Cheese

[Guest guest]

Hi All,

Here is a little heads up on the cheese/carbs thing!! Thought you all might

be interested!!!

___________________________________________

Cheese can be loaded with sodium, which retains water, and in some folks can

cause them to " stall " (definition of a true stall is weeks, not days, by the

way)

The other truism of cheese lore is that not all cheese is equal. Some, as

the piggy said, are more equal than others. Remember when I said to watch

for hidden carbs? Well, truly, cheese can be a big culprit there!

Painstakingly gleaned from the USDA nutrient search engine -

All amounts are 1 oz. unless otherwise noted:

Cheese, blue - 0.663

Cheese, brie - 0.128

Cheese, camembert - 0.130

Cheese, cheddar - 0.363

Cheese, cheshire - 1.355

Cheese, colby - 0.729

Cheese, cottage, creamed, large or small curd - 4 oz - 3.028

Cheese, cream -

1 oz - 0.754

1 cubic inch - 0.428

Cheese, edam - 0.405

Cheese, feta - 1.160

Cheese, fontina - 0.439

Cheese, gouda - 0.629

Cheese, gruyere - 0.102

Cheese, limburger - 0.139

Cheese, monterey jack - 0.193

Cheese, mozzarella, whole milk - 0.629

Cheese, mozzarella, whole milk, low moisture - 0.700

Cheese, muenster - 0.318

Cheese, neufchatel - 0.833

Cheese, parmesan, grated - 1.060

Cheese, provolone - 0.607

Cheese, ricotta, whole milk - 1/2 cup - 3.770

Cheese, romano - 1.029

Cheese, swiss - 0.958

Cheese, pasteurized processed, american - 0.454

Cheese food, pasteurized processed, american - 2.067

Cheese, goat, hard type - 0.615

Cheese, goat, semisoft type - 0.720

Cheese, goat, soft type - 0.252

Cheesecake commercially prepared - 7.229

Hugs

Penny---Ohio

173/157/130

Goal for Oct 31st-----155

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