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a Question about chedder cheese...
Hi, I am new to this site, and very thankfull to be here, I have been on induction for three weeks and I found a chedder cheese that has zero carbs is it still ok to have it through out the day and if so does it matter how much? I would love any feed back.
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Re: a Question about chedder cheese...
Cheese will always have carbs because milks have carbs in it. Sometimes the serving size that they use on the label is so small that the makers are allowed to claim that there is 0 carb in the product but in reality that is not true. So the answer to your question is that as the book says you are limited to 3-4oz of cheese (and that will include the cheddar cheese).Startdate: November 18, 2007. Female 5'2"
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2 Years on Atkins.................. President Challenge Medals earned
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Re: a Question about chedder cheese...
thanks for the info i appricate it
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Re: a Question about chedder cheese...
what about Fresh mozzarella? no carbs, and no fat but yummy dipped with EVOL and a bit of fresh basil and salt pepper..Comment
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Re: a Question about chedder cheese...
Again, because it's made from milk it does not have a zero carb count. To be safe, anything listed as <1 gram of carb should be counted as 1 gram of carb per ounce.Originally posted by CadesMama View Post
And fresh mozz does have fat.
Mine has about 5 grams per ounce 
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Re: a Question about chedder cheese...
hi everyone,,i also have a question about cheese,,,i bought the 100% grated parmesan cheese,made by kraft,,it says 0 carbs,,although i know to count i carb per ounce..but my question is if this is ok on induction? its the the kind in the spagetti aisle..no refrigerated..is this ok to bread chicken with,,,if i only use the 3-4 ounces?
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Re: a Question about chedder cheese...
Parmesan is allowed. However, make sure it does not have starch among the ingredients. They often add starch to prevent it from sticking together."Get action. Seize the moment. Man was never intended to become an oyster."
-- Theodore Roosevelt
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Re: a Question about chedder cheese...
hi georgianna,,,thankyou,,,would that be cellulose powder to prevent caking? or is this ok,,,it says no fillers,,only real parmesan cheese
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Re: a Question about chedder cheese...
Hmm, I'm not 100% sure about this, but as far as I know cellulose powder is pure fiber... so it has no contribution to the net carbs.
The best thing to do is grate your own cheese.
"Get action. Seize the moment. Man was never intended to become an oyster."
-- Theodore Roosevelt
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Re: a Question about chedder cheese...
So true, GeorgianaOriginally posted by Georgiana View PostThe best thing to do is grate your own cheese.
I buy the block of parmesan and either grate it very finely for sprinkling over dishes or into recipes or use a vegetable peeler to make 'shavings' for caesar salad.
It tastes so much better than the dry stuff they sell pregrated.Wondering how to get 'most' of your net carbs from your induction veggies?
Take a look at the thread from the latest Veggie Challenge to see how others manage it!
Check out our Low Carb Recipes website and add to it!!
F/60 yrs/5ft 5.5" (Though due to collapsing vertebrae I am now only 5'3" - but I refuse to recalculate my BMI
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