Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; 100% Kraft Parmesan Cheese?

This might be obvious to most of you but I think the parmesan sent me into a very bad flare is this possible?. I will list the ingredients any help on this appreciated.
milk, bacterial culture, salt, lipase, microbial enzymes, calcium chloride, cellulose powder, potassium sorbate, may contain milk ingredients or modified milk ingredients.

in general, i think it is important to stick to whole foods as unprocessed as possible.

if you can handle dairy, better to eat real cheese: milk, cultures/enzymes, (depending on the cheese, a little salt) . unless a cheese has flavorings, that's all that cheese should contain.

if you are allergic / sensitive to dairy, and in particular casein, like i was found to be, it may just be cow casein and we may be able to handle goat and/or sheep dairy products. i don't know if that is true for me or not. since i don't have a quick cause and effect response to dairy (other than it bothering my gastritis when its already flared) not sure how i'd easily determine this. but for anyone who can quickly tell that dairy bothers them, could try goat or sheep cheeses instead. that's what i'm hoping when i put a little pecorino romano on/in my food.

Thanks for your response Sue,

I normally do eat whole foods, it just so happened that parmesan cheese was used in a ceaser salad I ate. I will put dairy on high alert, didn't think I had issues with dairy. I don't drink milk by choice of my own. I do eat extra old cheeses that's about it for dairy. Will take your advice and see what happens. Thanks

try grating your own parm. It tastes loads better anyway
I don't do well with cheese "products" and I think its the added whey and proteins and whatever else. I just stick with the real deal.
I'm sorry this set you back a bit.

I could handle some parm. cheese on old recipes I made. Softer cheeses I still struggle.

Agree with other poster, buy the real stuff and grate for trial. Processed may have some hidden additives. My last job in States I was accounting manager at processed cheese plant, be surprised some of the things that go in processed cheese (like any processed food).

Tim

that one is not parmesam... i am sorry should contain only milk, bacterial culture and salt.

while we're on the topic of cheese:

for me, its the casein in particular that i'm allergic to. also it may just be cow casein.
not only does that open up the possibility of goat cheeses and sheep cheeses (EU feta, pecorino romano, but also i was happy to see, maybe even ricotta (even when made from cow's milk over sheep's milk), as apparently its not coagulated casein, but rather coagulated albumin or globulin.

as for the parmesan, it's really best as the whole block that you can grate. as the pregrated stuff, doesn't last as long, and sometimes has anti-caking agents added to keep the cheese from sticking together, some of those can be a starch product.

so really best to just use the block of parmesan, preferably Parmigiano-Reggiano.