Light recipes

Light recipes

Light recipes and health are directly proportional to each other. Despite the current populations of high-protein, low-carbohydrate diets, We do not recommend these diets. Nutrition scientists have a general agreement that you should consume 50% of calories from carbohydrates; 30% or less of fat and about 20% of protein. The evidence plainly shows that a diet that supplies the main nutrients at these rates is the healthiest way to eat.

Do not let the ridiculous diets in statements about carbohydrate hazards mislead you. Carbohydrates provide the body with the fuel needed for physical activity and are essential for the proper functioning of the organs, and they are an important part of a healthy diet. However, some are less useful than others.

Carbohydrates, fats, and proteins

The main sources of carbohydrates – whole grains, vegetables, fruits, and granules – help increase health by transporting vitamins, minerals, pulps and important phytochemicals. Easy to digest, white bread, white rice, pastries, sweetened beverages and other highly processed foods contribute to weight gain, cause weight loss and increase the risk of diabetes and heart disease.

Oils can be considered the most important sources of energy for our body. There are 9 calories for 1 gram of oil. The recommended daily intake of fat should be in quantities sufficient to cover 25-35% of the calorie required daily. Oils contains fatty acids.  Our body synthesizes saturated fatty acids and monounsaturated fatty acids. However, our body can not achieve the synthesis of polyunsaturated fatty acids (omega-6 and omega-3). Polyunsaturated fatty acids are of great importance in terms of being essential. These fatty acids must be taken from the outside with absolute nutrients.

Proteins: Complex organic compounds that are essential for all living organisms. It is a polymer consisting of amino acids linked to each other by peptide bonds. The sequence of amino acids is different in each protein and this sequence determines the function of the protein. This structure is the primary structure. Polypeptide chains sometimes include hydrogen bonds, disulfides, esters, and salt bridges. In this case, the protein wins the secondary (secondary) construct. Amino acid chains are folded over each other, sometimes globules, sometimes spiral, sometimes ring-shaped.  The amino acid, the building block of the protein, always includes carbon, hydrogen, oxygen, and nitrogen. Some amino acids contain phosphorus, sulfur, zinc, copper, and iron.

The nitrogen in the protein separates it from fat and carbohydrates. Essentially, the protein’s physiologically unique function is nitrogen. We can easily denatured proteins. Denaturation does not lose nutritional properties.