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Thread: Dairy page 2

  1. #11
    Goosefeather's Avatar
    Goosefeather is offline Junior Member
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    Jun 2013
    'Ol Blighty
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    thanks folks.

    I have found i am being terribly anal when it comes to looking at ingredients now. I generally go for a good natural cheese, unpasteurised if i can, or french cheese as these are generally "pure" anyway.
    6'6" male

    SW: 286lbs/130kg/20st 8lbs
    CW: 281 lbs/127.7kg/20st 1lb
    TW:216lbs/98kg/15st 6lbs

    "...he didn't slam you, he didn't bump you, he didn't nudge you... he *rubbed* you. And rubbin, son, is racin'."

  2. #12
    MEversbergII's Avatar
    MEversbergII is offline Senior Member
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    Jan 2013
    Lexington Park, MD
    Don't forget kefir!


  3. #13
    picklepete's Avatar
    picklepete is online now Senior Member
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    Mar 2013
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    Dairy is tricky to discuss because the fat, protein, and sugar fractions all seem to behave like different foods.

    The fat seems pretty benign and low in omega-6. Butter is lovely. Cheese can have interesting micronutrients like K2--the more raw/pastured/aged the better. Cream is okay if you don't drink it by the gallon.

    Protein (Greek yogurt, skyr, ymer, cottage cheese, qvark, paneer) is convenient for light meals. I don't use powders or isolates.

    Sugar (lactose) seems to be the least useful part. Tall glasses of pasteurized milk are probably best avoided.

    My peculiar nutrition glossary and shopping list

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