02 En kombination af ingredienser, der ikke bliver fede, når de spises med olie
Betingelsen for, at du skal få succes med diæt, er at stimulere dit mæthedscenter.
Og nøglen til at kontrollere det var olie.
Det bestemmer, om ingredienserne kombineret med olien bliver fede i kroppen.
Hvad tror du, at ingredienserne er?
Først og fremmest, når det kombineres med olie Introduktion til dig de ingredienser, der har tendens til at blive fede i kroppen.
Det er et kulhydrat.
Pommes frites og kroketter, Koteletter, tempura, kager osv.
Hovedsageligt stivelse som kartofler Det er en mad fremstillet af sleben hvedemel, hvid ris osv.
Når du spiser dem i leveren, produceres fedtkilden.
Det samme gælder sukker, der anvendes i krydderier.
Der er også fruktose indeholdt i frugter.
På den anden side vil jeg introducere dig til ingredienser, der ikke let bliver fede, selv når de spises med olie.
Det er et protein fremstillet af sojabønner som stegt tofu Grønne og gule grøntsager, der siges at have lavt sukkerindhold.
Spis disse ingredienser først og lever dem til tyndtarmen.
Ved at gøre det kan du stimulere mæthedscentret uden at blive fedt.
Vi hører ofte om kostvaner, som vi anbefaler at drikke en skefuld olie som oliesyre før måltiderne. Årsagen er at stimulere tyndtarmens mæthedscenter.
Jeg synes dog, det er bedre at tage olie, der indeholder kostfibre, for at stimulere tyndtarmens mæthedscenter end kun at tage olie for at stimulere tyndtarmens mæthedscenter.
Mens tyndtarmen fordøjer olien, fortsætter følelsen af fylde, og selv efter at olien er fordøjet og forsvinder fra tyndtarmen, er kun diætfibre tilbage i tyndtarmen.
Da kostfibre ikke indeholder sukker, absorberes det naturligvis ikke af leveren og udskilles som det er uden at blive fedt.
Derudover er vitaminerne og mineralerne i grøntsager også beskyttet af olie, og ingredienserne leveres direkte til tyndtarmen uden at gå i stykker og leveres fra tyndtarmen til hele kroppen gennem blodkar.
Jeg nævnte leveren tidligere. Leveren gør kilden til ft.
The condition for you to succeed in dieting is to stimulate your satiety center.
And the key to control it was oil.
It determines whether the ingredients combined with the oil become fat in the body.
What do you think that the ingredients are?
First of all, when combined with oil Introducing to you the ingredients that tend to become fat in the body.
It’s a carbohydrate.
French fries and croquettes, Cutlets, tempura, cakes, etc.
Mainly starches such as potatoes It is a food made from milled wheat flour, white rice, etc.
When you eat them, by the liver The source of fat is produced.
The same applies to sugar used in seasonings.
There are also fructose contained in fruits.
On the other hand, I will introduce to you ingredients that do not easily become fat even when eaten with oil.
It is a protein made from soybeans such as fried tofu Green and yellow vegetables that are said to have low sugar content.
Eat those ingredients first and deliver them to the small intestine.
By doing so, you can stimulate the satiety center without becoming fat.
We often hear about diets that we recommend drinking a spoonful of oil such as oleic acid before meals. The reason is to stimulate the satiety center of the small intestine.
However, I think it is better to take oil containing dietary fiber to stimulate the satiety center of the small intestine than to take only oil to stimulate the satiety center of the small intestine.
While the small intestine is digesting the oil, the feeling of fullness continues, and even after the oil is digested and disappears from the small intestine, only dietary fiber remains in the small intestine.
Of course, since dietary fiber does not contain sugar, it is not absorbed by the liver and is excreted as it is without becoming fat.
In addition, the vitamins and minerals contained in vegetables are also protected by oil, and the ingredients are delivered directly to the small intestine without breaking, and are delivered from the small intestine to the entire body through blood vessels.
I mentioned the liver earlier. The liver makes the source of fat.
