On 2/10/2015 8:51 PM, Cindy Hamilton wrote:
> On Thursday, October 1, 2015 at 6:47:28 PM UTC-4, John Doe wrote:
>> The idea that "low-fat" means you get an equivalent amount of badness
>> from other ingredients is just silly.
>
> Processed foods that are "low fat" often have additional amounts of
> sugar added to make them more palatable for the mass market.

That's because fat is flavour. Remove fat and you have remaining
something that more tastes like cardboard. Other ingredients such as
salt, sugar, etc. are added in an attempt to restore the flavour. What
you really need to look for is a balanced diet of 'real food'.
>
>> I've been drinking nonfat milk for decades. There is nothing to make up
>> for the lack of fat. I use it for anything I would normally use milk
>> for, like... Cereal, chocolate milk, straight milk, whatever. I no
>> longer desire fatty milk.
>>
>> And as a result of reducing my fat intake and eating plenty of fiber, my
>> cholesterol levels are excellent.
>
> I eat a fair amount of fat, and my cholesterol levels are excellent.
> Good genetics has a lot to do with it.

You can quickly destroy the benefits of good genetic by consuming a poor
diet and/or lifestyle. We are not genetically programmed for our current
'western' diet and lifestyle and the effects, such as obesity, are now
beginning to show this quite clearly.
>
> Cindy Hamilton
>


--

Xeno