3 – Fruits and Vegetables
Within this group include all fruits and vegetables (fresh or canned).
Fruits may be fresh or dried (figs, apricots, raisins, plums, etc.) that loses some vitamins when cooked, but retain the fiber.
Fruits and vegetables, especially if they are fresh give a great amount of vitamins and minerals (essential for cell metabolism and growth of the organism) and fiber. (more…)
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.
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