Changing everything that you know about food is a challenge.

Being a Type 1 Diabetic, I knew what carbs were. It was easy for me to identify them and reduce them. Protein was easy as well. Fats? Inflammatory oils? That was a challenge for me.

As a very young girl, I was raised on a farm with milk cows and we always had fresh cream and butter and my mother cooked with lard and bacon fat. Life was good – then came the vegetable and seed oils of the 1970s.

I can look back and see health declines in my family when everyone began switching to vegetable/seed oils to cook with and eat on bread and vegetables. We were told it was healthier… but it was not.

For some reason this was challenging part for me. I love butter and heavy cream – I could do that. Switching from my favorite salad dressings and dip – that was going to be hard.

As I was researching healthy alternatives, I found a lot people were switching to avocado mayo. I wasn’t really sure about the avocado thing.

Then I found Primal Kitchen’s Avocado Mayo. It was delicious and I started swapping it and using it to make my favorite creamy dressing/dip recipe. It was a huge help to me in converting to healthier non-inflammatory oils and foods.