Thu, Aug-29-02, 17:59
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Registered Member
Posts: 39
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Plan: CKD
Stats: 38%/13%/8%
BF:13%
Progress: 174%
Location: Sac, CA
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Quote:
Originally posted by Natrushka
From what I have discovered from a year of LCing is that it is the fat content that mitigates the carb (and in the case of dairy, lactose) content. Higher fat tends to mean lower carbs (as with cream and milk). The soft cheeses (gouda, brie, camembert) tend to be higher in fat and lower in carbs. But we are talking minutia here (.3g for an ounce of gouda and .6g for an ounce of brick/cheddar).
Nat
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Okay I am sorry to keep bugging you but as far as the amount of lactose is Cheese, what is the amount of Lactose is Cheese in relation to a glass milk. I just dont understand the quantities of Lactose, so basically if cheese has between .3 and .6 , how much would a glass of Milk have??
On other thing everyone who low carbs alwasy says to eat hard cheeses but now you are saying that the softer cheeses have less Lactose, so that does make sense why does everyone recommend hard cheese why not soft cheeses since they have less.
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