Breaking the Low-Fat Fad

By Ann Thelen

June is Dairy Month! While this is cause enough for celebration, our friends at Anderson Erickson Dairy (AE Dairy) are rolling out an exciting new product – Whole Milk Yogurt! 

“There are numerous studies that support including full-fat dairy in the diet because it’s so satisfying, and we’ve seen a shift in our customers’ preferences from low-fat products to full-fat products,” says Kim Peter, director of marketing for AE Dairy. 

For decades, U.S. dietary guidelines have steered consumers away from whole milk and consumers followed suit. Government officials cited the potential role of dairy fat in heart disease and consumers gravitated toward low-fat milk and dairy products. Now, scientists around the world are sharing their research. Research that shows that millions of people may have been better off if they have stayed with whole milk dairy products. 

One of the studies is from the Friedman School of Nutrition Science & Policy at Tufts University. Dr. Darisuh Mozaffarian, a cardiologist, epidemiologist and dean at the highly regarded university said in his view, while the Dietary Guidelines have stepped back in their advice to reduce saturated fats, there is more to be done. He added that judging a particular food on solely on how much fat it contains can too easily blind people to its other benefits and that there is no evidence that the reduction of saturated fats should be a priority.

Peter highlighted recent research recognizes that milkfat is unique and that the effect of milkfat-containing foods on heart health may be different than other sources of fat.  

“In a new report, the European Journal of Epidemiology discusses studies involving almost one million people which found that consuming milk, yogurt, cheese and other dairy products – either low-fat or full-fat – had no impact on rates of cardiovascular disease, coronary heart disease, or deaths from any cause,” Peter says. 

Although yogurt has been eaten for thousands of years, its link to health effects continues to grow. Research over the years has shown that eating yogurt may help benefit people with lactose intolerance, high blood pressure, cardiovascular disease and Type 2 diabetes.

With the rollout of Whole Milk Yogurt, AE Dairy has discontinued its Greek Yogurt product line, but continues to provide low-fat and fat-free yogurt products. The Whole Milk Yogurt has a thick, creamy texture similar to Greek Yogurt but without the tartness.

There are seven flavors of AE Whole Milk Yogurt, which include Almond Sweet Cream, Banana Custard, Boysenberry, Cocoa Hazelnut (think Nutella in creamy yogurt form!), Raspberry, Strawberry and Sweet Cream.  

Each carton provides a whopping 12 grams of protein, calcium, potassium, added vitamin D and five healthy probiotics, all at under 200 calories! Now that’s something to celebrate every month of the year! 

Try a carton of Whole Milk Yogurt by itself or take a sensory trip to the tropics with this smoothie! Fresh mango and lime juice pair up with AE Whole Milk Yogurt for a refreshing, protein-packed smoothie a.k.a. 'a tropical retreat in a glass.'

Tropical Fruit Smoothie

INGREDIENTS

2 cartons AE Sweet Cream Whole Milk Yogurt

1 cup ice cubes

1 ripe mango, peeled, seeded, and cut into chunks (about 1 cup)

2 tablespoons fresh lime juice

2 tablespoons sugar (optional)

Pinch of ground cardamom

Mango slices and fresh mint, for garnish

DIRECTIONS

Blend all ingredients (except garnish) until smooth.

Makes 4 cups

Recipe courtesy of AE Dairy. For more delicious recipes, visit www.aedairy.com/Recipes