Confused about low fat vs. normal products

SarahMZxx

Hi all,

So I keep reading that it is best to stay away from "low fat" products when trying to lose weight - e.g. low fat yogurts, sauces etc. as they are more processed so make it harder to lose weight.

However, is this true?

For example when i make spaghetti bolognaise (i sometimes make completely from scratch but not always) if i use a jar of dolmio low fat sauce it has exactly the same ingredients as the normal dolmio sauce -

http://www.sainsburys.co.uk/shop/gb/groceries/dolmio-original-bolognese-sauce--light-500g

http://www.sainsburys.co.uk/shop/gb/groceries/dolmio-lasagne-original-sauce-500g

Is it still best to opt for the normal rather than the low fat one? I know fat is not the enemy - sugar is - but if the higher fat product has more calories then surely it won't be as good for weight loss!

Confused! Thank you in advance xxx

kimny72

My unprofessional advice is ignore the name, the health claims, the titles on the front of the label - go by the nutrition info on the back. If the calories fit (and if you are paying attention to macros, if the macros fit) then go ahead and use it if it tastes good!

The advice to stay away from "low-fat" is because most "low-fat" labeled products add in sugar to make up for the lower fat so the calories end up the same or more than the regular. So folks who aren't tracking calories think they can eat more of it and end up over-eating.

jmt08c

I agree with the post above and would like to add that full fat foods will also make you feel fuller for longer and reduce your cravings between meals as opposed to a food with more carbs.

lawandfitness

I agree with the post above and would like to add that full fat foods will also make you feel fuller for longer and reduce your cravings between meals as opposed to a food with more carbs.

I agree witht his 100%. I feel that the more fat I eat, the more satisfied I feel.

Hell_Flower

Hmm, I think it depends on the product.

Always compare the "low-fat" option to the normal option. A lot of the time, for the sake of 20 calories or 0.2g of fat, they are the same apart from the low-fat option is pumped full of nasty's to make it more palatable (see, low-fat custard!)

Have a watch of this documentary (well, BBC3, so as documentary BBC3 gets!) I found it pretty interesting. Obviously it's just one woman's experience with low-fat foods, but it seems to match up.

http://www.youtube.com/watch?v=Sgwh47Xxg7U&feature=player_embedded

cosmiqrust

the thing about low/non-fat foods is that they tend to have added sugar to replace the flavor and satisfaction that's been taken out with the fat. so if fat really is safe and sugar really is the enemy, there's no reason to opt for the low-fat kind besides a few less calories.

bamagrits15

This is going to depend on the product. Reduced fat cheese is much better for you for example. I have bought reduced fat PB and it was just a waste. But the whipped has less fat and calories and is just missed differently. Do your research if there are specific low or reduced fat products you like. My goal is to start learning to master some from scratch low fat products, like ranch dressing!

AliceDark

Sugar isn't the enemy either.

michikade

With low fat or fat free items, you are usually exchanging the fat for sugar -- and while the calories may be the same, the body requires a lot more time and energy to process and digest fat than it does sugar so you actually lose out on satiation a bit if you go for the higher carbohydrate variety.

All in all, it's really up to you based on your goals. I'd rather have my regular cheese, for example, but I'm perfectly fine with egg whites vs a whole egg (this is a "no added sugar" example, too, so bonus).

lemurcat12

Reduced fat cheese is much better for you for example.

I'd a million times rather just save cheese for special occasions and buy the really good cheese.

But for me it depends on the product. If you mean cottage cheese, I actually prefer 1%-2% and don't mind non-fat in some brands. So go by your own taste.

For pasta sauce, how is one low fat and one not if they have the same ingredients? Does one use leaner meat? I'd just want to understand what the differences are before making a choice. (I'm also knee-jerk against store-bought pasta sauces, but I realize that's me just being a food snob and not rational, or at least personal taste specific.)

bamagrits15

Reduced fat cheese is much better for you for example.

I'd a million times rather just save cheese for special occasions and buy the really good cheese.

But for me it depends on the product. If you mean cottage cheese, I actually prefer 1%-2% and don't mind non-fat in some brands. So go by your own taste.

For pasta sauce, how is one low fat and one not if they have the same ingredients? Does one use leaner meat? I'd just want to understand what the differences are before making a choice. (I'm also knee-jerk against store-bought pasta sauces, but I realize that's me just being a food snob and not rational, or at least personal taste specific.)

We eat a lot of 2% string cheese in my home, but I love a full fat, full flavor smoked cheddar sometimes.

icrushit

Yeah, the problem with low fat is not the removal of the fat (although fat is very satiating), but rather the insertion of added sugar and salt to compensate for the removal of the fat. Your best guide is to look at the label, and if you see sugar there, you know whats going on. Some products like dairy, they will often just remove the fat, and leave it at that, like the reduced fat cheese example, but yoghurt is quite different, and any low fat yoghurt you will see almost always see sugar in the ingredient list, or at least I have when I've looked.

My own personal opinion on the matter is that most people would be better off skipping the low fat version, sugar or not, as fat has a very filling quality, an important quality when it comes to trying to lose weight as it makes it easier to stick to the programme, and not increase any feelings of hunger that will already be present in some level sheerly from eating in a caloric deficit.

vmclach

Don't lose sleep over it

ksolksol

It really depends on the food for me. I'm not afraid of fat, but I don't see the need to go overboard with it everywhere. My problem with many low-fat products is that when I read the ingredients, it sounds like my college chemistry test.

ana3067

Look at the label, determine how the macros/calories differ, and choose accordingly.

I personally do not find that I feel significantly fuller when I eat full-fat/high-fat foods. For me it's about having enough protein and fat along with my high-carb foods to help minimize any hunger. I can easily eat an egg-white (like 4-5 whites) omelet with some part-skim (reduced-fat) mozzarella cheese, veggies included, a serving of oatmeal with fruit, maybe 0% greek yogurt with fruit in it, and some oil on the pan (like 2ml, so not that much added fat). This will give me a roughly equal ratio of protein + fat to carbs and can keep me full for 6 hours if need be while being my regular calorie amount for a meal.

I eat low/no-fat for yogurt, cheese, meat (I'll still eat meat and fish with more fat, but the excess fat around the meat grosses me out so I always cut that off entirely and prefer meat with minimal marbling), frozen popsicles/ice cream, cream cheese, cottage cheese.. I think that's about it. If I'm looking to eat something because I want to mainly get protein from it, then I look for lower fat options. If getting carbs is the goal, then most foods will naturally be low or no fat unless it is junk food, which I'm totally fine with and eat all the time. If I want mainly fat from it, then obviously I do not care if it's high-fat.

extra_medium

It really depends on the food for me. I'm not afraid of fat, but I don't see the need to go overboard with it everywhere. My problem with many low-fat products is that when I read the ingredients, it sounds like my college chemistry test.

Then again so does the full-fat version in many cases.

ksolksol

Then again so does the full-fat version in many cases.

True, sadly. But I'm thinking of things like "fat-free cream cheese" where the ingredient list for the fat-free stuff is three times as long as for the normal cream cheese.