Food for fat

Posted on July 16, 2009



This hidden fat, hinders people from achieve their ultimate muscular tone and definition. The hidden fat gives you more than you bargained for, for example 5-ounces of baked potato contains 145 Calories with 3% fat, while 5-ounces of potato chips contains 795 Calories, over 60% of them from fat. Commercially prepared food isn’t the only source of hidden fat other examples are nuts, cheese, whole milk and crackers.

An obvious culprit of high fat content is animal foods in the meat and milk groups which contain saturated fats. These culprits form part of our daily nutrition so they can not be cut out unless you are a salad boy.  Therefore careful selection and preparation of foods will reduce the fat content. Poultry and fish have much lower levels of fat. Trimming the visible fat from meat or removing the skin from the poultry will reduce the fat content.

Some food for thought! Another consideration is the GI of food which plays a major role in the rate of conversion of fat .GI of food which is the Glycemic index of food in simple terms is controlled by the type of Carbohydrate in the food. High GI food (which increases blood glucose levels quickly) mainly contains simple source Carbohydrate and low in fat.  An example of this type of food is fizzy drinks; most of these foods have a sharp sweet taste. Yes its low in fat but moderate consumption of this type of food still leads to it been stored as fat. Because it’s a simple source of carbs, conversion to fat is also quick if those kilojoules it contains are not burnt.

Now for the food with a Low GI. This type of food consists of complex carbs, slow digestion, and slow release.  It takes some time to increase your blood glucose but it keeps the blood glucose at a moderate level for longer than high GI foods. Most complex carbs have medium to high fat content depending on the preparation method but because complex Carbs stay longer in the blood system, conversion to fat is also slower. They have to be stored in the form of glycogen, then if there is no usage it is converted into fat.

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