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Message: <blockquote data-quote="LivingLightly" data-source="post: 2666802" data-attributes="member: 572522">Evening [USER=582166]@Cluuur[/USER].   Cheese is ideal for diabetics.  Most of the lactose (milk sugar) is removed in the whey during cheese making.  The residual lactose in cheese curd is metabolised during the early stages of ripening, mainly through the action of microbes, leaving you with a food that is mostly fat with some protein; carbohydrate content is negligible.I'm not so sure about flavoured cheeses though.  It depends what the cheese is flavoured with!Grazing a cheese-board is my idea of heaven, so I'm possibly not the best one to advise on quantities, but from a low carb point of view, you're unlikely to overdo it!</blockquote>

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