When you remove fat, you lose juiciness. To prevent virtuous cuts of meat from tasting like shoe leather, some manufacturers enhance their poultry, pork, and beef products with a solution of water, salt, and nutrients that impart flavor. This practice can dramatically boost the meat's sodium level. For example, a four-ounce serving of regular turkey tenderloin has a mere 55 milligrams of sodium, while the same amount of a low-fat enhanced version packs 840 milligrams. You're swapping fat for another evil - belly-bloating and blood-pressure-hiking sodium.
Just stick with naturally lean meats; just watch portion size. Basically, all you need is one or two paper-thin slices to satisfy your taste buds.
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