Three Mistakes low sugar low fat foods

Ladies order to lose weight, it will reject all fat, high calorie food. They will then select some low-fat, low calorie low sugar food, but the food is really like the packaging said? Ladies Do not deceive those packaged food!

Myth # 1: "low fat" is low-calorie

Saw the "low fat" message, many consumers feel that these products can open the stomach food. In actual fact, the professional inspection, most of the "low fat" products are not necessarily low calorie. For example generally labeled "low fat" yogurt, which lower fat content, but contains the heat generated by the sugar, almost equal to five half-sugar calories. Literally, it does meet the "low fat" criterion, but it is usually far beyond the concept of heat in the "low fat = low calorie."

Original proposal dieters eat more food, because the original flavor of food than a lot of low fat, low sugar food more healthy, such as fresh fruits and vegetables.

Myth 2: "no fat" and "sugar free" is not fat, no sugar

Many dieters and diabetics like sugar-free logo affixed to buy food, in fact, consumption of such foods should be moderate. The so-called sugar-free, low sugar content is only in the context of national standards to allow it, no fat food is not entirely fat free. Consumers were advised to eat and drink a degree, especially in people with diabetes and high cholesterol should pay attention. In addition, some consumers believe that foods low in fat can eat more. But in fact, many food manufacturers add artificial flavoring agents by reaching the standard low-fat, these artificial flavoring agents inhibit the human brain tends to send a signal of fullness, people eat these foods you will see that the total does not eat, resulting in eat more, and often increased calorie intake.

Myth # 3: "No trans-fat" foods low in fat

Fat is divided into "saturated fat" and "unsaturated fat," "saturated fat" because of its high cholesterol the body will often not conducive to human health, and "unsaturated fats" generally do not cause this problem. "Trans fat" stage a "no saturated fat", but the special nature of its chemical structure, often caused by atherosclerosis, thrombosis and other issues. For health considerations, food manufacturers are scrambling to remove most of their products of trans fats, but in order to achieve product stability, in many cases, they use trans fats instead of saturated fat, can be seen, the end result is " a new name. "

Like sugar, as each food in the "trans fat" content does not exceed the standard requirements of food can be labeled "no trans fat" label, but it may mean more behind the "saturated fat" + "trans fat . " Dr. Su Shan encourages consumers to pay more attention when buying packaged food labels list the ingredients on the fat-free food and standard food were compared, and then choose their own food.