For decades, low-fat foods were promoted as the smarter choice for heart health and weight control. But many Americans are now discovering an unintended consequence: low-fat often means high sugar.
When manufacturers remove fat, they frequently replace it with added sugars or refined carbohydrates to preserve taste. These ingredients digest quickly, causing sharp blood-sugar spikes. Over time, repeated spikes can contribute to energy crashes, increased hunger, and insulin resistance.
Healthy fats—such as those found in nuts, olive oil, eggs, and avocados—slow digestion and help stabilize blood glucose. They also promote satiety, which may reduce overeating later in the day.
The takeaway: Instead of emphasizing “low-fat,” focus on whole, minimally processed foods and balanced meals that include protein, fiber, and healthy fats.
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