We Simply Physically Cannot Use Them In Quantities,

We simply physically cannot use them in quantities, sufficient for transition in fat. Into this group enter: Albuminous products - low-fat meat, fish, low-fat cottage cheese, dairy and sour-milk products, egg whites, products - groats, macaroni, bread, a potato, a low-fat batch, vegetables, Many researchers carry in this group and low-fat sweets - sugar, honey, a zephyr, a fruit candy fruit candy, jam and so on. There are the researches showing that at essential restriction of fats in food the weight of examinees did not accrue at almost any consumption of sweets. And nevertheless, I would advise to concern sweets frostily. They should not prevail over difficult carbohydrates at all. The matter is that sweets stimulate inadequately big emission of insulin. And this hormone among other effects promotes increase of appetite and accumulation of fat by a fatty fabric. As a matter of fact, sugar, especially at their big maintenance in food it is possible to carry to group of intermediate products, that is what fat do not contain, but raise probability of formation and fat accumulation.