Some time ago, when the connection between heart disease and a diet too high in fat was recognised, the general consensus became that a low fat diet would be better for us all. And although it’s a relief to see that most of us are keeping an eye on our fat intake, it seems that the ‘low fat’ trend has been taken too far, and is causing another set of health problems altogether.

I believe that our increased intake of sugar from the ‘low fat food’ movement is actually contributing to the increasing incidence of diabetes.

Here’s an example: I came across vinegar in the supermarket this week labelled 99.7% fat free. But vinegar is naturally fat-free. There’s no such thing as a fatty vinegar. And yet the marketing of this product implies that its healthier because it’s ‘fat free’.

That’s a fairly harmless example, because there’s only so much vinegar you can put in a salad dressing; but lets consider yoghurt as another example. Many brands are now labelled ‘low fat’ or even ‘no fat’ and marketed as a dieter’s advantage because now you can eat more of it. And its true – you will get a lower amount of calories in a low fat yoghurt because fat is a very dense, calorie-rich substance. But here are three traps from choosing a low fat variety:

1. You’ll miss out on fat soluble vitamins A and E. These vitamins travel into and through your system while attached to fat molecules. They’re both important – vitamin A particularly for your eyesight and immunity; vitamin E for your skin.
2. You can disrupt your blood sugar regulation. Naturally fatty foods take a long time to digest, as the fat molecules literally get in the way. Low fat foods, being primarily carbohydrate based, are digested faster. This can bring on a blood sugar ‘spike’ and then ‘crash’ if there isn’t sufficient protein present as well to slow digestion.
3. You may ingest more additives than you expected. Examine the label of that next low fat yoghurt or low fat spreadable cheese you pick up, and compare it with its full fat neighbour. Extras like vegetable gum and other fillers may have been added to promote a more natural, satisfying ‘mouth feel’ when you eat the yoghurt. The same sense of texture that full fat foods provide.

So, if choosing the ‘fat free’ option can be a trap, what’s the best choice? The easiest approach is to choose full-fat foods and just eat far less of them. Using the yoghurt again as an example, choose to have just a tablespoon of full fat yoghurt on some fresh fruit rather than a whole tub of low fat yoghurt with added sugar.

We all need some fat in our diet, and not too many sugars, so next time you’re presented with the ‘fat free’ option for a food that’s naturally fatty, think twice before you make your choice.