Low fat vs full fat products
leannepat42
Posts: 28 Member
Hi, I am hoping to get your opinions on low fat vs full fat products. I have read that low fat products often have added sugar to compensate for the removal of fat (flavor) so I am not sure whether it is worth opting for low fat products ie. Skim cappucino or just enjoy the regular cappucino. What are your thoughts please?
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If your goal is weightloss then whichever one fits best into your calorie goals. Skimmed milk isn't something that has anything added to it, just fat (and therefore calories) removed.13
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it depends on what the product is .... as above milk, plain yogurt, it has just had the fat removed, nothing added so you loose a few calories, a bit of taste and some vitamins .. but nothing is added.
processed food, like jars of sauce and ready meals .. they often have high amounts of sugars and stuff added to make them taste better after using no fat options .
but a Starbucks cappucino the difference between skimmed and full fat is taste and calories only9 -
It depends on your diet model, if you are calorie counting/moderation then opt for the low fat ones (IMO) and when your calories allow it opt for the full fat ones (full fat is normally better tasting IMO). If you are LCHF then generally aim for the full fat options.
The main thing is making the right choice for a calorie deficit.3 -
I don't do low-fat anything, and I avoid (added) sugar like the plague. I'm currently following a Keto diet, but even when I'm not I have to keep a close eye on my sugars having been previously diagnosed with Metabolic Syndrome.17
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michelle172415 wrote: »I don't do low-fat anything, and I avoid (added) sugar like the plague. I'm currently following a Keto diet, but even when I'm not I have to keep a close eye on my sugars having been previously diagnosed with Metabolic Syndrome.
Except that many low-fat products do not contain added sugar. It is always best to check labels rather than assuming. I personally prefer to get the majority of my fats from plant-based products so would go low fat to give extra calories for things like ..... NUTS!8 -
Lillymoo01 wrote: »michelle172415 wrote: »I don't do low-fat anything, and I avoid (added) sugar like the plague. I'm currently following a Keto diet, but even when I'm not I have to keep a close eye on my sugars having been previously diagnosed with Metabolic Syndrome.
Except that many low-fat products do not contain added sugar. It is always best to check labels rather than assuming. I personally prefer to get the majority of my fats from plant-based products so would go low fat to give extra calories for things like ..... NUTS!
Well, I eat very little packaged foods, so honestly, added sugar isn't even a huge problem for me at this point in my journey. And I never assume anything, my profession is based in nutrition, so I know what I'm doing, but thanks.19 -
I do low fat versions because I can get a lot more volume for the calories. Since fats have no impact on my hunger, that is why. But honestly, go by taste and what fits within your calorie goal.6
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If your goal is weight loss, then you have to eat fewer calories than your body burns. This is true regardless of how you choose to get those calories. Eating fat does not make you fat; consistently eating anything in excess of your calorie burn makes you fat. However, a low-fat food may have fewer calories and fit more easily into your calorie budget.
So you may want a low fat version of a food if it has fewer calories and/or you prefer to eat less fat. Otherwise, if you prefer to eat more fat or like the taste of the full fat version better, then you might choose to fit the full fat version into your calorie budget.4 -
Personal preference for your personal calorie goal. I usually use low fat but I'm trying to bulk so just recently switched to high fat. Sometimes I use lowfat so I can have more .
My fridge has skim (80cal) and whole (160 cal) milk. On days I want two lattes I drink two skim ones. On days I want one fatty delicious one I drink one with whole milk . All about your goals .
I always keep high fat in a few things , like coffee creamer , but I prefer the taste of low/no fat yogurts so those stay low .4 -
I eat whichever one I like the taste of more... I've always had skin milk for my protein shakes as that's what I enjoy. But to just drink a glass of milk I would not prefer skim.
I hate low fat cottage cheese so I get the regular one.
I happen to like Dannon light and fit greek yogurt which i think is lower fat. but also buy other brands of non reduced fat yogurt.
It also slightly depends on my calorie goals. If I had to decide between having a glass of whole milk or skim milk where the skim milk fit my calories for that day better I might choose the skim, or i might not.4 -
Depends on the item. If I think the taste is calorie worthy then I choose the full fat option. Otherwise, I'd rather save the calories for something I will enjoy more. I have no problem meeting my fat goal so I don't mind having lower fat options for some things. And I never concern myself with sugar, just my macros and calories.
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It really is personal preference and how many calories you are willing to spend.
For me, I prefer:
NON-FAT: milk, yogurt
REDUCED FAT: sour cream, salad dressings, cottage cheese
FULL FAT: cheese, ice cream
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I'm another very low carber so I tend to go with full fat. I like flavour, and fat is where my energy is coming from so unless I need fewer calories, full fat it is.
Besides, sugar is often (not always) added to low fat, more processed products for flavour, and when it isn't - yuck. Low/no fat plain yogurt? Low fat cheese? Ick.7 -
I do full-fat everything. Cheese, milk, yogurt, sour cream. A little goes a long way, plus I find fat helps me feel full longer (YMMV). When I lived in Germany I bought yogurt that was 9% milkfat. I still dream about that stuff, can't find it where I live now.6
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I do full-fat everything. Cheese, milk, yogurt, sour cream. A little goes a long way, plus I find fat helps me feel full longer (YMMV). When I lived in Germany I bought yogurt that was 9% milkfat. I still dream about that stuff, can't find it where I live now.
In Canada, Liberte yogurt is 9% I believe.2 -
Yogurt, even FF will help reduce plague buildup in the carotid arteries. Research it. Several relatives have had heart attacks and stents. Their surgeon from Italy told them to start eating yogurt every day. My mother's stents have remained clean as a whistle, last check-up. She's eats plain FF yogurt and blueberries almost daily. Fage 5%. As a side note, surgeon also told her to quit taking calcium horsepills. They showed up in the diagnostic testing, all sitting there in her stomach, undigested calcium horsepills. He told to eat real food and forget supplements that you really have no idea how much is filler and how much, if anything your body can use.4
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Despite the fact that idea keeps being recycled, I hardly ever see a low-fat product with more sugar than the full fat. I think the "low fat = added sugar" thing started when low-fat baked goods were all the rage in the 80's, like Snackwells. But then the whole "hidden added sugar" thing confuses me - I eat a reasonable amount of processed food, and I hardly ever exceed my MFP sugar goal.
Anyway, eat whichever version strikes the best balance for you. Some full fat stuff is worth the calories, some low fat stuff tastes great and so why not save the calories for something else. No worries
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It depends on what I’m shooting for.
With beverages I try to shoot to close to zero calorie. So I pick artificial sweeteners and skim milk (London Fog).
Yogurt I’ve switched to 3%.
Full fat peanut butter because they DO add sugar to the reduced fat version.0 -
I am much more satisfied eating high fat/high protein foods. I drink 2% or whole milk . I occasionally buy nonfat yogurt, because I eat a ton of it and buy whatever Greek yogurt is on sale. If I have the calories and the time, I whip heavy cream to put on my coffee. All cheese except mozzarella is full fat.
Full disclosure: My grandparents owned a dairy farm.4 -
The issue when removing fat from a lot of these products, particularly dairy, is not just the sugar increase, but the protein increase. When you remove fat, and increase dairy protein, you are putting yourself at a higher risk for various diseases, including cancer and kidney problems.23
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The issue when removing fat from a lot of these products, particularly dairy, is not just the sugar increase, but the protein increase. When you remove fat, and increase dairy protein, you are putting yourself at a higher risk for various diseases, including cancer and kidney problems.
- Low fat dairy does NOT typically have increased sugar. The % of sugar and protein increases because the fat % decreases, because that's how math works, not because they actually add more sugar or protein.
- Do you have any sources for the idea that increasing dairy protein leads to cancer and kidney problems?
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The issue when removing fat from a lot of these products, particularly dairy, is not just the sugar increase, but the protein increase. When you remove fat, and increase dairy protein, you are putting yourself at a higher risk for various diseases, including cancer and kidney problems.
Unless you already have a pre-existing kidney issue, there is no evidence that a slight over consumption of protein in a diet, over a prolonged period of time is either harmful or unhealthy, just merely unnecessary!
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leannepat42 wrote: »Hi, I am hoping to get your opinions on low fat vs full fat products. I have read that low fat products often have added sugar to compensate for the removal of fat (flavor) so I am not sure whether it is worth opting for low fat products ie. Skim cappucino or just enjoy the regular cappucino. What are your thoughts please?
I always hear this, but I've never really seen it. I buy low fat/no fat dairy products all of the time and none of them have added sugar. When I want a blue cheese or ranch dressing for my salad, I use Bolthouse Farms products...they are low fat because they use greek yogurt...1g of sugar.
My observation for no fat/low fat products with added sugar for the most part is that there are things marketed as "low fat" or "no fat" on the package but it's typically things like cereals...where there was no fat to begin with.
IDK...maybe there are some commercial baked goods or something that have reduced fat and added sugar, but I'm not going to eat that either way.7 -
My natural diet is very low in fat so I tend to do 2% milk, 2% yogurt, etc. I still end up having to seek out fat options like adding 1 tsp oil to certain foods. I just check labels and am more interested in the sugars than the fats.1
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I eat either full-fat versions, or naturally lower-fat foods. The trick is the measure everything, use grams instead of ounces for accuracy, and exercise on a regular basis. My calories are between 1300-1500 a day and I have lost 25 lbs in a little over 2 months.0
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The issue when removing fat from a lot of these products, particularly dairy, is not just the sugar increase, but the protein increase. When you remove fat, and increase dairy protein, you are putting yourself at a higher risk for various diseases, including cancer and kidney problems.
^ Ignore this. Completely unfounded, non-factual fearmongering/propaganda.7 -
It depends on the product for me. If I like the lower fat option and it's significantly less calories I'll go with it, but if I don't care for the taste or it's only like 20 calories less than the full fat option, I'll go with the full fat. For milk, I hate skim and prefer 2% so usually I go with 2% (sometimes 1%). For yogurt I typically go with the lower fat/calorie plain yogurts and mix it with some fruit or honey to improve the taste. For processed foods it's all based on taste (like I can eat the lower fat version of Cheez-It crackers which saves some calories and fat, but I can't stand reduced fat Oreo's so I go with the regular (well more often the Golden). I think it's really what you can work into your daily calorie limit and fat limit (if you're watching that closely too).0
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You can find low fat products with less sugar than full fat products and vice versa. The amount of fat in something isn't a good indicator for the amount of added sugar. It always puzzles me when people want to have either low fat or full fat everything as if the choice needs to be mutually exclusive. Why not a mix of both depending on your preferences? I would never in a million years even consider low fat hard cheese - tastes like rubber, but I will gladly drink half fat milk or tuna canned in water instead of oil. I also like chicken breast more than any other part of the chicken, and dislike the skin, so boneless skinless chicken breast for me (wonder how much sugar they add to that
). Just pick and choose the things you think are worth the calories and that taste good to you. 5 -
amusedmonkey wrote: »...I would never in a million years even consider low fat hard cheese - tastes like rubber...
Agree 100%! Low fat cheese tastes like rubber, has the texture of plastic, and doesn't melt like normal full fat cheese does. Disgusting. I eat nonfat yogurt, drink skim milk (Fairlife's skim milk is great, doesn't taste thin/watery like a lot of skim milks I've tried), lowfat cottage cheese, etc. - but there are some things I just refuse to compromise on. As @amusedmonkey said, it doesn't have to be a blanket either/or choice.
If one is worried about sugars (or calories or whatever else), check the nutrition label. My wife and I do a lot of label reading/comparing in the store when we shop, especially for things that aren't part of our normal staples.5 -
The issue when removing fat from a lot of these products, particularly dairy, is not just the sugar increase, but the protein increase. When you remove fat, and increase dairy protein, you are putting yourself at a higher risk for various diseases, including cancer and kidney problems.
wtf? since when is a little extra protein going to cause you cancer and kidney problems??5
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