Bandwidth on the Run

The Science of Salt, Fat and Cheese

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It's clearly a lot easier to take the cheese out of one's diet than to take the fat and salt out of cheese.  

For those who have ever wondered why a typical slice of American cheese contains twice the sodium as a similar slice of natural Cheddar, or why there isn't ever likely to be a low-fat blue cheese, check this informative article from the August 7, 2012 New York Times' Science Times: "Asked to Get Slim, Cheese Resists." 

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John Lawn

John Lawn has served as editor-in-chief /associate publisher of Food Management since 1996. Prior to that, he was founding and chief editor of The Foodservice Distributor ...
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