For thirty years, I viewed cheese as unhealthy.  My belief was firmly grounded in decades of scientific research, health conferences, and nutrition courses.  As a health educator,  I encouraged clients and seminar audiences to avoid dietary fat, especially saturated fat.

Until recently, cheese was at the top of my list of foods to avoid.  Occasionally, I would try non-fat cheeses, but since they weren’t satisfying, I opted to avoid the extra calories.

With great zeal and confidence, I shared my blacklist of fat-filled, cholesterol-drenched, calorie-oozing food and due to my reputation as a credentialed, well-educated kinesiologist, people believed me.  I diligently followed the well-documented and popular approach to “healthy” nutrition.  

After reading Nina Teicholz’ book, The Big Fat Surprise, I woke up and realized that the low-fat, high-carb message was wrong.  After reading Gary Taubes’ book, Good Calories, Bad Calories, I was convinced that I should try to undo some of the damage that my message had caused as a health educator.  It’s a sad reality that millions of people have died from the low-fat approach to nutrition.  Plus, millions are now sick with serious metabolic diseases, sometimes debilitating.  Full-fat, real cheese has a place in our daily diet for good reasons, which will be revealed in my book on healthy cheese.