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Low Fat FallacyHealthy food - many people equate healthy food with low fat food.
When really, a large majority of what passes for low fat food is
really overprocessed food with little real health value.
Indeed, the process of lowering the fat in foods causes structural
alteration of the food, making digestion of the food more difficult for
the body to cope with.
This is turn causes the body not to recognize that the so-called
"low fat" status of food. So low fat food is often not only not a healthy
food option, but it can even cause weight gain!
By Jim Foster
I guess we all know that obesity is at epidemic levels. It's drummed
into us from all angles. Isn't it strange that we have the biggest range
of low-fat foods available but we keep getting fatter?
Isn't somebody going to stand up and say "It hasn't worked"? In
the 70's and 80's we were told that fat was the enemy, and
carbohydrates were good. The USDA Healthy Food Pyramid had carbs
as the base (6-11 servings per day). There was however, little
mention of the quality of these carbohydrates.
Manufacturers were quick to respond, and began bringing out "Low
Fat", "Fat-Free", and "Lite" versions of various food products.
These are generally the biggest selling items, and have resulted
in lot's of clever marketing tactics - in fact anything to make
the consumer feel guilty, and look for the "Fat-Free" option.
Milk - Is Whole Milk Really That Bad?
Most of our modern milk undergoes the process of homogenisation.
This process forces the fat globules into an atomiser (i.e. tiny
holes) that will form tiny particles. These particles are then
evenly dispersed throughout the milk, giving the milk a uniform
appearance. Most of our low fat, trim, super-trim milks are
created using this process.
However, recent research has shown that structural changes do
occur in the homogenisation process. In unhomogenised milk, an
enzyme called xanthine oxidase would pass throught the digestive
system, and be secreted harmlessly through the bowel. The
homogenisation process allows this enzyme to enter the
Some researchers are saying the enzyme attacks the issues of our
heart and arteries, encouranging an increase in cholesterol
Low Fat Hasn't Worked
The evidence of the last twenty years, is showing us that just
choosing a low-fat version of a food is not helping us lose
weight. In fact, we need to question, the processes that go on
to make certain foods "low fat".
Many blame a high amount of refined carbohydrates (white flours,
sugars) as having an impact on our weight problem.
Why Are We So Fat?
More and more evidence is showing that we eat too much, and
exercise too little. Our lifestyles are very sedentary, and
portion size has increased. The US Center for Disease Control
(CDC) has concluded that "we eat a lot – a whole lot more than
we used to, and most of the increase comes from refined
In the 1970's the average person ate 136 pounds of flour and
cereal products per year and now it's up to 200 pounds. The
increase is almost all from processed, white flour, high sugar
foods. In addition, everything has been super-sized. Example:
1955 McDonald's French fries – 2.4 ounces, 210 calories. 2004
Super size Fries – 7 ounces, 610 calories.
What's The Answer?
Don't get too hung up complex nutrient ratios told to you by the
latest diet book. You need to find what works for you and your
body. It's a process of trial and error. Start with a diet, then
keep working at it until you find what is best for you and your
Try to eat whole unprocessed food where possible, and eat little
and often to regulate your energy levels. Go easy on all the
refined foods - it's hard - because everywhere you go - most of
the food is made from cheap refined flours and base products.
Also try to get out and stretch your legs more often.
www.freedieting.com is a resource for everything concerning
losing weight. Independent reviews of popular diets, free diet
plans, and articles taking a serious look at the causes and
solution of weight problems.
Article Source: http://EzineArticles.com/
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