You might think that, according to the principles of the Food Combining Diet, cheeses are a high protein source and should therefore not be combined with carbohydrates – but in reality, it depends on the cheese.
Recall that all fats, unprocessed oils and butter, as well as cream, smoked or cured fish or meats are neutral foods. As the fat digestion starts in the upper part of the small intestine only, it does not affect the digestion process in the stomach. Cheese is generally high in fat and that is why many cheeses belong to the neutral food group.
When you buy cheese, carefully read the label and check the fat contents of the cheese. The amount of fat in dry matter of full fat cheese is normally between 40% and 87%. Stay away from low fat cheeses as they usually contain a lot of salt and fillers, and the latter are frequently carbohydrates.
In general, cut down on processed foods. Do not choose processed, artificially colored, flavored, or cheese that identify a long list of additive such as emulsifiers, preservatives, etc. Choose high-quality, unadulterated cheeses that were matured naturally. Consider also goat’s or sheep’s milk cheeses.
It is essential to good health that we achieve the right balance of acid-forming and alkaline-forming foods. Be aware that even neutral cheeses will upon metabolization form some acids. Thus enjoy eating cheese in moderation.
Here is a selection of neutral cheeses from all over the world:
- Asiago pressato
- Beaufort cheese
- Brie De Meaux
- Epoisses de Bourgogne
- Feta cheese
- Grana Padano
- Gruyère de Comté
- Idiazába cheese
- Kefalotyri cheese
- Majorero cheese
- Manchego cheese
- Manouri cheese
- Morbier cheese
- Parmigiano-Reggiano (= original Parmesan cheese)
- Pecorino Sardo
- Sant Albray
- St. Agur
-> next: Cooking with Herbs and Spices