One of the pleasures of working on Healthy Food Guide is discovering delicious recipes every month. One of my favourites in the issue is Judy Davie’s toasted omega muesli (pictured at left). I love to top mine with a little fruit and a spoonful of full-fat Greek yoghurt.
If you’re a devotee of low-fat foods, eating full-fat yoghurt may seem a little crazy. But our cover story (p36) reveals fresh insights into dietary fat. Take full-fat dairy foods, for example — they’re not the cholesterol-lifting demons we once thought they were. In fact, a small amount of fat can help you enjoy that satisfyingly full feeling. The key word here is small, because gram for gram, fat is the most kilojoule-rich ingredient in any food.
Of course, large helpings of full-fat foods can lead to weight gain, and many of us struggle to maintain a healthy weight. This is why our recipes usually include low-fat dairy products. It’s a way of keeping a healthy balance of fat, kilojoules and nutrients.
Meanwhile, if you’ve been following paleo-diet enthusiasts on social media, most of whom urge us to eat hearty helpings of fat, you’ll know that this way of eating has passionate supporters and detractors. That’s why we put Walkley award-winning health writer Paula Goodyer on the case. Her story is a no-nonsense introduction to the latest news about fat and sugar. Enjoy!
Andrea Duvall, Editor