The diet world is constantly debating which is better low-fat foods or sugar-free foods. Nearly every brand of processed or store-bought food has a reduced-fat, non-fat, sugar-free, or low-fat option. But is one better than the other? And are they as effective as we believe.
The most common non-fat food is probably milk, which of course is also called skim milk. The amount of fat in milk will alter its thickness and its taste. Children under the age of seven are recommended to drink at least two percent milk for its protein and fat contain, which can aid in growth. Children under the age of two are recommended to drink whole milk, if no longer drinking breast milk. But what about adults? Milk percentage is mostly based on preference as lower percentage milks only have something removed and not added.
However other products are different. Non-fat and low-fat foods have fat removed to reduce their percentage, like milk; nevertheless something needs to be added back to keep texture and consistency. For instance cream cheese has a smooth and creamy texture when contain its entire fat content, but take away that fat content and something needs to be added. When fat is removed, to keep the taste the same, sugar is added. This is why low-fat cream cheese has a gritty and sweet product. Even reduced-fat crackers have sugar added when oils and fats are removed.
On the other hand when sugars are removed a slightly different but similar process is incorporated. Sugar alcohols are used to replace sugars in sugar-free foods but can lead to digestive problems. Since sugar alcohols have different consistencies than natural sugars fat also has to be added to keep the texture of the product the same. So in the end you are either eating products with full fat and sugar or products with half fat and sugar or sugar alcohols and whole fat.
Studies conducted have shown that those who consumed low-fat foods over time did not have a lowered risk of heart disease than those who ate whole foods. The life-choice is up to you.
