So youa??ve been religiously gorging on the low-fat chocolate bar, fat free snack or sugar-free diet soda?
Did you know most of the sugar substitutes available on the market have been linked to cancer? Out of the above mentioned three elements, aspartame is the most potential health damaging agent. Many studies were conducted over the years have indicated that aspartame is a carcinogen; a cancer causing agent. Almost all of the fat free, sugar free and a?˜low cala?? products available on the market are low in fiber. Packaged snacks regardless of the a?˜fat freea?? label contain large quantities of sugar and can lead to many serious diseases including obesity and diabetes. Constant binging on packaged foods can cause obesity and many serious health conditions such as heart disease, hypertension, and cancer. Most people ignore the health hazards of consuming large quantities of preservatives through packaged a?˜low cala?? snacks. So before you join the bandwagon of a?˜low cal, fat free, sugar freea?? snacking, make sure you know whata??s going into your body.
I am a big advocate of reading the ingredients label on the food package rather than the marketing lines plastered on the front. Readers of this blog know by now that it's the sugar (or food that easily turns to sugar) that makes you fat. Interesting how America has gotten fatter and fatter ever since the fat-free phase started.
A study by Consumer Reports found that 51% of those surveyed thought they were making a healthy choice by limiting their fat consumption. I have always shunned hydrogenated oils (mostly in margarines and many processed foods) and used butter until I switched to my cancer-fighting diet. Cut-back your intake of simple carbs (bread, pasta, processed snack foods), which are really making you fat. I always eat raw nuts (and organic as much as possible) not wanting to miss any of the nutrients that would be lost in roasting the nuts. In order to call a food item “fat free” it needs to have less than 0.5 grams of fat per labeled serving. The information provided within this site is strictly for the purposes of information only and is not a replacement or substitute for professional advice, doctors visit or treatment.
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Thanks for visiting!As a loyal Worker Bee ever-skeptical of Conventional Wisdom, I’ve always been puzzled over the idea of fat free versions of fat and cream-based foods. And so I set out to peruse the aisles of the local supermarket for evidence of these shining beacons of health and chemical ingenuity. Now, I’m not a huge fan of the conventional, full-fat versions of bottled dressing, but something about a zero-fat version of a dressing that normally has a base of sour cream, mayonnaise, and buttermilk just doesn’t seem right (or even really possible). A quick look at the first online ranch dressing recipe to pop up on Google mentions a few basic elements: mayo, sour cream, buttermilk, shallots, garlic, salt, pepper, vinegar, dill, various herbs. Jokes, aside, I’m not saying the full-fat versions of these bottled dressings are good for you. There’s even a comparison chart between “pasteurized process cheese food” and Smart Slices (wow, way to set the bar high, guys), which Smart Slices “wins.” There sure are a lot of claims being made on the package, though. I do like how its counterpart to the left, Veggie Slices, feels it’s necessary to proclaim, “Melts great!” All this “Healthy! I won’t even get into the ingredients, except to say that yes, modified food starch plays an integral role. Instead of fresh whipped cream, health nuts descend upon these tubs of whipped hydrogenated vegetable oil. Curiously, there are extensive instructions for long term home storage on the package, including how to freeze and thaw the tubs effectively. The makers of industrial ice cream have happened upon an ingenious new marketing buzzword: churned. Dairy-free creamer sounds insane, especially when it’s packed with tons of sugar and corn syrup, but I thought I’d draw your attention to something very interesting. The reality is that as long as a product contains less than half a gram of fat, it can be labeled “fat free.” The same goes for the various types of fat. Immediately after snapping the last photo of cheese-esque sliced product, I was approached by the manager.
I soon returned to the comfortably Primal confines of MDA headquarters, confident that I had made the sound dietary choice and telling myself I would heretofore stick only to the perimeters of the grocery store.
Let me see the ingredients on my salad dressing are: Extra virgin olive oil, Organic Balsamic vinigar, minced garlic,a pinch of sea salt, fresh ground pepper.
If you’ve ever read Wired Magazine they regularly have a column where they break down the ingredients in stuff. I do hope that those of you who also have dogs and cats (obligate carnivores!) are reading their labels as carefully as well!
Morando Soffritti, the scientific director of the European Foundation for Oncology and Environmental Sciences in Bologna, Italy, had researched on effects of aspartame for about 7 years.


Gorging on these foods cam deprive your body form the essential fiber which is important to facilitate digestion and prevent constipation. Consumption of high-dose preservatives can lead to diarrhea, liver damage, food poisoning, cancer, kidney dysfunction, and even death. Consuming these foods in moderation is the key to maintain your health and ward off possibilities of obesity. When the Fat-Free phase started more than 15 years ago, it sent people into a buying frenzy.
It drove people to think they were doing the right thing when they purchased a food that said Fat-Free.
Including a healthy fat as part of your meal actually slows down food absorption allowing your brain to feel full longer.
Saturated fats are used to build a healthy cell structure, regulate hormones, and provide a source of energy.
Fats become very unhealthy for you when they become rancid or heated to high temperatures over a long period of time. I no longer eat cow dairy, but have increased my eating of other saturated fats like coconut oil, goat cheese, avocados and nuts.
The provided content on this site should serve, at most, as a companion to a professional consult. Sugar-Free & No Sugar Added Knocking sugar out of our diets is something most of us have attempted at one point or another.
High-Protein Myth: Bulking up on protein will help you get into buff shape and melt away excess fat. Omega 3’s By no means are we aiming to slam amazing-for-you heart-healthy omega-3 fats.
If you want to lose weight, gain muscle, increase energy levels or just generally look and feel healthier you've come to the right place. There you'll find books, food, and the best supplements on the planet to help you take control of your health for life. Fat-free mayo, fat-free whipped cream (er, just what the hell are they whipping?), fat-free cheese – how are they wrought? As I understand it, ranch is supposed to be creamy and thick; mayo, sour cream, and buttermilk would take care of that. After all, they’re usually made with oils like soybean or canola and rich in polyunsaturated fats, not to mention the sugar. Good mayo comes from high quality oils blended with egg yolk, lemon juice, mustard powder, salt, and pepper.
Modified food starch, our old friend, was back, along with high fructose corn syrup, sugar, and a touch of soybean oil. An entire tablespoon contains only 10 calories, 2g carbs (1g sugar), and little else (maybe a bit of magic?). As if processed cheese product in plastic sleeves wasn’t bad enough, the American Heart Association, drawing on its infinite wisdom, puts their stamp on fat-free, American-Flavored (what exactly does American Flavor taste like? Yes, that’s what this stuff is made of – along with water, corn syrups, various gums and chemicals. 1.5g, to be exact, and it’s saturated(!), so don’t expect any stamps of approval from the AHA anytime soon. While you may hear the word and think of robust maidens with Popeye-forearms slaving over a barrel of fresh milk, that’s not what passes for churning these days. I didn’t have permission from Ralph’s (I didn’t even know how to contact “Ralph’s”; was he referring to the corporate office – who would undoubtedly disapprove of my objectives – or the actual, legendary Ralph himself?) and I didn’t have a good enough explanation. Some freegans live off the stuff and if they eat the recovered meat can do very well indeed. I came across a website for a Vancouver-based rendering plant, in which they proudly proclaimed that some of their byproducts could be used to make paint, tires and…wait for it: pet food! Each time you opt for artificial diet substitutes you are ingesting harmful, very harmful chemicals into your body. Most importantly, it has been the central point of a maelstrom in medical circles since the 1970s. In the long run, the lack of fiber can lead to serious diseases such as heart disease, cholesterol, and colon cancer. Fats are needed for vitamin conversions, absorption of fat-soluble vitamins A, D, E and K, mineral absorption and numeroius biological processes. In some cases, yes, this absolutely applies (like when we’re talking about asparagus or apples). And yes, it’s a good idea to keep added sugar to a minimum and look to nature-made sources of sweetness. Fat-free items are typically full of empty, unfulfilling calories and may leave you hungry. What manner of culinary wizardry can make a delicious, creamy version of ranch dressing without all that artery-clogging fat? But at least the poor bastards who slather their iceberg wedges with the stuff aren’t lying to themselves about health.
Without fat to emulsify, where is Kraft possibly getting the creaminess (note: regarding whether the fat-free mayo could actually be accurately described as “creamy” is unknown; I was unable – or unwilling – to verify this claim with a taste test)? Spread that on some whole wheat with a few slices of imitation deli meat and a slice of fat-free cheese, and you’ve got yourself a hell of sandwich. The oils are coconut and palm kernel, but they are fully (not partially; these people don’t mess around!) hydrogenated for maximum shelf life.


Nowadays, gigantic vats of reduced fat cream and milk are subjected to enormous mechanical churners that “churn slow” so as to keep temperatures down, “stretching and distributing” the fat molecules widely and sticking pockets of air in between. If you look at the nutrition facts for their French Vanilla flavor, they list 1.5g of total fat – without clarifying as to what type of fat we’re talking about. Some might consider this pretty devious and dastardly; I just look at it like Nestle is giving us a fun new game to play (with our health): guess the lipids!
I’m amazed that people can continue to deceive themselves into thinking what they’re eating is actually food, let alone healthy food, and I’m amazed at the cunning of food marketing that plays off this deceit. My aunt and uncle subscribe to the low-fat philosophy (but eat bagels, donuts, and other fare religiously). On the bright side it only takes about 60 seconds to make, tastes awsome, and you can sub lemon juice for the vinigar to change it up. According to health and nutrition experts, most of these fat free foods and beverages can damage your body in many ways.
In the year 1981, it was cleared for human consumption by the US food and drug administration. The problem is a little bit of fat goes a long way and there are so many important healthy foods that deliver fat that it leaves little wiggle room for the “bad stuff." Most of your fats should be from healthy olive oil, nuts, salmon, and avocado – none of which come in much packaging.
You should always consult your primary care physician prior to starting any new fitness, nutrition or weight loss regime.
Too many calories overall, and you can kiss that buff shape goodbye; too much protein, and your kidneys can go into overdrive. Look to fruit, vegetables, seeds, beans, and whole grains for your fiber intake and you’ll hit your recommended 25-35 grams per day without thinking about it, and without the stomach upset.
What these products aren’t free of, however, are calories, and they often contain quite a lot of them. Organic is defined as any item with at least 95 percent organic ingredients–no hormones, genetically modified ingredients, additives, antibiotics, or radiation.
They must be doing something right, because they almost outnumber their full-fat counterparts on the shelves. Strangely, these guys don’t even try to pass their “food” off as cheese; nowhere on the package is there any allusion to real food of any kind.
The result, they say, tricks our taste buds into thinking the ice cream contains normal levels of butterfat. I actually pictured this mild-mannered regional manager dashing my camera to the floor and stomping on it for good measure; this would confirm my conspiratorial, sneaking suspicions that the whole store was complicit in knowingly peddling unhealthy fare disguised as nutritious food. While it’s sad that the American Heart Association actually promotes some of these products as “heart-healthy,” I can’t say I’m surprised. Fat-free products often leave eaters scrambling for other foods because they’re just not satisfied.
First four ingredients, in order, are water, corn syrup, vinegar, and high fructose corn syrup. Perhaps the alchemists at Kraft have isolated the “oily, viscous, emulsifiable” properties from the evil lipids themselves. At least Kraft calls its stuff “food product.” These guys can’t even legally say their product is food.
But he did not, instead regarding me with friendly eyes until I let myself out, camera intact and pictures secure. When in doubt, double check ingredient lists and lean toward using whole ingredients you recognize…like asparagus and apples, no labels necessary. Choose the real deal when it comes to sugar or sweeteners (or treats that include them) like honey, agave nectar, maple syrup, and fresh fruit juices and purees…and keep their amounts on the lighter side.
Most of us get more than enough protein in our diets, so stick with simple sources like fish, meat, eggs, dairy, nuts, whole soy beans (edamame), tofu, beans, and quinoa. That said, lowering the amount of gluten or wheat you consume may increase your energy levels or help you feel better digestively, but keep an eye on how much gluten-free bread, cookies, cakes, and chips you eat.
Healthy mono- and poly-unsaturated fats and omega-6 and omega-3 fats help lower cholesterol and heart disease risk, and they delay signs of aging and mental decline, and help boost mood.
Plus, what with the nationwide rates of diabetes, obesity, and heart disease plummeting to all-time lows just as the fat-free movement finally seems to be picking up steam, I think we can thank the good folks of Kraft, Best Foods, and Lean Cuisine for their commitment to public health. In fact, most of the time, these are consumed as a distraction or just for the sake of eating. Choose excellent sources like olive oil, nuts and nut butters, avocado, flaxseeds, and wild salmon. Look for naturally occurring omega-3 fat sources like wild salmon and arctic char, avocado, ground flaxseed, walnuts and other nuts, and olive oil. Look for healthy carbohydrates that are naturally gluten-free, like rice, potatoes, sweet potatoes, beans, and quinoa.
I’ve always said that regular corn syrup just isn’t the worth the trouble without a healthy dollop of high fructose corn syrup added to the mix. And Mark, you should have snapped a few photos of the thin, svelte shoppers before the manager escorted you out. The last six lines are dedicated to a number of chemicals, agents, colorings, and flavorings, all of which comprise less than 2% of the finished product.
I’d imagine it’s the modified food starch that makes it “creamy,” especially when combined with some nice, thick corn syrup and seasoned with disodium guanylate and disodium inosinate.



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