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?

this is a good question to which I have no answer.

I know SOMEONE in here will know though...

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!

You know for some reason I had thought that the harder the cheese at room temp was bad but maybe I was wrong,

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

Thanks to all for you imput - I may never lose a lb, but I am determined to get this induction thing down right!

I'm not losing weight (right now) but I FEEL healthier than I do when I eat carb/junk. To me that's a start.

WTG on being commited to doing things right