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Lower fat means more sugar. Have less of full fat products.
Fat is a necessary macro, and the public's ignorant obsession with fat-free is crazy, especially since it almost always corresponds with more sugar, like you said. Guess what the body turns sugar into.
And research is pretty clear now that it isn't fat that causes the problems, it's unstable glucose
Yes it is, including saturated fat, in limited quantities.
Doesn't that disagree with most of the mother'l sauces?
Less sauce. But I've cut out roux based sauces, except occasionally. And occasionally I will use half and half for coffee and tea. Moderation in all things, including moderation. Also I do much less bread, mainly because proper flour in a food ~~dessert~~ desert is not easy to get, and store bought bread in the USA is gross.