Last week I mentioned something in passing that caught your attention: during my time in Iceland, I couldn’t help but notice how many people seemed to have broad, well-developed jaws—especially compared to what I often see in the U.S.
In Iceland, dairy isn’t demonized. It’s celebrated—and it’s different from what we find in most U.S. grocery stores.
Typical Icelandic dairy is:
Full-fat
Pasture-raised
Minimally processed
Often fermented (skyr, raw cheese, cultured butter)
Now compare that to the US: homogenized, pasteurized, low-fat dairy often stripped of fat-soluble nut...
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