Be vigilant! Three major misunderstandings about low-sugar and low-fat foods

In order to lose weight, women refuse all fat, high-calorie foods. They will then choose some low-fat, low-calorie and low-sugar foods, but are these foods really what they say on the package? Ladies, don't deceive you with these packaged foods!

Myth 1:"Low fat" means low calories

As soon as they see the words "low-fat", many consumers feel that such products can be eaten with open mouths. In fact, after professional testing, most "low-fat" products are not necessarily low-calorie. For example, yogurt, which is generally labeled as "low-fat", has low fat content, but the calories generated by the sugar contained in it are almost equal to the calories of 5 and half sugar cubes. Literally, it does meet the standard of "low-fat", but its calories far exceed the usual concept of "low-fat = low-calorie".

People who lose weight are advised to eat more plain foods, because plain foods are healthier than many low-fat and low-sugar foods, such as fresh fruits and vegetables.

Myth 2:"Fat-free" and "sugar-free" mean no fat and no sugar

Many people who lose weight and diabetics like to buy foods with sugar-free signs. In fact, consumption of such foods should also be moderate. The so-called sugar-free food is actually just that the sugar content is low and within the range allowed by national standards. Fat-free food is not completely fat-free. Consumers are advised to eat and drink properly, especially people with diabetes and hyperlipidemia. In addition, some consumers believe that they can eat more foods with low fat content. But in fact, many food manufacturers have reached low-fat standards by adding artificial flavors. These artificial flavors often suppress the human brain's signal of fullness. When people eat these foods, they will feel that they are never full, resulting in eating more and unknowingly increase calorie intake.

Myth 3:"Trans fat free" foods have low fat content

Fat is divided into "saturated fat" and "unsaturated fat"."Saturated fat" is often detrimental to human health because it makes human cholesterol too high, while "unsaturated fat" generally does not cause this problem. Although "trans fats" are "unsaturated fats", the particularity of their chemical structure often causes problems such as arteriosclerosis and thrombosis. For health reasons, food manufacturers are scrambling to remove trans fat from most of their products, but in order to achieve product stability, in many cases, they replace trans fat with saturated fat. It can be seen that the end result is "Change the soup without changing the dressing".

Like sugar, foods with a "trans fat" content per serving that does not exceed the standard requirements can be labeled as "trans-fat-free", but it may mean more "saturated fat"+"trans fat". Dr. Susan advises consumers to pay more attention to the ingredient list on packaging labels when purchasing food, compare fat-free foods with standard foods, and then choose the food that suits them. (Internship Editor: Yan Lili)