ON LOW-FAT AND FAT-FREE PRODUCTS
There’s a strong desire towards achieving the ideal of a healthy, toned body. Low fat and fat-free sounds conscious and reasonable! Fat is on the list of bad things. Fat stands for hedonistic gluttony, irrationality, and heart attacks, for self-indulgence and indiscipline. Whenever possible, we avoid fat. Fat makes us fat.
And yet, we need fats! In some regards, purists are right – fat is connected to our sex hormones. Our liver can’t synthesize estrogens if there isn’t at least a five-millimeter layer of fat coating the abdominal area. Fat connects.
Fat combines the delicate flavors of herbs, adding seduction and turning them into symphonies for the taste buds. Many of the fleeting flavors in spices and herbs are only preserved in fat. Our body encases the nerves in a layer of fat as a precautionary protection. Fat strengthens our nerves! Our muscles are surrounded by fat to protect them from hypothermia and make them flexible. Fat insulates and protects.
Low-fat quark, reduced fat margarine, semi-fat, and diet products compete for our attention both in the organic food sector and in the supermarket. Light sounds good; something along the lines of enlightenment. It sounds sensible; conscious and economizing, a voluntary renouncement.
From a nutritional perspective, these types of products are senseless. Instead of the healthy fats we need in order to insulate nerve tissue, fat substitutes, sugar, binding agents, flavor agents, gelatin, and water are mixed into the products. A well-rounded nutriment such as good oil, which is rich in fatty acids that stimulate the metabolism and prevents cancer and nyctalopia, has become a chemically and genetically modified product. Our alarms bells should go off as soon as we see that a product is preservable. Preserved fats are altered to such an extent that they don’t oxidize. But in fact, that is precisely their metabolic function: fat is a free radical scavenger, a cleansing agent for the body!
Fats that aren’t responsive are also non-reactive and thereby deposited in the body. Our metabolism has no use for them and puts them aside. Instead of having less appetite, our body becomes more confused/irritated; it was made a promise that wasn’t kept! And so, as a precaution, it deposits the extra carbohydrates as endogenous fat! Studies have shown that people who prefer low-fat foods end up eating more because of the fact that they’re low fat. The recorded number of calories therefore is higher than that of those who consciously enjoy fat. Why do we let ourselves be fooled so easily?
The fat trap in particular affects vegans. Many vegan foods are preserved and / or supplemented with fat substitutes. Almond milk, soymilk, coconut water, vegan schnitzel, margarine, tofu, vegan truffles, and pastries are all made with preservatives. What’s more, they’re packaged in plastic and aluminum foils, which detach the parabens through the fat content of the so-called protected products, only to then accumulate in the fat contained in the food. Preserved food is old and transformed – anything but fresh.
Margarine, another popular product, is produced with the help of chemical refining processes, traces of which remain contained in the fat. If the product is to also be made low fat, further preservatives are added, in order to remove the fungus and other organisms, which would otherwise thrive in the watery solution. (Preservatives are therefore substances that inhibit life.)
If this doesn’t happen, indigestible lubricants are added instead, which the intestine can’t absorb. These lubricants then stick around in our digestive system, like wax polish on a car, impeding the absorption of vitamins, particularly those that are fat-soluble, as they are now similarly stuck there.
No, I cannot welcome the notion of eating more of something of which less is absorbed! That would mean that I consume more than I need!
So how about I go back to enjoying more, because the taste unfolding on my tongue is natural and “identical to natural?” What if I could taste the summer, instead of the natural flavoring substances excreted by bacteria? What if my food unfolded creamily in my mouth, rather than stabilized? What if I became full from the abundance and not because I filled myself up with indigestible substances? That would heaven on earth! Let’s celebrate the senses!