Stroll through the dairy aisle of your grocery store and you may notice that fat is back—at least in the yogurt case. Although low-fat and nonfat yogurts still dominate the dairy aisle, according to market research firm Mintel, there has been an astounding 2,675 percent increase in the number of whole-milk yogurt products on store shelves in the past decade as consumers more and more perceive “whole” products to be healthier.
Switching to whole milk could be a revelation for your taste buds, too. The flavor is rich, and the texture is often creamier than even the creamiest low-fat versions.
Plus you might not need to choose between health and taste. Scientists are just now starting to dig into the research about whole-milk dairy products, says Dariush Mozaffarian, M.D., Dr.P.H., dean of the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University. “What it suggests is that there may be health benefits to whole-fat dairy.”
To read the rest of the story, please go to: Consumer Reports
