Edit ModuleShow Tags

Is Full-Fat Dairy Better For You?


Published:

Photo by Laurie Junker

Remember the 90’s when fat was bad and carbohydrates were the thing? I had a little Pocket Fat Counter book at my desk at the newspaper where I worked that I’d refer to when making lunch decisions and before long knew how many grams of fat there were in just about everything in the cafeteria.

I diligently ate my bagels with mustard or just the barest whisper of cream cheese, ate bowlfuls of pasta with marinara (hold the oil), and boxes of fat-free cookies. In my mind, I was a perfect example of how to eat. My huge mug of coffee was lightened only with nonfat milk. I wasn’t just skim latte, I was skim every little thing.

We all know what happened next. Atkins happened next and our notions of healthy eating were turned upside down. Carbs were out, fat was in. Well, fool me once….

I didn’t jump on the bacon burger, hold the bun bandwagon, but I did begin to fret less about olive oil, cheese and, my favorite, peanut butter. But whole milk and cream stayed out of reach–a dangerous world of rich mouthfeel and contentment that, if I let myself wade in, I might never be able turn back.

That was then. Now I'm open to stories such as this one on NPR which suggests there's increasing data linking the consumption of whole-milk dairy with reduced body fat, possibly due to it's ability to make us feel fuller longer. It goes without saying that it tastes better. I favor the totally delicious organic cream and half and half from Cedar Summit Farms in New Prague. It doesn't hurt that they sell it in adorable glass bottles.

A splash of heavy, silky cream does wonders for fresh fruit, smoothies, cereal, and even vinaigrettes—adding a richness that belies it's small proportion. Naturally, it suits coffee, particularly strong coffee, so now I add it to my cup of Caribou Mahogany and skim one less thing.

 

This post is presented by Caribou Coffee Caribou Coffee Logo

Edit ModuleShow Tags

Related Articles

Italian-Style Beef Brisket Recipe

You can’t ask for a more comforting dish as the weather turns crisp—plus the leftovers make for great classic French dip beef sandwiches.

Foodie Gifts

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical’s John Birge discuss new local edible gifts and stocking stuffers

Jamie Malone Takes Over the Kitchen at Grand Cafe

It's been two years since Malone left Sea Change with plans to open Brut, but now she's cooking in a resaturant once again
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

Recent TC Taste Posts

Italian-Style Beef Brisket Recipe

You can’t ask for a more comforting dish as the weather turns crisp—plus the leftovers make for great classic French dip beef sandwiches.

Foodie Gifts

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical’s John Birge discuss new local edible gifts and stocking stuffers

Jamie Malone Takes Over the Kitchen at Grand Cafe

It's been two years since Malone left Sea Change with plans to open Brut, but now she's cooking in a resaturant once again

Three Things to Eat: November 28-December 4

Food critic Joy Summers recommends what to eat and drink around the state this week, including poticia, soup, and wine

New Restaurants at Mall of America

Moveable Feast: MnMo editor Rachel Hutton and MPR Classical's John Birge share new spots to eat during a day of shopping
Edit ModuleShow Tags
Edit ModuleShow Tags