What Are Some Foods You Refuse to Eat Non/reduced Fat

124»

Replies

  • xvolution
    xvolution Posts: 721 Member
    Milk, because that kinda defeats the purpose of fortifying it with Vitamin D (since Vitamin D is a fat-soluble vitamin).
  • amusedmonkey
    amusedmonkey Posts: 10,330 Member
    edited February 2019
    Hard cheese (there is a specific brand of reduced fat cream cheese that I like), yogurt, Greek yogurt, and ice cream. Most dairy products, really. Reduced fat milk is fine for some reason, so that's what I drink. My full fat foods are very similar to yours. I can do low fat mayo, but only a specific brand that I can't always find. When I don't have it, I eat full fat mayo.

    I eat these foods not because they're my cheat foods, but because if I didn't, I would feel like I'm wasting my (fewer) calories on something I don't enjoy as much. I dislike the feeling of wasting calories, so I only eat things that taste good to me. Same goes for cauliflower rice and any food imitations that don't work for me. I like artificial sweeteners in drinks (not baked goods), so that's what I use when I want to sweeten a drink and choose diet drinks when I buy them.

    I don't stubbornly shun all things commonly called "diet foods" because "I refuse to diet" or something, I just eat what I like and don't eat what I don't like. If I like something that is lower in calories just the same, why not have it instead of the higher calorie alternative? When I make an omelet, removing a yolk in exchange for more cheese is a good deal calorie and taste-wise, so I do that. When I make sunny side up, all yolks stay because that's the best part.
  • Lillymoo01
    Lillymoo01 Posts: 2,865 Member
    crazyravr wrote: »
    SCoil123 wrote: »
    I don’t do low fat anything. It’s almost always processed with extra sugar added.

    False. Unless its flavoured it will not have sugar added.
    Yogurt = processed milk. Sugar is from milk.
    Strawberry yogurt = processed milk + a lot of other stuff.

    and in this situation, you will also find that the full-cream strawberry yoghurt also has added sugar anyway.

    I am fine with any low-fat products and normally prefer the taste anyway. That way I have extra calories for things I enjoy. I get plenty of fat in my diet from nuts and the like which I really like which makes it a win/win for me.
  • MikePTY
    MikePTY Posts: 3,814 Member
    Reduced far Peanut Butter. It doesn't actually have less calories than regular peanut butter. They just remove natural healthy fats and replace it with processed carb filler.
  • phill_143
    phill_143 Posts: 64 Member
    Hard cheese and homemade chocolate ice cream (I tried substituting single cream in the recipe for a while, before finally acknowledging it just didn't taste as good or freeze as well, compared to double cream).

    For things like Greek yoghurt and cottage cheese, I actually prefer the taste of the lower fat versions by far (and the brands I get don't have added sugar to 'compensate') - so the lower calorie count and higher protein % is a bonus :)
  • OneRatGirl
    OneRatGirl Posts: 124 Member
    I won't drink skimmed (no fat) milk. I don't mind semi-skimmed (2%) (although I prefer whole 4%), but for me skimmed milk tastes like slightly odd water.
    And I like proper butter, I don't mind spreadable versions, but I'm not going to low fat spreads. I'd rather less of the real stuff.

    I am giving reduced fat cheddar a try, although it's 30% less fat, not really low, I know you can get 50% less fat ones.
  • lthames0810
    lthames0810 Posts: 722 Member
    Since going on a budget, my calories have become precious and need to be as delicious as possible. So, full fat everything, full sugar everything. I also strongly prefer fattier cuts of meat and poultry. Good thing I'm not a volume eater.
  • allieeveryday
    allieeveryday Posts: 85 Member
    The only reason we drink/use 1% milk is because I grew up in a 2% household and my husband grew up in a skim-milk home. This is our compromise. :D
  • lemurcat2
    lemurcat2 Posts: 7,885 Member
    edited February 2019
    Also most low fat or fat free dairy also just has fat skimmed off (or is made from skim milk, which has fat skimmed off).
  • mom2kpr
    mom2kpr Posts: 348 Member
    edited February 2019
    I do a lot of low fat, I don't notice a difference and it allows me more calories for things I really like or to have a larger serving if it fits. I don't do fat free except sometimes greek yogurt and I drink skim milk (I'll do 1% or 2%, but can't do whole).
    I almost always do full fat cheese. Only exception is cream cheese and sometimes shredded.
    Always full fat peanut butter and chocolate.
  • ExistingFish
    ExistingFish Posts: 1,259 Member
    ccrdragon wrote: »
    solieco1 wrote: »
    ccrdragon wrote: »
    Cheese, milk, half-n-half (yes, they do make fat-free half-n-half), mayo, and butter. I just use less.

    I always wonder "WTH is the other half?"

    I've seen it in the store but I've never actually bothered looking to see what they replaced the fat with...

    Corn syrup.
  • ExistingFish
    ExistingFish Posts: 1,259 Member
    I personally prefer full fat varieties of almost everything. I hate to call milk full fat, I just prefer it whole. Not with parts removed, seems like a better name than "full fat", lol.

    So as far as milk and plain dairy, they do have more carbs and slightly more sugar. When you remove the fat, volume for volume, there is more of the "non-fat" parts of milk that fits in to the same volume, so a cup of skim milk has more water/lactose/other stuff, because the fat has been removed and left slightly more room. This is not a huge difference, but it is why you see higher carbs on skim milk than whole. When this is made into yogurt, this means the yogurt does have slightly more sugar, especially depending on the culture time. I think it's fairly negligible though.

    Anyway, all that is probably not enough to make a difference anyway. It's just a weird thing I thought of.

    Potassium chloride in Dasani? That's used in lethal injections! Oh wait, it's also a sodium free salt substitute and a medication....

    It just depends on your goals. If you are shooting for a low fat diet with not much concern for carbs, by all means use low fat - it helps you reach your goals. I'm trying to keep a moderate, balanced carb level and get a lot of protein, I find higher fat things fit my macros better, and they keep me feeling satisfied.

    Also, fat has a better mouthfeel. Think tuna packed in water vs tuna packed in oil. It isn't just a flavor that is better, the texture and eating experience improve, at least, for me.
  • AmandaEdwards1
    AmandaEdwards1 Posts: 46 Member
    Coffee creamer.
  • lemurcat2
    lemurcat2 Posts: 7,885 Member
    edited February 2019
    Best way to have low fat coffee is to have it black. But then I don't get the need to add stuff to coffee.
  • neugebauer52
    neugebauer52 Posts: 1,120 Member
    No liver for me - not chicken, turkey, beef, cow, veal, lamb, sheep, springbok, eland, kudu, elephant, crocodile, ostrich, pig - just get away from me! But I love cod liver.
  • lemurcat2
    lemurcat2 Posts: 7,885 Member
    edited February 2019
    ExistingFish wrote: »
    So as far as milk and plain dairy, they do have more carbs and slightly more sugar. When you remove the fat, volume for volume, there is more of the "non-fat" parts of milk that fits in to the same volume, so a cup of skim milk has more water/lactose/other stuff, because the fat has been removed and left slightly more room. This is not a huge difference, but it is why you see higher carbs on skim milk than whole. When this is made into yogurt, this means the yogurt does have slightly more sugar, especially depending on the culture time. I think it's fairly negligible though.

    This is sometimes true, it depends on the brand. The problem is that people claim sugar is added to skim or low fat dairy and that's a lie -- the sugar is inherent and when higher (protein is also higher) it's because there's more sugar per volume as you noted. And it's a small difference.
    It just depends on your goals. If you are shooting for a low fat diet with not much concern for carbs, by all means use low fat - it helps you reach your goals. I'm trying to keep a moderate, balanced carb level and get a lot of protein, I find higher fat things fit my macros better, and they keep me feeling satisfied.

    I'll note that many people find lowfat dairy equally tasty or even prefer it -- I grew up with 2% and generally prefer that (I don't actually drink milk at all, but I like 1% or 2% cottage cheese or yogurt/greek yogurt). I'm currently experimenting with full fat, but mostly it has no benefits for me.

    I'll note that it typically does not have meaningfully more carbs and does have more protein per calorie, so one benefit is that it becomes a better protein source, especially if you want non meat protein sources and aren't into egg whites (I only eat whole eggs, I like low fat dairy).
    Also, fat has a better mouthfeel. Think tuna packed in water vs tuna packed in oil. It isn't just a flavor that is better, the texture and eating experience improve, at least, for me.

    I hate all canned tuna (I like tuna steak, which is generally lower fat than tuna packed in oil, I expect), but I prefer sardines packed in water. I'd far rather add my own fat.
  • Keto_Vampire
    Keto_Vampire Posts: 1,670 Member
    Teabythesea_ wrote: »
    amusedmonkey wrote: »
    corinasue1143 wrote: »
    Fat free cream cheese. Read the ingredient list. Chemicals are not food. Any foods with sawdust (cellulose) or sand or glass (silica) added.

    Why do things need to compared to inedible substances for shock value? Cellulose is in plants and silica is found naturally in things like oats and green beans. Have we all been eating sawdust and glass? Anything can be made into a silly comparison, for example, I can guarantee you've been eating galvanization agents.

    Right... this thinking always humors me.

    The ammonium sulfate in baked goods? Also used as a fertilizer. The calcium sulfate used to firm up cheese? Also used to make plaster of Paris.

    Oh, and almonds have arsenic. Science is fun. 😉

    fzkcs7y21ibs.png
    "Omg, someone breathed in my cottage cheese"...science
  • ChrysalisCove
    ChrysalisCove Posts: 975 Member
    I will always choose butter (not margarine) and full-fat cheese or ice cream over “low fat” varieties. Part-skim mozzarella isn’t my preference, but it’s tolerable.

    I prefer partially-skimmed milk to whole, and generally prefer leaner cuts of meat. I don’t mind fat-free Greek yogurt; I don’t eat it by itself, anyway.

    I don’t care for mayonnaise or sour cream in general, so I have no opinion on those.
  • arcadiasailor
    arcadiasailor Posts: 6 Member
    mozzarella is just not as moist when not made with whole milk. Part skim is like a rubber brick. Ok for snacking but you’re trying to cook you use regular. And I think that the Italian in me and the little kid who loves to destroy a block gradeing it.
  • yirara
    yirara Posts: 9,986 Member
    I don't deny my anything regardless of macros or calories. I only make it fit.

    I can't stand peanut butter though. The smell is just :s for me. I put a pile of peanuts in my mortar yesterday to make my own peanut sauce as that doesn't have this yucky smell.
  • roachrypt
    roachrypt Posts: 34 Member
    I have to agree with some of the posters here - I can't really get into alternative mayos. I either need real mayo or none at all. I can't do substitutes.
  • jesspen91
    jesspen91 Posts: 1,383 Member
    Just to add. There are many things that I think work best for me in the middle. For example with butter I will eat the 'lighter' version (30% less fat) but not the 'lightest' (50% less fat). There's a certain point where it's just cut too low.
  • imacurlygirl
    imacurlygirl Posts: 9 Member
    I hate low fat or light mayonnaise! Only the real thing for me!
This discussion has been closed.

Categories