saturated fats

Hi everyone. Best wishes for the New Year and let's hope thoses goals are
achieved!
I have a couple of simple questions (I think!).

1) When a food is listed as having a trace of saturated fats, how is this
entered on the WW databank when working out points? Is it as zero or does a
"trace" have a figure?

2) When a saturated fat is not given as a part of the fat content, is it
true that you half the fat content and use that as your SF figure?

Thanks in anticipation,
John.

"jss" wrote
2) When a saturated fat is not given as a part of the fat content, is it
true that you half the fat content and use that as your SF figure?

I always count the total fat no matter what it is. I wonder if I've been
looking at the wrong part of the fat count?

Brian

In message , Brian
writes
"jss" wrote
2) When a saturated fat is not given as a part of the fat content, is it
true that you half the fat content and use that as your SF figure?

I always count the total fat no matter what it is. I wonder if I've been
looking at the wrong part of the fat count?

The point is that while monosaturated and polyunsaturated fats are
"fattening", they are actually good for you, particularly stuff like
fish oil and olive oil, so its not a good idea to cut it out altogether
- you can get nutritional deficiencies doing that. You need certain
essential fatty acids in your diet, plus many vitamins are fat soluble,
and such fats help reduce your blood cholesterol levels.

That's why WW weight the fat points in this way, so you are encouraged
to drop the saturates and have small amounts of monos and
polyunsaturated fats.

So, you only count saturated fats, and if only the total fat is given,
it's a good estimate (unless it's a tub of lard) to say that about 50%
will be non-saturated fats.

Actually, that was one of my major problems with the UK WW's system I
did last year - it actually discouraged people from eating oily fish,
nuts, advocardos and olives, and encouraged them to eat so-called "low
fat", high sugar, processed rubbish. The calories might be the same, but
it's a million times better to eat a roll-mop herring than a WW's brand
LF chocolate muffin!
--
Anna (in UK)
Start Weight: 174 lbs
Goal Weight: 146 lbs

Anna H. wrote:

In message , Brian
writes

"jss" wrote

2) When a saturated fat is not given as a part of the fat content, is it
true that you half the fat content and use that as your SF figure?


I always count the total fat no matter what it is. I wonder if I've been
looking at the wrong part of the fat count?


The point is that while monosaturated and polyunsaturated fats are
"fattening", they are actually good for you, particularly stuff like
fish oil and olive oil, so its not a good idea to cut it out altogether
- you can get nutritional deficiencies doing that. You need certain
essential fatty acids in your diet, plus many vitamins are fat soluble,
and such fats help reduce your blood cholesterol levels.

That's why WW weight the fat points in this way, so you are encouraged
to drop the saturates and have small amounts of monos and
polyunsaturated fats.

So, you only count saturated fats, and if only the total fat is given,
it's a good estimate (unless it's a tub of lard) to say that about 50%
will be non-saturated fats.

Actually, that was one of my major problems with the UK WW's system I
did last year - it actually discouraged people from eating oily fish,
nuts, advocardos and olives, and encouraged them to eat so-called "low
fat", high sugar, processed rubbish. The calories might be the same, but
it's a million times better to eat a roll-mop herring than a WW's brand
LF chocolate muffin!

Hm... Maybe your WW leader wasn't fully clued up. Ours is just the
oposite: encourages us like mad to go for the fish and ignore the cakes!

20 olives in brine are only one point. Makes an excellent snack, or
adds plenty of low point flavour to pasta and other stuff. Yummy!


--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

Hi Kate,
Actually, that was one of my major problems with the UK WW's system
I did last year - it actually discouraged people from eating oily
fish, nuts, advocardos and olives, and encouraged them to eat
so-called "low fat", high sugar, processed rubbish. The calories
might be the same, but it's a million times better to eat a roll-mop
herring than a WW's brand LF chocolate muffin!

Hm... Maybe your WW leader wasn't fully clued up. Ours is just the
oposite: encourages us like mad to go for the fish and ignore the cakes!

20 olives in brine are only one point. Makes an excellent snack, or
adds plenty of low point flavour to pasta and other stuff. Yummy!

Our WW's leader was useless - she was just like an advertising rep for
WW. I resented paying all that money just to sit in a sales talk for
processed food!

That's why I'm really wondering if I want to go this time, or just stick
with the online service. I'd like a decent weight-loss club to go to,
but I'm not prepared to listen to a muppet spouting nutritional
nonsense!

Thanks for the tip about olives - I love them, but thought they were
high points. I do cook with olive oil, and I don't count the points
because I think its good for me (in moderation, of course).
--
Anna (in UK)
Start Weight: 174 lbs
Goal Weight: 146 lbs

Thanks for the confirmation Anna.
John
"Anna H." wrote in message
...
In message , Brian
writes
"jss" wrote
2) When a saturated fat is not given as a part of the fat content, is
it
true that you half the fat content and use that as your SF figure?

I always count the total fat no matter what it is. I wonder if I've been
looking at the wrong part of the fat count?

The point is that while monosaturated and polyunsaturated fats are
"fattening", they are actually good for you, particularly stuff like
fish oil and olive oil, so its not a good idea to cut it out altogether
- you can get nutritional deficiencies doing that. You need certain
essential fatty acids in your diet, plus many vitamins are fat soluble,
and such fats help reduce your blood cholesterol levels.

That's why WW weight the fat points in this way, so you are encouraged
to drop the saturates and have small amounts of monos and
polyunsaturated fats.

So, you only count saturated fats, and if only the total fat is given,
it's a good estimate (unless it's a tub of lard) to say that about 50%
will be non-saturated fats.

Actually, that was one of my major problems with the UK WW's system I
did last year - it actually discouraged people from eating oily fish,
nuts, advocardos and olives, and encouraged them to eat so-called "low
fat", high sugar, processed rubbish. The calories might be the same, but
it's a million times better to eat a roll-mop herring than a WW's brand
LF chocolate muffin!
--
Anna (in UK)
Start Weight: 174 lbs
Goal Weight: 146 lbs

Anna H. wrote:

Hi Kate,

Actually, that was one of my major problems with the UK WW's system
I did last year - it actually discouraged people from eating oily
fish, nuts, advocardos and olives, and encouraged them to eat
so-called "low fat", high sugar, processed rubbish. The calories
might be the same, but it's a million times better to eat a roll-mop
herring than a WW's brand LF chocolate muffin!


Hm... Maybe your WW leader wasn't fully clued up. Ours is just the
oposite: encourages us like mad to go for the fish and ignore the cakes!

20 olives in brine are only one point. Makes an excellent snack, or
adds plenty of low point flavour to pasta and other stuff. Yummy!


Our WW's leader was useless - she was just like an advertising rep for
WW. I resented paying all that money just to sit in a sales talk for
processed food!

That's why I'm really wondering if I want to go this time, or just stick
with the online service. I'd like a decent weight-loss club to go to,
but I'm not prepared to listen to a muppet spouting nutritional nonsense!

Thanks for the tip about olives - I love them, but thought they were
high points. I do cook with olive oil, and I don't count the points
because I think its good for me (in moderation, of course).

A good WW leader knows the nutritional values of real food, or can tell
you where to find that info: WW food is just like any other processed
food, but with the points counted for you. If you need that kind of
treat, at least you know the score! I like the snack bars, but my
leader didn't get her Gold Leader status by selling WW foodstuffs, she
got it by getting people to goal and keeping them there!

I cook with almost nothing but olive oil. I usually use grapeseed oil
for high temperature stuff like wok stir frying as it's another
mono-unsaturated oil. Poly-unsaturates have a nasty habit of
super-saturating the moment you heat them, which is why sunflower and
low fat margarine is useless for cooking if you need to watch saturated
fats. You're better off using butter...

--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

Fred wrote:

The current WW Magazine (which I perused at today's meeting) noted
that the body absorbs more nutrients from a salad if it contains some
oils and/or fats (such as dressing - olive oil or avocado slices or
some nuts).

A teaspoonful of olive oil or a tablespoon of pine nuts can have more
than just a flavour advantage...
--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

Fred wrote:

The current WW Magazine (which I perused at today's meeting) noted
that the body absorbs more nutrients from a salad if it contains some
oils and/or fats (such as dressing - olive oil or avocado slices or
some nuts).


Beta carotene (pre-Vitamin A) found in many colorful vegetables is--like
Vitamin D--a fat soluble vitamin. Without a little bit of fat, the salad
only (!) provides fiber, taste, and water.

thorn