The Dairy Dilemma: Whole, Raw, Organic, Low-Fat, Etc.

As a kid, I remember my mother switching the blue cap (skim milk) for the familiar red cap (whole milk), in an effort to switch us over to the “healthier” reduced fat milk. I remember it tasting thin and watery and being very unappealing. However, I got used to it and drank, and preferred, it for many years. Recently I started learning about low-fat foods and how they can actually be worse for you and stopped drinking skim milk and eating low-fat yogurt and cheese. Lisa’s blog post does a great job of explaining the differences between the different milks and her always “sensible sounding” rationale for what she and her family eat. This excerpt from her post explains the fat reduction problem really well.

Screen Shot 2013-02-06 at 9.27.13 AM“To make dairy products low fat, it’s not enough to remove the fat. You then have to go to great lengths to preserve the body or creamy texture by working in all kinds of food additives. In the case of low-fat or skim milk, that usually means adding powdered milk. But powdered milk contains oxidized cholesterol, which scientists believe is much worse for your arteries than ordinary cholesterol, so food makers sometimes compensate by adding antioxidants, further complicating what had been a simple one-ingredient whole food. Also, removing the fat makes it that much harder for your body to absorb the fat-soluble vitamins that are one of the reasons to drink milk in the first place.” – Michael Pollan

Explanation For Long Absence

Hi All,

I’d like to explain and apologize for our long absence. As you know, we were posting regularly and then left to attend the Natural Products Expo in Baltimore. We planned to review many products we discovered at the show and share lots more tips. Well, here’s what happened . . . I flew up from NC, Samantha flew down from MA and we met at the Baltimore airport. After a long hug (hadn’t seen each other in a couple of months), Sam surprised me with the news (and the beautiful ring) that she and my wonderful son-in-law to be, Shawn, had gotten engaged! We had a great time at the show, discovered lots of amazing products and have been slowly sampling them ever since. However, as anyone with wedding planning experience knows, it is very time consuming! And, since the day we left the show almost all of our conversations (several a day) have been wedding related, leaving no time for our blog.

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Until now.  I am happy to share with you that the majority of the wedding plans are set and I just started a Health Coach program with the Institute for Integrative Nutrition! I will be busy with school work but will be learning lots of interesting things I can share, as I go through the course. And, Sam continues to create delicious, healthy recipes. So, thank you for your patience and look forward to more tips on the blog, more often! So, thank you for your patience and look forward to more tips, more often!