Fat-free Diet FAQ

1. Origin Of alt.food.fat-free

2. Topic of alt.food.fat-free

3. Abbreviations

4. Diet Definitions

5.1. Determining %CFF, percentage of calories from fat

5.2. % Fat-free on a food label

5.3. Converting from % fat by weight to %CFF

5.4 "Fat Free" claims on labels

5.5. Hidden fat

5.6. Finding the fat content of non-labeled foods

5.7. Fat content of oils

5.8. Fat content of nuts

5.9. Other high fat vegetable foods

5.10. Texturized Vegetable Protein - TVP

5.11. Seitan

6.1. Optimal fat content

6.2. Keeping track of fat in the diet

6.3. Dietary need for fat

6.4. How much fat is needed

6.5. Two types of EFAs and their dietary sources.

6.7 RDA for EFAs

6.7. Best vegetarian source of omega-3 fatty acids

6.8 Omega-3 fatty acid content of fish and flax oils

7.1. Alternatives to sauteing or stir-frying with oil

7.2. Replacing fat in baked goods.

8.1 8 Nutritional Labeling In The US - NLEA

8.2 Definition of terms used in food labeling

8.3 Rounding off nutrient values

8.4 Mono and diglycerides

9.1. VLF cookbooks

9.2. Background books on vlf diets

9.3. Related email mailing lists

9.4. Ftp recipe archives

9.5 Nutrition sites on the internet

10.1 Ultra Low-fat Cookbooks

10.2 Diet Books With Recipe Sections

11.1 Fat Free Vegetarian Resource List