A final solution to the cheesy question?

[Wartorment]

Not really much of a solution, but what's the general stance on cheese among the Sherdog diet/supplement forum?

I use a lot of dairy for my protein consumption, and cheeses certainly contribute to it.

I generally eat reduced fat Swiss, fat free American cheese (which seems to be made of some kind of rubber, but it's not bad so I'm not complaining), farmer's cheese, and some occasional Kefir. I'm alright with the flavor of cottage cheese, but I just can't stomach its texture: makes me want to throw up. When I do eat it though, I make sure to blend it as much as possible, and add milk and yogurt for a sort of smoothie. Maybe once I get my next tub of protein powder, I'll start adding that as well.

 

[brownboy]

I prefer a strong blue cheese. I know this isnt what your asking, but I just want to say I love Blue Cheese.

 

[Deleted member 87037]

In Tapout magazine they listed cheese as a BAD protein.

 

[amphibious]

Stilton is the best cheese on earth... that said, I don't eat a lot of cheese. Low fat cheese tastes terrible and good tasting cheese is obscenely high in fat. Apart from my whey protein shakes, I really try to stay away from dairy.

But, like all things, don't overindulge... if you're really having a craving for it, or you really need a slice of it on your sandwich, do it. It's not going to kill you. Moderation is the key.

 

[XTrainer]

IMO, cheese in moderation is fine. Much better than sugary things.

 

[duckbillstyle]

The body needs some fat for fuel and cheesing in moderation is okay in my book.

 

[Terumo]

What is everyone's obsession with cheese on this board?

You wanna know what kind of cheese you should eat? Cottage cheese!

~Terumo

 

[Wartorment]

No. This is purely a cheese discussion thread. Cheese is godly, and must not be taken lightly.

 

[Madmick]

In Tapout magazine they listed cheese as a BAD protein.

That's because Tapout has no faith in its readers.

Cheese is fine for protein, but the caveats are calories and saturated fat. Berardi recommends using stronger cheeses like blue cheese, feta and gorgonzola for flavoring dishes since it takes less. Of course, lowfat or nonfat cottage cheese and part-skim or nonfat ricotta are fine in larger quantities.

 

[Vxfilmer1000]

I dont think I could live without cheese....... A little cheese every now and again isnt bad !!?