For years, health professionals have recommended low-fat dairy as part of a healthy-eating program. But emerging research is suggesting that we may have been premature in chucking the fat, especially for those who are at risk for diabetes. A new study has found that insulin resistance – a hallmark of obesity, diabetes and metabolic syndrome – improved when people ate more full-fat dairy. This comes on the heels of previous research showing that people with the highest levels of a fatty acid found only in whole-fat dairy had a 60% lower incidence of diabetes (compared to people with the lowest levels of that fatty acid). Maybe it’s time to
reconsider the ban on dairy fat and go with the whole-fat version.
BONUS: Whole-fat dairy products such as yogurt are also likely to have a lot less sugar than their lower-fat counterparts.