So, I know that milk/dairy/cheese is ok on some lists and not on others. I'm curious where people fall on the spectrum? Also, what are your thoughts on a cheese heavy diet? I currently choose to believe I'm emulating the French. I'm not sure I'm willing to accept facts that are counter to my belief.
Dinner last night:
* Ground beef, burger style with copious melted blue cheese on top. (Tastes great)
* Portobello mushroom.
* A couple thick slices of Kerry Gold chedder cheese (Amazing)
* Two slices of 7 year aged gouda (Good, though expensive. I only buy from the bits & pieces bin at Whole Foods)
* Mozzarella (Full fat, mainly eaten because it was there).
I'd guess about half my dinner calories were from cheese. I'm thin and active and I don't actively track food consumption.
I enjoy me some cheese, I'm a big fan of the Kerry Gold offerings BTW, but I think you may be consuming more than even the French. I am basing that off of figures of 24.4kg per person a year link. Which by my estimates is about ~2.5oz or about half of what your eating. Although if you don't have any problems with dairy and it seems to be working with you, then I can't really say that you should stop.
Casein is a very slow digesting protein. Even for those who tolerate it well, it can (and does) result in some gastric "stoppage" issues. For that reason I personally wouldn't eat a ton of cheese all the time.
My family goes through 1/2lb of romano (goats milk), asiago, or parmesan - and probably just as much dry raw milk cheddar in a week... I consider it a lot of cheese. I don't eat Mozz because I have a pretty strong response to lactose, and (I'm guessing from lactose) Mozzarella tears me up. Otherwise though, if you don't have significant issues from it, and you are sourcing good cheese I don't see much of an issue with it.
My daughter in law spent a year in france and is now battleing lactose issues, she says from all the creams and cheese she enjoyed. We just put her through GAPS intro to try and heal the issue, she's now on the intro to dairy part. She loves cheeses, etc. but suffers too much, so it was a plan to try and get back to health and enjoying those items again.
I'm also on that stage, I seems to tolerate full fat milk and cream and make my yogurt and sour cream from those as well, I however did not handle Brie well, but do well on Parmesan and Cheddar cheese.
Probably the difference could be the full fat products have less lactose, the older cheeses have been 'cured' longer and the bacterias eat off most the lactose. GAPS says stay away from fresh cheeses, probably because contain more lactose.
If you tolerate it and don't have issues with it, ENJOY!!
I love cheese!!
I went over milk, could go over butter, but cheese is too difficult for me to give up [perhaps because I am french]; I take generally goat cheeses a bit in the morning and in meals after work-outs to get casein overnight.
I can't do cheese anymore because I realized that consuming it gives me acne and I don't want that so I stay away. I might have it once in a blue moon when I go out to dinner at a restaurant but I typically then have to deal with a breakout for the next week so it's not really worth it. I also think it was negatively affecting my digestion (constipation).
If it doesn't affect you, I say, enjoy.
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