Many adults recount the things they’ll eat now that they wouldn’t touch as a kid – like onions, tomatoes, or peas. We generally start out pickier and learn to try new tastes and textures. We learn that, hey, goat cheese is actually fabulous and fresh tomatoes were only gross because they weren’t in season.
Well, I grew up thinking that low-fat or fat-free food (especially dairy products) were obviously the right choice if you wanted to be healthy.
Except.
I became an adult and realized that my taste buds had been robbed because the full-fat versions were SO MUCH BETTER. (The first time I typed that, it said, “So much BUTTER.” Freudian slip. Because butter IS great.) And instead of gaining weight when eating the full-flavor versions, I just ate less of them because it was so much more satisfying.
Here is my own version of This, Not That.
Whipped cream vs Cool Whip: Cool Whip is not food. It is suspended corn syrup solids in soybean oil. GROSS. No. I am generally an open-minded, accepting person, but I do not understand people who prefer Cool Whip to The Real Thing. A customer at Starbucks once told me that “whipped cream is basically fatty air.” Well it may be fatty air, but it is fatty, DELICIOUS air. (Honestly, I don’t get whipped cream on my drinks much because it is so caloric. BUT! I will eat it on every pumpkin pie and ice cream sundae now until forever. Amen.)
Plain yogurt vs. Light N Fit: I spent my whole college life eating little plastic cups filled with aspartame-and-fruit laced yogurt. I was surprised when I learned how much extra stuff was in those light yogurts (replacing the fat). Now, I eat plain or vanilla yogurt – stuff without gelatin and aspartame – that I make myself (using this) or buy in multiple serving tubs. The yogurt is a million times better and has none of the fillers.
Maple syrup vs. Brown sugar water: My parents are intensely frugal – they both grew up in huge families with single incomes. Their frugality is fantastic and set a wonderful example for me. However, this penchant for saving money at all costs has gone too far. When we had pancakes as a kid – we’d happily stir up the “syrup” while Mom or Dad flipped pancakes. This “syrup” was really just 1 cup of water, 2 cups of brown sugar, and maple flavoring. And you know? I might do the same if I ever have 5 kids that like to drench their pancakes in sugar. But once I had a taste of real maple syrup, I knew there was no going back. It is a splurge, to be sure, but oh MAN, is worth it it. (To use less, both for health and cost reasons, I usually drizzle a few teaspoons of syrup on my French toast, then slather it in homemade plain yogurt. It’s just sweet enough and gives me some extra protein. Plus, I think I still like that drenched pancakes taste from eating breakfast as a kid. Mmm.)
Full fat vs. reduced fat cream cheese: I had no idea what kind of off taste reduced fat cream cheese had until I compared it to full fat. Again, I think the fillers that replace the fat are noticeable. I am never going back. Amen.
Homemade frosting vs EVERYTHING ELSE: Actually, this isn’t an issue of adult taste buds, since my mom has always made buttercream frosting from scratch, so I’ve always hated tub frosting. But it gets an honorable mention because real-butter homemade frosting is really one of the best treats in life.
2% milk vs. nonfat milk in lattes: Until two years ago, I got skim milk every time I ordered anything at Starbucks. Save fat and calories, right? Then I worked there and tried a latte with 2% milk and my life was changed. It’s like angels sang. The espresso tastes richer with the 2% milk. And now nonfat lattes taste sort of…thin? (I feel the same way about using skim milk in my coffee instead of half and half.) I will, however, get skim milk if I’m getting a drink like a white mocha or a caramel brulee latte, since there’s milk in the sauce.
Amen.
Fat Equals Flavor. always. :)
This makes it sound like you don’t mostly make vegan cookies. These cookies are pretty much the greatest thing ever if you want to keep indulging: http://www.kingarthurflour.com/recipes/magic-in-the-middles-recipe
Ha! That’s ironic – because I totally make these vegan cookies just like that: http://macandcheesereview.blogspot.com/2008/06/vegan-peanut-butter-filled-chocolate.html
Time intensive but WORTH IT.
I’m with you all the way! Especially the syrup….I want the REAL syrup that may cost $13 a bottle but lasts a long time since a little (like a capful) goes a long way. And I put nut butter on my waffles/pancakes. And cookies…I grew up on things like Snackwells, dry and reduced fat. Now if I am going to have a cookie I want a “real” cookie.
Amen, sister. Preach.
I agree with you on some things (butter, homemade frosting, whipped cream) but I’m not there myself on a few of your “real is better” notes. Some of it is health-related, some of it is personal preference. I do reduced fat cream cheese (not the fat-free, because the ew factor on the flavor makes it not work for me), but I often am getting flavored cream cheese – chives and onion cream cheese on half of an Everything bagel is my standard breakfast. I WOULD do the real maple syrup (my husband’s family has a farm with maple trees and they make the stuff themselves, and it’s wonderful) but I have diabetes. The carbs from syrup don’t feel “worth it” to me. I do skim milk because to me, the 2% tastes TOO heavy – I grew up on skim and I mostly put it on my cereal and in baked goods or eggs. One thing I have gone to getting the “real” version is sausage. I won’t do turkey breakfast sausage because it just doesn’t taste as good as pork sausage (though I almost prefer turkey bacon to “real” bacon). Another one is bread – I have a bread machine that we use weekly for pizza crust dough and for sandwich bread, and for hamburger/hot dog/brat buns in the summer. Now when I eat storebought “plastic-sleeved” bread it just tastes too “fluffy.”
Interesting topic though! I’m definitely realizing more and more that the kind of food we grow up with is what we assume is “normal” even though there is so much variety out there that “normal” isn’t the right word to use. Fresh (or heavy use of dried) herbs makes such a difference in flavor – going by what a recipe says is (depending on the recipe) a surefire way to make something underwhelming.
Growing up in Geauga County is the reason we always always always had real maple syrup. Chad bought some Trader J’s agave syrup stuff (to try and save on $ and calories) and it was… how do I put this gently? Disgusting! Ha!
And I totally agree with the frosting thing 100%.
I’m going to have to test your 2% latte theory. I have always ordered skim because that’s actually how I drink milk. I don’t like the taste of 2% cold. So I’ll try it hot.
I do know that when I ordered a nonfat iced chai and they gave me 2%, I tasted it and I couldn’t drink it. It grossed me out
Skim milk tastes watery to me. We have whole because that’s what I want the kids to drink, so that’s what I have in my coffee and on my cereal.
Can’t ever go back to fat free yogurts. Ewww.
Yes THIS SO MUCH THIS. Also I just read this article which made me determined to continue to feed Callum whole milk until the end of time: http://www.ancestralizeme.com/2013/01/11/whats-causing-obesity-i-cant-believe-its-not-butter/
We’ve had many of the same realizations in our house. We use butter, not margarine. Sweets uses half and half, not that chemical replacement known as Coffee Mate. We tend to use full fat sour cream, cottage cheese and yogurt. We still fed Gavin whole milk until he was two (and now use 2% for him), even though our pediatrician told us otherwise. Heck, we even started spending a bit more $$ on non-homogenized milk, where the cream (or “gunk” as Gavin says) floats to the top. Long story short, we’re realizing that fewer ingredients > fat free.
I like Coffee Mate but only because my dad used it when I was growing up so it’s more of a nostalgic thing. At Starbucks, soy all the way.
I am not eating sugar right now (like ANY sugar including fruit) so I started getting full-fat milk in my PLAIN lattes and omg it is life changing. I doubt I’ll ever go back to non-fat milk OR flavourted lattes again!
Yes! Without all the sugar, the espresso tastes soooo much better.
I was drinking nonfat milk in my coffee/lattes for a while because I was trying to avoid fat for health reasons (I thought it was contributing to some digestive issues). When I finally switched back to whole milk, it was life. changing. Everything tasted so much better!
I don’t like cool whip, either. Loved it as a kid, though – my dad would actually serve it to us, by request, as ice cream with chocolate syrup and sprinkles (which makes me nauseous thinking about it now).
my taste buds have changed so much as i’ve grown up and looking back i can’t imagine eating so much stuff i used to and vice versa. also there really is no alternative for maple syrup, it’s magically delightful and delicious.
Amen. It really really is.
I am so glad you wrote this post, because these food choices are things I actually battle with myself! I always buy fat free cream cheese and sour cream, and I DO notice the taste difference, I am just trying so super hard to eat healthier! Now, I do know you have awesome tiny person genes, but can you write a post about your regular fitness routine, because you are tiny lady! Do you think your overall vegetarian lifestyle plays a big role? I know you like to run, but what else do you recommend?!
Oh, Ash! You are super tiny. I guess I am a fan of all things in moderation. I’d rather eat real, less processed foods than all the fat-free, sugar-free, whatever-free Cool Whip or other fake foods in the world. BUT that’s because those foods don’t satisfy me, you know?
I only run once or twice a week. I have a pretty lazy workout regimen. Ha.
Oh. Em. Gee.
Finally someone who is on the same page with me. I refuse to eat/buy anything reduced fat or diet…. because a) it doesn’t taste as good and b) the fillers/replacements! It’s really much healthier to eat ‘real stuff’ in moderation than those “light versions”.
Haha I love the Team Butter. In a lot of cases I actually prefer the lower fat, I like the no fat Greek Yogurt. The thing I DEFINITELY agree with you on is low fat cream cheese… the only time I can even tolerate in Panera and other kinds are just SO BAD. Just my personal opinion :)
So relieved to know there are others like me. I had friends rave about icing I made for my birthday cake last year but it was just plain buttercream – they were all used to the stuff from the tub. So glad to be raised on the real stuff, especially whipped cream.
Has anyone watched Sandra Lee? She is the patron saint of Cool Whip.
Patron Saint of Cool Whip? You are a genius. And also hilarious.
I always love the Eat This-Not That subject. Fat may not be the best thing for you, bit it’s REAL, unlike the mysterious ingredients that replace it in “fat free” foods. I always try to make my own food if possible (homemade whipped cream definitely leads to angels singing!) and eat the real fatty stuff in moderation. Great post! :)
I don’t think I’ve ever had homemade frosting…?!
Oh my gosh, I hate aspartame in yogurt. I always check for that. I’d rather ingest the extra 40 cal than have that “fake sugar” taste in my mouth. I hate diet soda too because of it. You used to eat brown sugar water? Now THAT is hard-core frugal. I love whipped full fat cream cheese. And ew to tub frosting, for sure. And I like lattes with soy and hate skim milk. LOL team butter. This post is awesome.
Amen to all that, girl. I’ve found that the older I am, the less I like all the intensely sweet, artificially flavored junk I used to love as a kid. Now I drink/eat all whole, real foods, raw as often as possible. My diet has improved dramatically (and I feel better!) than when I ate a lot of processed, packaged foods (even though they were cheaper, like Ramen). I also find I love the unpredictable nature of home-made, imperfect whole foods. It’s always a surprise and I look forward to making and eating meals much more than I used to.
Commenter Sara I hear ya. I do the grocery shopping/cooking for me and my T1 diabetic boyfriend and our fridge is packed to the gills with the light’n’fit yogurt. It’s the lowest carb option I’m aware of. Same deal with the maple syrup, just not worth the carbs. I do love full fat products though: cheese, sour cream etc and my latest guilty pleasure: adding heavy whipping cream to everything.
Yes! Team butter! Absolutely :) I grew up with my mom making real whipped cream for our desserts and there is nothing as delicious. I can’t think of anything yummier than hot chocolate with a pile of whipped cream on top… droooool…