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BTD Forums  /  Eat Right 4 Your Type  /  Mozzarella vs. String Cheese
Posted by: ooh-la-la (Guest), Wednesday, February 14, 2007, 1:39pm
Are string cheese and mozzarella the same?
Type O secretors are allowed mozzarella, but string cheese is an avoid.

I am wondering if the mozzarella listed as a neutral means the fresh
type? Is that the difference?

I would like to eat some dairy. I am a little afraid of taking calcium
supplements right now. I am scheduled to see a urologist next
month to investigate microscopic blood in my urine, and I think
it could be possible that kidney stones could be one reason that
might be causing this. So I believe that means it would be wise
to avoid calcium supplements for now.
In the meantime, as a postmenopausal woman, I sure would
like to have some natural calcium in my diet.
I'm also avoiding high oxolate foods for now.

I wonder if it would be OK to eat mozzarella, either fresh or
regular sliced, a couple of times a day for now.
Even with my high cholesterol (270 total).....
Posted by: Schluggell, Wednesday, February 14, 2007, 1:51pm; Reply: 1
There was thread about this months ago....and no they are not the same.
Realistically though, cheap Mozzarella wil be essentially the same.
"String Cheese" is a term that has certain requirements to use the name (at least US/CAN) - which includes those loathsome additives. Oh and by the way it is technically 'Cheese Food', not cheese. Kind of like saying "Is Velveeta the same as Cheddar?"
Posted by: ooh-la-la (Guest), Wednesday, February 14, 2007, 2:24pm; Reply: 2
Schluggell, are you saying that the regular, sliced mozzarella is the 'cheap' type?
Is the fresh mozzarella that is sold in packaged water the way to go?
Posted by: Schluggell, Wednesday, February 14, 2007, 2:43pm; Reply: 3
"Sliced Mozzarella"?? I recall 'blocks'...
In the brine/liquid is the better way.
Posted by: Don, Wednesday, February 14, 2007, 3:28pm; Reply: 4
Quoted from ooh-la-la
In the meantime, as a postmenopausal woman, I sure would
like to have some natural calcium in my diet.
...
I wonder if it would be OK to eat mozzarella, either fresh or
regular sliced, a couple of times a day for now.
Even with my high cholesterol (270 total).....

Eat plenty of collard greens. They are high in calcium. I suggest you read: Ask Doctor D'Adamo - Calcium From Almonds

Mozzarella along with the other neutral dairy products, except for ghee, are downgraded to neutral infrequent (0-2 times per month) in the Cardiovascular Disease book and all the other Health Library books.

Posted by: 1213 (Guest), Wednesday, February 14, 2007, 4:52pm; Reply: 5
The string cheese I have in my refrigerator (Western Family Brand) has the following information on the lable:

Low-Moisture Part-Skim Mozzarella Cheese
ingredients: pasturized partly skimmed cow's milk (milk), vinegar, salt

Of course, I don't eat it.  My type A secretor children eat it once or twice a week.

There are a few things that are different in New York where Dr. D did his testing than they are in the western US.  Farmer's Cheese is completely different out here and is probably an avoid not a neutral.

Robin

Posted by: ooh-la-la (Guest), Wednesday, February 14, 2007, 4:58pm; Reply: 6
I have also stopped eating leafy greens and nuts for the time being because of
their high oxalate content.
After I have been to the urologist, and if I get the good news that I am free
of kidney stones, then I will go back to eating those for sure.
Posted by: 1213 (Guest), Wednesday, February 14, 2007, 5:10pm; Reply: 7
To address the calcium issue, I just posted a question about that on the ER4YBaby board and got the following helpful answers.  I was asking about type A's and not type O's, but at first glance, I dont see any avoids for O secretors (though I would double check oatstraw and nettle.)

"Oat straw tea, nettle tea, and dandelion greens (the greens can be hidden in salads or juiced with an apple and a carrot) have great readily-absorbable calcium, moreso than milk (which is a debatable source of absorbable calcium anyway). "

"here is an A secretor ; my diet with daily consumption of soy yougurt with blackstrap molass, tofu, spinach, broccoli, sesam buttere or tahin, almonds, pumpkins seeds, rice, amaranth, oat and allowed dairy, gives me enough calcium without supplements according to clinical tests."

Robin
(also a former vegetarian)
Posted by: Brighid45, Wednesday, February 14, 2007, 6:37pm; Reply: 8
From my understanding, it's the fresh mozzarella that is neutral for healthy Os.

I would suggest mineral water, either still or sparkling. It's a good source of calcium and can be made into a refreshing, hydrating drink by the addition of juice if desired.
Posted by: ooh-la-la (Guest), Wednesday, February 14, 2007, 8:54pm; Reply: 9
Thanks for the suggestions everyone.
I hadn't thought of mineral water, I will check labels.
I wonder if Evian is high in calcium.
I will definitely get me some fresh mozzarella to
eat, at least occasionally.

And molasses, it's high in calcium, I had forgotten,
and magnesium as well.
I'll check to see if it is high in oxalates.

I wonder if enriched Rice Dream is OK for Type O
as a source of calcium.
Posted by: Lola, Wednesday, February 14, 2007, 11:48pm; Reply: 10
best sources of calcium are
Calcium: 1249.56 mg
* Salmon
  * Tofu
  * Rhubarb
  * Sardines
  * Collard Greens
  * Spinach
  * Turnip Greens
  * Okra
  * White Beans
  * Baked Beans
  * Broccoli
  * Peas
  * Brussel Sprouts
  * Sesame Seeds
  * Bok Choy
  * Almonds  
Calcium is better absorbed with the consumption of protein, since protein will stimulate the release of IAP and IAP helps absorb calcium
it is needed more for overnight process in the body
Posted by: jayney-O (Guest), Thursday, February 15, 2007, 12:49am; Reply: 11
hmm, a nice stirfry of collards, tofu, and an almond sauce (almond butter thinned with water or broth and a bit of tamari) and its calcium time....
Posted by: 1323 (Guest), Thursday, February 15, 2007, 2:39am; Reply: 12
Alright now listen...

I posted a couple weeks back that I was having some Mozzarella String Cheese.  This seemed to be a no no.  So today at the Wild Oats Store, we carefully looked at the ingredients of the Wild Oats Mozzarella String Cheese versus the regular Wild Oats Mozzarella Slab of cheese.  Same ingredients as follows:

Cultured Milk, Salt, Microbial Enzymes.  

And that's it.

Now... then we looked at what was supposed to be the REAL Mozzarella by various companies.  These usually were formed in big round soft cheese balls and contained the following:

Whole Milk, Salt, Microbial Enzymes AND VINEGAR  which is an avoid for me.

It seems all Mozzerella is made with Milk.

So darn it... what now?  

What is this 'real mozzarella' that everyone raves about and where is it and what the heck is wrong with the Wild Oats mozzarella I've listed above?
Posted by: ooh-la-la (Guest), Thursday, February 15, 2007, 3:36am; Reply: 13
Well, today I had a salmon accident.
I was trying to include some of the soft bones to eat
from my canned salmon.
And one of them stabbed me in the gums, between
my gum and tooth.
Now I'm worried it broke off in there, it's swollen and sore!
Anyway, I tried...
Posted by: Lola, Thursday, February 15, 2007, 3:56am; Reply: 14

”mozzarella di bufala” - the real Italian mozzarella which is made of milk from water buffaloes ....
non the less cow is ok, also, because of the way it is processed.
Posted by: 1323 (Guest), Thursday, February 15, 2007, 2:46pm; Reply: 15
I've never heard of such a thing!  Water Buffalo?
Posted by: Lola, Thursday, February 15, 2007, 5:17pm; Reply: 16
http://en.wikipedia.org/wiki/Water_buffalo
Posted by: Victoria, Thursday, February 15, 2007, 5:55pm; Reply: 17
My daughter's first food after breast milk was water buffalo yogurt, since we were in India at that time.  It caused no digestive problems at all, and to this day, she has a special love for any dairy product made from the milk of the water buffalo.  It is naturally very creamy-rich and some people digest it better than cows' milk.
Posted by: 1323 (Guest), Friday, February 16, 2007, 2:16pm; Reply: 18
Wow!  I've got to find some of this cheese!  Do we consider it neutral as far as the milk and cheese since it does not seem to be blood typed as yet?

Or do we consider it like regular milk for our specific blood type?
Posted by: Victoria, Saturday, February 17, 2007, 4:40am; Reply: 19
My guess:  We have to treat it as cow's milk until it is rated.  

Just a guess.
Posted by: Henriette Bsec, Saturday, February 17, 2007, 3:54pm; Reply: 20
Quoted from Victoria
My guess:  We have to treat it as cow's milk until it is rated.  

Just a guess.


maybe not  :-/

Quote :
Milk from jersey cows, goats, sheep, yaks and buffalo is all A2

I have written about it before... it is still a controversy - but very interesting.

one page has pretty good review :
http://www.frot.co.nz/dietnet/basics/milk.htm

quote:
Another aspect of the milk is whether the beta-casein component of the protein is A1 type or A2 type. Although it's not conclusive at this stage, research done at Lincoln University, in New Zealand, has shown correlations between A1 milk and diseases such as heart disease and Type 1 diabetes. These diseases have no such correlations with A2 milk.

Originally, all milk was A2. About 5000 years ago there was a mutation in Europe and the A1 genes spread through cow herds. These days:

Goats and sheep milk is equivalent to A2 milk, as is human milk.
Heirloom breeds tend to have more A2, newer breeds - A1.
Different countries have a different mix between the two.


This is the New Zealand governments official approach:

http://www.nzfsa.govt.nz/consumers/food-safety-topics/chemicals-in-food/milk-a1-a2/index.htm


Posted by: 1323 (Guest), Saturday, February 17, 2007, 4:41pm; Reply: 21
What does Dr. D's research report?  

I wonder if he did the study on Cow's Milk Mozzerella or Water Buffalo Milk Mozzerella...
Posted by: Henriette Bsec, Saturday, February 17, 2007, 5:23pm; Reply: 22
Quoted from funkymuse
What does Dr. D's research report?  

I wonder if he did the study on Cow's Milk Mozzerella or Water Buffalo Milk Mozzerella...


Mt guess is cows milk !

The Bs have often discussed if testing was done on regular milk or on raw milk- or on organic milk- - on jersey milk or on mass produced milk from holstein cow...
Who knows it could mean somthing ?!

IN uk I saw yoghurt and icecream made from watermuffalo milk- it looked very tasty.
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