All articles tagged with #dairy
Both cottage cheese and Greek yogurt are protein-rich staples, but dietitians note key distinctions: Greek yogurt typically has more protein and a thicker texture, while cottage cheese can be lower in sugar and calories depending on fat content; choosing plain varieties and aligning with goals like satiety and bone/metabolism support is advised.
Quebec’s premier says Canada-U.S. trade talks are far from finished as Premier Tim Houston and two others voiced support for the negotiating direction, though details remain fuzzy. The emerging deal reportedly aims to end some U.S. tariffs on agriculture, but Canada’s dairy supply-management system remains a sticking point. Ontario’s Doug Ford has not yet weighed in, and Ontario’s LCBO has played into past friction over U.S. alcohol. With the specifics of any agreement still unclear, key terms—especially dairy access—continue to be debated.
Canada and the United States say they are close to finalizing a trade agreement that could reduce or remove tariffs and resolve irritants, with Trump and Carney praising progress, but crucial details—concessions, which tariffs will change, and the dairy protections—remain unclear as talks continue and tariffs are paused.
Food Republic tester Becki Ledford ranked 13 cottage cheese brands by texture, moisture, and tang, crowning Walmart's Great Value as the #1 choice for its creamy, balanced bite; the piece compares curd size, dressing, and salt across brands like Nancy’s, Trader Joe’s, Good Culture, Mayfield, and Daisy, noting that texture and moisture often trump fat percentage in overall enjoyment.
A Canadian 12-week trial with 74 overweight adults showed that three daily servings of full-fat dairy, across varied calorie targets, did not alter weight, body composition, or cholesterol. Those consuming more dairy had lower blood pressure and higher intakes of calcium, protein and vitamin D. The results support the dairy-matrix concept and align with updated USDA guidelines favoring full-fat dairy in moderation, though the study's small size and short duration warrant more research.
University of Toronto researchers studied 74 adults with overweight/obesity over 12 weeks across three dairy patterns (low-dairy calorie-restricted, three daily servings of full-fat dairy, and three daily servings of full-fat dairy with unrestricted intake). They found no meaningful differences in weight, body composition, metabolism, or cholesterol between the low-dairy and three-dairy groups, and higher dairy intake was linked to better blood pressure and higher intake of calcium, protein, and vitamin D. The findings challenge the conventional push toward low-fat dairy and support viewing dairy as a whole food matrix, consistent with prior work suggesting dairy fat is not inherently harmful.
A University of Toronto study followed 74 overweight adults for 12 weeks and found that three daily servings of full-fat dairy did not cause weight gain or cholesterol increases; participants even showed lower blood pressure and higher intake of calcium, protein, and vitamin D, supporting a 'dairy matrix' view that the health effects come from the whole dairy structure rather than isolated nutrients.
A 12-week Canadian study with 74 adults found that three daily servings of full-fat dairy did not worsen weight, body fat, energy metabolism, or cholesterol and actually improved blood pressure and intake of calcium, protein, and vitamin D. The results support the “dairy matrix” idea—that the food’s structure matters—and suggest dairy can be included in healthy diets (especially for older adults) without increasing risk from saturated fat; the study compared low-dairy, energy-neutral with dairy, and unrestricted diets to show effects beyond single-nutrient guidance.
A 12-week randomized trial with 74 adults who are overweight or obese found that three daily servings of full-fat dairy did not affect weight, body composition, energy metabolism, or blood lipids, and even coincided with lower blood pressure and higher intakes of calcium, protein, and vitamin D; findings challenge decades of low-fat dairy guidance and support viewing dairy as a food matrix rather than a single nutrient.
Officials in Weber County, Utah, have declared an emergency after an avian influenza outbreak affected local dairies, disrupting milk production and prompting heightened biosecurity and monitoring efforts.
Trump has framed Canada’s dairy supply-management system as a major irritant, justifying a planned 50% tariff on $20 billion of Canadian goods. Canada defends the policy as essential for farmers and price stability, with about three-quarters of Canadians supporting keeping it. Critics say it inflates prices and distorts trade, and reform would be politically costly; the issue remains a central point in US-Canada discussions under USMCA and broader trade talks.
Health Secretary RFK Jr. promoted milk at a Wisconsin dairy farm with Rep. Derrick Van Orden as Republicans race to defend a crucial swing district, part of Kennedy’s Make America Healthy Again tour and a broader pattern of cabinet officials visiting Van Orden’s district to bolster rural outreach ahead of the 2026 elections.
Dietitians say cheese can fit into a healthy diet in moderation, with cottage cheese crowned as the healthiest due to its high protein and lower saturated fat. Other cheeses like ricotta, mozzarella, feta and even some hard cheeses can be part of a balanced plan, as long as you watch sodium and portion sizes (about 1 ounce per serving). New research also suggests full-fat dairy isn’t as harmful as once believed and cheese may support satiety, calcium intake, and certain health outcomes.
Large dairy studies have occasionally found that higher ice cream consumption correlates with a lower risk of type 2 diabetes, a surprising result that researchers cannot fully explain. Explanations include reverse causation (people at risk cutting out desserts), reporting bias in dietary surveys, or possible biological factors; yogurt shows a more consistent protective effect. The finding should be interpreted cautiously and ice cream should not be considered a health food, with more research needed to understand dairy’s impact on metabolism and diabetes risk.
A study analyzing wall-attached gut bacteria from colon biopsies finds dairy foods can have both positive and negative effects on the gut microbiome: higher total dairy and milk intake were associated with greater bacterial diversity and higher levels of beneficial microbes like Faecalibacterium and Akkermansia on the colon lining (with lactose likely driving part of this effect), while higher cheese intake correlated with lower levels of certain bacteria. Yogurt signals were inconclusive due to low consumption. Overall, dairy’s impact depends on the type of dairy, lactose content, fiber intake, and individual microbiome, and more diverse research is needed.