Why I Eat Whole Fats Over Sugar

I have a confession to make: I don’t buy “low fat” foods. Like, ever. I order my lattes with whole milk and I buy Greek yogurt at the store. When I read the labels on the back of my food, I look for one thing above all else—and unlike many people, it’s not the amount of fat or calories. It’s the sugar content.

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Low fat options usually include more sugar

Certainly, I look at other things besides the sugar content (ingredients list and sodium come next), but that’s where I start. As someone who tries to be conscientious about my health and what I feed my body, I find that my main concern when choosing food is how much sugar I’m putting into my body.

Why? Fat has for a considerable amount of time been labeled as the culprit for making people… well, fat. That claim certainly has some basis to it. Fat contains more calories per gram than sugar does and it’s very nutrient dense, which means that large amounts of it can reside in small amounts of food.

That can be both good and bad. “Good” fats reside in many natural foods, like nuts, avocados, seeds, and dairy products. Our bodies need fat to function properly because it helps protect our hearts and organs, feeds our metabolism, and gives us energy. These natural fats also help sustain our bodies for longer and fill us up faster, which means that we can eat smaller portion sizes and last longer on them.

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Nuts contain natural "good" fats that our bodies need

Sugars can also occur naturally, but that’s not usually what I’m looking for when I read labels. I’m looking for added sugars, like high fructose corn syrup. It’s in an astounding amount of foods (Did you know ketchup has it? How about most Chinese foods?). Unfortunately, the more sweet foods we eat, the more we seem to crave sugar—and unlike natural fats, these calories are empty.

It’s not just a little sugar, either. An Arizona Raspberry Iced Tea contains 66 grams of sugar in a single can. Most sodas have similar amounts. These things often don’t fill us up, either, which means we eat several hundred calories’ worth of sugar only to get hungry again shortly.

Furthermore, daily consumption of sugar forces our bodies to constantly release insulin to manage blood-sugar levels and the storage of sugar. Besides having excess sugar turned into stored (bad) fat, sugar also causes a number of other health problems like tooth decay, iron and magnesium deficiencies, arthritis, sleep problems, digestive problems, and weight gain.

Of course, fat isn’t all good. If you gorge yourself on avocados, nuts, or coconut oil, you’ll probably gain some weight. But the point is, you’re less likely to do that than to overindulge on sugary foods.

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Sugar is packed into sweet snacks like soda

One last thought: fat often helps give our foods flavor and substance. For example, I don’t like skim milk in part because it just tastes like water with a tiny bit of milk flavor mixed in. When you take that fat out, most of the time it ends up being replaced with something. Any guesses what that might be?

Bingo. It’s sugar, all right. Low-fat varieties of coffee creamers, flavored milk, and even yogurt often have higher sugar content than whole-fat ones. In my mind, I figure that while one may be higher in fat (and even calories), if it keeps me full for longer, I’ll be less likely to get hungry and have to snack before my next meal.

I don’t deny that there’s merit in watching our fat intake, and I do so especially with processed fats. But I do think that the mentality that “fat” is the main culprit for weight gain is a false one. In our sweet-toothed country, I point my finger at sugar.

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Vegetarians Have Healthier Hearts

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Eating meat could affect your heart health.

It’s easy to assume that a diet full of lots of meat (protein) is healthy. In fact, many people feel a meal isn’t quite complete without at least a small serving of meat. But the truth is, meat’s not all it’s cracked up to be. No question about it, meat is a great source of protein—but it’s also a big source of saturated fat and sodium.

When it comes to ischemic heart disease, two of the main risk factors are high blood pressure and high cholesterol. Saturated fat is the biggest dietary factor that contributes to the production of cholesterol. As for sodium, it’s the biggest dietary determinant of high blood pressure, according to Dr. Peter McCullough, cardiologist for St. John Providence Health System.

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Vegetarian diets had a lower risk of heart disease.

Because a vegetarian diet leaves out meat, which can be full of sodium and saturated fat, vegetarians are 32% less likely to develop heart disease than meat eaters. This is according to a British study published in The American Journal of Clinical Nutrition. The study surveyed over 44,000 people, 34% of which were vegetarians.

Of course, one doesn’t necessarily need to become a vegetarian to cut saturated fat and sodium from their diets. It certainly makes it easier, but vegetarianism can also come with problems like not getting enough protein and consuming too many sugars. Cheese, which vegetarians tend to consume in larger amounts, is also a big source of saturated fat.

Image from acanaturalmeats.com
Beef is the unhealthiest source of protein.

Being choosy about meat products can go a long way in lowering the chance of heart disease. Fish is the healthiest source of protein, followed by beans and nuts. The least healthy source of protein is beef, since it’s usually quite fatty. McCullough recommends staying away from the “three s-es:” sugars, starches, and saturated fats to lower health risks.

I generally eat about half my main courses vegetarian and the other half with a serving of meat. Do you eat meat, or are you a vegetarian? I’d love to hear your input in the comments below!

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