When Filller Is More Than Filler

As things like Zucchini Bread and Cauliflower Tortillas gain in popularity, so do skeptical comments.  I get it.  I am a total believer in taking new fads with a grain of salt (ironic right) and I have no problem speaking my mind about such things.
The funniest one I have heard is “Why use blank if you can’t taste it? I would rather have the real thing, not filler!”
This statement to me is so ridiculously flawed I can’t even begin to respond to it in a social setting!  Look, I get it, if you can’t taste something why eat it; contrary-wise, if what you can’t taste can be replaced by something of much higher nutritional value, why wouldn’t you!
Let’s look at one ingredient I really don’t like: butter.  Yes, it is true, I am not a fan of butter, butter tasting alternatives, margarine, or whatever else is out these days.  I would much rather have healthy oils in what I eat.  An awesome one to use: avocado.  Think about a common dessert: carrot cake.  Can you taste the butter in it?  No.  Is butter bad for you?  Yes.  Now replace it with avocado.  Can you taste the avocado? No.  Does it take some adjusting to cook time? Yes.  Is it worth it? Absolutely!  Avocado cuts down the carb and calorie content as well as adds in healthy fats and vitamins.

Now, in the case of many cauliflower recipes, cauli “rice” is used in place of flour or in addition to other ingredients to give the same consistency while cutting out carbs, calories, fats, and adding alkalizing vitamins and minerals, usually without affecting the taste.  Zucchini is used in the same way, qualifying them as “fillers”.  Some fillers in prepackaged foods include cellulose (which the body can’t digest), soy (which is not the healthy alternative people like to believe), and potassium bromate (illegal in some countries for negative health effects).  Do any of these fillers offer nutrition to the body?  Not really.  Do veggies?  Of course!