Thing is, I don't need the Gov't to tell me that most of these foods with Trans-Fat in them weren't thought of as "healthy" foods anyways. I want to know what's in my food and then make my own decision as to whether or not I'm going to eat it. Econ 101: the demise of transfats will create a market for better lard, the way you see free range chicken and eggs now. A ban on trans fats should increase the use of lard, which is bad for vegetarians, but might suit foodies just fine. Real lard is trans-fat free, I but I think the stuff sold in the butter-sized boxes in the supermarket might actually be hydrogenated just like margarine and Crisco are. My Inner Cynic (aided and abetted by my Inner Conspiracy Theorist) worries that its more likely that the ADMs of the world will come out with an articial trans-fat-free fat subsitute. I'm continually amused by all of the "food issues" that we focus on instead of our problems because of corn. Now that I'm having a blog war with the Taloned Avengers, I try to keep lies to a minimum, righteousness being a virtue I suppose. True, Cheetos have less than one gram of trans-fat (and according to the FDA 0.99 grams round to zero). High-fructose corn syrup has been found to negatively affect insulin resistence and raise triglycerides. Bad Trans fats do not occur naturally; worse living due to modern chemistry (much like its sugary death cousin, High Fructose Corn Syrup).
He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
Types of Food Myth 2C: Low and Non-fat food products have very few calories and can be eaten anytime and as desired.
Myth = It is true that a  low-fat or non-fat food is often lower in fat than the same size portion of the full-fat natural version, so fat-free products may help reduce overall dietary fat, but they are not the magical formula for attaining and maintaining a healthy weight. Nutrition Recommendations for Canadians, by Health Canada, recommends that a healthy diet should include no more than 30% of daily calories from fat and no more than 10% as saturated fat. Given our fat-rich diet, adequate intake is usually not the issue, it’s more the type of fats we are consuming that we need to be mindful of. My Personal Common Sense Weight Loss Success Tip: So, how do you estimate how much fat in grams can you consume a day? And as always, feel free to reach out and suggest a myth to successful weight loss you may want clarified.
Myths and Facts To Successful Weight Loss:Types of potatoes and how they are cooked influence health effects. Myths and Facts To Successful Weight Loss: Nuts are fattening and you should not eat them if you want to lose weight.


Myths and Facts To Successful Weight Loss: Chronic dehydration and general lack of water can slow down metabolism. When you’re at the grocery store and looking at product labels, you may think “low-fat,” “light,” “reduced-fat,” “non-fat” are going to be your healthier options, right?
1) Our bodies need healthy fat!  Fat has gotten a bad reputation because most people don’t want a large belly, cottage cheese legs, or clogged arteries. 2) You are better off to buy full-fat products over “lite”, “non-fat”, “reduced-fat” or “fat free”!
4) You are being deceived by “non-fat” “low-fat” marketing. Large companies want one thing – to sell their product. Every year Americans gobble up more processed, low-fat foods, and every year they grow fatter.
Large companies will ALWAYS try to market their processed junk food products to appear healthy to the average consumer! Always remember to drink your greens and stay fresh, people – your health is your responsibility! I suggest you give this recipe a try and consider adding a few cans of crushed pineapple and boxes of angel food cake mix to your three-month supply. Angels in your home will love you! Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications.
I want to unveil 4 reasons why eating fat-free, non-fat, light, and reduced-fat options are NOT healthy for you. I don’t blame them, however, most people don’t realize that it’s not just any kind of fat that leads to these conditions – It is the wrong kind of fat. This may sound good, but I think their emphasis has led some people astray and made the misleading marketing problem worse. More often than not, if a product is labeled with any of the above words, there will be “hidden” chemicals in the product that are more harmful than good. Therefore, the food industry will continue to market “fat-free” foods as healthy alternatives in hopes that their sales continue to increase.
With so many ingredients being hidden into your food supply, it’s definitely necessary to supplement with pure nutrition you can trust. I can remember back in high school and the beginning of college thinking low fat and light options were always the best way to go. Spray or grease a 9 x 13 inch baking pan. With minimal mixing, combine entire can of crushed pineapple with angel food cake mix.
Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control. The low-fat type version may seem like the heathier version, but quite the opposite is true.


Not only that, but I am going to show you how they are actually worse than full-fat products! There are certain fats that are essential to every cell in your body, which is why they’re called “essential” fatty acids. Yes, technically they do have less fat, but since fat gives food lots of flavor, food manufacturers have to add artificial ingredients and chemicals to make the food taste as good.
They will not spend money to market real fruits and vegetables, because there is not any money in marketing fresh produce.
I’m sure I consumed far too much and I am so thankful my ways have changed significantly since then.
Your body needs fat, but it needs the kind of fat that it can recognize and break down (healthy fats). Usually they will make up for the fat with solutions like bad salt (see the differences between good salt and bad salt here), high fructose corn syrup, modified food starch (GMO origins), free glutamates (MSG, hydrolyzed vegetable protein, natural flavors), diglycerides (sugar), gums (guar and xanthan) and others.
If only marketing people had our health at the forefront how different things could be… but wonderful, informative post! Think about it… do you really think a fat-free cookie with 0 grams of fat, 120 calories, and made in a factory is actually healthier than an entire avocado with 240 calories, 22 grams of fat and came off of a live tree that God made? This kind of (healthy) fat is essential to help your body absorb certain vitamins and nutrients, keep your cell walls strong, protect your heart, and fight inflammation in your body. Now, it is not technically sugar, but within an hour of eating it, your body will recognize it as sugar and break it down accordingly!
Marketing is powerful stuff for sure… I agree it would be different if they truly wanted people’s health better, for now we will just have to share the truth with others!
This isn’t just a theory – you can go to college, to earn a degree in human behaviors and marketing research, to study why people buy certain things.
Also, some brands of fat-free food contain fat-mimicking chemicals that can cause intestinal cramps, gas, diarrhea, and contribute to weight gain. Those cookies are made with chemicals, sugar, and additives that your body does not recognize, while the avocado is made with beneficial health properties and fat your body can burn as energy and break down.
It isn’t just fat that’s the bad guy in our diets; it’s anything that has lots of calories relative to its bulk (aka processed foods).
Ice cream, cottage cheese, salad dressings, peanut butter, butter, cookies, etc… the list goes on.



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