The production and advertisement of low-fat food products has skyrocketed in the past few decades - likely due to the research that came out 40 years ago which supposedly linked fat to heart disease. New research has surfaced that challenges this long-held belief, revealing that fat has a "null" effect (not bad, not good) on heart disease risk.(1)
Another theme in "food media" these days is buying local, organic, and natural. These terms can carry many meanings which means they can be confusing, too. But with the resurfacing of the Paleo diet and its followers, fuel has been added to the proverbial fire. The premise is that eating foods that are minimally processed (if at all) is more beneficial for our bodies, avoiding the preservatives and other chemicals added to foods for shelf life and appearance that our body doesn't recognize.
I want to arm you with some knowledge about low fat foods, so when confronted with the aisles of options at the grocery store, you feel equipped to make the decision that is right for you.
Registered dietitian nutritionists (RDN)* are qualified food and nutrition professionals, with the training to translate nutritional science into not only practical habits and changes for you but to provide quality nutrition care in the clinical setting. Some states require a nutritionist to be licensed, and licensure requires certain credentials – typically RDN. Why would states require that? Because RDNs go through a rigorous, standardized process to receive their credential:
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