Why do they even make the Fat version of it?
Question:
they always have the regular,
and right next to it is the LIGHT/LOW FAT version..
and they usually taste the same..WITH LESS CALORIES AND FAT/ ETC. to the point where sometimes TWO servings would equal one of the original version..
so WHY would they even MAKE the fattening version of it ? ??
and why doesn't EVERYONE get the low fat versions.
gahh i dont get it..!!
explanations?..
:O)
Answers:
Not everyone wants low fat!
Fat is essential in absorbing vegetables from nutrients. That's why I use butter over margarine.
Some people need to gain weight.
Some people don't like the way the low fat versions taste.
Finally, some recipes call specifically for full fat versions of foods, like milk. The fat is essential for the chemical reaction to take place.
i have always wondered the same thing! I have no idea why they do it and they should just get rid of the fattening high calorie version. maybe its for people that have to gain weight; idk?
Well, fat is NOT bad for you. In fact, fat is essential if someone is working out and trying to lose weight. Sounds kooky, but it's true. It takes energy to burn fat, and fat itself is energy.
Love Jack
well, most of the time they do not taste the same
and the light version is usually the one that requires more work.
Think of milk .. it comes out of the cow as WHOLE milk ... you don't get 1% or skim from a cow
maybe for people like me who are extremely thin and need to gain weight
Well, not everyone is using it to just eat plain. Some of us actually use them as ingredients to cook with, where a certain amount of fat is actually necessary and desirable. Fat in and of itself is not the enemy, it's the amounts you eat you need to be concerned about, as well as the source of that fat. The fat from an avocado is not exactly the same as the fat in a chicken skin, is it? I'm also not convinced that my body is healthier for eating something produced in a laboratory versus something that at least occured naturally. If I can't pronounce the ingredients, or I already know they don't belong there, why would I want to eat it? In a lot of my recipes, I use a combination of a high or low fat version of something like cream cheese or yogurt, along with the no-fat version. Yeah, I could make my bran muffins with a no-fat yogurt, but they would be bran pucks nobody wants to eat. Add a little fat in, and suddenly they taste a lot better. Unfortunately, there seems to be only two choices available- all the fat or none of the fat, and neither one is truely the best choice sometimes. A little of what you will eat is better in the end than a lot of what you leave to rot. Instead of being a member of the fat police, why not strike a blow for sensible balance? There's a time and place for all things, after all. And neither the zero fat nor the full fat folks have it right.
Low fat isn't always better...you remember when everyone was "low carbing"...they just made low carb versions of oreos and others junk foods,they also did that in the past with "low fat"...they can make it low fat by adding more sugar and more salt for flavoring.Also some things need to be full fat for baking...like soymilk.I think people really just need to eat more fruits and veggies and less processed foods and fast food.
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