Thu, Aug-29-02, 17:33
|
 |
Registered Member
Posts: 39
|
|
Plan: CKD
Stats: 38%/13%/8%
BF:13%
Progress: 174%
Location: Sac, CA
|
|
Quote:
Originally posted by Natrushka
It seems that the fatty acid profile for cheeses varies (and can be varied through manipulation). Whether a cheese is made from sheep or cow milk will effect the profile and what the sheep/cows are fed will also effect the profile.
I found this pdf file giving a breakdown on both sheep and cow milk fatty acids: Dairy Pipeline - the table is on page 4.
Chevi, the 'technical definition' of a hard cheese is one with 26-50% humidity/moisture and includes Cheddars, parmasan, and swiss.
Mayo is a LC food (it's mostly fat) - you can find a pretty decent list of LC foods that are recommended for a CKD at: http://www.cythrawl.org/ketosis/howto/cancanteat.shtml
HTH
Nat
|
You are the best !!!!!! thank you, I have almost all of my questions answered about cheese, but one last one, if a cheese has more than 50 % humidity than it is not a hard cheese, and does that mean the less humidity the less lactose?? |