Cottage Cheese

[Flee]

Someone give me the quick and dirty on CC.

What's so good about it?
Any ingredients that I need to make sure it has?
Any ingredients that I need to make sure it DOESN'T have?


Thanks, as always!

Ryan

[emartin10]

Cottage cheese is a great source of protein, specifically casein protein. This is a slow digesting protein (compared to whey, which is considered the fast digesting protein) that will help deliver protein to your body for a longer period of time. A lot of us eat it right before bed to ensure that we have some protein in our tummy's before a nice long 8 hour fasting (sleep).

Cottage cheese is really cottage cheese - nothing too special about different kinds. Some unpastureized tastes like ass, but that can be worked around. I buy 1% Fat CC, but the "high" fat stuff has 4%. I've found that people adjust to the taste better by starting w/ 4% and working down to 1%, as I think there is a big taste difference b/w the two.

Hope this helps, good luck with the curd!!

[twinsavsvikingsfan]

It also has a lot of sodium. I've heard that there are low-sodium varieties of it out there, but I have been unsuccessful in finding it. That being said, I just watch putting salt on most of my foods and don't worry about whats in the CC. I love the stuff. BTW I do the 1% kind.

[emartin10]

Ah, good point TAVF (<--- You like that ). It does have a bit of sodium. I've never seen loso CC either, but just watch it. But you're a biker, right Flee? If you are doing a lot of endurance exercise, then your sodium needs are probably a bit different....

[Flee]

I thought it was because of a specific type of protien. As you have mentioned it is casein. But that brings up a question.

I checked the ingredients and whey is listed. But I see nothing about casein. Is it part of the skim milk? Should I be looking for casein on the label anywhere?

Thanks again.

Oh, by the way, I started on 1% and accimilated very quickly. I LIKE CC. I never thought I would say that.

Ryan

[twinsavsvikingsfan]

Originally posted by emartin10:
Ah, good point TAVF (<--- You like that ). It does have a bit of sodium. I've never seen loso CC either, but just watch it. But you're a biker, right Flee? If you are doing a lot of endurance exercise, then your sodium needs are probably a bit different....

Nice catch E. Some guys miss that avs reference in there and just say TVF. Figures you'd catch it in CO

[Ogedei]

Originally posted by emartin10:
Ah, good point TAVF (<--- You like that ). It does have a bit of sodium. I've never seen loso CC either, but just watch it. But you're a biker, right Flee? If you are doing a lot of endurance exercise, then your sodium needs are probably a bit different....

I've recently come across low-sodium varieties.

They taste quite a bit different. Consitency is the same though.

Option 2: Dry curd cottage cheese. Sodium on this stuff is way lower, but it takes a special dedication to eat, IMHO. [img]smile.gif[/img]

Og.

[Robbyrh10]

cottage cheese and natural PB every night before bed!


sorry, just had to throw that out there

[RacerBill]

There is also fat free cottage cheese out there, and it tastes okay, BUT...

1) It's higher in sodium (1% = 470 mg per half cup, FF = 720 mg)
2) They add sugar (!) I guess to make it palatable
3) It is lower in protein (1% = 13 g, FF = 9 g)

I made the mistake of buying FF once. Won't do it again.

[Terry Monk]

MMMM... cottage cheese. I just went and had some. Going to bed soon.

[Lost Dog]

The ff cottage cheese that I have doesn't have added sugar (but there's more sugar listed in the nutrition section due to the extra carbs).

IMO, the minimal amounts of fat in low fat cottage cheese isn't worth avoiding.

FF tastes pretty bad, with a weird texture. So does the low sodium stuff. Yuck.

[Lost Dog]

Originally posted by RacerBill:
There is also fat free cottage cheese out there, and it tastes okay, BUT...

1) It's higher in sodium (1% = 470 mg per half cup, FF = 720 mg)
2) They add sugar (!) I guess to make it palatable
3) It is lower in protein (1% = 13 g, FF = 9 g)

I made the mistake of buying FF once. Won't do it again.

My brand, Lucerne, which I think may be a house brand of Vons, Pavilions, Safeway, etc. stacks up pretty well, ff vs lf.

2% has 410mg sodium. FF has only 420g
2% has 4g C. FF has 5g C.
2% has 13g P. FF has 14g P.

Lucerne has no 1% or dry curd varieties, though. Just lf, ff, small curd and large curd (both 4%). They had low sodium for a while, but it was nasty. I had to salt it to choke it down or save it for smoothies...

I have seen some brands that are way different from ff to lf, though. Pays to look around.

You'd think something like cottage cheese would be pretty standard, but some brands taste awful to me, while others I can eat right out of the tub.

[GqArtguy]

Originally posted by Flee:
I thought it was because of a specific type of protien. As you have mentioned it is casein. But that brings up a question.

I checked the ingredients and whey is listed. But I see nothing about casein. Is it part of the skim milk? Should I be looking for casein on the label anywhere?

Thanks again.

Youre just going to see the protein stats on the nutrition label, producers arent required to decompose protein. Regardles, the protein in milk is like 80% caesin, 20% whey (or 70-30, cant remember off the top of my head).

Theres nothing special about CC or caesin for that matter. People eat it because it gives variety (because 6 whey shakes a day sucks), though some believe that it burns slower and that it does something magical to protein synthesis. It does burn slower (compared to whey), but not by much.

[emartin10]

Originally posted by GqArtguy:
It does burn slower (compared to whey), but not by much.

Yeah, I was trying to get at that above. Thanks for helping clarify.

[RacerBill]

Originally posted by Lost_Dog:

quote:

---

Originally posted by RacerBill:
There is also fat free cottage cheese out there, and it tastes okay, BUT...

1) It's higher in sodium (1% = 470 mg per half cup, FF = 720 mg)
2) They add sugar (!) I guess to make it palatable
3) It is lower in protein (1% = 13 g, FF = 9 g)

I made the mistake of buying FF once. Won't do it again.

My brand, Lucerne, which I think may be a house brand of Vons, Pavilions, Safeway, etc. stacks up pretty well, ff vs lf.

2% has 410mg sodium. FF has only 420g
2% has 4g C. FF has 5g C.
2% has 13g P. FF has 14g P.

Lucerne has no 1% or dry curd varieties, though. Just lf, ff, small curd and large curd (both 4%). They had low sodium for a while, but it was nasty. I had to salt it to choke it down or save it for smoothies...

I have seen some brands that are way different from ff to lf, though. Pays to look around.

You'd think something like cottage cheese would be pretty standard, but some brands taste awful to me, while others I can eat right out of the tub. [/quote]Ah, that explains a lot. I was comparing the same brand (Hy-Vee store brand) FF to 1%, but I haven't tried a lot of different brands.

Aldi's sells it pretty cheap, but it's often gritty and has odd tough clumps in it. I found Sam's Club sells giant one-gallon tubs, but only in 4%.

[UpNorth]

Many brands of low fat CC will contain maltodextrin and corn starch. I don't think there is that much of either of those ingredients in most brands but if you're a purist you'll have to look hard to find some without it. I once tried an all natural low fat cottage cheese that had neither of those ingredients and it tasted like sour plain yogurt only chunky and a little gritty -- yuk!

[Flee]

Originally posted by GqArtguy:

quote:

---

Originally posted by Flee:
I thought it was because of a specific type of protien. As you have mentioned it is casein. But that brings up a question.

I checked the ingredients and whey is listed. But I see nothing about casein. Is it part of the skim milk? Should I be looking for casein on the label anywhere?

Thanks again.

Youre just going to see the protein stats on the nutrition label, producers arent required to decompose protein. Regardles, the protein in milk is like 80% caesin, 20% whey (or 70-30, cant remember off the top of my head).

Theres nothing special about CC or caesin for that matter. People eat it because it gives variety (because 6 whey shakes a day sucks), though some believe that it burns slower and that it does something magical to protein synthesis. It does burn slower (compared to whey), but not by much. [/quote]This is what I needed to know. It was a bit confusing to see whey on the ingrediants list, but not casein. I should have searched the intra-web to learn that milk is mostly casein protien.

Great.

Thanks.

Oh, just whipped out a tub at my weekly poker game last night. It got some interesting looks.

Greatness!!!