Due to the saturated fat found in dairy products, we have switched to the non-fat or very low-fat options.
We have replaced delicious butter with cholesterol spreads such as Benecol. I am a straight-up butter fiend – I would spread it a centimetre thick – but after Tim’s ordeal, I am happy to replace it day-to-day. We still have the odd bit of butter on bread if we go out for dinner.
I don’t normally like food that has been too processed but using fat-free options means we can still cook recognisable meals. I’m not sure Tim would stand for anything too vegan!
I have long-since had skimmed milk in my tea anyway, and brands such as Total make excellent rich and creamy 0% fat Greek yoghurts, which feel decadent but saintly.
It’s worth noting that skimmed milk still contains all the nutritional benefits of milk with a reduced fat content, though it may have fewer fat-soluble vitamins such as A and E. Make sure you get these from other sources, such as almonds, hazelnuts, peanuts, nut oils, avocado, eggs, oily fish, liver. Yellow, red and green leafy veg all contain beta-carotene, which the body converts to vitamin A.
For comparison, whole, blue-topped milk contains approximately 4.6g of saturated fat per 250ml, whereas skimmed milk has just 0.1g.