Search
Search titles only
By:
Search titles only
By:
Home
Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
Search
Search titles only
By:
Search titles only
By:
New posts
Search forums
Menu
Install the app
Install
Reply to Thread
Guest, we'd love to know what you think about the forum! Take the
Diabetes Forum Survey 2024 »
Home
Forums
Diabetes Discussion
Type 1.5/LADA Diabetes
Different cheeses and the dreaded C
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Message
<blockquote data-quote="Kristin251" data-source="post: 1589843" data-attributes="member: 240838"><p>Haha. Here's the cheese tray. 1 oz Brie, and half ounce of two differnt cheese mentioned above. The Brie gets a few home roasted browned butter pecans, the havarti gets s drizzle of basil oil and some fresh chopped basil, the cheddar jack gets a spicy powdered mix I make ( Cajun seasoning, jalapeño powder, red pepper flakes and sea salt. The whole plate gets sprinkled with chopped green onion. It's my favorite time of day</p><p></p><p>When I look at the cheese melted, the cheeses other than Brie need a fork to cut through and require chewing. Too much chewing and it turns into a cement rock. The Brie requires no cutting or chewing if it weren't for the pecans. Just melts in your mouth. Now if it's chewy and rubbery in my mouth I'm sure it doesn't soften up in my intestines. The Brie is never anything but melt in your mouth!!</p><p>It would seriously be no hardship to just eat more Brie. So this will be my experiment. In my mind the cheese texture could make a big difference. I DO NOT want to give my my cheese!!!</p></blockquote><p></p>
[QUOTE="Kristin251, post: 1589843, member: 240838"] Haha. Here's the cheese tray. 1 oz Brie, and half ounce of two differnt cheese mentioned above. The Brie gets a few home roasted browned butter pecans, the havarti gets s drizzle of basil oil and some fresh chopped basil, the cheddar jack gets a spicy powdered mix I make ( Cajun seasoning, jalapeño powder, red pepper flakes and sea salt. The whole plate gets sprinkled with chopped green onion. It's my favorite time of day When I look at the cheese melted, the cheeses other than Brie need a fork to cut through and require chewing. Too much chewing and it turns into a cement rock. The Brie requires no cutting or chewing if it weren't for the pecans. Just melts in your mouth. Now if it's chewy and rubbery in my mouth I'm sure it doesn't soften up in my intestines. The Brie is never anything but melt in your mouth!! It would seriously be no hardship to just eat more Brie. So this will be my experiment. In my mind the cheese texture could make a big difference. I DO NOT want to give my my cheese!!! [/QUOTE]
Verification
Post Reply
Home
Forums
Diabetes Discussion
Type 1.5/LADA Diabetes
Different cheeses and the dreaded C
Top
Bottom
Find support, ask questions and share your experiences. Ad free.
Join the community »
This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies.
Accept
Learn More.…