Low Fat Recipes
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It is commonly agreed among health and fitness experts in a wide range of medical and scientific arenas that fats supply the body with its fundamental energy, fats deliver the most essential fatty acids for good health and fats play a crucial role in the body’s absorption of fat-soluble vitamins such as the very important vitamin A, vitamin D, vitamin E and vitamin K. It has therefore been long decided by these same health and fitness experts that some fats, especially the non-saturated fats derived from plants, are necessary for promoting and maintaining bodily functions at peak performance and optimum wellness and vitality.
As the name clearly implies and according to the United Stated Department of Agriculture (the USDA), a low fat diet is an eating plan or a set of eating plans that feature foods that are low in fats, particularly saturated fats derived from animals and cholesterol which have been proven by many controlled studies to lead to increased blood cholesterol levels and consequently to various heart diseases. It is also known that lowering the consumption of fats leads to a reduction in caloric intake which in turn leads to weight loss.
The term “low fat” is ambiguous and can be quite confusing even to the most sophisticated and best informed individual and leads to many unrequited questions such as:
- By how much should the fats be lowered? By ten percent? By twenty percent? By fifty percent?
- What should lowering of fats be relative to? Should it be relative to the amount of fats that should have been consumed? Or should it be relative to the amount of fats that is actually being consumed?
- If some fats are essentials, which are they exactly? How much is enough, how much is too little and how much is too much?
- When considering lowering of fats, should all fats be lowered equally or at alternate ratios?
- Is it safe to reduce fat consumption drastically or should it be accomplished gradually over a period of time? How much time and at what rates?
In light of the fact that experts have not yet fully or accurately defined the parameters of a low fat diet and in light of the fact that these experts do not all completely agree on the true health benefits of a low fat diet, I always tend to encourage my readers to use their own best judgments while fortifying themselves with as much studied material as they can get their hands on and their minds around. But to make it somewhat easier, I also advise my readers to look for the following features in low fat recipes:
1. Choose the low fat recipes that list liquid non-saturated plant based fats such as vegetable and nut oils rather than the solid saturated animal fats such as lard, butter and even margarine.
2. Choose the low fat recipes whose instructions call for steaming, grilling, baking, stir frying but never deep frying and only rarely stewing.
3. Choose those low fat recipes that list lean poultry and fish, those that prompt the removal of skins and those that do not call for the use of red meats which tend to be more fatty by nature.
4. Because simple carbohydrates rapidly turn to fats within the body, choose the low fat recipes that commend the use complex carbohydrates instead.
Eat low fat and be the top form lean machine that nature intended for you.
Posted in Culinary Articles
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