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5. Low-Fat and Fat-Free Foods
There’s one important thing you need to know about nutrition:The science is constantly changing.
Well, “changing” isn’t the right word. The science never changes, it’s just that we keep discovering new things. What once was “bad” is now good, what once was “good” is now bad.
Fat used to be considered this horrible thing. And why not? Fat makes you fat, right?
Well, not exactly. Over time and with more research, it turned out fat doesn’t actually make you fat. Still, the damage had been done, flooding shelves with “low-fat” and “fat-free” products designed to help save dieters from horrible fats.
The thing is… food with the fat removed tastes pretty bad.
Fat and sugar are two very prominent factors in the taste of a food. Take all the fat out of a high-fat product, and you’re left with something remarkably unappetizing.
Naturally, to improve the flavor, low-fat and fat-free foods have a ton of sugar added.
The problem with that is (are you seeing a trend here?) that large amounts of sugar from the wrong sources aren’t good for your body. As mentioned above, excess sugar can increase your risk of developing obesity, type 2 diabetes, and a whole host of other nasties.
Do yourself a favor: don’t trade down to “low-fat” and “fat-free” options. They’re actually worse for you than their full-fat counterparts.
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