German Diet With Carbohydrate Foods And Fruits

Video: German Diet With Carbohydrate Foods And Fruits

Video: German Diet With Carbohydrate Foods And Fruits
Video: Mayo Clinic Minute: Low-carb diet findings and cautions 2024, November
German Diet With Carbohydrate Foods And Fruits
German Diet With Carbohydrate Foods And Fruits
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According to German scientists, some carbohydrate foods - bread, Pasta, rice, etc., have a beneficial effect on weight loss.

They contain complex carbohydrates that the body breaks down slowly and this creates a feeling of satiety. Here is the scheme according to which food should be taken.

Spaghetti
Spaghetti

The pasta, spaghetti, noodles, rice and bread, whether white, whole grain or rye, are foods that are desirable to eat 6 times a day. These foods contain almost no fat, but are rich in fiber and B vitamins. White bread is also a great source of calcium.

Vegetables are recommended to be consumed in 3 portions a day. They are rich in mineral salts and vitamins.

Fruits can be eaten 2 times a day. Don't limit yourself to just one type of fruit. The body needs variety.

Dairy products and meat are also consumed twice a day. They are the best sources of protein. Milk provides calcium, fat-soluble vitamins A, E and D, as well as zinc. German nutritionists advise to prefer low-fat milk and cottage cheese from dairy products. Birds and fish are more useful than meat. They should be prepared baked or boiled, removing the skin. Sausages should be avoided.

Fats and sugars, as well as confectionery, should be avoided. It is permissible to consume 1 tablespoon of honey daily.

The diet is constructed as follows: only one group of foods is eaten each day, the amount not exceeding the permissible portions. If you have set the day for carbohydrate foods - divide them into 6 portions. Eat vegetables in 3 portions, fruits, dairy products and meat - in 2 portions.

The Germans nutritionists claim that after the first week you will feel the first results - you will lose weight and eat more rationally.

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