There are certain foods for which “low fat” should be forbidden. Cream cheese is one example. Lately, I have seen low fat cream cheese in our refrigerator. They don’t call it low fat. They call it “light” cream cheese. The purpose of light cream cheese is lost on me. What is one supposed to do with it? Certainly not spread it on a toasted bagel. Light cream cheese has all the flavor of dried Elmer’s glue. Spreading light cream cheese on a bagel ruins the bagel.
Egg nog is another example where “low fat” makes no sense. The whole point of egg nog is the fat. I could see an “extra fat” egg nog variety. But low fat? Where is the fun in that?
Milk comes in a variety of fat and fat-free states. I prefer “whole” milk. Whole milk contains 4% fat. Next rung down on the ladder is “low fat” milk, which contains half he fat of whole milk, or 2% fat. I can tolerate low fat milk, especially since I am usually outvoted by everyone else in the family. Another step down and you have 1% milk. This works in a pinch. For instance, if I wake up in the middle of the night with heartburn and the only milk available is 1% milk, I’ll drink it to sooth the burn. Finally, there is non-fat milk. As a kid, I called this water milk, because it taste more like water than milk. Worse, it tastes like watered down milk, which tastes terrible. If I wake up with heartburn and all that is in the refrigerator is nonfat milk, I suffer through the heartburn. It is better than the taste of nonfat milk.
Of cream cheese, egg nog, and milk, the only one I partake of regularly is the latter. There’s nothing quite like a tall glass of cold milk. There’s nothing quite as bad as a tall glass of cold non-fat milk. I’m reconciled to drinking “low fat” milk because I have milk almost every day. Egg nog is seasonal. Cream cheese is occasional. They are infrequent enough where the full fat versions are called for.
There are certain foods where low fat would come in handy, if it didn’t alter the flavor. Low fat bread would be good. I eat a lot of bread. Low fat bacon, on the other hand, makes absolutely no sense. The best part of bacon is the fat. Low fat butter isn’t worth it to me. I don’t use butter often, but when I do, it is usually to add flavor to the bread I am eating. Less fat always seems to mean less flavor, at least to my taste buds.
I’m not sure where I was going with all of this. Mostly, I think I was annoyed by the low fat cream cheese in the refrigerator. Not only does it taste like dried Elmer’s glue, but it doesn’t spread well, either.
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