Top Dieting

Calorie quality is essential, therefore greatly matter what kind of foods derived from them. Calories are blind death that we should stay away, so avoid refined foods rich in carbohydrates with high glcemic index, highly industrialized, nutritionally unbalanced.

Instead, high quality calories and macronutrients calories found in natural foods, whole and not greasy, dinner on the contrary are meant to prevent disease and premature aging. Also, “negative calorie foods that contain contributes to weakening the physiological nature, are indicated in overweight and obesity, nutritionist recommends in his book listing some of these foods:

• Vegetables: cabbage, broccoli, celery, cauliflower, green beans, chicory, beetroot, carrots, spinach, onions, leeks, lettuce, peas, seaweed, lovage, parsley, oregano, sage, rosemary, pepper, pepper, cinnamon , mushrooms, tomatoes. Specialist We recommend consuming raw or cooked vegetables or steam, grill, gratin, sotate;
• Fruit: blueberries, cherries, plums, sour cherries, apples, pears, apricots, blackberries, raspberries, kiwi, bananas, clementines, figs, strawberries, oranges, peaches. They have always eaten alone, morning, evening and between meals;
• Nuts, seeds: hazelnuts, walnuts, almonds, cashew nuts, pine nuts, pistachios, coconut. Consumed in moderation (50 g / day) are beneficial for health and figure;
• Animal protein: lean chicken meat, chicken, pheasant, beef, pork, rabbit, fish eaten in moderation and cooked otherwise than by frying. Also do not forget the milk and eggs;
• Vegetable protein: GM soy, quinoa (it has similar biological protein quality of meat), amaranth, lentils, chickpeas, beans;
• Healthy fats: omega-3 essential fatty acids that we find in salmon, cod, herring, mackerel, sardines, tuna, seaweed.

Trick: food eaten with pepper and mustard (true) may increase resting metabolic rate by over 33%. Also, green tea and caffeine activate your metabolism.
Sugar-free foods – They do nothing but to increase our dependency, besides disrupt hunger.

Boiled or stewed, fried or baked, vegetables are healthier? Broccoli is healthy, fresh or frozen? Potatoes fattening? Core lettuce should be washed? These are just some of the questions that have created myths and legends about vegetables. It’s the best time to remove some of the stories, mostly unfounded, and enjoy all the vegetables.

Yahoo Green destroys some of the legends that have ruined the good name of vegetables.

Fresh vegetables, better than frozen
It is a myth. Studies, analyzes and tests proved that vegetables lose their properties consistently, starting from when they were collected. Amount of enzymes, vitamins and natural antioxidants, ie all natural wonders that exist in vegetables, diminishes starting from the moment they were collected.

Moreover, to keep “fresh”  some vegetables are chemically treated, “gassed” or irradiated. So, often, fresh vegetable is much older than the same bag with vegetables, but frozen. Why? Freezing process is initiated very shortly after when the vegetables were collected. Economic reasons. Vegetables have the greatest weight when they are collected and vegetables with cold preservation is more profitable and more efficient if they occur immediately. Conclusion: Biological, frozen vegetables are more fresh than the “fresh ones”.

Cooked vegetables lose their properties
Fundamental itself is not boiling, but the type of vegetables that you boil, boiling time and conditions. Moreover, vegetables are cooked put their properties worth. Neste Marion demonstrates in his book “What to Eat” that by boiling the vitamin C and folic acid loses, so had a very bad idea if we boil an orange. But beans, lentil beans, dried peas and put their property in the amount of fiber and protein and potatoes are digested more easily.

Furthermore, cooking is to combine vitamins with fiber, they would become more easily digested and assimilated vitamins are better, even in smaller amount. By some cooked vegetables, the body absorbs more lycopene, a substance which protect us from cancer. Obviously the best way of cooking remains the steaming. Conclusion: Some vegetables should be cooked, some not. Boiled ones are often better because they are cooked.

Greasy potatoes!
It is one of the most grounded myths, although any nutritionist can tell you that reality is different. Potatoes are poor in calories, sugars slow combustion, which is good for the body, giving energy are carbohydrates and are rich in minerals and vitamins. Potato is a complete vegetable, very nutritious and healthy, which is 75% water, 22% carbohydrates, 2% protein, 0.15% fat and 1% minerals. Are rich in potassium (a mineral deficiency in the body forever) B-complex vitamins and significant amounts of vitamin C and vitamin K valuable, antihemoragica.

Calcium, magnesium, phosphorus, iron, manganese, copper, sulfur, in varying proportions depending on the soil that grows. Stimulate and support bowel function and have anti-ulcer effect. 150 grams of potatoes has 100 calories, and represents 45% of daily requirement of vitamin C and 21% of potassium. Potatoes are not fattening, but we add fat products besides them. Contrary to myth, even if they are fried, not bad so much as they say, if some conditions are met: quality oil that will not be reused indefinitely, and eaten as such, ie without full-fat sauces.

Conclusion: The potatoes are healthy, even necessary for a balanced diet.

Core lettuce
A very dangerous myth. That tight core is protected by the outer leaves, is only an opinion. Studies have shown that it can cause some of the worst food with salmonella and listeria toxiinifectii. So the salad should be washed very well, leaf by leaf. Conclusion: Vegetables, generally, but especially those eaten raw, must be washed very carefully, with a powerful jet of water.

Vegetables are cheaper local producers
Yes and no. The probability that the vegetables are grown in farms near his home in cheaper is very high. Especially when there are several farms in the area, that to win customers, compete and are forced to reduce prices. But we have taken into account and that production can not exist unless it is sold at a price that covers costs and bring a minimum benefit.

Conclusion: If you want really cheap and fresh vegetables, buy them directly from local producers, near your town. A journey by car to vegetable and fruit farms, to buy larger quantities of vegetables and fruits is the best solution. Your “manufacturer” sells goods cheaper (because it no longer bear the transport costs), and you buy vegetables at a lower price than the market.