Wednesday, February 15, 2006



High Fat, Low Fat, Good Fat, No Fat...



When will they make up their minds! Between this major study and that breakthrough research, this diet plan and that weight lose program, no wonder everyone's confused.

A few weeks ago I heard a speech given by a Maine doctor who specializes in the treatment of diabetes. He is of course alarmed at the nation's (and particularly our state's) rising obesity rates. And yet, anything having to do with weight loss, books, plans, programs, pills, supplements including the new African herbal "miracle," sells as fast as it appears. There's a disconnect somewhere here, and it seems to be between good intentions and the next meal!

This Maine doctor, whose name I don't recall, made the point that while Americans have reduced their fat intake (minimally to be sure) over the past five to seven years, we have increased our sugar intake dramatically. And while we are buying more fruits and veggies, perhaps we are eating them in rich desserts and creamy sauces.

It's a battle, isn't it? I've been on a cooking binge lately, with special emphasis on low-fat, low- sugar, high-nutrition eating. For example, for Valentine's Day dinner, instead of preparing some lobster in cream-rich stew or sauce, I made a dish of lobster, dried tomates, parsley, minimal butter, lemon juice, and white wine, served over pasta. It was delectable, definitely good eating and good nutrition.

I've said it before: Look for new, better ways to make old favorites. Keep reading recipes (I really find the recipes in Cooking Light magazine useful). Try to eat fruits and veggies as close to their natural state as possible. Watch the salad dressings and sauces with an eagle eye.

There is no way around it and even the very latest studies emphasize this: No matter the carbs, the glycemic index, the fiber, the phony fat or the fake sugar, you still need to count calories. You still need to m-o-v-e.


So, just keep repeating -- Buy Lean, Cook Light, Eat Less, Move More. It works!!

Mary