QUOTE(hosing @ Jun 26 2008, 08:26 PM)

Snacks are good. I don't know where you heard full meals are better than snacking continuously throughout the day.
What do you mean, you "don't know"? I posted a source in the same paragraph. I'll repeat it so you can refute the physiology, this time:
"Research tells us that complete digestion and assimilation of one meal takes roughly three to four hours. The digestive process involves a stepwise procedure of various enzymes and gastric juices being introduced as they are needed. As one completes its job, the next comes as the first is dissipated. And so forth until digestion is complete enough for assimilation to occur. However, if one snacks during this process, the original digestive enzymes are forced to enter, thereby negating the effectiveness of the ones already there." -
Power: A Scientific ApproachComplete meals must contain all essential macronutrients in order to prevent proteolysis, which oxidizes protein stores, thereby atrophying muscle mass and increasing adipose tissue percentages.
QUOTE
Dairy products can be high in fat, so choose the low-fat versions. Some yogurts have extra added sugar, so look for low-calorie or "light" varieties.
Fats are metabolically inert. You can eat a bowlful of fat without gaining an ounce. Ever wonder why the Inuit can avoid obesity even though they subsist on whale blubber? The Masai in Africa were almost completely carnivorous, and yet they were all tall, lean and healthy. Their diet was very high in fat, as they drank whole milk and blood and ate meat exclusively.
Your information on grains suggests that you're not quite up to date on the fact that they are high in lectins, protease inhibitors, and phytates. Even the FDA reestablished its food pyramid in 2005 to deemphasize the ratio of grains in comparison to fats - a full thirty years after the Paleo Diet first posited this in 1975.
The much-maligned saturated fats — which Americans are trying to avoid — are not the cause of our modern diseases. In fact, they play many important roles in the body chemistry:
Saturated fatty acids constitute at least 50% of the cell membranes. They are what gives our cells necessary stiffness and integrity.
They play a vital role in the health of our bones. For calcium to be effectively incorporated into the skeletal structure, at least 50% of the dietary fats should be saturated.38
They lower Lp(a), a substance in the blood that indicates proneness to heart disease.39 They protect the liver from alcohol and other toxins.40
They enhance the immune system.41
They are needed for the proper utilization of essential fatty acids. Elongated omega-3 fatty acids are better retained in the tissues when the diet is rich in saturated fats. 42
Saturated 18-carbon stearic acid and 16-carbon palmitic acid are the preferred foods for the heart, which is why the fat around the heart muscle is highly saturated.43 The heart draws on this reserve of fat in times of stress.
Short- and medium-chain saturated fatty acids have important antimicrobial properties. They protect us against harmful microorganisms in the digestive tract.
The scientific evidence, honestly evaluated, does not support the assertion that "artery-clogging" saturated fats cause heart disease.44 Actually, evaluation of the fat in artery clogs reveals that only about 26% is saturated. The rest is unsaturated, of which more than half is polyunsaturated.45
41. Kabara, J J, The Pharmacological Effects of Lipids, The American Oil Chemists Society, Champaign, IL, 1978, 1-14; Cohen, L A, et al, J Natl Cancer Inst, 1986, 77:43
42. Garg, M L, et al, FASEB Journal, 1988, 2:4:A852; Oliart Ros, R M, et al, "Meeting Abstracts," AOCS Proceedings, May 1998, 7, Chicago, IL
43. Lawson, L D and F Kummerow, Lipids, 1979, 14:501-503; Garg, M L, Lipids, Apr 1989, 24(4):334-9
44. Ravnskov, U, J Clin Epidemiol, Jun 1998, 51:(6):443-460. See also
http://home2.swipnet.se/~w-25775/45. Felton, C V, et al, Lancet, 1994, 344:1195