Comments on: Why We Avoid Low-Fat Products

By: mccartygc@gci.net

mccartygc@gci.net — Tue, 03 Jul 2018 15:56:13 +0000

Lisa- I’ve been drinking lactaid free low fat milk. It’s made a huge difference in my digestive.
Should I switch to the whole version lactaid free?

By: Lauren

Lauren — Sun, 07 Jan 2018 20:51:12 +0000

In reply to Lauren. Half-and-half. Stupid autocorrect

By: Lauren

Lauren — Sun, 07 Jan 2018 20:50:16 +0000

In reply to Anne o'connor. I suggest whole milk. You'll find its sweeter than half-time and-half, so you might not even need maple syrup.

By: Amy Taylor (comment moderator)

Amy Taylor (comment moderator) — Wed, 13 Sep 2017 17:55:44 +0000

In reply to Anne o'connor. Hi. We love maple syrup in coffee.

By: Anne o'connor

Anne o'connor — Wed, 13 Sep 2017 12:18:23 +0000

This looks like a plan I can do! It's what I've been looking for. A little scared because I need to lose weight also. I've always used half and half and either turbanado sugar or flavored syrup in coffee. What do you suggest for a healthier but still creamy and a little sweet?

By: Owl Walker

Owl Walker — Thu, 22 Jun 2017 15:29:23 +0000

I like the way you think. I'm also trying to avoid refined sugar and high fructose corn syrup. Also artificial colors, flavors and sweeteners. I try to avoid partially hydrogenated oils (aks trans fat). I don't like the idea of farmed raised meats. I prefer grass fed beef, wild cought fish and cage free poultry. I reall try to stay away from man-made chemicals highly processed foods, fast foods and junk foods. I like to buy organic and GMO free foods.

By: Amy Taylor (comment moderator)

Amy Taylor (comment moderator) — Tue, 01 Mar 2016 13:17:37 +0000

In reply to Julie Spike.

Hi. There are various schools of thought out there on the actual effect of saturated fats regarding cholesterol and such. Lisa uses both butter and coconut oil regularly in her recipes. This post might help when considering fats: https://www.100daysofrealfood.com/2011/05/14/mini-pledge-week-10-no-refined-oils/.

By: Julie Spike

Julie Spike — Thu, 25 Feb 2016 16:17:00 +0000

I get the fat thing, but I have one question. I have read that the kind of fat matters. We should be getting most of our fat from plants - polyunsaturated and monounsaturated - rather than the saturated fats found in animal products. Problem for me is I love butter and cream. Is it still true we should reduce the consumption of saturated fat?

By: Amy Taylor (comment moderator)

Amy Taylor (comment moderator) — Tue, 19 Jan 2016 18:50:41 +0000

In reply to Gerry.

Hi Gerry. We have not tried making our own yogurt but this might help: http://www.culturesforhealth.com/choosing-milk-for-making-yogurt.

By: Gerry

Gerry — Fri, 08 Jan 2016 15:23:29 +0000

I was raised on Laurel's Kitchen, but admit getting caught up in the low-fat/no-fat craze for a while. One thing I have never given up though is making my own yogurt, usually with 2% no growth hormones milk. Now that we are switching to whole milk and trying to use organic when possible, I can only get organic milk that is ultra-pasteurized. Can you make yogurt with ultra-pasteurized milk? I thought that removed all the good bacteria. What do you suggest is the best solution?