1. The fiber tapers
No. We relate take fiber to lose weight, but in reality the fiber or fat or thin. Fiber is the part of food that is neither digested nor absorbed by our bodies because we lack the enzymes that would be required to do so. So do not add calories but not the rest. However, it has wonderful properties it acts as a regulator of intestinal function, prevents constipation, regenerates the intestinal flora and produces satiety thereby decreasing hunger.
2. Margarine is less fattening than butter
No. Both are considered within what are called solid fats. The difference lies in their origin and way different from how you get both. Butter milk is obtained by mixing the batter and cream.
The margarine fats obtained from animals, plants or both which are subjected to a chemical process called hydrogenation, which converts liquid fats into solid fats. It has the advantage that they can produce margarine, unsaturated vegetable oils, but the disadvantage that in the process of hydrogenation changes the chemical configuration of the fat, creating trans fatty acids are unsaturated fats that behave in our bodies as if they were saturated.
But both butter and margarine have the same calories as fat so.
3. Sunflower oil fat
All oils either olive, sunflower, corn, soybean, peanut, etc.. consist of almost 100% fat, thus supplying 9 calories per gram of oil. However, from the nutritional standpoint olive oil is considered healthier for the type of fats that compose it, which are beneficial to the cardiovascular system. Moreover, which has better cooking properties. But fat, fat like all oils.
4. The toasted bread is less fattening than unroasted
No. The same quantity of white bread, say 100 grams, provides some 244 calories and they are kept, not bread or toast. So fat the same, taken quel toast. If the bread has been toasted weigh less than the unroasted because it loses water in the process but the amount of calories and nutritional components remain unchanged.
5. Sliced bread less fattening
On the contrary. The loaf is usually constructed with wheat flour, water and salt, like white bread, but he also added vegetable or animal fat to keep the spongy texture as fats do not evaporate like water. They were also added colors and preservatives. Therefore, the same amount of bread, fat sliced bread more than normal. And then there is less quality nutritionally.
6. Eating fat fast
The same amount of food taken fattening as fast as slow. Eating fast rule, do we eat more food than it would take eating slowly.
To get information to the brain that we are satisfied at a meal, it takes about 20 minutes. If we eat fast, we eat much more food in those 20 minutes that if you eat slowly.
Furthermore, eating slowly allows optimally the first step in the process of digestion, which occurs in the mouth with ensalivación crushing and good food.
Additionally, it will swallow less air, thus reducing the possibilities of abdominal distention by air accumulation in the intestine, with the consequences of discomfort, bloating and increased abdominal volume passenger.
7. Salt fat
The salt brings two elements necessary for human life such as chlorine and sodium, which can not be produced by the body and need to diet incorporation. These minerals perform multiple functions required for maintenance of life, such as maintenance and regulation of water levels in the body, regulation of acid-base balance, transport of substances through cell membranes or the production of nerve impulses.
WHO recommends taking only about 6 grams of salt per day to maintain these processes. However, their excess is detrimental, causing the immediate effect of excessive water retention in the body, hampering their elimination in the urine. This excess water makes up the volume and weight (per liter is a kilo). But no body fat mass increases, which is what defines the level of obesity.
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