![]() ![]() “Cheese is beneficial for the calcium and protein it provides,” according to the dietitian, who advised consumers to select low-fat cheeses (4, 5 or 6 grams of fat per ounce), if non-fat versions aren’t available. This is particularly damaging to women who need three servings of calcium per day. Said American Dietetic Association spokesperson Kim Gioe, “Too many consumers have given up on milk and cheese because they’ve been turned off by high fat and sodium contents. Non-fat cottage cheese has just been introduced and lower-fat butter will be on the market soon.Įxpected next: non-fat natural cheeses other than mozzarella and ricotta. Then came lower-fat and non-fat yogurts and lower-fat processed cheeses as well as sour cream and reduced-fat natural cheeses. Although no one has turned Bossie into a cow that produces skim milk, countless hours and dollars have been spent lightening up products made from her milk.Īccording to Jerry Dryer, a dairy industry consultant and former editor of Dairy Products magazine, changes began with the introduction of lower-fat milks, cottage cheese and ice milk in the 1950s. Reduced-fat and non-fat cheeses, however, are expected to win an increasing part of the everyday cheese market in years to come.Īccording to Jane Hurley of the Center for Science in the Public Interest in Washington, D.C., “The dairy case once was home to the second-largest source of artery-clogging saturated fat in the average American’s diet. No doubt they’ll always be around for special treats. These new “cooking cheeses,” destined for use in everything from lasagna and stuffed shells to pizza, join a growing number of snacking cheeses that provide the benefits of lower fat content while still delivering cheese taste.ĭevotees who worship full-fat, blue-blood cheeses like Brie, Camembert, Stilton and Roquefort, needn’t worry. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |