I was recently featured in The Times sharing my views on full-fat dairy and why more people are moving away from low-fat options.
Nutrition advice is always evolving, and dairy is one of those topics where guidance has really shifted over time. For years, I was told to choose low-fat options as the healthier choice. But increasingly, both research and real-world experience are starting to challenge that idea.
The article explores the growing popularity of full-fat dairy, particularly Jersey “gold-top” milk. Once seen as an indulgence, this richer, more natural milk is making a strong comeback, especially among people who are moving away from highly processed foods and returning to more whole, nutrient-dense options.
What stands out to me is how much social media is now influencing these conversations. More people are questioning outdated nutrition advice and looking at the bigger picture — not just calories or fat content, but how foods affect blood sugar, inflammation, and overall health.
In a TikTok post that gained nearly 80,000 likes, I shared: “You don’t want to go for the low-fat options because low fat means high sugar and higher in lactose.”
This reflects something I see time and time again — when fat is removed from foods, it is often replaced with sugars or additives to improve taste, which can have a very different impact on the body.
For me, it’s not about labelling foods as “good” or “bad,” but about focusing on real, minimally processed foods and understanding how they support long-term health.
You can read the article here and watch the video it refers to on TikTok or Instagram.
