Not All Cheeses are Created Equal
I've been doing pretty well with small amounts of reduced fat cheese added to things like scrambled eggs or refried beans. Today I tried a slice of swiss cheese on my scrambled egg and it's really not going well. It was a *****ewy when I was chewing (instead of soft and melty like monterey jack or cheddar) and now that I've eaten it, I feel like I have a lump of rubber stuck just above my pouch in my lower esophagus. Yuck. It's doesn't hurt or anything, but I'm really not enjoying it. Blurg. I guess I'll feed the rest to my wife and go back to cheddar.
Come visit me on my blog, Through a Cooking Glass! I talk about my journey through WLS and learning to live, cook, and eat on the other side.
Hopefully the discomfort will resolve. I too at 6 years out have an occasional reaction to something I have eaten either too fast or not chewed too well or just a reaction just for the heck of it it did not sit well.... add that to the fact that I have to be very careful because I dump furiously so I have to be very careful with my food/meal choices.
I love love love spicy monterrey jack and cheeses in any way shape or form ... I do either low fat or regular and I monitor the calories and fat content too...
Feel better!!!