How do food manufacturers calculate the calorie count of packaged foods? (2003)
&gt; 9 Kcal&#x2F;g for fat. [...] These numbers were originally determined by burning<p>This method for calculating the calorie count for fat has in my opinion allowed the demonisation of fat.<p>Our stomachs are imperfect at digesting globules of fat. Burning-until-gone releases much more of the energy than surface acting acids and proteinases.<p>Effective calorie count for fat just has to be so much lower than the listed value.<p>Constrast that with sugars, where the absorbtion mechanism is crystaline dissolution. Disolving crystals is an almost perfect 1-1 process