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Article: Say Cheese! The Lowdown on Lower-Fat Options.
- Article from:
- Environmental Nutrition
- Article date:
- March 1, 2002
- Author:
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Copyright informationCOPYRIGHT 2002 Environmental Nutrition, Inc. 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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Cheese lovers have learned to be wary of low-fat cheeses, because many of them proved to be tasteless, plastic-like and--in their first incarnation--resistant to melting. But EN's latest foray into the world of low-fat cheeses has uncovered some improvement since our last report. The cheeses we tested all melted, and a few now actually look and taste like the real thing, though the best-tasting offer the least fat savings. Some is better than none.
There are many choices now avail-able in the zero- to three-gram fat range. But we think it's worth going up to four, five or even six grams of fat per ounce--still a savings over most regular varieties--for more ...
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