In fact, a calorie is a notional unit of energy used in determining the energy value of products. In simple terms it is the amount of energy which is contained in a product. Some foods provide more calories, while in others there is less, depending not only on the type of product, but also from his condition.
In fact, a calorie is a notional unit of energy used in determining the energy value of products. In simple terms it is the amount of energy which is contained in a product. Some foods provide more calories, while in others there is less, depending not only on the type of product, but also from his condition.We must take this into account when calculating calories (pay attention to the calorie content of the finished or raw product which is listed in the table), especially when you’re dealing with high-calorie foods. What is high-calorie food? This is a product that has a large number of calories in a small weight of the product. If you consume more calories than you spend, you will get weight. If you consume fewer calories than you spend, you will lose weight. Glycemic food index (carbohydrates) – GI. In simple words it is the relative ability of the product to affect the level of sugar in the blood. The higher blood sugar levels after consumption of a product, the higher the glycemic index of the product. The higher the glycemic index, the more glucose enters the bloodstream. That is why for people suffering from insulin insensitivity, is vitally important to consume carbohydrates that have low glycemic index, relatively slowly raising the level of sugar in the blood. However, despite the lion’s share of carbohydrates in the blood, the person feels weak and lethargic, as only the physical condition of the high tone is the availability of fuel – glycogen, which above. The level of blood sugar and control insulin is the most important conditions for burning fat and maintaining a state of high physical activity. Thermal effect of food is the amount of energy the body needs to digest a certain product. The higher the thermal effect of food, the more energy the body spends on digestion of the product. High thermal effect has such products as complex carbohydrates on the basis of fiber (cabbage, radish, greens and carrots), proteins (meat, fish, eggs) and complex starchy carbohydrates (whole grains, oatmeal and brown rice). The lowest thermal effect has sugar, fat and alcohol. They are almost immediately absorbed by the body, almost causing a rising level of metabolism. High thermal effect and low GI can control blood sugar levels, as well as saturation, as digestion of these products require more time. The saturation is controlled not only by the contents of the stomach, but also by the state of hormones.