howard hodis: i was brought up by european parents who ate meat and potatoes. liver was a big item every week for that iron. that was my taste for many years... high fat milks and cheeses and things like this. when we learned to ride a bicycle, or when we learned to tie shoes, or type on a keyboard, we made mistakes. so i think we have to allow ourselves to make mistakes as we are learning new food behaviors. and slowly over time using tricks, diluting the milk, for example, eventually going down to non-fat milk, i cannot even remember the taste of high fat, cream milks anymore, and if i was even exposed to it, i would be sickened by it. and so it's a matter of changing your tastes slowly over time. the local supermarket may be a place to begin... walkg down the aisles, making choices, with a nutritionist aching you each step of the way. linda gigliotti: so if i were walking down the aisle in the grocery store with you what i would look for would be, well, what are we putting in the grocery cart? are yogog to be able to get enough wholesome, fairly unprocessed