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Ricotta allergy?

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01 / Original postRicotta allergy?Lilith79 · 9 Feb 2005 02 / This pagePosts 1–6Page 1 of 1 · chronological order 03 / Latest replyPost #6Cate · 10 Feb 2005

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General fitness, health and nutrition
Published
9 February 2005
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10 February 2005
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Lilith79
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  1. Original post
    Lilith79
    Archived post
    #1

    On the recommendation of some others I know on LC diets, I've taken to
    having Ricotta cheese for dessert. I mix it w/ some Splenda, vanilla or
    powdered cocoa, and/or pumpkin pie spice. Well, I first started with a
    small tub of Walmart brand Ricotta-I usually don't shop there. I bought
    another tub from my normal grocer, this time a name brand. I don't
    recall the name off hand, but I did notice that vinegar was the 3rd
    ingredient instead of the 2nd like with the WM brand. The whole time I
    was eating the WM brand Ricotta, I didn't have a problem. When I
    switched to this other brand, I've started getting headaches and
    tiredness after I eat it. I even tested to see if it was my vanilla
    causing the problems since it's imitation(I can't afford real)-it's not.
    I've also checked to see if it's the Splenda, but I can eat it in
    other things w/o a problem.

    So, I've come to the conclusion that the Ricotta is an allergy of mine.
    I only started eating it a week ago, 1x a day, .5 cup at a time. I
    guess I need to stay away from it, which really stinks because it's a
    tasty 'dessert', and it's easy! Ricotta with some vanilla, Splenda and
    a sprinkle of pumpkin pie spice tastes like rice pudding (one of my
    favorite non-LC desserts!) My dh won't eat it at all, he hates the
    texture, so I guess I've wasted money. 🙁

    Has anyone else had this happen? Developing an allergy in such a short
    period of time?

    Thanks!
    -Michelle
    Re-started 1/4/05
    (quit due to pregnancy 3/01)
    292/280/175

    Report
  2. Cate
    Archived post
    #2

    Lilith79 <[email hidden]> wrote in news:rjvOd.28896$by5.13516
    @newssvr19.news.prodigy.com:

    Quoted message said:

    So, I've come to the conclusion that the Ricotta is an allergy of mine.

    Michelle, I'm betting this is not an allergy. Have you tried the Wal-Mart
    brand again since you had a problem with the one from your grocery store?

    Is there something in the grocery store brand that isn't in the Wal-Mart
    brand? How many containers of the grocery store brand (what brand is it?)
    have you gone through? Maybe it's the type of vinegar the grocery store
    brand uses.

    Try another brand from the grocery store. FWIW, I use Sorrento (whole
    milk). The ingredients, listed in order: cream, milk, skim milk, vinegar,
    salt.

    I know how easy it is to rely on ricotta for a sweet craving. Failing all
    the above, try making your own at home.

    Cate

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  3. Trianna
    Archived post
    #3

    Try cream cheese, maybe?

    It does seem to be more likely to be an ingredient in the ricotta,
    rather than the ricotta itself, to which you're sensitive.

    T.

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  4. Lilith79
    Archived post
    #4
    Cate said:

    Lilith79 <[email hidden]> wrote in news:rjvOd.28896$by5.13516
    @newssvr19.news.prodigy.com:

    Quoted message said:

    So, I've come to the conclusion that the Ricotta is an allergy of mine.

    Michelle, I'm betting this is not an allergy. Have you tried the Wal-Mart
    brand again since you had a problem with the one from your grocery store?

    Is there something in the grocery store brand that isn't in the Wal-Mart
    brand? How many containers of the grocery store brand (what brand is it?)
    have you gone through? Maybe it's the type of vinegar the grocery store
    brand uses.

    Try another brand from the grocery store. FWIW, I use Sorrento (whole
    milk). The ingredients, listed in order: cream, milk, skim milk, vinegar,
    salt.

    I know how easy it is to rely on ricotta for a sweet craving. Failing all
    the above, try making your own at home.

    Cate


    How do you make your own ricotta?

    The brand I bought, Miceli's, has Fresh Whey, Pasteurized Part-Skim
    Milk, Cram, Vinegar and Salt.

    I'm not sure about the Walmart brand as I already threw out the
    container! I don't recall there being Whey in it...hmmm. Perhaps I
    have a problem with Whey, but isn't that in a lot of other dairy products?

    I only went through one small container of the WM brand since I wasn't
    sure if I'd like it that way, I've had Ricotta in lasagna in the past
    (pre-LC), but not straight w/ sweetener. I'm pretty sure that there was
    about 16 oz. in the WM container, there is 30 oz. in the Miceli's and
    I've eaten 1.5 cups.

    Thanks for the input! 🙂

    Report
  5. Emil
    Archived post
    #5

    Mascarpone would be another alternative to try.

    --
    Emil Luca

    "Trianna" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Try cream cheese, maybe?

    It does seem to be more likely to be an ingredient in the ricotta,
    rather than the ricotta itself, to which you're sensitive.

    T.

    Report
  6. Cate
    Archived post
    #6

    Lilith79 <[email hidden]> wrote in
    news:[email hidden]:

    Quoted message said:

    How do you make your own ricotta?

    I've never done it, but Google shows lots of hits on it.

    Quoted message said:

    The brand I bought, Miceli's, has Fresh Whey, Pasteurized Part-Skim
    Milk, Cram, Vinegar and Salt.

    I'm not sure about the Walmart brand as I already threw out the
    container! I don't recall there being Whey in it...hmmm. Perhaps I
    have a problem with Whey, but isn't that in a lot of other dairy
    products?

    Yes.

    Quoted message said:

    I only went through one small container of the WM brand since I wasn't
    sure if I'd like it that way, I've had Ricotta in lasagna in the past
    (pre-LC), but not straight w/ sweetener. I'm pretty sure that there
    was about 16 oz. in the WM container, there is 30 oz. in the Miceli's
    and I've eaten 1.5 cups.

    So you've only eaten one container of the Miceli's? Your problem might be
    restricted to something in that one batch, or to that one brand. Try other
    brands before you conclude it's ricotta in general that's the problem.

    Cate

    Report

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