Food Combining
A good diet should probably take about one third (37
per cent) of its calories from (mostly complex, or starchy)
carbohydrates, one third (30 per cent) from protein,
and one third (33 per cent) from fat (mostly polyunsaturated).
In practice, this 37/30/33 ratio is far from perfect.
The basic idea, if you’re trying to lose weight, is
to reduce the amount of fat you take in, replacing its
calories with other sources of energy. Fat, has few
vitamins and minerals, although it does have vitamins
A and D which are important. Fat is mainly only
calories.
You also need to pay attention to the different sources
of
carbohydrate. Sugars provide the quickest source of
energy, which is why glucose tablets and drinks are
so useful when you feel exhausted, but many sugary snacks
are also ‘empty carbohydrates’ in that they only provide
energy and none of the other essential nutrients. A
slimmer should always seek foods that deliver additional
nutritional benefits besides pure energy. If you eat
too many snacks to satisfy an immediate hunger, the
excess may get converted into fat.
Starch is converted into
energy more slowly, and a few starchy foods bread, pasta,
root vegetables, beans, cereals — also contain
other important nutrients and fibre.
Conversion of fat
Not everyone's bodies are equally good at converting
excess energy
into fat. i.e. some people are prone to getting fat
and some are not... Two people can eat exactly the same
meals one will evacuate what is not required and one
will store the excess as fat — around the stomach if
he is a man, around the hips and thighs if she is a
woman. It is those who are prone to putting on
weight, who have to be more concerned with calorie control.
They have got one clear advantage over ‘those who are
thin', though: a thin person who suffers from a long
illness will usually take longer to achieve full recovery
than a fat one, because there are less fat reserves
to draw upon.
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