Getting (the Good) Fat
When Liz and I decided to go local for a week, I had no choice but to run to something that I normally run away from. FAT. This was especially true when it came to my dairy products. I have never in my life bought 2% milk, let alone whole milk, so you can imagine my concerns as I searched the refrigerated section at Traders Point Creamery for something on the lighter side.
Embarrassed, I decided to just ask the friendly person working, and she explained that, much like raw milk, when you take the fat out of the milk, you are also removing a lot of the vitamins and omega-3s. She also promised that it wouldn’t taste “heavy” like the whole milk that a lot of big name factory farms produce.
I was surprised when I tasted it and had to agree. So next time, when I am tempted to shy away from something that is a little fattier than an alternative, I am going to try to make sure that when they cut the fat, that other good things weren’t eliminated as well. And as with any food, whether it has good fats (i.e. olive oil, nuts, avocados) or no fat at all, moderation is key.