Comments on: Why Fat Free does not equate Lean Me

By: Fight Back Fridays | Food Renegade

Fight Back Fridays | Food Renegade — Thu, 02 Apr 2009 23:20:38 +0000

[...] Linsey (Is Big Food Like Big Tobacco?)23. Son of Grok (Conventional Wisdom – Funny)24. Ricki25. Aimee Gallo, CHHC (Why Fat is Where It’s At)26. Kyle (The microwave)27. vehementflame(sourdugh carrot pancakes)28. CHEESESLAVE (Giveaway – Win a [...]

By: Peggy

Peggy — Sat, 28 Mar 2009 00:54:23 +0000

In the 1970s my mom and I were on a crazy diet. Her doctor prescribed it, and essentially it was zero fat. It was SO zero fat that she wasn’t even allowed hand lotion! She was (gasp) 50 pounds overweight. I went on the diet with her to help keep her “honest.” She gained 20 pounds in two months.

Her doctor accused her of cheating and refused to see her as a patient anymore. This was before a lot of the fat-free convenience foods touted now, and before a lot of soy protein was on the market. I think it was probably also before this particular doctor’s brain had fully developed.

Although I was only a teenager, I had already been on dozens of diets. I developed very severe hypoglycemia during this diet and it took me several years to overcome.

The no-fat fad is dangerous. Pass it on.

By: FoodRenegade

FoodRenegade — Fri, 27 Mar 2009 17:07:32 +0000

This is a great entry and something I think more and more people are coming to grips with. Thanks for sharing!

And, thank you too for participating in today’s Fight Back Friday carnival. I’m sure others will be encouraged and challenged by reading your post!

All the best,
KristenM
(AKA FoodRenegade)

By: Aimee

Aimee — Tue, 27 Jan 2009 17:30:56 +0000

You are absolutely right -- cutting out any major food group is completely unsustainable and not health-promoting. There is a fascinating number of dynamics at play that contribute to our obesity -- government subsidization to create artificially inexpensive ingredients, skewed portions fueled by the food service industry, the American More-for-my-Dollar value set, inactivity, and of course the very valid genetic programming to take advantage of what we can get. We have survived as a species because of our ability to adapt in times of food shortages and deep instincts encourage us to consume what is available, regardless of appetite. There is a great book about the portion issue called Mindless Eating by Brian Wansink that addresses this in greater detail. Finally, can you tell me more about what you mean by your body being "grumpy" initially, and what the results have been with your choice to consume smaller portions? I'm interested in hearing how this has been working for you.

By: Anne

Anne — Tue, 27 Jan 2009 17:04:11 +0000

So, just my opinion here: I agree with this, but also think we can go further and stop with the carb-free or anything-free behaviors. Cutting any food out altogether is ridiculous if you don’t have an allergy to it, but at the same time too much of anything will be toxic for your body, even water. We need to start thinking along the lines of balance and, very importantly, start consuming less food volume altogether. I think we are under false impressions that our bodies need more than they really do, likely caused by our natural programming from when food was less available. We consume too much because it’s so easy to do so – even healthy, real food will make us obese if we’re eating too much of it. Recently I’ve been experimenting with not worrying about fat or carbs or whatever but instead eating healthy food (sometimes not so healthy, since I have such a love of brie and crackers) in very small portions – equalling out to about 1/3 of what I used to consume. My body was a little grumpy at first, but my energy levels were fine and my body soon adjusted. I can still run, still work a 9-hour work day, still be creative, yet am not overloading on fuel. Maybe that’s just unique for my body, but then again I’m genetically very predisposed towards weight gain so perhaps there’s some merit to the idea.