There is a lot of recent research that the primary problem with "low fat" processed foods is because they greatly increased sugar content to make them palatable. For example I have a carton of Organic Butternut Squash Soup in front of me, purchased at a health food store. A one-cup serving (250 ml) has 7 grams (about 1.75 tsp or 9 ml) of sugar. If I ate one serving (only 90 calories) of this soup, I would take in almost 1/3 of my total daily allowance of sugar, according to the American Heart Association. Sugar is highly implicated in the modern obesity epidemic because half of the molecule readily converts to fat, and the modern diet has become highly sweetened. Sugar also blocks fullness signals to the brain, so you end up feeling very hungry after a meal, or eating more than you need.
However if that soup had no added sugar and more fat in it, such as heavy cream, it would be more palatable to begin with, would be more filling, and would stimulate a sense of fullness. I feel much more satiated on a somewhat higher fat diet, even though my total calories are about the same or less than a weight reduction diet that includes sweetened foods.
I still restrict calories, but my balance is closer to 60% fat, 20% protein, and 20% carbs from non-sugary sources. That is based on calorie count not volume. The greatest volume in my diet comes from relatively low calorie above-ground, low starch veggies. I had 25 pounds to lose and lost 13 pounds in 6 weeks. I also exercise like a maniac (7 to 12 miles daily) but you do too.
Many nutritionists are on board with low carb so you might ask about. Some countries are more low-carb than others. Here is a public health article about how Sweden converted to low carb ... http://lowcarbdiets.about.com/b/2012/01/19/is-sweden-leading-other-countries-to-give-up-carbs.htm.
I hope I have not replied too technically, but the science is out there to say our low fat, sweetened diet has been very destructive to public health.
