"A very interesting article published in the New York Times earlier this week goes into a detailed description of the efforts undertaken by the dairy industry to improve the nutrition profile of cheese.
As sworn turophiles, our ears perked and our tongues salivated with joy. Cheese, with thousands of flavors, textures, and names, is notorious for high levels of saturated fats, and in many formats is also high in sodium. Unfortunately, there have been few success stories:
“We’ve made some progress in that arena,” said Gregory D. Miller, president of the Dairy Research Institute. “But we have not been able to crack the code.”
Dr. Miller, whose group is financed by the dairy industry, was referring to efforts to reduce salt, but he had a similar appraisal of the challenges of low-fat cheese. “When you take a lot of the fat out, essentially cheese will turn into an eraser,” he said. Read more from the NY Times…
EAT LESS CHEESE!
Thanks to the editors of Fooducate for their thoughts!