i am attempting to overcome a dairy allergy...it was recommended that I only use mascarpone, ricotta or parmigiano reggano....what characteristics do these cheeses have that make them more tolerable?
asked byKeith87 (95)
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on September 05, 2012
at 10:53 PM
Mascarpone and ricotta, both fresh cheeses, are high in whey and lactose and low in casein. Parmesan, a hard cheese, is high in casein and low in whey and lactose. About the only thing I can think of that they have in common is that they are usually made from cow's milk (but mascarpone and ricotta can be made from sheep or goat's milk). What sort of dairy intolerance do you have?
on August 15, 2013
at 02:25 AM
Do the GAPS diet I am casein intolerant and after a year on GAPS my allergies and food intolerances are cured
on September 06, 2012
at 08:46 AM
They all come from Italy!