Cottege Cheese

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    Apr 13, 2007 6:24 PM GMT
    Is cottege cheese (2%) something that should be less often in general?

    I'm not speaking in terms of massive weight gain, muscle gain or the likes but more with regard to keeping lean, scultped and focusing on staying trim.

    Thanks again you guys....
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    Apr 13, 2007 9:55 PM GMT
    Hey knowname. Yes, cottage cheese (the low-fat variety!) is good for you. A great source of protein. You can find it listed in our article on Late-night snacks.

    Our nutritionist recommends eating it with blueberries for added benefit. (Personally, I secretly like it with ketchup, which is, I admit, totally disgusting.) I often have a scoop or two of cottage cheese right after working out; it's something my body just craves.



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    Apr 13, 2007 10:20 PM GMT
    Don't forget low fat/non-fat yoghurt, with fruit. Has much of the same benefits of low fat cottage cheese.

    John
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    Apr 13, 2007 10:28 PM GMT
    Get fat-free or skim cottage cheese. Why have the fat if you don't have to? I make a great protein shake with cottage cheese that I have twice a day, and it tastes great. The recipe's below.

    Protein shake:
    1 cup fat-free cottage cheese (24g protein)
    2-4 egg whites (5g protein for two)
    1 banana
    2 Tbs. all natural, reduced fat peanut butter (9g protein)
    6-8 oz skim milk (8g protein)
    2 packets sugar-free carnation instant breakfast (chocolate)-(10g protein for two)

    That's approximately 60g protein for the shake, without the grit from typical protein powder. The sugar free carnation instant breakfast is made with splenda. So, the only sugar you are getting is from the banana, and the lactose in the milk. The only fat you are getting is from the peanut butter, but it's not much. It's a great shake, and it satisfies my sweet tooth too. I use a handheld blender.

    As long as you're not allergic to peanut butter, or lactose intolerant, this will work great for you...
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    Apr 13, 2007 10:41 PM GMT
    Hey rhythm. That sounds delicious...(I'm hungry already). Quick question: Are you using raw egg whites? Or powdered egg whites?
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    Apr 14, 2007 1:27 AM GMT
    Ahh thanks for that all of you.

    Well, breakstones now has those 2% cottege cheese packs (that's probably more than a serving I should have though right????) Tri, you say one or two scoops as a late night snack, are you familiat with the little packs mentioned above?

    I'm not a fan of yogurt at all, though I'd eat it if I had to. I'd prefer cottege cheese anyday.


    Good to know guys, thanks for all your help in all of these threads I have up.
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    Apr 14, 2007 2:07 AM GMT
    Sorry, I should have made that clear in my previous post. I actually use a liquid egg white that is similar to a powdered egg white. I'm sure you probably know the reasons why triguy, but I will go ahead and explain for those who might be reading this post.

    Eating egg whites alone can be a bad thing. This is not due to the fact of salmonella poisoning, which is actually a very low risk in raw eggs, but it's because of high concentrations of avidin whithin egg whites.

    Avidin is a glycoprotein in egg whites that binds and sequesters an enzyme called biotin. Biotin is an essential coenzyme whose main role is to assist in the metabolism of carbohydrates in the body. It is also essential for the function of red blood cells and hemoglobin synthesis.

    The binding of avidin to biotin prevents absorption of biotin in the gastrointestinal tract. The regular consumption of raw egg whites may reduce biotin absorption enough to induce a deficiency. Cooking deactivates avidin, making biotin available for absorption. However, there have been studies that show that some avidin is still active even after cooking.

    It has been shown that regular cunsumption off egg whites may lead to gallbladder problems. Biotin deficiency can cause fatigue, depression, insomnia, immune problems, hair loss, and muscle pain.

    Eating whole eggs is thought to prevent the excess of avidin in the body due to the presence of biotin in the egg yolk that "balances" it out. Biotin is what protects the egg yolk from infection. This is why salmonella is only carried in the whites, and not the yolks.

    If you suspect you have a biotin deficiency, all you need to do is stop eating those egg yolks, and take a biotin supplement for a week or two to return your body's supply of biotin.