processed cheese

[Anonymous]

Naja,

Remind me again why processed cheese (slices) isn't acceptable for Induction. ensive Cheddar cheese is acceptable but not processed cheddar cheese slices?

I thought it was like deli meat, not exactly the best because of hidden sugars and additives but we could eat it--just watch the carb count.

[NulloModo]

I'm not Naja, but the reason processed cheeses are not allowed is that often they contain fillers and non-cheese additives that raise the carb count.

The cheese heirarchy goes something like:

Cheese
Processed Cheese
Processed Cheese Food

[Anonymous]

I know it contains fillers, like deli meats usually have. I thought you just had to be leary of the of carb count. Where did you find the cheese heirarchy list? The book lists only cheese spreads as not being permitted from what I can see. And the rule of thumb as one gram of carb per ounce. Most cheese slices fall into this category. But then european products are not necessarily carbon copies (or vise-versa) of american products.

[NulloModo]

Well, I just meant generally from least to most-processed, that is how it goes.

IIRC the book says that overly processed deli meats are to be avoided just as much as the processed cheeses. In actuality, you probably won't be hurt by the occasional processed cheese slice, but I certainly wouldn't eat them often, the fillers are often fairly high-glycemic.

But then we have the bigger question: You apparently live in Paris, where you can get arguably some of the best cheeses in the world, why would you even want to look at the processed stuff ? .

[Anonymous]

In France I do have a wonderful selection of cheese. The French are proud to say they have a different cheese for everyday of the year.

Some processed cheese slices are "confort foods" and bring back memories of home.

Also, I like using this Board and want to give correct information to other users when answering their questions. That is why I asked for a reminder about WHY. There have been several questions on the Induction Board lately about (kraft) cheese slices.

Thanks for your wonderful help. :joy

[not2late]

Quite simply processed cheese products and foods aren't real cheeses. They fall under the National Dairy Council's definition of imitation cheese. The cheese footnote on the Acceptable Foods List says: no imitation cheeses.

[scott123]

Quite simply processed cheese products and foods aren't real cheeses. They fall under the National Dairy Council's definition of imitation cheese. The cheese footnote on the Acceptable Foods List says: no imitation cheeses.

Kraft american cheese falls under the National Dairy Council's definition of real cheese. I'm positive.

And it doesn't have carby fillers either. Here are the ingredients for Kraft Deli Deluxe:

Ingredients: AMERICAN CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), MILKFAT, WATER, SODIUM CITRATE, CALCIUM PHOSPHATE, SALT, SODIUM PHOSPHATE, SORBIC ACID AS A PRESERVATIVE, OLEORESIN PAPRIKA (COLOR), ANNATTO (COLOR) WITH STARCH ADDED FOR SLICE SEPARATION.

[not2late]

Well, I looked up the National Dairy Council's definitions on cheese...http://www.nationaldairycouncil.org/...ese.asp?page=2

In the U.S., cheeses made from cow's milk but not meeting U.S. federal standards of identity in terms of composition are also called imitation cheeses. The FDA defines an imitation food as one not meeting nutritional equivalency requirements for the natural, non-imitation product. An imitation cheese may be labeled alternate, substitute, or simulated instead of imitation. An alternate or substitute cheese resembles the traditional cheese and meets FDA's definition of nutritional equivalency comparisons. The FDA considers only the 20 nutrients for which U.S. Recommended Daily Allowances (U.S. RDA) have been established. The regulations stipulate that only the nutrients present in measurable amounts of 2% or more of the U.S. RDA in one serving of the traditional food must be present at least at the same level in the substitute.

So, the NDC defines a imitation cheese as something that is not nutritionally equivalent to real cheese. That's kind of a cop out, imo, because it means you can create a cheese in a lab using non-dairy products and still avoid the imitation label as long as your "Cheese" is nutritionally equivalent to the real stuff....So it makes even more sense to me why Dr. A. said "Imitation cheese products are not allowed" because a genuine imitation cheese can be labeled a "real" cheese with this loose definition. IMO, best bet is to avoid this stuff.

[scott123]

Thanks, that's useful information but I still believe that Kraft american cheese meets the "nutritional equivalency requirements for the natural, non-imitation product."

[NulloModo]

I think Kraft makes a variety of cheese and cheese-like products however. IIRC what you can get from the deli-case is a lot different from the individual serve packets in the cool cases by the eggs and etc. It has been a while since I have looked however.

[Anonymous]

I just got back from the french supermarket. Checked the package and they are about 3 slices for 1 carb. Of course, this isn't the Kraft brand of american slice cheese but a similar product.

[not2late]

I agree with Nullo. Kraft does make a variety of cheese and cheese products (Velveeta is one that springs to mind). The bottom line is to read the packages because they do indicate if they are the processed cheese product or if they are real aged cheese. And be careful when you read the packages because the lettering is unusually thin and can be overlooked.

[JoanOH]

Kraft states on their web site that they don't list trans fats on their package. I *believe* (though I could be wrong!) that the reason processed cheese products aren't allowed is because of the hydrogenated oils, sugars, chemicals, fillers, etc.

Our deli has a very good sliced American cheddar that's no more expensive than the processed cheese packages.

Joan J

[Naja]

The "processed cheese food" products are likely to contain serious carbage, rhymes with garbage. I think they taste pretty awful compared to real cheese. They get their texture from things like food starch and maltodextrin and chemicals, not from honest dairy proteins.

As always, read the label. If you find a product that doesn't have a dozen ingredients you can't pronounce and everything on the label is Atkins friendly, maybe you've found a product you can reasonably use.