What do you think about low fat?
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Fat does NOT keep me fuller, protein and fiber does. I buy part-skim soft cheeses, low-fat greek yogurt, 2% milk and cottage cheese. There is nothing "extra" in any of them, just less fat. I know this, because I read the label. I generally don't like no-fat formulations.
OP, you have to find the right way for YOU to eat so that you can be healthy and stay at the right calorie level, while still enjoying your food! I would never waste calories on the full fat versions of these products, because I like the low fat versions just as much, and more fat doesn't fill me up. For other folks, those extra calories would be worth it. Your results may vary
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Depends on what it is. I'll go for nonfat or 2% Greek yogurt (2% tastes the same for me though, but I'll buy it if it comes in a special flavor) but I'll splurge on some full fat Noosa or something.
Cheese is full fat unless it's shredded mozzarella or American cheese. Milk we just have 1% typically, so it's what I use, but if I make brioche I'll buy full fat. Cottage cheese, well, I really like 4% better, and for 20 extra calories a serving, it's worth it.0 -
Chef_Barbell wrote: »Depends on my calories for the day and my tastes.
This^
Some reduced fat things taste good, others are nasty.
Fat free dressings, fat free cheese, fat free ice cream - yuck
Lower or fat free Greek yogurt - yum. Lower fat cottage cheese - I like it.1 -
Yep - foods made from naturally skimmed milk are okay by me, but sometimes I opt for the full-fat stuff anyway.
I just confirmed that the FDA definition of "Fat" includes only "Tri-glycerides," and excludes mono- and di-glycerides. Except mono and di glycerides contain as many calories as triglycerides. So fake fats taht include those really aren't low-calorie or low-fat.0 -
cwolfman13 wrote: »It depends on the product. I don't do low fat cheese...I drink 1% milk...I do non-fat greek yogurt...and reduced fat sour cream usually...it just depends on the product and how I'm going to use it and how much of it I'm going to be consuming.
I get most of my fat from things like good cooking oils, butter, avocados, nuts, nut butters, etc.CattOfTheGarage wrote: »GottaBurnEmAll wrote: »Mycophilia wrote: »I generally avoid low-fat options mostly because they taste worse. And some products don't even have less calories/100g since they replace a lot of the missing fat with carbs.
In baked goods, you might have a case to make, but since the OP is talking about dairy products, lowfat dairy does not replace fat with carbs.
It does sometimes. Low fat yoghurt is often sugary, sometimes even the low fat bio yogurts have sugar added. So it's worth watching out for.
I personally go for full fat dairy because I love it, and avoid a lot of commercial "low fat" options because of the above carb-swapping trick. However, I will use low fat tricks in my own cooking as it can be a really easy way to cut calories in a dish.
I've never seen low fat/no fat dairy with added sugar unless it's something they're adding fruit or whatever...I've never seen plain non fat yogurt add sugar...it has more naturally occurring sugar (lactose) because of the way it is processed...it's not added...it's not some kind of "low fat trick"...knowledge is power.
Yep, I wish this myth or lie or whatever it is would die already.3 -
Low-fat "might" be good if it is cutting out saturated fats. Remember some fats are good, in some cases extraordinarily good. ....
...For example, saturated fats are good in the right quantity. This isn't 1980. We know better now.
OP: Go full fat. Cut the extra calories out of sugar elsewhere.
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I use no fat, low fat 1/2 fat everything. Or at least most things. And I think reduced fat cheese taste just fine. So does no fat Greek yogurt. Yummy. Maybe once I hit goal I'll broaden my options and add in some full fat foods, but for right now I'm fine with what I'm eating.
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Yep - foods made from naturally skimmed milk are okay by me, but sometimes I opt for the full-fat stuff anyway.
I just confirmed that the FDA definition of "Fat" includes only "Tri-glycerides," and excludes mono- and di-glycerides. Except mono and di glycerides contain as many calories as triglycerides. So fake fats taht include those really aren't low-calorie or low-fat.
I could be wrong, but my understanding is that mono- and diglycerides are not listed on food labels because they are used in such small quantities that they wouldn't normally make it on the label anyway.0 -
Low-fat "might" be good if it is cutting out saturated fats. Remember some fats are good, in some cases extraordinarily good. ....
...For example, saturated fats are good in the right quantity. This isn't 1980. We know better now.
OP: Go full fat. Cut the extra calories out of sugar elsewhere.
Or go low fat and get fats and calories from other sources.
Given that I like plenty of foods with fat (including sat fat, which it is still recommended we limit), I see no reason to replace low fat cottage cheese or low/no fat greek yogurt (Fage) which I like as well as or even prefer to full fat with the high calorie options.
I do enjoy some goat's milk yogurt from a (sort of) local farm where I also buy cheese, and since that has no low fat option I get full fat for that.0 -
Fats keep your hormones in check. The minimum recommended level is 0.4g/lb of lean body mass.0
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Yep - foods made from naturally skimmed milk are okay by me, but sometimes I opt for the full-fat stuff anyway.
I just confirmed that the FDA definition of "Fat" includes only "Tri-glycerides," and excludes mono- and di-glycerides. Except mono and di glycerides contain as many calories as triglycerides. So fake fats taht include those really aren't low-calorie or low-fat.
I could be wrong, but my understanding is that mono- and diglycerides are not listed on food labels because they are used in such small quantities that they wouldn't normally make it on the label anyway.
Just reviewed: its the same trick they use for other "lowfat" foods. If the amount per serving is below 1 gram they don't need to report it, and that's *per* fat type. So they define a "serving" of fat-free margarine as a teaspoon and don't report the mono and diglycideres. This enables them to sell something that is mostly fat by volume as "nonfat" and vastly underreport calories.0 -
I bought a block of low fat cheese the other day that actually had a higher protein content than the full fat version. If fat keeps you full, and protein keeps you full, which block of cheese would win in a fight?0
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I only go low fat when it does not compromise taste too much. Low fat yogurt is a big no for me, I can go as low as 1.5% with milk, hard cheese has to be full fat, cream cheese can be slightly lower in fat but not "no fat". Sour cream and regular cream need to have at least 25% fat or I won't touch them. Mayo can be up to 30% lower in fat but not more. Some things like sweetened yogurt cups are alright skimmed, and those instant Jell-o pudding pouches have no sugar and no fat but I find the taste surprisingly acceptable and quite a treat for the calories. I rarely eat meat, but when I do it has to be 20% fat. That 99% lean stuff has no flavor. Chicken, on the other hand, I will only ever eat boneless skinless breast, higher fat piece and stuff with skin (even if removed later) won't ever touch my plate, so I guess I'm lucky calorie-wise in that regard.
My choice really depends if the calorie tradeoff is worth it taste-wise. I will never eat something I don't like or have something that is totally inferior to save 50 calories. Fat does not fill me up me personally, so my only deciding factor is taste.0 -
CattOfTheGarage wrote: »GottaBurnEmAll wrote: »Mycophilia wrote: »I generally avoid low-fat options mostly because they taste worse. And some products don't even have less calories/100g since they replace a lot of the missing fat with carbs.
In baked goods, you might have a case to make, but since the OP is talking about dairy products, lowfat dairy does not replace fat with carbs.
It does sometimes. Low fat yoghurt is often sugary, sometimes even the low fat bio yogurts have sugar added. So it's worth watching out for.
I personally go for full fat dairy because I love it, and avoid a lot of commercial "low fat" options because of the above carb-swapping trick. However, I will use low fat tricks in my own cooking as it can be a really easy way to cut calories in a dish.
I don't know about the plain yogurts where you live, but where I live, plain yogurt does not have sugar added to it. Plain Greek yogurt has the same amount of sugar in both the full fat and low fat version.
Now flavored yogurt? I'm not familiar with it. I don't eat it.1 -
Low-fat "might" be good if it is cutting out saturated fats. Remember some fats are good, in some cases extraordinarily good. ....
...For example, saturated fats are good in the right quantity. This isn't 1980. We know better now.
OP: Go full fat. Cut the extra calories out of sugar elsewhere.
Are you trying to imply that there's a health risk associated with not getting enough saturated fats in your diet (which would require you to seek out full/higher fat alternatives)? I get more than enough saturated fats, quite incidentally, in my diet already.
Perhaps you should elaborate on what "we know better now," when you fly in the face of established medical advice.
The only time "low fat/non-fat" impacts my food choices is when I consume milk/yogurt. It may taste "fake," compared to the higher/full-fat versions, but the heart attack I'm trying to avert certainly won't be.
(Oh, and I just noticed that I have a higher post count than you, so I must be right!)1 -
Whatever fits into the day calorie/macro-wise. If I have my choice I'd rather they add extra fat if possible.0
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Too much animal fat makes me feel ooky. I figured this out when I was in high school. So, the only milk I drink is skim, and I generally opt for dairy products made from skim milk. I also cut the fat off my meat.
I appreciate the necessity of getting enough fat in my diet, but I have to work really hard to incorporate enough fat into my diet without giving myself really bad digestive issues.
Suffice it to say, I don't advise others on how much fat to incorporate (or not) into their diet because most people don't have to deal with this problem. And I will never be able to go LCHF.0 -
for me and my health issues I have to eat low fat.so yeah for me its something I have to do and its not that bad really.0
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