Good Cheese - Bab Cheese????
 

Are there bad cheeses??

My neighbor said that her doctor put on a low carb diet for health reasons and she is only allowed white cheese. Reason was that colored cheese would stall her weight loss.

I thought that yellow/orange colored cheeses were white cheese with food color added for marketing purposes.

Are there any cheeses that are bad for low carbers (in moderation of course)?

I know this is a cheezee subject but I would like your thoughts!! :spin:

Most hard cheese is "safe" But youwill still have to look at the carb content on the label.

I do find that most white hard cheese is lower, and that the carbs in yellow is in sugars.

I now read all labels no matter what it is...

Fishburg,

Once I recovered from the shock of reading that your friend has a doctor who actually recommended that she go low carb, I couldn't figure out why he or she would say that about cheese.

So I checked a variety of cheeses for carb count, and this is what I found, per cup of cheese:

Muenster - 1
Havarti - 0
Mozzarella - 4
Swiss - 4
Parmesan - 3
Provolone - 3
Jarlsberg - 0
Gouda - 6
Edam - 2
Brie - 11
Camembert - 11

Cheddar - 6
Colby - 3

Havarti was my new favorite omelet cheese because it has zero carbs, and I put at least 3/4 cup of cheese in my omelets. And Muenster, with only one carb gram per cup is another favorite. But I hadn't checked out the stats on Jarlsberg.

Cheddar cheese does appear to be the highest, except for Brie and Camembert. (That's a shock, but of course how often do you eat an entire cup of Brie or Camembert?) But Colby, the only other yellow cheese I could think of, has only 3. And Edam, which is white, has as many carbs as cheddar.

So maybe the doctor was right about cheddar cheese causing problems, at least in large quantities. Very interesting.

Karla

I have to say I dropped into this thread because of "bab "

What could bab cheese be? We all do it we type faster than we re-read and hit submit followed by a "XZTKBDZX" expletive deleted. Many's the time I have hit the edit button a millisecond after the post and hope that no-one noticed my gaffe.

But now you have my attention you are onto one of my favorite foods.

It is notoriously difficult to go by the carbs in a cup of cheese. You either have to shred or melt to get it in and it throws the values completely. There is also quite a margin of error when the carbs are so small. In most cases, carbs are counted indirectly by adding up the weight of protein, fats, water and ash first and subtracting from the total weight. What is left is counted as carbohydrate.

For cheese it is better to count carbs by the oz.

The same cheeses as above when counted by the oz using the Atkins carb counter where if it less than 0.5 they say zero.

Per oz
Muenster - 1
Havarti - 0
Mozzarella - 1
Swiss - 0.5
Parmesan - 0.2 ( one Tablespoon)
Provolone - 1
Jarlsberg - 0
Gouda - 0
Edam - 0
Brie - 0
Camembert - 0.9
Cheddar - 0.7
Colby - 1

So you can see its all rather much of a muchness.

Yes, you should count the carbs, it is not a totally free food.

But There are no bab cheeses just some that are more yummy than others.

We are of course all different and dairy/cheese does make some people lose more slowly. But the colour? I think not.

Cut it rustpot! (and I don’t mean, the cheese ;) )

Hiya,

What about cream cheese? Is it a stall-cheese?

I've read that hard cheeses are very likely to cause stalls......

BTW, why is it that people with dairy intolerance are OK with cream cheese, can anyone pls explain why to me?

Thanks.

Bebe :wave:

I cut the bab cheese!!
 

Rustpot - Yes, my fingers are too slow for my brain or is it the other way around.

Thanks Everyone!! You all seem to be under the same impression about cheese as I am - The carbs in the cheese is an individual matter and it does not matter what color it is!!

Bebe - I do not know much about the cream cheese, as I had to give it up - it makes my think too much about my beloved bagels!!!

Karla - Yes, her doctor put her on a low carb diet and told her to add more real butter to her steaks and veggies!!! In 30 days her colesteral dropped from 260 to 160 and lost 15 lbs!!!! That is why I went on this diet!!

My Endocrinologist put me on a low to no carb diet!

For awhile I was only allowed protein and green leafy vegetables, now I am allowed no more than 20 grams a day (almost like being on permanent induction)

I am glucose intolerant and cannot have any sugar and very little carbs.

About the cheese...
 

Dr. Atkins recommends that you keep your cheese consumption to no more than 3-4 oz. a day during induction and I still rarely go higher than that, although I have to admit that I have developed a fondness for brie. Cream cheese is fine, but again, I'd limit it just like regular cheese. As far as measuring goes, a cup of shredded cheese is generally equal to 4 ounces.

Because I love cheese so much, I find that to satisfy my taste for it I just purchase the hard form and will shred a little on my food for taste. It keeps the oz. way down and the scale too!!!

Rustpot... I think I love you. :blush:
Doods.

yellow cheese
 

Hi Fishburg, In her book, "The Schwarzbein Principle," Dr. Schwarzbein recommends the same thing....no yellow cheese. It has to do with the chemical additives.
But, I have wondered if the "no yellow" rule applies to high quality cheddars and other lovely yellow and orange cheeses as well as to the nasty yellow American Kraft/Borden type waxy pieces?

Yellow Cheese
 

Thank You Twiggy,

I am glad to hear that the yellow versus white is in a text some where. I do feel that it must be due to the dyes and chemicles that some manufactures use to enhance the look of the cheese for marketing purposes. :daze:

I plan to look more into this as I am becoming a cheezie fool!!