Science has come around on full-fat dairy. Why haven't we listened?
A few months ago, when I peeked into my parents’ refrigerator, I was a bit surprised to find what I thought was a health-food anachronism: low-fat yogurt. There was not one but two different kinds, as my mother prefers Greek and my father plain. I thought everyone had heard that the whole low-fat thing was bunk and whole fat was the way to go. But the ups and downs of health news can be confusing; my busy parents, who both have graduate degrees, read widely, and cook copiously, didn’t know.
Later that week, I visited Whole Foods, looking to swap out their low-fat tubs for the good stuff, but when I stooped down to scan the bottom row of the refrigerated case, I found slim pickings. While there were all sorts of brands and flavors of low-fat yogurt, there were only a few measly tubs of the whole fat. At coffeeshops, too, I noticed plenty of patrons ordering their cappuccinos and lattes with low-fat.
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