Ante up, girls—I’ve got the next big tip. When I was in college, fat was the enemy. Low-fat, reduced-fat, no-fat, fat-free—whatever you did, you just had to stay clear of the fat. It made sense—eating fat makes you fat. And, as such, there were legions of coeds feasting on The Final Four: salad, cereal, bagels, and frozen yogurt. Mix and match, and you’d be fed for weeks. During this time, I discovered fat-free brownies (suggested motto: “One—not so good; entire batch—remotely satisfying”) and similar products high in sugar, multi-syllabic chemicals, and other fillers all designed to not-so-successfully compensate for the glaring absence of fat.
At some point, and rather unexpectedly, a curve ball was thrown our way. Someone got around to noticing that 5000 calories a day of fat-free cereal could indeed make you. . . fat. Gracefully, we struck a peace deal with fat (in fact, fat was now an ally!) and staged war against carbohydrates. Low-carb, no-carb, Atkins, South Beach, The Zone—nothing could be too fat—in fact, you’re now invited to chew your gravy—as long it’s carb-free. This is the era of low-carb bagels (huh?), sugar-free chocolate, and Tasty D·Light.
As a gambling girl, you might wonder, what’s next? Given that there are only three caloric, essential nutrients, and only one that has yet to be targeted by the diet industry, I’m going with protein. I’m not exactly sure what the spin will be, but somehow and sometime soon, protein will be your new enemy. So, grab your potatoes by the bag, saddle up your French loaf, and hop on the low-protein bandwagon—it’s gonna be a wild ride.