It amazes me that this article
still pushes the agenda that "fat makes us fat." If there's one thing that hasn't proven out
at all, it's that fat makes us fat!
The NY Times has even run other articles saying as much: http://www.nytimes.com/2012/07/01/opinion/sunday/what-really... (by Gary Taubes, whose book "Why We Get Fat" is a must-read.)
The problem with "low-fat" processed food in particular is that the fat is often replaced with sugar to add taste, but sugars and other high-carb grains are more problematic than fat consumption. Hence skyrocketing obesity.
Eating a low-carb diet and easing off grains (particularly "white" grains) and sugars will help you lose weight. From the article I linked above: "On the very low-carbohydrate diet, Dr. Ludwig’s subjects expended 300 more calories a day than they did on the low-fat diet and 150 calories more than on the low-glycemic-index diet. As Dr. Ludwig explained, when the subjects were eating low-fat diets, they’d have to add an hour of moderate-intensity physical activity each day to expend as much energy as they would effortlessly on the very-low-carb diet. And this while consuming the same amount of calories."
I can also speak from personal experience: I went gluten-free after being diagnosed with gluten intolerance in 2009. In three weeks, I effortlessly shed 12 pounds--12 pounds that had refused to come off previously no matter how much exercise I was doing or how religiously I tracked my caloric intake. I wasn't doing gluten-free to lose weight; I got dragged into it by a diagnosis, so this was a wholly unexpected yet awesome side benefit.
I've since noticed that if I slide back into eating too many carbs and sugars (even gluten-free ones), I start to gain weight again, and I feel groggy and disoriented. As a side effect of this diet^Wlifestyle change, I've also completely been able to drop caffeine consumption--something I never expected. Put simply, I didn't feel like I had been hit by a train when I woke up. Caffeine and energy drink consumption has spiked right along with "low-fat", high-carb diets. Something to consider.
The NY Times has even run other articles saying as much: http://www.nytimes.com/2012/07/01/opinion/sunday/what-really... (by Gary Taubes, whose book "Why We Get Fat" is a must-read.)
The problem with "low-fat" processed food in particular is that the fat is often replaced with sugar to add taste, but sugars and other high-carb grains are more problematic than fat consumption. Hence skyrocketing obesity.
Eating a low-carb diet and easing off grains (particularly "white" grains) and sugars will help you lose weight. From the article I linked above: "On the very low-carbohydrate diet, Dr. Ludwig’s subjects expended 300 more calories a day than they did on the low-fat diet and 150 calories more than on the low-glycemic-index diet. As Dr. Ludwig explained, when the subjects were eating low-fat diets, they’d have to add an hour of moderate-intensity physical activity each day to expend as much energy as they would effortlessly on the very-low-carb diet. And this while consuming the same amount of calories."
I can also speak from personal experience: I went gluten-free after being diagnosed with gluten intolerance in 2009. In three weeks, I effortlessly shed 12 pounds--12 pounds that had refused to come off previously no matter how much exercise I was doing or how religiously I tracked my caloric intake. I wasn't doing gluten-free to lose weight; I got dragged into it by a diagnosis, so this was a wholly unexpected yet awesome side benefit.
I've since noticed that if I slide back into eating too many carbs and sugars (even gluten-free ones), I start to gain weight again, and I feel groggy and disoriented. As a side effect of this diet^Wlifestyle change, I've also completely been able to drop caffeine consumption--something I never expected. Put simply, I didn't feel like I had been hit by a train when I woke up. Caffeine and energy drink consumption has spiked right along with "low-fat", high-carb diets. Something to consider.