Obesity, I think we can all agree, has reached pandemic proportions. It’s always being hammered into our heads. We have the largest selection of low-fat meals, so why do we continue to gain weight despite this?
When is someone going to remark, “It hasn’t worked”?
In the 1970s and 1980s, the conventional wisdom was that carbs were healthy and fats were bad. Carbohydrates made up the bulk of the USDA’s recommended daily intake (6-11 servings). The high standard of these carbs, however, was hardly touched on.
As a result, several companies have released “Low Fat,” “Fat-Free,” and “Lite” variants of their most popular foods. These things often sell the best, and as a consequence, marketers have come up with all sorts of ingenious strategies to make the buyer feel bad and seek out the “Fat-Free” alternative.
What’s the Deal with Whole Milk?
Homogenization is performed on the vast majority of milk produced today. In order to create the fine particles, the fat globules are pushed through an atomizer, which consists of microscopic pores. The milk is therefore homogeneous in appearance because these particles are scattered uniformly throughout. This method is used to produce the vast majority of our fat-free, low-fat, and ultra-low-fat milks.
Nonetheless, up-to-date studies have shown that structural alterations do occur during homogenization. When milk isn’t homogenized, a digestive enzyme called xanthine oxide oxidase may safely exit the body through the stool. This enzyme may be absorbed into the body thanks to the homogenization process.
Some scientists claim that this enzyme promotes higher cholesterol levels by attacking the problems in the human heart and arteries.
The Low-Fat Diet Is a Failure
Twenty years of research have shown that picking the low-fat option is not the key to weight loss. In reality, it’s important to investigate how “low fat” labels are applied to particular items.
A lot of people think that eating a lot of white flour and sugar is to blame for our nation’s obesity epidemic.
Why Are We All So Fat?
There is mounting evidence that the average American consumes too many calories and does not get enough exercise. Our sedentary culture has led to a rise in both portion size and obesity. According to the CDC, “we take a lot – a great deal more then we used to consume, and most of this rise comes from carbs that are refined (sugar).”
The typical American now consumes 200 tons of flour and grain goods annually, up from 136 pounds in the 1970s. Almost majority of the growth comes from white flour, with elevated sugar levels processed meals. Everything has also been enlarged to superhuman proportions. French fries from McDonald’s in 1955 weighed 2.4 ounces and had 210 calories. 7 ounces of Super Size Fries in 2004: 610 calories.
Is There A Solution?
Don’t stress yourself about the intricate nutritional ratios recommended by the newest diet guide. You have to determine what your body needs. It’s an iterative process of learning by doing. Get started with a diet and keep tweaking it until you discover what works for your body.
If you want to keep your energy levels steady, it’s best to eat little, frequent meals instead of three large ones. It’s challenging to cut down on refined foods since so much of the food we consume is manufactured using low-cost refined flours and other basic goods.
Also, make an effort to get up from your seat and move about a little more.