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reading labels: lactose
Is there a definitive way to find out how much lactose there is in
cottage cheese? I see words like "glucides" or "carbohydrate" followed by "sugars" as a sub item. Which one is "lactose?" Thank you. Reza. |
#2
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reading labels: lactose
On Apr 6, 6:39*am, RezaRob wrote:
Is there a definitive way to find out how much lactose there is in cottage cheese? I see words like "glucides" or "carbohydrate" followed by "sugars" as a sub item. *Which one is "lactose?" Thank you. Reza. Lactose is 5% of milk. To make hard, fermented cheese, the whey which contains 70% of the lactose is drained off, so there should be very little lactose in hard cheeses, but cottage cheeses are not fermented, and the whey is still in there. It is mostly in the liquid portion that separates and has to be mixed back into the cottage cheese. If you drained that off, you'd be removing a lot of the lactose though. In one pound of cottage cheese, there would be about .05X16oz.=0.8oz of lactose. Lactaid makes a lactose-free cottage cheese. Almost all of the carbohydrates listed in milk is lactose. There's 11 grams of lactose out of 13 total grams of total carbs in a 1 cup serving of milk...any kind of milk 1%, 2%, skim. I would just look at total carbs and use that number of grams as the lactose. In Lactaid, they break down the lactose with an enzyme, but it would still be listed as a carb and contribute calories. The lactose is only pre-digested for you. If the cottage cheese has added whey, milk solids, cream or any other dairy product, the lactose amount will be higher, but you can still look at total carbs and use that no. dkw |
#3
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reading labels: lactose
On Apr 6, 7:43 am, " wrote:
that separates and has to be mixed back into the cottage cheese. If you drained that off, you'd be removing a lot of the lactose though. Thank you very much for responding. How much protein and fat does the draining remove? Reza. |
#4
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reading labels: lactose
On Apr 6, 12:52*pm, RezaRob wrote:
On Apr 6, 7:43 am, " wrote: that separates and has to be mixed back into the cottage cheese. If you drained that off, you'd be removing a lot of the lactose though. Thank you very much for responding. How much protein and fat does the draining remove? Reza. There would be a trace of fat in the liquid, but not much, along most of the lactose and significant protein would also be lost. They make riccota cheese from whey, and it is low fat but has lots of protein that was drained from whatever original cheese was made from the milk before the liquid whey was drained off. I wouldn't think this would be a good way to handle the cottage cheese because it isn't predictable how much separation there would be, plus it would taste pretty dry without the liquid. I'd just go for the low fat, nonfat, or lactose free cottage cheese depending on what I was trying to accomplish. I don't personally eat any cheese, so I can't recommend one brand or another either. I occasionally eat nonfat yoghurt which is kind of similar. Cheese seems to either have too much fat, too much salt, too many calories or it's tasteless, so I decided a long time ago to not eat the stuff. I used to love bleu cheese though, but I don't think all the cholesterol, fat, salt and calories would be good for me. dkw |
#5
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reading labels: lactose
RezaRob wrote:
Is there a definitive way to find out how much lactose there is in cottage cheese? I see words like "glucides" or "carbohydrate" followed by "sugars" as a sub item. Which one is "lactose?" Thank you. Reza. Lactose is a sugar. "Glucid" and "Gluside" are synonyms for saccharin. I have no idea what "glucide" means. -- Marshall Price of Miami Known to Yahoo as d021317c |
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reading labels: lactose
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#7
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reading labels: lactose
On Apr 6, 4:44 pm, Marshall Price wrote:
The only milk they consumed was in cafe-au-lait, which was more milk than coffee, and hot, but not boiled, of course. Now that you mention it, I know someone who's a doctor in France. He was over here (in Canada) for a visit, and broke a finger while doing some quite harmless, gentle playing in the park (hanging and moving, from one bar to the next; he broke a finger when he just hit the next bar by mistake, instead of properly grabbing it.) He told me this since I wasn't there. It was hard to believe, but I know this person, and of course believe him. I'm not advertising milk products here, of course. And I have no idea of bone fracture statistics in France, nevertheless, I figure they better be getting Calcium from something! Here's a link to Harvard Public Health for fun: http://www.google.com/search?hl=en&q...=Google+Search Reza. |
#8
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reading labels: lactose
On Apr 6, 7:50*pm, RezaRob wrote:
On Apr 6, 4:44 pm, Marshall Price wrote: The only milk they consumed was in cafe-au-lait, which was more milk than coffee, and hot, but not boiled, of course. Now that you mention it, I know someone who's a doctor in France. *He was over here (in Canada) for a visit, and broke a finger while doing some quite harmless, gentle playing in the park (hanging and moving, from one bar to the next; he broke a finger when he just hit the next bar by mistake, instead of properly grabbing it.) He told me this since I wasn't there. *It was hard to believe, but I know this person, and of course believe him. I'm not advertising milk products here, of course. *And I have no idea of bone fracture statistics in France, nevertheless, I figure they better be getting Calcium from something! Here's a link to Harvard Public Health for fun:http://www.google.com/search?hl=en&q...=Google+Search Reza. I'm not sure either, but the French seem to eat cheese, like you said, fish, other meat, bread, pasta. It all has calcium. One point to mention is that although there is a lot of calcium found in dairy products, much of that is not absorbed because it gets absorbed in an acid environment better....like orange juice. You can buy OJ with calcium added for that reason, but oranges already have some calcium. Most of the world... Africa, Asia is lactose intolerant, so they do not use much milk past infancy...and osteoporosis is much lower on those continents than in N. America. Could be race, could be absorbsion from a different diet. Many of us can drink milk if we have middle European ancestors, but even a large part of Europe is lactose intolerant. There is also calcium in yeast, so wine and beer provide some calcium. Lots vegetables have calcium too, so you don't need to eat any dairy really. There is even calcium carbonate in most water. It's the most common mineral that makes the lime that collects around faucets and drains. The French do eat lots of yoghurt, and they usually eat it warm. dkw |
#9
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reading labels: lactose
RezaRob wrote:
On Apr 6, 4:44 pm, Marshall Price wrote: The only milk they consumed was in cafe-au-lait, which was more milk than coffee, and hot, but not boiled, of course. Now that you mention it, I know someone who's a doctor in France. He was over here (in Canada) for a visit, and broke a finger while doing some quite harmless, gentle playing in the park (hanging and moving, from one bar to the next; he broke a finger when he just hit the next bar by mistake, instead of properly grabbing it.) He told me this since I wasn't there. It was hard to believe, but I know this person, and of course believe him. I'm not advertising milk products here, of course. And I have no idea of bone fracture statistics in France, nevertheless, I figure they better be getting Calcium from something! Here's a link to Harvard Public Health for fun: http://www.google.com/search?hl=en&q...=Google+Search Reza. When I was an equipment boy for the Washington Redskins, some of the quarterbacks in training camp asked me to catch their passes, and time after time, I misjudged the speed and wound up jamming my fingers, especially the middle knuckles of my middle fingers. It was excruciating! I used to drink plenty of milk back then, so I wonder whether it was the milk that helped me heal, and whether it was the milk that made me misjudge the speed. Oh, well, so much for anecdotal evidence of nothing! -- Marshall Price of Miami Known to Yahoo as d021317c |
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