Could Full-Fat Dairy Be Good For You?

Health experts have long warned people away from full-fat dairy products because they contain high levels of saturated fat, which is thought to raise levels of LDL—or “bad” cholesterol. But a major new study has concluded that in moderation, whole milk and full-fat yogurt and cheese could in fact help protect against heart disease and stroke. Researchers examined data from more than 130,000 people across 21 countries over nine years and found that participants who ate two or more daily servings of full-fat dairy had a 22 percent lower risk of heart disease, a 34 percent lower risk of stroke, and a 23 percent lower risk of dying from cardiovascular disease. (A serving was 8 oz of milk or yogurt, or a half-ounce slice of cheese.) Butter consumption wasn’t linked to similar benefits—though that may have been because most of the study’s subjects ate little of it. Study co-author Mahshid (Read More)

Greek vs. Regular Yogurt

Greek yogurt has been all over the media lately, but how does it vary from the regular variety? A slight alteration in the manufacturing process makes all the difference in the nutrition between them and is why Greek yogurt earns the “power food” label. Any form of yogurt is a byproduct of fermented milk. When manufacturers make Greek yogurt, however, they strain it to remove the whey, or liquid portion, of the milk. This is what gives the Greek yogurt a thicker consistency than the regular variety. As a result, the strained yogurt is lower in sodium and carbs, but slightly higher in both calories and protein. We wanted a closer look, so we ran to the store and grabbed a single serving of nonfat greek and nonfat regular yogurt  to compare.           Greek yogurt seems to be the winner if you’re looking for weight loss, but (Read More)

6 Foods Destructive To Our Bones: Part 1

When we are born, we are blessed with approximately 305 bones. As we grow and develop, many of these bones fuse together to become our basic skeleton. By the time we become an adult we have approximately 206 bones. This remarkable skeleton is made up of bones stronger than reinforced concrete. As we age, our bones become less dense and more brittle. What most people don’t understand is the connection between the foods we eat that cause us to lose this strength little by little – about 1% per year. Like the proverbial lobster boiled alive in water that starts out tepid and slowly comes to a boil – our poor food choices over time eventually takes its toll on our bones. This weakening of our bone structure becomes more pronounced at 30-40 years of age and gradually gets worse if we don’t take action. What you eat plays a (Read More)