Full Fat Cheeses versus Reduced Fat ones

[Guest guest]

Hi... I've introduced a little cheddar cheese into my diet recently, and notice

something interesting.

I've used two brands (Organic Valley and Cabot Cheese). When I used the full fat

cheese, I noticed that I didn't have any reaction. I used Cabot Cheese's reduced

fat cheddar (aged more than 3 months) which uses 1 percent milk in the

process... and I noticed really, really bad reactions to it. (This even before

the first initial introduction of the yogurt into my diet, because I read on

www.ccccibs.com that cheese could be introduced at any stage as long as you

could tolerated.)

The full fat cheeses: no reaction, (and I was expecting a violent one..but no. )

The reduced fat cheddar (really bad bloating and ickiness.) Could it be the

addition of ingredients not listed on the label that's causing the problem?

[Guest guest]

Any low-fat dairy product will have more lactose (an scd illegal) in it that its full-fat counterpart.

This is because milk has 3 components: milk fat, milk protein, and milk sugar (lactose). If you had one cup of milk, and took the fat out of it, you would end up with less milk, but also, because of the absence of fat, a greater proportion of the remaining milk would be lactose.

Thus, a cheese made from low-fat milk contains more lactose than a full-fat cheese, and will have to be aged longer in order for the lactose to get digested by the cheese-making enzyme. So, if you decide to buy low-fat cheese, make sure it has been aged extra-long to get rid of the extra lactose and make it scd-legal.

Kathy (scd 2yrs; ibs/fms 21 yrs)

[Guest guest]

Thanks for this, will be a little more careful with low-fat products in the

future. The brand I bought -- Cabot Cheese -- says it aged the cheese (at least

on the packages) for at least nine months, but I still had a reaction to the

product.

>

> Any low-fat dairy product will have more lactose (an scd illegal) in it that

its full-fat counterpart.

>

> This is because milk has 3 components: milk fat, milk protein, and milk sugar

(lactose). If you had one cup of milk, and took the fat out of it, you would

end up with less milk, but also, because of the absence of fat, a greater

proportion of the remaining milk would be lactose.

>

> Thus, a cheese made from low-fat milk contains more lactose than a full-fat

cheese, and will have to be aged longer in order for the lactose to get digested

by the cheese-making enzyme. So, if you decide to buy low-fat cheese, make sure

it has been aged extra-long to get rid of the extra lactose and make it

scd-legal.

>

> Kathy (scd 2yrs; ibs/fms 21 yrs)

>