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Old 07-18-2003, 11:56 PM   #1
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Is Mozzarella Allowed During Induction...

Hi Every-one,

...I know that shredded mozzarella is allowed during induction but I was wondering if fresh mozzarella (in Australia we call it Bocconcini, it's white and is usually stored in liquid) is allowed.

...I was wanting to prepare a fresh mozzarella salad as a side dish for one of my meals today

...Many thanks
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Old 07-19-2003, 02:44 AM   #2
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Yes it is. I ate tons of it! My fave was a basil, mozzarella and tomato salad with lots of olive oil and lemon.
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Old 07-19-2003, 02:56 AM   #3
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From Dr. Atkins New Diet Revolution (white book):

"Other Foods Acceptable During Induction

Cheese

You can consume three to four ounces daily of the following full-fat, firm, soft, and semi-soft aged cheeses*, including:

cheddar
cow, sheep and goat cheese
cream cheese
Gouda
mozzarella
Roquefort and other blue cheeses
Swiss
______
*All cheeses have some carbohydrate content. The quantity you eat should be governed by that knowledge. The rule of thumb is to count one ounce of cheese as equivalent to one gram of carbohydrate. Note that cottage cheese, farmer's cheese, and other fresh cheeses are not permitted during Induction. No "diet" cheese, cheese spreads or whey cheeses are permitted. Individuals with known yeast symptoms, dairy allergy or cheese intolerance must avoid cheese. Imitation cheese products are not allowed, except for soy or rice cheese - but check the carbohydrate content. "

HTH
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Old 07-19-2003, 02:18 PM   #4
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Watch the pre-shredded kind, they add something to keep it from sticking together, and it can really add up the carb count!!!

Lisa
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Old 07-20-2003, 12:35 PM   #5
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Mmmmm. You had me wondering when you described it as packed in a liquid. As far as I know, only fresh cheeses are packed in liquids. I did go and look it up and it's listed by milk producers as a fresh mozzarella - so I'm not so sure that it's allowed.

As you can see from Auntie's quote, fresh cheeses are *not* allowed during Induction.

Sorry!!
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Old 07-20-2003, 04:21 PM   #6
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Mozzarella is fine. It HAS to be packed in that water to keep it from being like a rubber ball. It's whey cheeses like cottage cheese and ricotta (as per the book) that are limited on Induction.

I did check with the Atkins Center and mozz. if fine on Induction but ricotta is not. Mind you, saying that, I ate ricotta out of desperation once and still lost weight.
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Old 07-20-2003, 10:11 PM   #7
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what's a whey cheese and whats a cheese if its not a whey cheese?
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Old 07-21-2003, 06:21 AM   #8
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A whey cheese is anything like cottage cheese and ricotta. Basically once the actual cheese is made, the leftover liquid is re-cooked (hence ricotta, it means re-cooked in Italian) to produce a second product. It's THOSE cheeses that are not okay for Induction. They're fine for after!

You're fine on Induction with things like Brie, cheddar, mascarpone, Philly, Jack etc.,
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Old 07-22-2003, 04:41 AM   #9
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ok i'm still missing something here. what makes them so anti-induction? is the left over stuff bad?
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Old 07-22-2003, 07:10 AM   #10
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Lisa, the mozzarellas in North America are *not* packed in liquid. They're dry, solid cheeses - like a cheddar, but slightly more soft.

Because of the liquid, I saw the cheese as what you call a "whey cheese". After all, it's packed in whey and will be absorbing the carbs from it. The dairy associations list liquid packed mozzarella as a "fresh cheese" (our dry mozzarella isn't a fresh cheese) and Atkins says that "fresh cheese" isn't allowed. So, I'm afraid you're going to need to discuss this with the Atkins Center or the Dairy Associations because they're the ones making the definitions and the rules.


Last edited by snowrose; 07-22-2003 at 07:21 AM..
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Old 07-22-2003, 07:12 AM   #11
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Quote:
Originally posted by argo2d
ok i'm still missing something here. what makes them so anti-induction? is the left over stuff bad?
Fresh cheeses have a higher carb content, so it's harder to keep control of your carbs. That's why they were removed from Induction. You can add them back in early in OWL, though.
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Old 07-22-2003, 08:38 AM   #12
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It was the Atkins Center who told me all mozzarella, whether packed in water or 'dry' was fine. Not that I'm particularly bothered, I ate the one in water all the time on Induction and lost weight just fine. I figured if Atkins Center says mozzarella is okay, I'm going to eat it! It honestly did me no harm at all and I ate it a lot.
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Old 07-22-2003, 04:05 PM   #13
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Quote:
Originally posted by snowrose
Lisa, the mozzarellas in North America are *not* packed in liquid. They're dry, solid cheeses - like a cheddar, but slightly more soft.

Actually, we do have the fresh mozzarellas packed in liquid. I buy it at Trader Joes, Sam's club, and gourmet markets. I love it sliced with tomato & basil with a balsamic viniagrette drizzled on top. I think bocaccino is the smaller size balls. The larger size is olivini or something like that.

Susan
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Old 07-22-2003, 08:55 PM   #14
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LisaUK, I love fresh moz. I have it for breakfast with tomato, basil, olive oil and a little salt!! I buy it at our warehouse club, costco, in a package of 3 8 oz balls. I eat 1/2 ball every other morning. I love cheese but find I do better if I somewhat limit it to every other day.
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Old 07-23-2003, 12:13 AM   #15
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Yes, me too. I get a bit, err, gummed up if I have too much. lol.
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Old 07-23-2003, 01:52 AM   #16
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and the fresh mozzarelas are labelled with 0 carbs just like the dry ones. IMO thats not the whey its being soaked in, but just plain water
oh and im pretty sure no one here actually drinks that water anyways?

but maybe i'm still missing something, what exactly makes the fresh cheese have more carbs?
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Old 07-23-2003, 02:25 AM   #17
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Might be a higher lactose content. That's all I can think of.
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Old 07-23-2003, 12:22 PM   #18
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Quote:
Originally posted by codysmom
Actually, we do have the fresh mozzarellas packed in liquid
Susan, it was stated that mozzarella *has* to be packed in liquid. My point was that basically all mozzarella in North America isn't packed in liquid. I was trying to point out the regional difference. Sure, there are specialty items but well over 90% of the mozzarella sold would probably be dry.
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