Let?s Take a Closer Look at That Study on Yak Cheese (New York Times)- Weight Loss News

Scientists in Canada and Nepal recently analyzed the composition of cheese made from the milk of the yak, a hairy, noisy Asian relative of our common cattle (its Latin name, Bos grunniens, means “grunting bovine”). The authors pepper their study with the suggestion that yak cheese is healthier to eat than cheddar, and by implication any similar cheese. Unwind with an oyster shooter, snack on a few toasted walnuts, dress some greens, organic or conventional, with a little canola oil, and you’ll get far more omega-3s than you would from a grass-fed steak or hunk of yak cheese. There are plenty of good reasons to eat organic produce and yak cheese and grass-fed beef. read more

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