Daily Allotment for Cheese on South Beach Diet

Daily Allotment for Cheese on South Beach Diet
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The South Beach Diet, a type of low-carbohydrate diet, has three phases. The first phase eliminates most carbohydrates and sugars, and the second phase allows a broader range of foods, focusing on low-fat and whole grain choices. The third phase allows all foods and helps you learn to maintain your weight loss. Knowing the daily allotment for foods, such as cheese, is an important component to keeping you on track.

Daily Amount

The South Beach Diet classifies cheese as a protein, and you can have as much protein as you need to control your hunger. You should start with a small serving of cheese and return for additional servings, as necessary, which may prevent you from eating more than you need.

Recommended Types

You should select low-fat cheeses on the South Beach Diet, such as those that contain 6 g of fat or less in 1 oz. Options may include part-skim ricotta, mozzarella, Swiss and provolone. You may also select low-fat cheddar, American and feta. Cottage cheese also falls into this category, but make sure you select fat-free or low-fat varieties.

Other Dairy Options

Other dairy products, milk and yogurt for example, do not fall into the protein category, and these products have an allotted amount each day. You may have up to 2 cups of dairy daily. Choose items such as low-fat or fat-free milk, as well as fat-free half-and-half. If you currently follow the first phase of the South Beach Diet and want to eat yogurt, choose the plain low-fat yogurt and not a variety with added fruit or sugar.

Considerations

A high-protein diet may not provide you with all the necessary components of the healthy diet you require, so talk with your doctor before you begin the South Beach Diet or other restrictive dietary plan. If you proceed with this program, work with your doctor on creating a daily menu that will provide you with the appropriate nutrition and caloric intake you need to maintain good health and offer energy.

References

Article reviewed by Elizabeth Ahders Last updated on: Apr 4, 2011

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