8 Times You Shouldn't Pick the Fat-Free Option



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    “Salt, sugar and fat are the three primary vehicles to deliver taste,” says Koch. “Whenever you remove one, one of the others replaces it to ensure a food is still yummy. So lowfat or fat-free cookies have a lot of extra sugar or high-fructose corn syrup to make up for the missing ingredient.” And too much sugar can lead to higher triglyceride levels, which increases your risk of developing coronary artery disease and gaining weight. Another problem with fat-free or lowfat cookies: the crumble factor. Because they’re made with chemicals, they tend to turn into dust at the bottom of the box more quickly than cookies made with natural ingredients.

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