Where Does Body Fat Actually Go When You Lose It? Plus the Best Dietitian Tricks to Avoid Winter Weight Gain

Most people have no idea what actually happens to body fat when they lose it. They assume it is sweated out, burned off somehow, or just disappears. The real answer is both surprising and genuinely fascinating, and it changes how you think about fat loss entirely.

This week Leanne and Susie open with the science behind what actually happens to fat cells when you lose weight, why fat cells shrink rather than disappear, and what that means for keeping weight off long term. Then they get into the practical stuff: their best tricks for avoiding that slow winter weight creep that catches so many people out between June and August.

In this episode:

• The surprising science of fat loss: where body fat actually goes when you lose it, why the answer involves your lungs and not your sweat glands, and what happens to fat cells after you lose weight that makes maintaining that loss genuinely harder than most people realise
• Why fat cells shrink rather than disappear, what that means for long-term weight management, and why working with a dietitian to maintain weight loss is often more important than working with one to lose it
• The winter weight gain conversation: why it happens, why exercise drops off before food quality does, and the three practical strategies Leanne and Susie use with clients every winter to come out the other side feeling good in their clothes
• Why a hot lunch makes more difference to afternoon cravings than most people expect, the slow cooker approach to packing in protein and vegetables without giving up comfort food, and the specific swaps that lighten up winter favourites without removing the enjoyment
• The new Moccona Protein Latte Coffee from Woolworths: 10 grams of protein, $10 for eight serves, bovine collagen as the first ingredient. What Leanne and Susie actually think, who it is and is not for, and the important protein quality point about collagen that most people buying this have not considered

Why making your coffee on dairy or soy milk at home gives you a comparable amount of protein with significantly less processing, and why the caffeine content of this product is lower than most people would expect

The oxalate question answered plainly: do oxalates in spinach and leafy greens actually block iron absorption, should you be avoiding them with iron-rich meals, and the only situation where oxalates genuinely warrant attention in your diet

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