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  1. #31
    Damiana's Avatar
    Damiana is offline Senior Member
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    Greek yogurt is my go-to for when I don't feel like eating meat.
    F 28/5'4/100 lbs

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  2. #32
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    Quote Originally Posted by peril View Post
    Full fat cottage cheese (ie real cottage cheese) is 11% protein by weight. Low fat cottage cheese is little different
    I'm assuming reduced fat cottage cheese has higher protein.

    Tonight I bought some reduced fat cottage cheese ( thinking it was full fat - only noticed when I got home).

    Taste and texture admittedly not as good as full fat but if the protein is in fact much higher then why should not eat it? ( if I don't mind it's taste)
    Is it that it's not healthy ( or as healthy) to consume it ( why? Eg bad processing, junk stuffs added?).
    Is it just against the philosophy of primal, or just not traditional cottage cheese?

    I certainly get plenty of 'primal approved' good fats from many food sources and could do with increasing a bit of protein - what's wrong with reduced fat cottage cheese in this case?

    Genuine question.
    Last edited by EatMoveSleep; 08-19-2013 at 04:53 AM.

  3. #33
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    Reduced fat cottage cheese is about 12% protein. As I wrote, little different. Derpy is right though, very hard to find cottage cheese with more than 4% fat. Nothing wrong with reduced fat so long as there are no bad ingredients but dairy fat is rich in vitamins so it is a shame to eschew it
    Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

    Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

  4. #34
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    Quote Originally Posted by peril View Post
    Reduced fat cottage cheese is about 12% protein. As I wrote, little different. Derpy is right though, very hard to find cottage cheese with more than 4% fat. Nothing wrong with reduced fat so long as there are no bad ingredients but dairy fat is rich in vitamins so it is a shame to eschew it
    Well if it only one percent more protein then stuff that
    I thought might be double or triple the protein of full fat - I'll continue with full fat cottage.

    Have you seen the new Zero percent fat greek yogurt in the shops? ( yeah crazy I know )
    But the protein is three times that of full fat Greek yogurt and the sugars are lower ( no idea what it tastes like - probably not good).

  5. #35
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    I didn't notice that the grass fed yogurt I bought at the farmers market was fat free 'til I got it home. It was delicious. I ate some plain and smeared a whole bunch on top of some baked eggplant that I stuffed with ground lamb and green tomatoes.

    I'm a cheese lover, and never considered them part of my 20. The runnier and stinkier the better. When I go to WFoods, I usually try to get at least one cheese from each: goat, cow, and sheep. And chevre, of course so I can make jewshi, which is lox and chevre wrapped in nori.

    That said, in the context of calories, I limit my intake. Since I suck at small portions, I give myself the occasional cheese day where just about all of my calories come from cheese. Not surprisingly, these days coincide with trips to WFoods.
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  6. #36
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    Dairy's where I get a bulk of my "not fat and protein". I'm not as technical with my dieting as some of the more esteemed members here, but I haven't noticed anything horribad going on. I'm a particular fan of yogurt, especially strained "Greek" style. It has spoiled me for regular "runny" yogurt, unfortunately. Cheese is also very great. I did not think of parmesan as being a raw milk cheese. This is something I'll have to read into. What's the real benefit of it being raw? I figured making cheese would kind of alter the benefits of raw milk, but maybe I'm wrong.

    Now, take everything I say with the caveat that most of my dairy is conventional, non-hormone treated stuff. All the available organic milk is Ultra Pasturized, which this community has informed me is the pits. Grass-fed is even more difficult to acquire. Raw's illegal. Legalites here apparently do stings, so no herders will even entertain the idea of trading for milk, even if I want to make cheese with it.

    The local health food store will occasionally get grass fed, pasteurized non-homogenized milk. I snatch that up as fast as I can, but as a car-free guy the 12 mile trip is a bit difficult to make regularly.

    Milk is also very addictive. I can easily down a half gallon in a single sitting. Often that's all I'll have for the day, but sometimes not.

    M.

  7. #37
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    Scary. I buy raw milk in a hippie store downtown.


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  8. #38
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    Jewshi? Try again.

  9. #39
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    Is anybody concerned about the effects possible effects of IGF-1?

  10. #40
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    I normally make my own quark from 1% organic milk (make kefir first, then make the curd separate on very low heat, strain/press away away the liquid).

    If i do not have this, I buy dry curd 0.4% cottage cheese. It has absolutely nothing added and I prefer the drier texture (that's 22 g protein, 2 g carbs, no fat).

    I also buy Liberte Greek Yogurt that is like 18 g protein and 6 g carbs, no fat, nothing added.
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