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Lisalea
Saturday, January 19, 2008, 1:59pm Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
Gender: Female
Location: Canada
It's difficult to find cheese with NO avoids in them, unfortunately  

1) Which ingredients "r" allowed and considered avoid FREE when it comes to buying cheese;) ??

and

2) R the following ingredients considered compliant when buying cheese??

Pasteurized milk,
bacterial culture,
salt,
microbial enzyme,
withOUT lactose


Thanks very much folks  


The older I get, the more wide-eyed I become.  
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Ribbit
Saturday, January 19, 2008, 6:29pm Report to Moderator Report to Moderator

~W~A~R~R~I~O~R~ Defender, Survivor
Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
The ingredients in cheese are what originally went into the cheese when making it.  You have to start out with milk.  The culture ferments the milk, the enzymes digest the lactose, and salt makes it taste good.

So if Dr. D said a type of cheese is okay, it's fine, as long as it doesn't have an extra ingredient added like pepper flakes, or dill, or something that might be an avoid.  Does that make sense?


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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RedLilac
Sunday, January 20, 2008, 8:30pm Report to Moderator Report to Moderator

SWAMI tweaked Explorer Super Taster from Illinois
Kyosha Nim
Posts: 3,042
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Location: Lombard, Illinois (Chicago suburb)
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A post on the GTD site mentioned BSA levels.  Whereas milk has high levels by the time it becomes cheese the levels are lower.  If you are a secretor, like my son, then thats the important thing.  If you are a non-secretor like me, then thats not the issue, other things are.


I am B- NON-Sec Explorer; my son is B+ SEC Nomad; my Mother was O+; and my Father was AB-
SWAMI Thanksgiving present 2008
Revised from Arlene B- NonSec to RedLilac on 3/31/06
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comper
Monday, January 21, 2008, 6:21pm Report to Moderator Report to Moderator

Autumn: Harvest, success.
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thinking of cheese, does anybody know really why the different cheeses have different avoid statuses? What makes me think of this, is that some different cheeses seem to have the exact same ingredients on the label.
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Cheryl_O_Blogger
Monday, January 21, 2008, 11:35pm Report to Moderator Report to Moderator

Ee Dan
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Location: Fort Worth, Texas
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Aged cheeses are usually not recommended.  Whey based cheeses seem to be recommended more.  Goat or sheep milk cheeses are also better tolerated.  Those are the patterns I notice.


Blogger Cheryl
O pos Secretor
Texas


"There is nothing noble in being superior to some other man.  True nobility is being superior to your former self."  Anonymous quote
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Chanur
Monday, January 21, 2008, 11:49pm Report to Moderator Report to Moderator

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Ee Dan
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Cheeses get their various flavors from different molds so if the mold(s) used to make them are ones that your blood type/genotype can't handle or otherwise doesn't like then that cheese is an avoid is another pattern I see in addition to the one Cheryl_O_Blogger mentioned.
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Lisalea
Tuesday, January 22, 2008, 1:55am Report to Moderator Report to Moderator

Ee Dan
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Quoted from Ribbit
The ingredients in cheese are what originally went into the cheese when making it.  You have to start out with milk.  The culture ferments the milk, the enzymes digest the lactose, and salt makes it taste good.

So if Dr. D said a type of cheese is okay, it's fine, as long as it doesn't have an extra ingredient added like pepper flakes, or dill, or something that might be an avoid.  Does that make sense?


Hi Ribbit  
R usaying that the ONLY ingredients  should be milk, bacterial culture, enzymes and salt  
For instance, some cheese contain rennet and other ingredients that do NOT come to mind at the moment since I didn't end up buying the cheese  
HOWEVER,
I did buy SWISS KNIGHT, Emmentaler Switzerland: Firm ripe cheese (mild) since the only ingredients were:
Non pasturized milk, bacterial culture, salt and rennet.
I figured since this one didn't have 15 ingredients it was safe
Is the rennet ok though  

I also bought some fresh and creamy Goat cheese ... yum  


I would like to venture out into many other cheese; I just want to makes 100% certain that they r  compliant

Thank-u  



The older I get, the more wide-eyed I become.  
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Lisalea
Tuesday, January 22, 2008, 1:57am Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
Gender: Female
Location: Canada
Quoted from RedLilac
A post on the GTD site mentioned BSA levels.  Whereas milk has high levels by the time it becomes cheese the levels are lower.  If you are a secretor, like my son, then thats the important thing.  If you are a non-secretor like me, then thats not the issue, other things are.


Hi RedLilac ... I'm NOT sure what u mean  
Thank-u  


The older I get, the more wide-eyed I become.  
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Lloyd
Tuesday, January 22, 2008, 3:00am Report to Moderator Report to Moderator

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Sa Bon Nim
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Quoted from Lisalea



I did buy SWISS KNIGHT, Emmentaler Switzerland: Firm ripe cheese (mild) since the only ingredients were:
Non pasturized milk, bacterial culture, salt and rennet.
I figured since this one didn't have 15 ingredients it was safe
Is the rennet ok though  




Sure.
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Lisalea
Tuesday, January 22, 2008, 3:49am Report to Moderator Report to Moderator

Ee Dan
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Quoted from Lloyd



Sure.


Great !!
Thanks Lloyd



The older I get, the more wide-eyed I become.  
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Ribbit
Tuesday, January 22, 2008, 10:59pm Report to Moderator Report to Moderator

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Kyosha Nim
Posts: 8,156
Gender: Female
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Age: 36


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Ribbit
Wednesday, January 23, 2008, 12:45pm Report to Moderator Report to Moderator

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Kyosha Nim
Posts: 8,156
Gender: Female
Location: Atlanta, Georgia
Age: 36
Here I am giving advice about cheese ingredients and I didn't even read what's in my own.  I bought the least expensive natural cottage cheese at the Farmers' Market, and my husband just told me it has milk (not cultured, listed after all the cultured milk ingredients), corn starch, and several thickeners.  That's just.....wrong. *sigh*


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Lisalea
Wednesday, January 23, 2008, 4:49pm Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
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What's the consensus on rennet ?  
Seems fine to me unless I'm missing something
Thanks folks  


The older I get, the more wide-eyed I become.  
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RedLilac
Saturday, January 26, 2008, 3:39pm Report to Moderator Report to Moderator

SWAMI tweaked Explorer Super Taster from Illinois
Kyosha Nim
Posts: 3,042
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Location: Lombard, Illinois (Chicago suburb)
Age: 63
Quoted from Lisalea


Hi RedLilac ... I'm NOT sure what u mean  
Thank-u  


From Wikipedia, the free encyclopedia

Bovine serum albumin, Bovine Albumin, BSA, is a serum albumin protein that can be used as a blocking agent or added to diluents in numerous biochemical applications including ELISAs (Enzyme-Linked Immunosorbent Assay), blots, and immunohistochemistry. It is also used as a nutrient in cell and microbial culture. In restriction digests, BSA is used to stabilize some enzymes during digestion of DNA and to prevent adhesion of the enzyme to reaction tubes and other vessels. This protein does not affect other enzymes that do not need it for stabilization. BSA is used because of its stability, its lack of effect in many biochemical reactions, and its low cost since large quantities of it can be readily purified from bovine blood, a byproduct of the beef industry.



I am B- NON-Sec Explorer; my son is B+ SEC Nomad; my Mother was O+; and my Father was AB-
SWAMI Thanksgiving present 2008
Revised from Arlene B- NonSec to RedLilac on 3/31/06
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