Guest guest Posted October 19, 2006 Report Share Posted October 19, 2006 Cheeses can be introduced right after the intro diet. Make sure that any cheese you use has been aged for at least 30 days. Check the BTVC web site under the legal list category to make sure that the types of cheese you want to try are legal. You've got a pretty big variety to choose from. Meleah scd 05/06 iel 3.5yrs. asd, Ethan 5yrs., Mark 18mths., both nt Re: cheese criteria >I used to enjoy the occasional goat cheese too, or raw sheep's milk > cheese. Is raw sheep's milk cheese legal? > > Also, when can one start sampling these cheeses? We are at the end > of week 2 of SCD. > > Thanks, Michele > > >> > >> > Thanks Carol, >> > >> > Would you advise that all the cheese manufacturers be called > to make sure their >> cheeses are aged 30 days? Have you called about the Soignon Brie > Cheese you eat? >> > >> > Thanks >> > Sue >> > >> I never found that very necessary as I am blessed with a Whole > Foods store with what >> must be one of the world's best cheese departments and the help > are very savvy and give >> me the info. i did contact one dairy here in ontario, Woolwich as > i had a reaction to an >> enzyme in their Goat Brie. >> >> I can suggest some fancy but expensive cow, sheep and goat cheeses > I really enjoy. ( Hey >> we used to spend big bucks on candy after all!) ;-) >> >> Parrano >> Compte de >> Dubliner >> Tine Jarslberg >> Sognion Goat Brie >> Mancheko (sheep) >> Marble Goat Cheddar (mild or medium) >> St. Andre (cow brie, use occasionally) >> >> >> Carol F. >> SCD 6 years, celiac >> > > > > > > For information on the Specific Carbohydrate Diet, please read the book > _Breaking the Vicious Cycle_ by Elaine Gottschall and read the following > websites: > http://www.breakingtheviciouscycle.info > and > http://www.pecanbread.com > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2006 Report Share Posted October 20, 2006 The first one that you listed is definitely legal if it has been aged at least 30 days. I'd steer clear of the one that says " colorings " because they don't disclose exactly what that entails. Any cheese that is aged a minimum of 30 days, and is listed as legal on Elaine's web site is fine. Meleah scd 05/06 iel 3.5yrs. asd, Ethan 5yrs., Mark 18mths., both nt Re: cheese criteria > My son has been on SCD for almost 5 months and the only way I get him to > eat > a lot of things is to melt cheese on the top. I am confused about what is > legal???? Elaine's book says in the appendix that the mild cheddar is > ok > to use freely (which I use a lot of ). > > The labels on the cheese I buy say: > > > > DeliSytle Mild Cheddar Cheese - Natural > > Ingredients: Pasteurized Milk, Cheese culture, salt, enzymes, annatto > > > > Henry's Market Place Mild Cheddar Cheese > > Ingredients: Milk, cheese culture, salt, enzymes, colorings > > > > Are you saying these are both illegal? (They are NOT processed cheeses.) > I > have been using them from the beginning of diet and freely for my son. > Does > the melting over the food make a difference in the cheese composition? > > > > Please advice. > > > > Thanks, > > > > Maureen > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2006 Report Share Posted October 20, 2006 I think these cheeses sound fine. Elaine stated many times that she often used regular Kraft cheddar cheese. Patti Re: cheese criteria My son has been on SCD for almost 5 months and the only way I get him to eat a lot of things is to melt cheese on the top. I am confused about what is legal???? Elaine's book says in the appendix that the mild cheddar is ok to use freely (which I use a lot of ). The labels on the cheese I buy say: DeliSytle Mild Cheddar Cheese - Natural Ingredients: Pasteurized Milk, Cheese culture, salt, enzymes, annatto Henry's Market Place Mild Cheddar Cheese Ingredients: Milk, cheese culture, salt, enzymes, colorings Are you saying these are both illegal? (They are NOT processed cheeses.) I have been using them from the beginning of diet and freely for my son. Does the melting over the food make a difference in the cheese composition? Please advice. Thanks, Maureen Quote Link to comment Share on other sites More sharing options...
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