Marks Daily Apple
Serving up health and fitness insights (daily, of course) with a side of irreverence.
27 May

WTF?… Where’s The Fat?!

As a loyal Worker Bee ever-skeptical of Conventional Wisdom, I’ve always been puzzled over the idea of fat free versions of fat and cream-based foods. Fat-free mayo, fat-free whipped cream (er, just what the hell are they whipping?), fat-free cheese – how are they wrought? What manner of culinary wizardry can make a delicious, creamy version of ranch dressing without all that artery-clogging fat? They must be doing something right, because they almost outnumber their full-fat counterparts on the shelves. And the people I see frequenting the aisles are always trim, slim, and full of vitality. Plus, what with the nationwide rates of diabetes, obesity, and heart disease plummeting to all-time lows just as the fat-free movement finally seems to be picking up steam, I think we can thank the good folks of Kraft, Best Foods, and Lean Cuisine for their commitment to public health.

And so I set out to peruse the aisles of the local supermarket for evidence of these shining beacons of health and chemical ingenuity. I hoped to discover the secrets so that I might recreate the delectable food products at home and avoid messing up my kitchen with “recipes” and “raw meat” and “food.”

Fat-Free Ranch

Now, I’m not a huge fan of the conventional, full-fat versions of bottled dressing, but something about a zero-fat version of a dressing that normally has a base of sour cream, mayonnaise, and buttermilk just doesn’t seem right (or even really possible). As I understand it, ranch is supposed to be creamy and thick; mayo, sour cream, and buttermilk would take care of that. So what does Kraft put in its fat-free dressing to make it creamy?

A quick look at the first online ranch dressing recipe to pop up on Google mentions a few basic elements: mayo, sour cream, buttermilk, shallots, garlic, salt, pepper, vinegar, dill, various herbs. It sounds pretty tasty and, though it may not be completely Primal, reasonably edible. At least it’s all real food (provided you make the mayo yourself, of course). As for the Kraft fat-free ranch dressing? First four ingredients, in order, are water, corn syrup, vinegar, and high fructose corn syrup. Mmmm… nothing makes a delicious, creamy sauce even creamier like water! The doubling up on corn syrup varieties? Genius! I’ve always said that regular corn syrup just isn’t the worth the trouble without a healthy dollop of high fructose corn syrup added to the mix. Next are whey, modified food starch, and salt rounding out the bulk of the ingredients. The last six lines are dedicated to a number of chemicals, agents, colorings, and flavorings, all of which comprise less than 2% of the finished product. I’d imagine it’s the modified food starch that makes it “creamy,” especially when combined with some nice, thick corn syrup and seasoned with disodium guanylate and disodium inosinate. The carbs per serving are 11g, only 3g of which are sugars… where’d all the corn syrup go? Is this even food?

Jokes, aside, I’m not saying the full-fat versions of these bottled dressings are good for you. After all, they’re usually made with oils like soybean or canola and rich in polyunsaturated fats, not to mention the sugar. But at least the poor bastards who slather their iceberg wedges with the stuff aren’t lying to themselves about health. This fat-free stuff, though, comes with no guilt attached. In fact, it’s even called “Free Ranch.” Free, as in: don’t hold back!

At least there’s no fat, right?

Fat-Free Mayonnaise

Again, what the hell? Good mayo comes from high quality oils blended with egg yolk, lemon juice, mustard powder, salt, and pepper. Without fat to emulsify, where is Kraft possibly getting the creaminess (note: regarding whether the fat-free mayo could actually be accurately described as “creamy” is unknown; I was unable – or unwilling – to verify this claim with a taste test)?

A quick look at the ingredient list gave me the culprits. Modified food starch, our old friend, was back, along with high fructose corn syrup, sugar, and a touch of soybean oil. Soybean oil? But how do they include oil while excluding fat? Perhaps the alchemists at Kraft have isolated the “oily, viscous, emulsifiable” properties from the evil lipids themselves. Hats off, gentlemen.

Whatever they did, they came up with an amazing condiment. An entire tablespoon contains only 10 calories, 2g carbs (1g sugar), and little else (maybe a bit of magic?). Spread that on some whole wheat with a few slices of imitation deli meat and a slice of fat-free cheese, and you’ve got yourself a hell of sandwich. Sure, you might get a blast of insulin released into your blood, but who’s keeping track?

Fat-Free “Cheese”

This, I don’t get at all. As if processed cheese product in plastic sleeves wasn’t bad enough, the American Heart Association, drawing on its infinite wisdom, puts their stamp on fat-free, American-Flavored (what exactly does American Flavor taste like? I’ll pass, thanks) Smart Slices. Strangely, these guys don’t even try to pass their “food” off as cheese; nowhere on the package is there any allusion to real food of any kind.

There’s even a comparison chart between “pasteurized process cheese food” and Smart Slices (wow, way to set the bar high, guys), which Smart Slices “wins.” There sure are a lot of claims being made on the package, though. Cholesterol free. Lactose free. “Healthy fat free non-dairy slices.” Slices? At least Kraft calls its stuff “food product.” These guys can’t even legally say their product is food.

I do like how its counterpart to the left, Veggie Slices, feels it’s necessary to proclaim, “Melts great!” All this “Healthy! Fat free! Delicious! Melts great! Fights heart disease!” stuff makes me think of Shakespeare: “Now the lady doth protest too much.”

I won’t even get into the ingredients, except to say that yes, modified food starch plays an integral role.

Cool Whip

Instead of fresh whipped cream, health nuts descend upon these tubs of whipped hydrogenated vegetable oil. Yes, that’s what this stuff is made of – along with water, corn syrups, various gums and chemicals. The oils are coconut and palm kernel, but they are fully (not partially; these people don’t mess around!) hydrogenated for maximum shelf life.

Curiously, there are extensive instructions for long term home storage on the package, including how to freeze and thaw the tubs effectively. Are people really buying this much Cool Whip at once? Why?

Oh, and don’t stir your cool whip; it apparently exists in a fragile state of fluffy creaminess and “excessive stirring… will cause product to soften and become watery.” Hey – it ain’t easy turning hydrogenated vegetable oil into whipped cream. It’s a delicate process!

Being oil, there is a bit of fat remaining. 1.5g, to be exact, and it’s saturated(!), so don’t expect any stamps of approval from the AHA anytime soon. That stuff kills, you know.

Slow Churned Ice Cream

The makers of industrial ice cream have happened upon an ingenious new marketing buzzword: churned. While you may hear the word and think of robust maidens with Popeye-forearms slaving over a barrel of fresh milk, that’s not what passes for churning these days. Nowadays, gigantic vats of reduced fat cream and milk are subjected to enormous mechanical churners that “churn slow” so as to keep temperatures down, “stretching and distributing” the fat molecules widely and sticking pockets of air in between. The result, they say, tricks our taste buds into thinking the ice cream contains normal levels of butterfat.

The sugar, of course, remains the same.


Dairy-free creamer sounds insane, especially when it’s packed with tons of sugar and corn syrup, but I thought I’d draw your attention to something very interesting. Apparently, Nestle has created a new type of fat. If you look at the nutrition facts for their French Vanilla flavor, they list 1.5g of total fat – without clarifying as to what type of fat we’re talking about. Is it saturated? Nope, 0g of that. Is it monounsaturated? 0g of that, too. There’s also no trans nor polyunsaturated fats, according to the label. So what did those wily chemists come up with this time?

The reality is that as long as a product contains less than half a gram of fat, it can be labeled “fat free.” The same goes for the various types of fat. If a product has 0.25g of PUFA, it can be listed as having 0g. Some might consider this pretty devious and dastardly; I just look at it like Nestle is giving us a fun new game to play (with our health): guess the lipids!

The End

Immediately after snapping the last photo of cheese-esque sliced product, I was approached by the manager. In a calm, but forceful tone, he asked me to explain myself. “Taking pictures,” I said, taking the obvious route. “You need permission from Ralph’s to do that,” he replied.

We both knew he had me. I didn’t have permission from Ralph’s (I didn’t even know how to contact “Ralph’s”; was he referring to the corporate office – who would undoubtedly disapprove of my objectives – or the actual, legendary Ralph himself?) and I didn’t have a good enough explanation. From the looks of him, he wasn’t an MDA reader, so that angle wouldn’t work. I actually pictured this mild-mannered regional manager dashing my camera to the floor and stomping on it for good measure; this would confirm my conspiratorial, sneaking suspicions that the whole store was complicit in knowingly peddling unhealthy fare disguised as nutritious food. But he did not, instead regarding me with friendly eyes until I let myself out, camera intact and pictures secure.

My trip to the inner aisles of the grocery store left me in a state of disbelief. I knew what I was in for, but I still came out amazed. I’m amazed that people can continue to deceive themselves into thinking what they’re eating is actually food, let alone healthy food, and I’m amazed at the cunning of food marketing that plays off this deceit. While it’s sad that the American Heart Association actually promotes some of these products as “heart-healthy,” I can’t say I’m surprised.

I soon returned to the comfortably Primal confines of MDA headquarters, confident that I had made the sound dietary choice and telling myself I would heretofore stick only to the perimeters of the grocery store.

You want comments? We got comments:

Imagine you’re George Clooney. Take a moment to admire your grooming and wit. Okay, now imagine someone walks up to you and asks, “What’s your name?” You say, “I’m George Clooney.” Or maybe you say, “I’m the Clooninator!” You don’t say “I’m George of George Clooney Sells Movies Blog” and you certainly don’t say, “I’m Clooney Weight Loss Plan”. So while spam is technically meat, it ain’t anywhere near Primal. Please nickname yourself something your friends would call you.

  1. Oh Mark, you cherry-picked your examples. But, alas, the middle aisles are all cherries I’m afraid. My aunt and uncle subscribe to the low-fat philosophy (but eat bagels, donuts, and other fare religiously). I have to bring my own raw milk with me when I stay with them during holidays. I was shocked when I saw half-and-half in their fridge, only to discover on closer inspection that it was “fat free” half-and-half. WTF? Can it actually be called half-and-half if it has no fat? None-and-nothanks is more like it. And Mark, you should have snapped a few photos of the thin, svelte shoppers before the manager escorted you out.

    AaronBlaisdell wrote on May 27th, 2009
  2. think I’ll go have some of my non-homogenized cottage cheese straight from the tub now…

    Peggy wrote on May 27th, 2009
  3. Thank God for Dr. Atkins.

    BillyHW wrote on May 27th, 2009
  4. Reading this prompted me to re-read the ingredients on my “light” 1000 Island dressing. 1st ingredients: high fructose corn syrup, tomato puree, vinegar, corn syrup, chopped pickles, soybean oil, water, mod food starch, salt then a bunch of crap you can’t begin to pronounce. I’ve been a label reader for a long time but just didn’t read this one I guess. I love 1000 Island dressing & I know it’s not primal but hey I’m new and trying to ease into this. Are there any primal recipes for dressings or is that just a complete no no?

    Anna wrote on May 27th, 2009
    • One of my favourite dressings is guacamole! I stir it with some of my “sturdier” salad ingredients then toss it all together. Also just try olive oil & balsamic vinegar. Sometimes I just like my salads dry; I mix in blackened baked salmon & feta & that’s my seasoning!
      The other day I leafed through all the organic & healthy dressings @ the grocery store and all were made with soy &/or canola oil :(

      Peggy wrote on May 27th, 2009
      • that is some nasty dressing it make me throw up in my mouth

        keyanah wrote on December 1st, 2009
    • Anna, try this site, lots of primal friendly salad dressing recipes. I’ve tried some and they are tasty if you need a substitute.

      Sabrina McEwen wrote on May 27th, 2009
    • Galeo’s Miso dressing or Miso Caesar. Real ingredients, 1g sugar (from honey) and it’s the BEST dressing I’ve ever had. Hands down. It even says that on the label.

      CrashDummy wrote on January 16th, 2010
    • Balsalmic Vinegar and Dijon Mustard.

      Mitch wrote on January 20th, 2015
  5. Let me see the ingredients on my salad dressing are: Extra virgin olive oil, Organic Balsamic vinigar, minced garlic,a pinch of sea salt, fresh ground pepper. The only problem is you can’t buy it, you have to make it. On the bright side it only takes about 60 seconds to make, tastes awsome, and you can sub lemon juice for the vinigar to change it up. It’s not AHA approved, but I bet its MDA approved.

    Brad wrote on May 27th, 2009
    • unless you buy real balsamic vinegar from italy which costs a fortune, what brands sold in the u.s. are real balsamic vinegars. thanks for the info

      sandra wrote on May 28th, 2009
  6. Great post Mark!!
    This is all so simple and straightforward…even if you don’t buy into the primal/paleo/ef lifestyle…you’ve got to be able to see that what you’re buying is just chemical garbage….alas…no…most just don’t want to believe it.


    Marc Feel Good Eating wrote on May 27th, 2009
    • Hey, don’t insult garbage! Some freegans live off the stuff and if they eat the recovered meat can do very well indeed. Racoons also do well on garbage,
      so we know it can support life.

      I prefer such expressions as “Radioactive molten sodium on a submarine.”

      Walter Bushell wrote on June 13th, 2015
  7. It’s enough to make you cringe. I feel so much better about the occasions that I’m weak, and eat too much real havarti, or cheddar, or stilton or….

    JD wrote on May 27th, 2009
  8. sigh.
    at least there’s an ingredient list that we could read and find out they are not food.

    Riceball wrote on May 27th, 2009
  9. If you’ve ever read Wired Magazine they regularly have a column where they break down the ingredients in stuff. A couple years ago they took a look at cool whip. One the ingredients? An ingredient also used in condom lubricant.

    I’ve stuck to home made whipped cream since then.

    musajen wrote on May 27th, 2009
    • New meaning to the word safe sex!

      Danielle wrote on May 29th, 2009
    • I do hope that those of you who also have dogs and cats (obligate carnivores!) are reading their labels as carefully as well! I came across a website for a Vancouver-based rendering plant, in which they proudly proclaimed that some of their byproducts could be used to make paint, tires and…wait for it: pet food!

      Laura wrote on September 29th, 2009
  10. This can’t be Mark… excessive use of the word “hell”!

    Ryan Denner wrote on May 27th, 2009
  11. I LOVE sarcasm!!!

    Fantastic post Mark!

    Rick S wrote on May 27th, 2009
  12. I always laugh when I see a commercial for a product (which I cant remember right now) that touts “Made with REAL ingredients!” Oh, uh, thanks?

    Rob wrote on May 27th, 2009
  13. My husband is embarrased to take me to the grocery store anymore because I start reading the labels out loud. It’s great entertainment to watch the reactions around me. At least I’ve convinced him to read labels. We haven’t bought bottled salad dressing in over 6 months, and never will! Thank goodness for MDA!

    Judy wrote on May 27th, 2009
    • This is a great idea, my husband doesn’t like reading labels either.

      Carol wrote on February 3rd, 2013
  14. And to think I used to eat so many of those thinking i was being healthy! Makes me cringe to think of any of those nasty “ingredients” still floating around in my body….

    At least now, if I ever DO cheat, it is always always natural ingredients.

    Jane wrote on May 27th, 2009
  15. Never shop in the inner aisles of a grocery store, it’s bad for your health!

    clayberg wrote on May 27th, 2009
    • But that’s where they keep the coffee!

      Walter Bushell wrote on June 13th, 2015
  16. I got my signed book today! Grok on! thx Mark!

    Brett_nyc wrote on May 27th, 2009
  17. This post contains: Sarcasm, Cynicism, Disdain, Humor, less then 2% Food, Primal anything

    rob wrote on May 27th, 2009
  18. MMM yummy. I LOVE proylene glycol. Not to mentions the three (THREE!!!) types of sugar in the ice cream.

    Tara tootie wrote on May 27th, 2009
  19. This post reminded me of those little asides in Sally Fallon’s “Nourishing Traditions” where she lists ingredients from some horrifyingly popular, processed “food” – but doesn’t tell you what it is. You have to go to the index to find out. To think millions & milllions of clueless souls willingly injest these “foods” (aka garbage) boggles the mind.

    Dr. Marion Nestle wrote about this sort of thing in “Food Politics”. A great yet quite depressing read.

    marci wrote on May 27th, 2009
  20. Sometimes generic brands are better. I was looking at some pickled beats the other day at the store:

    S&W contained HFCS
    Generic House brand contained sugar

    Generic brand was at least 1/3 cheaper.

    About a month ago I bought a salad from a Wendy’s. I almost didn’t get a dressing, but then I thought I’d ask for Balsamic Vinaigrette…

    Here is what I got:

    Water, Balsamic Vinegar, Sugar, Soybean Oil, Distilled Vinegar, Salt, Spices, Garlic (dehydrated), Lemon Juice Concentrate, Xanthan Gum, Oleoresin Rosemary.

    I’ve seen worse, but lets just say the dressing never found it’s way on.

    Grok wrote on May 27th, 2009
  21. Question: anyone out there in MDA-land have their gall bladder removed or know someone primal-ish who has? I am curious as to how the primal diet affects those people…

    Peggy wrote on May 27th, 2009
    • Sorry, I don’t. But my cousin and my mom both had their gall bladders removed, so I’d be interested in others’ responses to your question. Btw, about a month ago I encouraged my mother to start drinking kefir daily. She’s been doing so religiously and has had a vast increase in energy and improved mobility. Since having her gall bladder removed, she’s suffered from abdominal pain and bloating, and this has been greatly lessened by the kefir. I understand that milk products are not technically primal, but I think for those who can tolerate them, like my family can, they can be a valuable contribution to the diet.

      AaronBlaisdell wrote on May 27th, 2009
      • Interesting… I know very little about this other than I had heard that you can’t digest fat? I have a family member that had theirs taken out a few yrs ago… & I’m trying to gently coerce as many as I can to Grok’s tribe, so it helps to be informed when one gets on their soapbox :-)

        Peggy wrote on May 27th, 2009
    • Yes I did. At the time I had been accused of eating “too much fat” and told I’d need to follow a low fat diet afterwards (the gall bladder’s only function is to collect bile and squeeze it out in a bolus to help digest fat, without it the bile trickles continuously)

      In retrospect this was an early symptom of diabetes (excess cholesterol and neuropathy caused by too many carbs). Reversing the dietician approved diet has made many major improvements and I can’t say my fat consumption affects anything at all except to improve the lipids to the point I probably wouldn’t have had gallstones in the first place.

      Supposedly excess dietary fat causes steatorrhea which I had in spades with the gallstones, but not since whatever I eat. YMMV of course. Other individuals may be affected in the way the textbooks suggest but I didn’t meet many yet.

      Trinkwasser wrote on May 30th, 2009
      • I had problems digesting fats for about a year, then my body adapted and since then (some 35 years since the surgery) – no problem with fats whatsoever.

        gharkness wrote on September 1st, 2010
        • This is old but I don’t have my gallbladder and if I generally don’t eat high fat or dairy(lactose intolerant) unless its a special occasion (like my cheat meals) and damn make sure I scope out the bathrooms because that stuff will come in and be right on its way out before I can finish the last bite. Oddly enough pizza doesn’t do it. So I tend to consume all the “bad” fat free or lactose stuff Mark is talking about.

          Kia wrote on October 6th, 2011
  22. And this is why I eat my salads with homemade relish and Parmesan. Or oil (canola, unfortunately), lemon juice, and Italian seasonings. This crap is scary.

    GeriMorgan wrote on May 27th, 2009
  23. Nonfat is a sham. Generally means more salt and calories without the satisfaction of the taste you were craving. People are brainwashed over fat because it is calorie dense.

    Greg at Live Fit wrote on May 27th, 2009
  24. Great post. One of my all time favourites. Thanks.

    Matt wrote on May 27th, 2009
  25. Mmm… Monosodium Glutamate. They need to start listing transfats down to the tenth of a gram. Even 1.5 grams of the stuff raises several heart risks by 33%

    Dave - The Intelligent Workout wrote on May 27th, 2009
  26. I’m 30 so I’m definitely in the camp that grew up being bombarded with the low fat message my entire life. I fear it’s getting worse among those younger than I. To be fair, I remember a time when I would go out and look for low fat without critically thinking about what that actually meant.

    A co-worker of mine was snacking on a Special K cereal bar, which claims to be great because it’s portion controlled. Another big food scam if you ask me. And since when do we NEED to have snacks? Can’t we go 4-5 hours between meals? There’s something wrong there.

    Anyways, as an example of how unthinking most of us are about what we eat, she remarked as she munched away, “I love these things. I’m eating healthy and they taste like candy!” I bit my tongue as I wanted to say, “because it probably IS candy”. Instead I asked for the wrapper so I could take a look at the nutritional information.

    This is it, and this is from the plainest one I could find, never mind the ones coated with “natural and artificially flavoured chocolatey drizzle:

    Low fat, sure, because the first glob of ingredients are just different variations on sugar. The “strawberry pieces” aren’t even strawberries, they are coloured and flavoured cranberries (wtf!). And of course there are at least 3 different kinds of hydrogenated oils tacked on. How warped have we become that this is considered a good snack over munching down on some real food?

    On the plus side, I was one of those unthinking consumers, but came around to a more informed point of view. Here’s hoping?

    Arlo wrote on May 27th, 2009
  27. Grok vs. Ralph. I’ll take Grok with a huge helping of Pemmican!

    Greg S. wrote on May 27th, 2009
    • The best thing to do after eating these things is a long conversation with Ralph
      on the big white phone. (May require a vomitive.)

      Walter Bushell wrote on June 13th, 2015
  28. Great post Mark, thanks!!

    Kimmy wrote on May 27th, 2009
  29. Regarding the gallbladder issue, for what it’s worth, I’m missing mine and have had no problems on a high fat diet (I apparently get close to 70% of my calories from just fat according to my FitDay records). I wasn’t eating a high fat diet when I had it removed, and did have some problems for a few months afterwards on my previous low fat fare, but eventually my body adjusted. When I went low carb/paleo about 10 months ago, I had no problems whatsoever.

    Susan wrote on May 27th, 2009
    • Thank you for the feedback! Now I can get “pushier”…

      peggy wrote on May 27th, 2009
  30. You could have taken these picture’s at my parent’s house. Sad. I grew up eating cool whip frozen from the tub. Oh gosh, what have I done?

    wes wrote on May 27th, 2009
  31. Luckily I don’t buy normal salad dressings as am fond of just a good drizzle of olive or nut oil, salt & pepper and a handful of fresh herbs from my garden and some ACV if I can be bothered and have never ventured into the low fat dressings as they scare me (what no fat!) so out of curiosity to see if this is real I went to the office kitchen to have a look at these fat free dressings and shock horror it’s true, though in Australia we haven’t been inundated by HFCS (yet!). The “fat free balsamic dressing” was the best – it had so many ingredients for something that is supposed to be simple – and I am the weird one that eats funny food!

    Miriam wrote on May 27th, 2009
  32. “The gallbladder, although useful, is not necessary. If the gallbladder is removed (for example, in a person with cholecystitis), bile can move directly from the liver to the small intestine.”

    So shouldn’t have any problems.

    Susan, were you on a low-fat diet prior to your gallbladder issues? I think low-fat diets are the cause of gallbladder stones in a lot of cases. But if you already have gallstones eating fat will cause the colicky symptoms.

    Sue wrote on May 27th, 2009
    • Correct! The stones are basically crystallised cholesterol and bile salts and one reason they form may be (diabetic) neuropathy affecting the bladder’s ability to contract, on top of the excess cholesterol which results from a high carb diet. Probably a low fat diet may make this worse mechanically also in producing no stimulus for the contractions.

      When you eat enough fat to finally make it contract and squeeze stones into the bile duct the agony is excruciating. But if you’d eaten the fat instead of the carbs in the first place you’d probably not have developed the stones.

      Trinkwasser wrote on May 30th, 2009
  33. Use a camera phone next time, then you look like you are just using Twitter…do it all the time on my iPhone.

    George wrote on May 27th, 2009
  34. While I agree that some of the “fat free” versions are a bit ludicrous, I must confess to using them in moderation. Fat Free Cheeses, sorry, those are plastic wrap with coloring, they don’t even melt! Those are a rarity in my house but doing Weight Watchers it is a low fat, high fiber diet so I have utilized them in some dishes.

    What it comes down to is “serving size” made to accomodate what can then become listed as “fat free” or “sugar free”, etc. I’ve seen 8 oz. containers of items claim to serve 12 or something (hello? is that a true serving size or just a number that fit the stipulations of placing it in the “healthy zone”?)

    So, I have to agree it’s frightening to some affect, I honestly think that some of the fat free items can be used in moderation for various things. It’s over use of any product that causes problems. You could counter that with “then use the standard versions” but in smaller amounts… which would work in some cases.

    Unless you’re willing to eat chemical free, raw, organic, etc. you’re going to have this kind of stuff. I’m not knocking that style of eating, I’d love to do it.. .but can’t afford it nor can I tolerate it! LOL

    Interesting article though! I’ve always wanted to delve into HOW it becomes “fat free”.

    hockeygal4ever wrote on May 27th, 2009
    • Save yourself some money! Quite weight watchers & subscribe to the MDA feed. You’ll lose twice the weight in half the time and wont gain it back.

      Grok wrote on May 27th, 2009
    • “So, I have to agree it’s frightening to some affect, I honestly think that some of the fat free items can be used in moderation for various things”

      For what?

      Ecala wrote on May 28th, 2009
  35. I’ve been a subscriber to the “If you can’t pronounce it, you shouldn’t be ingesting it” concept for a long time. Now, belief and practice are sometimes 2 different things, but I do the best I can with what I’m given. I’m on my way to 100%, and am probably sitting at about 65 or 70. Mercifully, I’m allergic to artificial sugar… thus having to avoid lots of chemical nonsense as it is. I love articles like this, they help me to break free from the zombie-like trance I tend to fall into from the blitz of clever, poison advertising.

    Cliff wrote on May 28th, 2009
  36. Well-written article!

    I’ve been using artichoke hearts and liquid from a jar/can as salad dressing. Learned it from a local brewpub. Look around, and you’ll find a jar without any added sugar and possibly with some good oil.

    As for the ‘fat free’ stuff, good luck finding anything that doesn’t replace the fat with sugar. I think of it this way: less fat, less satiety, more crappy food consumed.

    vgdave wrote on May 28th, 2009
  37. Thanks for the books, Mark. I’m pretty excited about the PB, and especially am enthralled with the Korg family. Did you perhaps interview my brother and sister? Well done, sir.

    heykapo wrote on May 28th, 2009

Leave a Reply

If you'd like to add an avatar to all of your comments click here!

© 2016 Mark's Daily Apple

Subscribe to the Newsletter and Get a Free Copy
of Mark Sisson's Fitness eBook and more!