Diet Quality for Fat Loss: Evidence-Based Protein, Carbohydrate, and Fat Balance to Avoid Ultra-Processed “Diet” Foods
Fat loss is best understood as an outcome of sustained energy balance and diet quality rather than meal frequency or portion “punctuality.” A common misconception is that small, frequent eating or purchasing labeled “diet foods” automatically produces fat reduction. In clinical nutrition, the more reliable targets are macronutrient composition, food processing level, protein adequacy, fiber… Read More »