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Article: Great Gobs.(low-fat cheese)(includes related articles and comparison chart )
- Article from:
- Nutrition Action Healthletter
- Article date:
- January 1, 1999
- Author:
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Copyright informationCOPYRIGHT 1999 Center for Science in the Public Interest. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Lower-Fat Cheese Comes of Age
Eight point eight billion dollars. That's what we spent last year on cheese. And it doesn't even include the cost of what was used by restaurants and in pizzas, frozen lasagnas, and other commercially prepared foods. No wonder cheese is neck and neck with beef as the number-one source of artery-clogging saturated fat in the U.S. diet.
Do the math. Every ounce of regular cheddar contains nine grams of fat, six of them saturated. Mozzarella's a little lower, at seven grams of fat--four saturated (part-skim mozzarella, at five grams of fat and three grams of sat fat, is just a touch better). Plug that into your daily 20-gram ...
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