I'm curious, I'll try it.
I think I'm even spending less on grass fed butter for my coffee than I was on cream. I buy the Safeway qt (or did) of heavy whipping cream, just under $5. A half lb of Kerry Gold butter is $3.25 at Trader Joe's and lasts me more than a week. Fringe binnnie.
I've had a Haagen Dazs habit for years. It pains me to admit but I'm pretty sure my annual outlay on the stuff has averaged $600 to $1000 for much of the last 30 years. One pint a day at $3 is over $1000 a year. Really boneheaded but the craving was there.
I'm thinking the desire for fat in the diet is deeply ingrained. Hyman's research (and others) is pointing towards a small revolution in US diet. Hyman says that an early diabetes specialist, Dr. Elliott Joslin, namesake of the Joslin diabetes center at Harvard, in the 20s would recommend a diet of 75% fat, 20% protein, and 5% carbos to treat diabetes. When dietary fat became demonized in the 50s and 60s, a low fat, higher carbo approach was used. Diabetes continued to increase.
Hyman himself looks pretty damn good in his late 50s. Physician heal thyself and all of that.
Anyway, back to the ice cream, I've been off it for a month. Had a small amount a few days ago, no big thing, no craving for it the next day. Hyman recommends treating sugar/honey/maple syrup as recreational drugs that you can allow yourself now and then.
I'm psyched. At 6'0" I'm now at 182, after having hovered between 195 and 200 for 20 years at least. Washboard abs, here I come.
