Food Comparison

March 2002 Issue

Say Cheese! The Lowdown on Lower-Fat Options

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

To continue reading this entire article you must be a paid subscriber.

Subscribe to Environmental Nutrition

Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.

Already subscribe but haven't registered for all the benefits of the website? Click here.

Subscriber Log In

Forgot your password? Click Here.