Cracking the Cooking Code: Low-Fat and Fat Free

Hi Foodies!

To finally continue this series, “Cracking the Cooking Code,” I thought I’d explain reduced fat foods and why I don’t believe foods that are fat free or low fat are the healthiest choice. There are a ton of misconceptions that marketers would like shoppers to believe, and often most diet recommendations even suggest low-fat and/or fat free dairy products and other packaged foods. So, why wouldn’t foods with less fat (with the exception of meat) be better for you?

The explanation is actually more simple than one would think- taking naturally occurring fat out of food is a form of processing it, and when the fat is taken out, the flavor tastes much different. This causes manufacturers to then add excess sugar and salt to compensate for the decrease in flavor, which drastically lowers the nutritional value of the food. The extra sugar and salt is the real cause of health problems such as obesity, not the natural fat in food.

In fact, healthy fats are a necessary energy source with lots of health benefits, such as stabilizing blood sugar. When people purchase reduced fat foods, they are actually harming themselves more than helping. If you think back to years ago when low fat foods were not as readily available, health issues, such as high blood pressure, obesity, and type 2 diabetes, were not as common. The presence of these illnesses is directly related to the processed food we consume today. 

So, next time you are grocery shopping, remember that you can benefit from eating food like it was naturally created. Whether it is labeled as low fat, fat free, or reduced fat, unprocessed foods are always the healthier option. 

Thank you, and please feel free to share with others! 🙂 

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