For some reason marketing companies think by slapping the words FAT FREE on a label of pure crap makes it healthy. Stealing a line from one of my favorite movies Tommy Boy:
If you want me to take a dump in a box and label it FAT FREE I can, I’ve got the time..But if you want to live healthy and enjoy what you eat than I suggest you eat a quality, tasty product from me.
OK, maybe that’s not the exact line but you get the point. Just because something says Fat Free doesn’t mean it’s healthy. Many low-fat foods contain high amounts of sugar (carbs) and sodium to make up for the lack of fat. Let me tell you, carbs and sodium are much worse for a person who’s trying to lose weight or lose body fat than so-called “fatty foods”.
Yet, if you walk down any isle in a grocery store it seems like every other food is labeled “fat free” “low fat” or “cholesterol free”. Why? Well starting decades ago “nutritionist” started a theory that dietary fat causes chronic diseases — dubbed the lipid hypothesis. ..Well it turns out they were VERY wrong.
Here’s an excerpt from a 2001 study by nutrition scientists at Harvard School of Public Health (quoted by Michael Pollan in In Defense of Food):
During the past several decades, reduction in fat intake has been the main focus of national dietary recommendations. In the public’s mind, the words “dietary fat” have become synonymous with obesity and heart disease, whereas the words “low-fat” and “fat-free” have been synonymous with heart health.
It is now increasingly recognized that the low-fat campaign has been based on little scientific evidence and may have caused unintended health consequences. 
Let me throw some science at ya.. The human brain is about 60 percent fat (every neuron is covered in a protective layer of fat). So depleting your body of the fat it needs can affect your brain function…. Michael Pollan writes in In Defense of Food: “Fats make up the structure of our cell walls, the ratios between the various kinds influencing the permeability of the cells to everything from glucose and hormones to microbes and toxins. Without adequate amounts of fat in the diet, fat soluble vitamins like A and E can’t pass through the intestinal walls.”
Who knew Fat was good for you? Lets go a little further…
Did you know that there is no direct link between the cholesterol in eggs and heart disease? Or that the amount of saturated fat in your diet has no bearing on your risk of heart disease? The fact is our body NEEDS fat to survive and function properly.
Lets look at the differences in bad and good fats.
- Monounsaturated Fats (MUFAs)-
- Polyunsaturated Fats
- Trans Fats
- Trans fats are invented as scientists began to “hydrogenated” liquid oils so that they can withstand better in food production process and provide a better shelf life. As a result of hydrogenation, trans fatty acids are formed. Trans fatty acids are found in many commercially packaged foods, commercially fried food such as French Fries from some fast food chains, other packaged snacks such as microwaved popcorn as well as in vegetable shortening and hard stick margarine 
- Saturated Fats:
- Saturated fats are mainly found in animal products such as meat, dairy, eggs and seafood.
- These are labeled “okay” due to recent research showing little to no link between Saturated Fats and coronary heart disease. Though “Okay” to eat, you should try to cut back on your consumption of Saturated Fats in your diet.
So what did we learn?
- The right kind of fats are good for you and can actually help in weight loss.
- The wrong kind of fats can kill you.
- These “lower in fat” products have additives that will actually make you gain weight and are typically high in trans fats.
- By eating the right kinds of fats you can lower your risk of heart disease
- Fat Free products aren’t the devil but should be eaten with restraint.
 Types of Dietary Fat and Risk of Coronary Heart Disease: A Critical Review;” Frank B. Hu, Journal of the American College of Nutrition, Vol. 20 (2001) and In Defense of Food (Penguin, 2008) by Michael Pollan.)