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31
MAR

Who’s Going to Milk the Yak?

Filed Under: Health Foods at 5:08 pm | By: Susan Coyle, Senior Editor
YakThe next time you’re in the mood for cheese, you could opt for the creamy satisfaction of brie, the crumbly decadence of bleu, the sharp bite of cheddar or the smoky hints of Gouda. But, why? Why limit yourself to cheese made from cow’s milk when you could, instead, indulge in the exotic goodness of yak cheese – a delicacy that is not only unique in origin but high in health.

A comparison of Canadian cheddar and Nepali yak cheese found that the more exotic of the two had considerably higher levels of omega-3 fatty acids.  Specifically, there was more alpha-linoleic acid (ALA) and conjugated linoleic acid (CLA), both of which contribute to heart health and aid in the fight against diabetes. The mere presence of so much omega-3, regardless of the fact that no other contents such as carbohydrates, proteins or fat were considered, obviously makes yak the better choice . . . if you can find it . . . and pay for it.

Yak cheese, despite its stellar nutritional profile, is a delicacy. It’s found in some gourmet food stores but not many, which means it’s going to cost a lot – something you may not be able to afford. So instead of paying an arm and a leg for yak cheese, stick with your traditional cheddar. It’s still good for you, and you know it tastes fabulous.  To make up for the omega-3 loss, have some fish or soy or nuts or cauliflower or even a supplement. Omega-3s are everywhere. You don’t have to turn to a hairy beast in Nepal for the nutrient, and you don’t have to trade in your favorite cheese for it, either.

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