Demystifying Low Fat Diets



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Most of us grew up hearing about how fat was so bad for us, leading to a trend of low fat diets. These low fat diet plans were based on eating as much as you wanted, as long as your diet was low in fat, under the assumption that people who subsisted on low fat foods (such as carrots and celery) would lose weight. This idea is based on studies linking consumption of certain types of fats with particular health issues.

It makes sense that eating lower calorie foods would make you lose weight. The problem is that many high fat foods are good for you, since some types of fats are good, and many low fat foods are horrible for you, leading you to crave more. Think of a typical cocktail–no fat, but plenty of sugar and calories.

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If everyone who followed a low fat diet ate fruit, vegetables, whole grains, and lean meats, it would be possible to see success. The problem with this is that many foods that are low in fat are also high in sugar, and sugar triggers the aforementioned insulin problem. The problem is this: most people need some high fat foods to satisfy cravings. Also, most low fat diets ignore portion control, and if you eat too much low fat food, you’re still going to gain weight instead of lose it.

The healthy solution? Eat plenty of protein, fiber, and complex carbs, choosing unsaturated fats over saturated fats, and choosing complex carbs over simple carbs. This means you can eat salmon, tuna, nuts, avocados, and olive oil, in moderation, of course.

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Every healthy weight loss program emphasizes calorie control, wise menu choices, and exercise. If you choose to follow a low fat diet, make sure it is also a low sugar diet, emphasizing intake of healthy meats and high fiber foods.

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