shred your own you can shred an exact amount, and you won’t be like me - tempted to grab a big pinch and throw it in my mouth!

(Aimee Moisa) #23

Luckily I prefer my cheese melted so it usually doesnt go straight into my mouth, unless it is cheddar, or jack, or gouda, or havarti, or edam, or muenster or… aw carbage. They all taste good and they all go straight in my mouth.

#24

How negligible (or not) is the potato starch in all shredded cheeses?

Are you kidding me? How did I not know this? Fortunately, I am a long time diy cheese shredder but I had no idea they did this to cheese.

(Chris Robertson) #25

The colder motzrelle is the easier it is to shred without making a mess.

(icky) #26

Hmm, yeah, I realise, but not everyone does the same degree of “strictness” on Keto.

So if I eat one serve or less of shredded cheese per day, then I’m not going to worry about the 1 carb, for the convenience of having it pre-shredded.

Good on everyone who shreds their own cheese, but the question was how much of a problem the potato starch in shredded cheese is and I would say the answer depends on “how many serves do you eat per day” and “how strict do you keto” and “how many other (trace) carbs do you eat”.

As long as someone’s on track with their carb count, I don’t see any problem in using pre-shredded cheese.

(LeeAnn Brooks) #27

I also think it matters if what your making also has more carbs. For instance the thread recientlu on qasadillas. If you’re adding low carb tortillas and some more carby veggies like onions and green peppers and guacamole, sour cream and salsa… all these have some level of carbs. On their own they may be incidental but added up they could bust your carb limit. And it may be helpful to shred your own cheese.

(Marta Loftfield) #28


@ketorevo did a test on potato starch YMMV

(Tina Emmons) #29

I found some full fat this week that was “low-moisture” and it shredded well. I also tried slicing to put on keto pizza cuz I was too lazy to clean the grater(lol) and it melted very nicely.

(Tina Emmons) #30

Another point on this topic is I believe they don’t have to list the flour or starches as an “ingredient” because it’s used in the “processing” like chlorine in packaged veggies.:roll_eyes:

#31

I don’t know where Dr. Berry got his information from, or when he posted this, but I wanted to throw in a minor point here. In the US, here’s the rule on rounding, which differs a bit from the video and your numbers above. Not a big deal, of course, but for the sake of accuracy…

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https://www.fda.gov/iceci/inspections/inspectionguides/ucm114098.htm

(less is more, more or less) #32

Thanks for posting this!