I eat cheese every day, mostly because it’s cheap and easy to eat with a toast.
Wondering if changing my regular dairy and cheese for low fat versions would be enough.
I wish Australian food nutrition labels had cholesterol on them because most don’t and its only if the manufacturer decides to put it on
Wondering if changing my regular dairy and cheese for low fat versions would be enough.
Probly not.
I started getting a lot of Vitamin D (midday sun in the summer, no sunscreen)
Then I did intermediate fasting. Only eting diner.
A short history of saturated fat: the making and unmaking of a scientific consensus
However the rediscovery of rigorous clinical trials testing this hypothesis and the subsequent publication of multiple review papers on these data have provided a new awareness of the fundamental inadequacy of the evidence to support the idea that saturated fats cause heart disease.
From my reading on my own health journey: exercise, stress, and insulin sensitivity are the paramount factors in heart health.
I echo the other commenter and recommend speaking with a “registered dietician” (RD degree) about your personal nutrition goals.
Calories in/out, physical activity levels, and genetics are three of the biggest factors with blood cholesterol levels. Would you overall eat fewer calories if you switched to low fat dairy? Maybe then it’s a decent strategy for you.
Harvard’s Nutrition Source is a great educational resource about nutrition that is science based and uses accessible language.
There are some alternatives to cheese that are pretty good. I’m an omnivore but my wife has convinced me that there are some good vegetarian options out there. Might be worth exploring if the low-fat cheese isn’t palatable.
- Cashew cream on enchiladas is fantastic
- the fake shredded cheese made out of almond isn’t so bad. We use it on salads, chili, etc. It’s expensive though.
- TVP gives things that umami flavor, good in chili, but it more so acts like ground beef. Don’t put too much in.
- Blended tofu with nutritional yeast acts as a very good ricotta substitute (coincidentally tofu also makes for a very good chocolate pie)
With this, and trimming down my meat consumption to just a few times a week, as well as a little exercise, I’ve kept my LDL numbers below my late 20s highs, which were borderline - I’m nearing two decades older now.
