One of the peculiarities of LeAnne's book is the use of recipes that do not contain added fat and little salt - or even no salt - and that use the least, in the most judicious way, the use of sweetening agents. Some people who can't accept the idea of not using sugar or fat in their daily diet may question their fat-free strategy, but scientific evidence shows that we should try to avoid using added fats, especially people who are either at increased risk of developing a degenerative disease (respectively most people) or those who have already been diagnosed with such a disease (eg, cardiovascular disease, cancer, diabetes and other metabolic disorders and obesity) . I use the term "added" fats to distinguish between foods based on vegetables and fruits that are high in fat, as they often have a natural supply of antioxidants, fiber and the right kind of protein.

I know that for many people who have always had a typical American diet - typical of modern man in developed countries - switching to a diet without added fat can be a big challenge - at least in the beginning. But it is important to know that fats have been shown to be addictive, often causing people to consume increasing amounts over time. Eventually, it becomes very difficult for many people to recover from this addiction. As with many other addictions, some not only find it difficult to make the change, but also become unusually defensive about their preferences.

But change is possible. It only takes time, maybe a few months for some people. And from the moment the change is complete, we discover new tastes in vegetable and fruit foods, tastes we almost didn't even know existed. From the moment they reach this healthier point, many of them discover that if, out of curiosity, they return to the old preparations that float in fat, they face difficulties - maybe even real intestinal disorders - or they may find that the food of yesteryear it tastes more like rotten grease.