Low-Fat Fail

Our healthy diets may not be as nutritious as we think. Research is revealing more and more hidden dangers in the food and drinks Americans commonly consume.

Though we are not being actively deceived – the ingredients and their nutritional value are clearly labeled – we may not realize how much of a negative impact certain additives have on our health. The most common culprit is sugar, which is often added to low-fat foods and drinks in and effort to improve their taste, often unbeknownst to many of us who think we are making a better choice when opting for the low-fat option.

Recently, Harvard scientists researched the amount of sugar added to low-fat and fat-free milk. While a veritable campaign has been waged against sugary drinks like sodas and sports and energy drinks, low-fat milk continues to be promoted, especially to growing children.

According to Dr. David Ludwig, one of the study’s authors, “The worst possible situation is reduced-fat chocolate milk: you take out the fat, it’s less tasty. So to get kids to drink three cups a day, you get this sugar-sweetened beverage,” Ludwig says. “…we can get plenty of calcium from a whole range of foods. On a gram for gram basis, cooked kale has more calcium than milk. Sardines, nuts, seeds, beans and green leafy vegetables are all sources of calcium.”

To understand more about the study and why Dr. Ludwig believes we’re all better off drinking whole milk, click here.