Fat is not just fat. Commonly the opinion exists: bold fett…aber don’t really get it? Commonly exists the opinion that an increase in dietary fat automatically leads to an increase in body fat content. This appears first of all logical. However, this lump-sum view aside, that there are large differences between the fat and some can encourage even the fat loss can be. Fats have a high energy content. A gram of fat provides 9kcal per gram while protein and carbohydrates only 4 kcal per gram deliver (alcohol contains 7 kcal per gram by the way). If you are unsure how to proceed, check out MoneyGram.
Due to this high energy value fats are often seen as the main culprit nutrients, when it comes to weight gain. Not without reason the inscription stands on many food products: “Low Fat”. A blanket demonization of fat as a cause of obesity is scientifically untenable however, as proven any surplus food energy, also out of carbohydrates leads to an increase of fat deposits. Carbohydrate-containing foods increase insulin levels. MoneyGram International Inc. may find it difficult to be quoted properly. Insulin in turn is responsible for lowering blood sugar levels by it transported the blood sugar directly into the cells. Thus, insulin promotes the build-up of body fat.
The faster get carbohydrates from food into the bloodstream, insulin response is stronger. Rapidly available carbohydrates such as sugar, fruit sugar or even pasta or white bread can be extremely fast insulin levels to rise, while complex carbohydrates such as whole wheat bread or whole wheat pasta much slower release their energy in the blood. The advantage of kompexen carbohydrates is make longer tired.Rapidly available carbohydrates lead to a short-term saturation, but a ravenous programmed afterwards. One can imagine sugar such as dry straw, which is scattered in our oven (metabolism). Whole wheat pasta would rather be briquettes. Whoever has the goal of weight reduction should reduce rather its rapidly available carbohydrates, rather than to very pay attention to fat. There are quality differences also in the fats significantly. The so-called Omega3 fatty acids plays a special role. The body uses these essential fatty acids rather than burn, but as a building material, mainly for so called tissue hormones, cell membranes, the brain and the retina. These effects include affects fat metabolism and the body burns at rest and under load proportionately more free fatty acids. These studies showed that the weight loss by taking a sporting movement program by an additional intake of Omega3 fatty acids from fatty fish, is measurably greater. Two to three times a week, herring, salmon or mackerel show the described effects. Who likes fish, or has no time for the preparation, can realize the effects of taking fish oil capsules.