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If you want to add cheese, opt for Swiss, which only adds 30 mg of sodium per serving. For sauces and toppings, steer clear of buffalo and opt for oil and vinegar instead. Other options:
“The sodium is a bit high and you can lower that by skipping or reducing the cheese and asking for dressing on the side and using less.” ... the Wake-Up Wrap can be made to order with your ...
For instance, the additives and preservatives used in shredded cheese “can slightly affect the flavor, making it less fresh tasting than freshly grated cheese to some people,” says Goodson.
Low-moisture part-skim mozzarella, widely used in the food service industry, has a low galactose content, per some consumers' preference for cheese on pizza to have low or moderate browning. [ 29 ] [ nb 1 ] Some pizza cheeses derived from skim mozzarella variants were designed not to require aging or the use of starter. [ 30 ]
Opting for low-sodium foods, defined as 140 mg of sodium or less per serving, can help keep your salt intake at bay. Even choosing items labeled "reduced sodium" or "no salt added" can make a ...
Velveeta is a brand name for a processed cheese similar to American cheese. It was invented in 1918 by Emil Frey (1867–1951) of the Monroe Cheese Company in Monroe, New York. In 1923, The Velveeta Cheese Company was incorporated as a separate company. [1] In 1925, it advertised two varieties, Swiss and American. [2]