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

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.

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.

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.

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.

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.

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 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.

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.

I hate low fat or light mayonnaise! Only the real thing for me!