Whenever I am with a group of woman and sometimes men also, the subject of conversation almost always, at some point in time, turns to
dieting. We have become a culture obsessed with “
dieting”. And the focus is often on “low-calorie, low- fat” foods. Granted, if we consume more calories than we expend on a regular basis the body has no choice but to store the excess calories as fat; hence weight gain. And we do need to monitor our overall fat intake, BUT all calories and fat grams are NOT created equally. I believe that by focusing on the quantity of calories and fat we are missing the big picture. nnFocusing on the quality of the foods we consume is what is really crucial. When we consume or focus on quality, our body does not require as many calories to feel satisfied. Our body innately knows when we consume quality foods, whole foods such as whole grains, leafy greens, a variety of vegetables, legumes, nuts and seeds, foods that are loaded with many nutrients; it is actually satisfied with less quantity. The majority of the foods that are available to us, foods with little nutritional quantity, foods that contain chemicals and artificial flavorings, do not satisfy our body’s nutritional requirements. By eating these foods we most often experience food cravings, binge eating and find ourselves rummaging through the cupboards almost immediately after eating. Our body is trying to tell us that it needs more. Not more food, but more nutrients in order for it to build, repair and produce healthy cells. When we eat healthy foods and our body is satisfied that it has obtained the necessary nutrients; we eat less, have more energy (less foods to digest requires less energy to digest and absorb), we develop fewer health issues and consequentially we naturally lose weight. All of this can be done without deprivation and without relying on willpower. We all know how unreliable these two character traits can be.nnMany manufactures now label food packages with “low calorie” or “low fat” in an attempt to make it easier for us to control our calorie and fat quantity intake. We are a fairly intelligent society, especially when it comes to our food intake. Do they really think that we believe that these “low calorie” products that are made from refined white flour and sugar, with chemicals and other food additives are good for us to consume just because it is “low calorie”? (And watch for the sugar substitutes. There is too much research indicating that these no-calorie substitutes are causing many health related issues.) What they don’t tell us is that these poor quality foods containing preservatives and additives promote inflammation, acidity and disease in the body, no matter how few calories are present in the foods. What’s worse is that eating these processed, low quality foods will actually increase our cravings and reliance on these refined foods. nnShould we believe that a food listed as “low fat” is healthy when we know that quality fats are vital to our overall health and well being? What is the source of the fat used? Is the fat derived from trans fats (hydrogenated oils) or from the highly processed plant based oils such as soybean oil, sunflower oil and the all to famous canola (rapeseed) oil? These highly refined oils promote inflammation and disease in the body. Is this equal to consuming the same quantity of fat derived from an unrefined source that are rich in Omega 3, 6 and 9 essential fatty acids (EFA’s)? These fatty acids are called essential because they are essential to our health and they can only be obtained from the foods we eat. Our body can not produce them. Foods rich in EFA’s such as flax seed, hemp, pumpkin, walnut, dark leafy green vegetables, and fish such as salmon, mackerel, sardines, herring, anchovies, butterfish, trout and tuna. Our brain, our nerves and all our cells are made up of fat and need to be provided by the right kind of fat, the essential fatty acids. These EFA’s are important because they reduce the effects of cholesterol accumulation, clean the circulatory system of cholesterol and fat deposits, encourages blood flow to damaged tissues, reduce clotting, lower blood pressure and are an anti inflammatory. nnNo not all calories or fat grams are created equal. When reading food labels it is essential to look below the box that lists the RDA (Recommended Daily Allowances). The amount of fat, carbohydrates, protein, vitamins, minerals and fiber is important but equally important is the source of these nutrients. When reading the list of ingredients notice the added chemicals and other added food “stuff” that can be harmful to our body. Look for labels with the least number of ingredients listed. If you can’t pronounce an ingredient or you have never heard of it, beware. Put it back on the shelf, even if it is a ”low calorie-low fat” food. Eating whole foods, foods in their natural state, which contain a vast array of nutrients, good quality fats, fiber and calories will promote better health, less disease and as mentioned, can even promote weight loss. The source of the ingredients found in the lower quality, “low calorie-low fat” processed “bargain” type foods may create more health concerns than you are bargaining for. n