There is no doubt that cheese is a wonderful food in the Ray Peat line up. When weight loss is a consideration however, the protein vs fat equation comes into play in all the cheeses you are eating.
This post was inspired by two of the members of our private Facebook group who were discussing cottage cheese and the fact that it was awful and tasteless. Another issue was gut irritation.
High protein ice-cream for breakfast?
You bet! That’s what I’ll be eating in the heat of summer with loads of fruit.
In our Facebook Private Group, we were discussing making sure we get enough protein to keep the liver functioning properly. One member complained that she struggles to get it all in because she doesn’t always feel like it. So I asked the question:
Skim Milk is good for you. Do you believe me?
I’ve seen it a couple of times now on social media where health bloggers and even a famous, healthy living personality have dissed skim milk, labelling it as highly processed, devoid of nutrients, not real food blah, blah, blah. And they took pride in saying they don’t drink milk anymore anyway!
Despite wanting to answer on those posts and give a different view explaining how skim milk is good for you, my response would be too long. So I’ll come over here and have a rant on my blog instead!
We now know that balanced sugar is actually fuel for all cells in the body, and is good for you so long as it’s accompanied by adequate nutrients. I set out to make a milk fudge recipe that ticked all the boxes for taste and nutrition, and left out nuts – see previous post as to why this is important.)
The Indian Burfi sweet treat was actually an inspiration for this. Burfi seems to be made in many different ways – including nuts, but one version with milk powder started the creative neurons firing. (In some cases it’s also called Barfi however that’s not such a great word in English to associate with cooking and eating!)