Keto Means
Keto Means
Photo: Katerina Holmes
Most of the time, if you see some mold, you can just cut it off—about an inch around and below the mold spot, if you want to be really rigorous about it—especially if you're working with a harder cheese. Still grossed out? Throw it out.
In addition to increasing your chances of developing chronic kidney disease, research has linked the keto diet to an increased decline in kidney...
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In order to gain a pound of fat, you would need to add about 500 calories a day on top of your normal diet, every day, for about 7 days. This makes...
Read More »We’ve all been there. You’re exploring the murky depths of your messy-ass fridge, sifting through treats and terrors in hopes of finding some suitable dinner material, when it appears: A hunk of cheese sporting a definitely-not-there-when-you-bought-it polka-dot coat of fuzzy mold. And then the bargaining begins. Moldy cheese, like all other moldy foods, should go in the garbage, you think to yourself quite reasonably. But then: Maybe that’s...okay? Like, blue cheese has mold on it, and that’s okay to eat, right? Can’t I just cut the gross-looking stuff off? Around and around we go, the menu for the evening oscillating between cheesy pasta—delicious, but maybe...deadly?—and some tired canned-bean business. This is exactly the kind of high-stakes negotiation that exactly no one has bandwidth for on a Tuesday night. Enough! No more! There are answers to this whole is-moldy-cheese-safe business, and we must have them! We talked to Rich Morillo, a certified cheese professional (that’s a thing!) and the cheese operations manager (also a great title!) for Di Bruno Bros., Philadelphia's O.G. cheese shop—to find out what the deal is with moldy cheese and whether it belongs in the trash can or a baking dish. The answers? Kind of surprising, TBH. The first thing you’ve got to understand is that, by and large, microorganisms like mold are what makes cheese, well, cheese. “In a lot of ways, cheese is mold,” explains Morillo. With the notable exception of fresh cheeses that are meant to be consumed shortly after they are made (mozzarella, ricotta, queso fresco, etc.), most cheeses owe their distinct deliciousness and texture to the microbiological alchemy that occurs when mold, bacteria, and other microorganisms feast on the proteins and sugars present in milk, transforming them into a wide range of flavorful compounds. (Science is cool!) And while this whole cheese-is-mold business might be pretty obvious when you’re staring down a blue-veined hunk of stinky Stilton, you’ve also probably seen it—and eaten it—without even knowing it. You know that thick white rind on the outside of a wheel of brie? That’s mold, people! (Penicillium candidum to be more precise.) “Brie starts off looking like a disc of fresh cheese, then grows a whole lot of fuzzy white mold,” describes Morillo. “They call it ‘cat’s fur,’ and the cheesemaker literally pats all the mold down, flips the cheese over, and lets the process repeat.” The result is the savory, mushroomy white rind that makes brie and other so-called “bloomy rind” cheeses delicious but also different from all other cheeses.
The most common reason for not getting into ketosis is not cutting back enough on carbs. According to a 2019 article on the ketogenic diet,...
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Although raw shrimp is eaten and delicious, that does not mean that it does not carry some risk. Really, eating any raw ingredient carries risk,...
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So, What Is Speed Keto? Speed Keto is a combination of the traditional low-carb, high-fat diet of traditional keto, but also incorporates...
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Cucumbers also contain pectin and sterols, both of which have been shown to lower blood cholesterol levels. Besides, the soluble fiber in cucumbers...
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If you've cheated on keto, you're likely out of ketosis. Once out, you'll need to strictly follow the keto diet to reenter ketosis. This process...
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Skin is meant to be slightly acidic, with a pH between 4.5 and 5.5, but baking soda has a pH of 9. Increasing the pH of your skin can lead to...
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