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#1
January 2nd, 2009, 08:57 PM
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#2
January 2nd, 2009, 10:10 PM
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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).
__________________ Journal: Living and Learning Startdate: November 18, 2007. Female 5'2" November 2009 Challenges Push-ups 320/300 Abs: 1450/1500 Squats 1050/1200 Strength: 840/900 minutes Running: 78/75 kilometers 2 Years on Atkins  |
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#3
January 2nd, 2009, 11:01 PM
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thanks for the info i appricate it  |
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#5
January 4th, 2009, 11:49 PM
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Quote:
And fresh mozz does have fat.  Mine has about 5 grams per ounce 
__________________ My Melting Page: A Picture Diary and Misc Other Stuff Highest Weight: 243lbs Atkineer since May 2002!! ***************************************** General rule of thumb for success: If it requires a degree in chemical engineering to pronounce it, you probably shouldn't eat it.  |
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#6
January 27th, 2009, 05:37 PM
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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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#7
January 27th, 2009, 05:43 PM
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Parmesan is allowed. However, make sure it does not have starch among the ingredients. They often add starch to prevent it from sticking together.
__________________ "The truth is that temptation lurks everywhere, unless you deny yourself a social and working life and the attendant pleasures of eating out. I believe that the best way to overcome temptation is not with willpower, which is so often in short supply, but with our brain power, a potentially unlimited resource. Imagine that you're doing great, losing weight, feeling better than ever, thrilled with yourself, hearing compliments from friends and acquaintances---and then it happens! Despite all your good intentions, you're mightily tempted by a food you're not supposed to have. What to do? I'll tell you this: You'd better have a strategy ready!" (Dr. Atkins' New Diet Revolution, Chapter 19) |
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#8
January 27th, 2009, 05:52 PM
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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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#9
January 27th, 2009, 06:02 PM
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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.
__________________ "The truth is that temptation lurks everywhere, unless you deny yourself a social and working life and the attendant pleasures of eating out. I believe that the best way to overcome temptation is not with willpower, which is so often in short supply, but with our brain power, a potentially unlimited resource. Imagine that you're doing great, losing weight, feeling better than ever, thrilled with yourself, hearing compliments from friends and acquaintances---and then it happens! Despite all your good intentions, you're mightily tempted by a food you're not supposed to have. What to do? I'll tell you this: You'd better have a strategy ready!" (Dr. Atkins' New Diet Revolution, Chapter 19) |
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#10
January 28th, 2009, 04:16 AM
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Quote:
 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 managed it! Check out our Low Carb Recipes website and add to it!!   F/60 yrs/5ft 5.5" |
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