Question about Trying Cheese

[Guest guest]

OK, I am to where I'm thinking about trying a bit of cheese. I read

that medium cheddar is OK and that's fine, I like cheddar. So I

looked at the store the other day. Tillamook (perhaps just west

coast) has a regular medium cheddar, and a white one. My question is

on optimizing the ingredients for the best chance at getting along with it.

Here, from the tillamookcheese.com site, is this info:

Medium Cheddar,

contents: cultured milk, salt, enzymes (elsewhere described as

" cheese enzymes " ) and anntto for color.

Vintage White Medium Cheddar:

contents, cultured milk, salt, enzymes

Now, I have read that annatto is a relatively common allergen so

perhaps white would be better.

Under the FAQs, they say " all of our cheeses are made with a

microbial/vegetable based enzymes, except Vintage White Medium

Cheddar ...and another one... which use a traditional rennet

(chymosin). They state that the microbial/vegetable based enzymes

have Kosher and Halal certification and are also vegetarian approved,

though I couldn't find anything that says exactly what they ARE or

where they came from. They state that most but not quite all the

lactose is broken down into lactic acid during the cheese making and

many lactose intolerant people can eat cheese just fine.

Since it has now been 28 years since I could eat cheese I have

forgotten anything I used to know about it, but cheese used to be my

favorite protein, hands down.

Does any of this sound like it's OK for SCD? If not, what should I

be looking for when I go back to the cheese counter?

Thanks,

[Guest guest]

OK, I am to where I'm thinking about trying a bit of cheese. I read

that medium cheddar is OK and that's fine, I like cheddar. So I

looked at the store the other day. Tillamook (perhaps just west

coast) has a regular medium cheddar, and a white one. My question is

on optimizing the ingredients for the best chance at getting along with it.

Here, from the tillamookcheese.com site, is this info:

Medium Cheddar,

contents: cultured milk, salt, enzymes (elsewhere described as

" cheese enzymes " ) and anntto for color.

Vintage White Medium Cheddar:

contents, cultured milk, salt, enzymes

Now, I have read that annatto is a relatively common allergen so

perhaps white would be better.

Under the FAQs, they say " all of our cheeses are made with a

microbial/vegetable based enzymes, except Vintage White Medium

Cheddar ...and another one... which use a traditional rennet

(chymosin). They state that the microbial/vegetable based enzymes

have Kosher and Halal certification and are also vegetarian approved,

though I couldn't find anything that says exactly what they ARE or

where they came from. They state that most but not quite all the

lactose is broken down into lactic acid during the cheese making and

many lactose intolerant people can eat cheese just fine.

Since it has now been 28 years since I could eat cheese I have

forgotten anything I used to know about it, but cheese used to be my

favorite protein, hands down.

Does any of this sound like it's OK for SCD? If not, what should I

be looking for when I go back to the cheese counter?

Thanks,

[Guest guest]

OK, I am to where I'm thinking about trying a bit of cheese.Gasp! And yay!!! That's exciting! I might be thinking about trying some too in the next few weeks while I'm still on prednisone, so let me know what you find out about the easiest to tolerate.One thing I sort of experimented on with cheese was if it gets harder to tolerate the longer it sits in the fridge, since my body seemed to react to cheese some days and not others. I'm not sure if you remember my post a while ago about this, when I was still going to my AK/chiro, but I thought my experiment had some pretty interesting results. Basically he was able to do some muscle testing to see if my body liked certain foods. You can choose how much you want to believe these tests for yourself, but I found them to be fairly consistent with my food reactions, so I believe them. Anyways, he tested both colby jack cheese and cheddar cheese from fresh packages, and they were fine. Then I went home and cut two cubes of cheese each from the same two (new) packages. One of each type went in baggies in the freezer, the others went in baggies in the fridge. One week later, I tested all four cubes, each type frozen and refrigerated. My body did NOT like the refrigerated cheese, but was fine with the frozen cheese. Since my body was fine with the fresh cheese of both types, AND the frozen cheese of both types, but not the refrigerated one week old cheese, I concluded that some weird bacteria or something had grown on the cheese in the fridge that my body didn't like. So from that point on, I always shredded and froze my cheese as soon as I got it home.Moral of the story, I guess, would be that if you notice you tolerate cheese one day, but then another day you have a reaction, try to notice how long the cheese has been in the fridge to see if there's a correlation. Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 35 mg 1x per day

[Guest guest]

OK, I am to where I'm thinking about trying a bit of cheese.Gasp! And yay!!! That's exciting! I might be thinking about trying some too in the next few weeks while I'm still on prednisone, so let me know what you find out about the easiest to tolerate.One thing I sort of experimented on with cheese was if it gets harder to tolerate the longer it sits in the fridge, since my body seemed to react to cheese some days and not others. I'm not sure if you remember my post a while ago about this, when I was still going to my AK/chiro, but I thought my experiment had some pretty interesting results. Basically he was able to do some muscle testing to see if my body liked certain foods. You can choose how much you want to believe these tests for yourself, but I found them to be fairly consistent with my food reactions, so I believe them. Anyways, he tested both colby jack cheese and cheddar cheese from fresh packages, and they were fine. Then I went home and cut two cubes of cheese each from the same two (new) packages. One of each type went in baggies in the freezer, the others went in baggies in the fridge. One week later, I tested all four cubes, each type frozen and refrigerated. My body did NOT like the refrigerated cheese, but was fine with the frozen cheese. Since my body was fine with the fresh cheese of both types, AND the frozen cheese of both types, but not the refrigerated one week old cheese, I concluded that some weird bacteria or something had grown on the cheese in the fridge that my body didn't like. So from that point on, I always shredded and froze my cheese as soon as I got it home.Moral of the story, I guess, would be that if you notice you tolerate cheese one day, but then another day you have a reaction, try to notice how long the cheese has been in the fridge to see if there's a correlation. Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 35 mg 1x per day

[Guest guest]

OK, I am to where I'm thinking about trying a bit of cheese.Gasp! And yay!!! That's exciting! I might be thinking about trying some too in the next few weeks while I'm still on prednisone, so let me know what you find out about the eas! iest to tolerate.One thing I sort of experimented on with cheese was if it gets harder to tolerate the longer it sits in the fridge, since my body seemed to react to cheese some days and not others. I'm not sure if you remember my post a while ago about this, when I was still going to my AK/chiro, but I thought my experiment had some pretty interesting results. Basically he was able to do some muscle testing to see if my body liked certain foods. You can choose how much you want to believe these tests for yourself, but I found them to be fairly consistent with my food reactions, so I believe them. Anyways, he tested both colby jack cheese and cheddar cheese from fresh packages, and they were fine. Then I went home and cut two cubes of cheese each from the same two (new) packages. One of each type went in baggies in the freezer, the others went in baggies in the fridge. One week later, I tested all four cubes, each type frozen and refrigerated. My body! did NOT like the refrigerated cheese, but was fine with the frozen cheese. Since my body was fine with the fresh cheese of both types, AND the frozen cheese of both types, but not the refrigerated one week old cheese, I concluded that some weird bacteria or something had grown on the cheese in the fridge that my body didn't like. So from that point on, I always shredded and froze my cheese as soon as I got it home.Moral of the story, I guess, would be that if you notice you tolerate cheese one day, but then another day you have a reaction, try to notice how long the cheese has been in the fridge to see if there's a correlation.Huh, Alyssa - I remember this - but this also ties in with what posted earlier in the day about her son and bacteriaand the need to consume fresh food. Maybe your body's immune system is so weakened fightingoff your disease, you are just reacting to everything that is notfresh or freshly prepared because of infinitesimal bacteriagrowth that normally would not be problematic. This might solve the problem of a lack of pattern in what you are and are not reacting to...Anyway, just a thought.Mara

[Guest guest]

OK, I am to where I'm thinking about trying a bit of cheese.Gasp! And yay!!! That's exciting! I might be thinking about trying some too in the next few weeks while I'm still on prednisone, so let me know what you find out about the eas! iest to tolerate.One thing I sort of experimented on with cheese was if it gets harder to tolerate the longer it sits in the fridge, since my body seemed to react to cheese some days and not others. I'm not sure if you remember my post a while ago about this, when I was still going to my AK/chiro, but I thought my experiment had some pretty interesting results. Basically he was able to do some muscle testing to see if my body liked certain foods. You can choose how much you want to believe these tests for yourself, but I found them to be fairly consistent with my food reactions, so I believe them. Anyways, he tested both colby jack cheese and cheddar cheese from fresh packages, and they were fine. Then I went home and cut two cubes of cheese each from the same two (new) packages. One of each type went in baggies in the freezer, the others went in baggies in the fridge. One week later, I tested all four cubes, each type frozen and refrigerated. My body! did NOT like the refrigerated cheese, but was fine with the frozen cheese. Since my body was fine with the fresh cheese of both types, AND the frozen cheese of both types, but not the refrigerated one week old cheese, I concluded that some weird bacteria or something had grown on the cheese in the fridge that my body didn't like. So from that point on, I always shredded and froze my cheese as soon as I got it home.Moral of the story, I guess, would be that if you notice you tolerate cheese one day, but then another day you have a reaction, try to notice how long the cheese has been in the fridge to see if there's a correlation.Huh, Alyssa - I remember this - but this also ties in with what posted earlier in the day about her son and bacteriaand the need to consume fresh food. Maybe your body's immune system is so weakened fightingoff your disease, you are just reacting to everything that is notfresh or freshly prepared because of infinitesimal bacteriagrowth that normally would not be problematic. This might solve the problem of a lack of pattern in what you are and are not reacting to...Anyway, just a thought.Mara

[Guest guest]

This might solve the problem of a lack of pattern in what you are and are not reacting to...Anyway, just a thought.That's a good point...maybe I should try to start noticing the age of ALL my foods, and whether older foods give me a reaction. I absolutely HATE to add something else to think about on top of everything, but you may have a point here... Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 35 mg 1x per day

[Guest guest]

This might solve the problem of a lack of pattern in what you are and are not reacting to...Anyway, just a thought.That's a good point...maybe I should try to start noticing the age of ALL my foods, and whether older foods give me a reaction. I absolutely HATE to add something else to think about on top of everything, but you may have a point here... Peace =)Alyssa 16 yo UC April 2008, dx Sept 2008SCD June 2009 (restarted)Azathioprine 50 mg 1x per dayPrednisone 35 mg 1x per day