Javizy wrote: Just thought I’d ask about paneer here. It’s a kind of cottage cheese that’s easy to make with milk and lemon juice, and contains only 1.2g of carbohydrate per 100g. That’s over 90% less than a Granny Smith apple, which can be allowed on phase 1. I’ve heard the problem with dairy is in digesting the fat, but wouldn’t that make kefir, yoghurt, oil etc a problem, too? Are there any other reasons for avoiding non-aged cheeses? Is there something special about lactose in particular? Even 100g of turnip has 4g of sugar.
Hello, Javizy, digesting the fat in milk isn’t the problem with a Candida infestation nor the carbohyhdrates; it’s the fact that the lactose sugar is food for the Candida. As far as yogurt and kefir are concerned, the sugar remaining in the end product after fermentation is notably less than in straight milk.
I don’t know that much about paneer, but I doubt that it’s fermented, however, if it is then the same would be true as far as the sugar content is concerned.