When it comes to dairy products, skim milk reigns supreme as the epitome of health and dieting. Butter, on the other hand, elicits the opposite mental image.
But what if we told you that our collective aversion to dairy fat was unjustified? Well, recent research suggests exactly that. So, if you've been looking for an excuse to eat more brie or less fat free cottage cheese, keep reading.
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Did you know that March is National Nutrition Month? As a result, while we strive to keep you up-to-date on the latest and greatest in nutrition and health year-round, we’re putting an extra emphasis on it this time of year.
Right now, an interesting topic is buzzing around Capitol Hill with regard to the labeling of non-dairy plant products as milk, cheese, or yogurt. By definition, “milk” comes from the mammary glands of mammals. Since plants (1) aren’t mammals and (2) don’t have mammary glands, technically they can’t produce milk.
If passed, this new legislation will require the FDA to enforce labeling laws for milk, cheese, and yogurt. As proposed, the legislation states that “mislabeling” non-dairy products is misleading to consumers. With so many different types of “milk” out there, it’s no wonder people might be confused on the nutrition properties of each type. Here, we will lay out some facts about the different varieties of milk so you can make the most educated decision at the supermarket with your biomarkers and goals in mind.
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