Cut the sugar and eat saturated fat to fight obesity

Adapting to a sugar-free diet that contains far fewer starches than the current heaviness increases the “typical” weight loss methods that substitute sugars for something different. This “something” is the fat of the sound.

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It may seem unreasonable to consume fat to avoid weight and build weight, as this is in contradiction with the social exhortation issued by social welfare organizations and governments. This guide consists of preparing sugars according to 50% of our weight control plans and limiting the measurement of the immersed fats we eat.

This lawyer is currently under investigation and may well become the “immediate reason” for the scourge of hardness.

Wherever you go, in grocery stores, newsstands, bistros, and restaurants, we experience it: food and beverages stacked with sugar. There are tempting chocolate bars; there are lots of sparkling drinks; There are cakes and pastries apparently everywhere.

In fact, even basic foods, such as bread, pasta, and potatoes, mask their sugar content. Indeed, these foods are “unpredictable” starches that separate quickly to become the glucose of the monosaccharide sugar in the blood. If you are not dynamic, the body turns this high-vitality sugar into adipose tissue under the skin.

In the same way, since a significant number of us eat “handled” foods comfortably, we stack ourselves with another monosaccharide sugar called fructose. This specific sugar is much more horrible than glucose for well-being because it is not spent as vital. On the contrary, it goes directly to the liver, where it turns into dangerous “instinctive” fat around internal organs.

Much more terrible, fructose is currently considered as horrible as the abundance of liquor damaging the liver. The increase in liver damage among the population gives the impression of being attributed to excessive consumption of fructose. Fructose is added to nutrients that are managed to season and for different purposes, even to think of mentioning them.

In fact, in countries such as the United Kingdom, for example, net alcohol consumption has declined in recent decades, but liver damage is increasing.

Fortunately, with the “low starch and solid fat” ketogenic diet, we could now start the battle against heaviness. Healthy fats are currently the new distinctive advantage against cravings for sugar.

There are many experts who demonstrate that fats are strong for us.

The change of diet from starch to fat is what many people find difficult to understand and perform. Indeed, nut sandwiches or jars of yogurt throughout the day will not be better because these nutrients contain many calories.

The “low sugar and solid fat” diet is meant to maintain a low starch level for those who need to be in better shape. This limit is set at 50 grams per day of sugars for inactive people and 120 grams for dynamic people.

Since weight loss is not a concern, however, eating more effectively amounts to consuming 120 grams of starch per day.

This is the case of low starch and fat dinner, in order to give you an idea of ​​the type of food in this new routine feeding arrangement:

Protein: poultry, fish, meat (hamburger, pork, mutton, venison, etc.): 100 to 150 grams for each meal.

Vegetables: the same quantity of assortments and the quantity needed.

Eggs: up to three a day. The estimation of the egg is insignificant.

Fats: a large group of nuts (which are unfortunately not peanuts, unless they do not contain salt), or 2 to 3 tablespoons of olive oil; 1 tablespoon of coconut oil or spread; 30 to 50 grams of cheddar cheese; 3 tablespoons yogurt stuffed with fat; 3 tablespoons cream.

Natural products: only berries, for example, blueberries, blackberries, strawberries, raspberries. 80 grams a day. (The apple and pear puree contains fructose).

Starches: none for the case where you need to get in shape. Anyway, if you have the opportunity to be really dynamic, it’s worth it, if you have a tight hand, to estimate each day the amount of cooked and thick vegetables. The options are sweet potatoes, carrots, beets, parsnips, lentils, quinoa or buckwheat.

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