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To: Ian@SI who wrote (6884)12/20/2010 6:10:01 PM
From: DewDiligence_on_SI  Respond to of 7143
 
You can take a middle ground and opt for cheese with 2% milkfat :-) Sargento makes a 2% Swiss that has the added benefit of being very low in sodium.



To: Ian@SI who wrote (6884)1/13/2011 11:28:23 PM
From: BulbaMan  Read Replies (1) | Respond to of 7143
 
Somewhat related is this interview with Gary Taubes, who has a new book out, “Why We Get Fat.”
wbay.com