I don't seem to have any negative reactions to dairy. I have, however, been avoiding it (aside from butter) because of how insulinogenic it supposedly is. One thing I miss tremendously, though, is cheese -- especially on eggs!
So I got excited when I read recently that mascarpone cheese is simply cream that is treated with acid... since heavy cream tends to get the go-ahead from people concerned about insulin, is mascarpone safe too? Does it usually have the casein and the lactose removed, like cream?
Any knowledge on the subject would be hugely appreciated!!
Yes, it melts like butter. It's so yummy!!