Anyone know what is wrong with fresh cheeses? I have been horking down the ricotta, then reread induction and I am not supposed to have it. Mozzarella, on the other hand is fine. but what if my is "fresh mozarella"? Anyone have any idea?
I think really soft cheeses have more carbs per ounce than hard cheeses do. I think you can have them as long as you count the carbs and keep them below 20 a day. He has you not have them because that way you can spend your carbs differently.
When I first did induction there weren't rules like that. It was 20 grams a day or less and how you spent those carbs were pretty much up to you. (of course you couldn't spend all 20 in one sitting on a candy bar!).
Thanks! I was feeling all bad for eating a half a container of ricotta in four days (not really, but did feel like I blew the plan). The dang stuff is so good though. I think I will cut back to a reasonable amount of ricotta and see how it goes!
I had always wondered this as well. But figured the "dairy" benefit would be good for me so would just eat it. Then again, I ate just a slice (hm...my "slice" would equal about 4 preslized cheese) in my salads each night. Like you said--just cut down a bit
"Fresh Cheese?"
