Why Do Most Low Fat Foods (or Foods That Claim To Be A Percentage Fat Free) Have A High Sodium Content?
i’m trying to uncover the science side of it. any help would be awesome!
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It’s really just to make up for the lack of flavor resulting from the loss of fat.
This is why low fat/sugarless foods are actually worse for you. They always have to make up for the flavor and it usually results in something more harmful.
For example, it is better to drink regular coke rather than diet coke, because diet coke replaces sugar with aspartame, which in turn causes cancer.
Replacing butter with margarine is a particularly deceptive one. The numerous cancer causing chemicals in margarine have a far worse effect on your body than butter.
wow good luck this semmes tuogh
To give it some flavor…
fat gives food flavor so they raise the sodium to give the food the flavor that the fat gave it before and it keeps the food fresh because theres no fat to keep it good and maintain freshness