I was horrified to read that the US government, in its new dietary guidelines for 2016, yet again recommended that people consume non- and low-fat dairy products such as milk, yogurt and cheese.
As a result, school lunch programs provide only low-fat milk. Whole milk isn’t even an option.
Why? This is a terrible idea.
I began eating whole-fat dairy over a decade ago, after visiting a naturopathic doctor because I was having digestive issues including terrible gas. She immediately recommended cutting back on milk and consuming only whole-fat yogurt and cheese. Low-fat dairy products, she explained, are much more difficult for our bodies to digest. I followed her advice, and my problems disappeared within a month. Full-fat, it turns out, also tastes a heck of a lot better. I was sold.
But there are other health reasons to consume whole-fat dairy. In spite of what we’ve read for decades, research has pretty firmly established that fat, even saturated fat, is actually good for you (just avoid the trans-fats from processed foods like potato chips and store-bought cookies and cakes). It fills you up more, so even though full-fat products have more calories, you eat less in the long run. Two recent studies revealed that people who eat whole-fat dairy weigh less and have a lower risk of diabetes.
So certainly feed your kids full-fat dairy. But why don’t you start eating it, as well?
My personal recommendation, although it’s pricey, is organic whole-fat milk produced from grass-fed cows. This has the lowest levels of toxins because the cows aren’t pumped full of disgusting hormones and antibiotics or eating an unnatural diet of soy and corn, and as a bonus it is the tastiest!