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Dr. Bob is Robert Hsiung, MD,
bob@dr-bob.orgShown: posts 1 to 6 of 6. This is the beginning of the thread.
Posted by mmcasey on June 19, 2003, at 10:17:35
Is Swiss cheese aged? Provolone? Are all cheeses with a fancy-sounding name too risky with parnate? Is it okay to eat some small amount of the things on the list or are they completely out? What about cheeses usually used at Mexican restaurants?
Posted by mrporter1 on June 19, 2003, at 12:21:06
In reply to cheese clarification, posted by mmcasey on June 19, 2003, at 10:17:35
Don't risk it. Stick with cheeses like Kraft slices, Velveeta, cream cheese.
Posted by MelD on June 19, 2003, at 15:25:29
In reply to Re: cheese clarification, posted by mrporter1 on June 19, 2003, at 12:21:06
Ive also been trying to find out about provolone and Swiss, but have been unable to get any info. Mexican restaurants use a lot of cheddar, which i wouldnt even try. What i have been able to eat with no problem is Muenster, Monterrey Jack and Colby. If you make mexican at home, use the Kraft shredded variety to be safe.
Posted by exbenzouser on June 19, 2003, at 17:31:39
In reply to Re: cheese clarification, posted by MelD on June 19, 2003, at 15:25:29
Mozzarella is also pretty safe. I've had no probem at all eating pizza while on Nardil.
Posted by exbenzouser on June 19, 2003, at 22:33:06
In reply to Re: cheese clarification, posted by exbenzouser on June 19, 2003, at 17:31:39
Here's some good info I just came across:
http://www.dr-bob.org/babble/20010804/msgs/73614.html
Posted by Siba on June 23, 2003, at 15:34:48
In reply to Re: cheese clarification, posted by exbenzouser on June 19, 2003, at 22:33:06
Wow!
I don't risk anything other than fresh cheeses and the fake stuff.
If you're on Parnate, extra caution is needed as it is more food sensitive.Mozzarella fresh or the rubbery kind, is safe.
I've had a minor reaction with one slice of jack and an extremely small amount of parmasan that was in a sauce. So now, I don't try any of it...
Siba
This is the end of the thread.
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