Low Fat / High Sugar


We have told for many years that fat is not good for us. However a certain amount of fat in your food is always required for the body to perform at peak fitness. Fat helps you absorb vitamins A,D, E & K. The ones to take note of and keep to a minimum are saturated and trans fats.

So now you think for health reasons that you need to select the low fat option in the products that you normally buy. But before you do, turn the product around and look at where it says carbohydrates of which sugars. Say for example the rate says 5 grams, this equates to about 1 tablespoon of sugar. The average adult recommended daily intake is 5 teaspoons.

Well we all know that the average soft drink is high in sugar, no real surprise there but when the food companies decided to offer us a low fat option because we wanted one they had to replace it with something and that thing was sugar.

As a little test for yourself,if you have the time maybe go the chilled cabinet that contains the 500g size of yogurts. If you decide to go for say the Strawberry Low Fat option it can contain 11 grams carbohydrates of which sugars. Divide that by 4 and you get rate of teaspoons of sugar – 2.5 teaspoons approx. What you might forget also to check that is based on a partial serving rather than the full amount in the relevant product.

Did you know that there is on average about 20 different names for sugar contained on labelling – glucose & fructose being two examples. A general rule of thumb, if it ends in ose that’s sugar by another name.

There are of course artificial sugar substitutes out there, quite too many to mention. But here’s one you might not of heard of –Stevia.

Stevia is a plant based sweetener and while there is still more research to be done, more and more studies are showing that this to be a beneficial sweetener option to sugar.

I hope that has informed you a little better about added sugar in products. Just like fat however your body does require some sugar from your food. So always take note of your daily intake of sugar.






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