BENEFITS OF CUTTING ALCOHOL AND SUGAR
Festive atmosphere, celebration, positive energy and holidays, is usual for this period of the year. We will be tempted to consume a little more alcohol, candy and foods that contain a high percentage of simple sugars. Let’s experiment with your organism. After passing the holidays and the period of overeating and drinking, we reject the use of alcohol and simple sugars for a month. The effect that this kind of fasting will have on your body will be described herein.
Start and first few days or weeks will be much shocking for your body. The most important thing is to stay strong character and adhere to the task in the next month. Here’s a story I heard a few days ago, I had something to do with this: It started a few frogs to come up on some top … first gave up because her feet hurt, other began to catch cramps, third is dehydrated, fourth complains of pain, and so on … remain the last two frogs near to the top, and first the second frog says, you see that they are all given up, even I can no longer, because of inflammation, cramps and also no matter what I’m up … the latter on second frog still continues itself, and reach that conquer the peak. The frog who arrived to the finish was deaf.
Meanings and consequences caused by alcohol and sugar
Due to the introduction, blood sugar soaring, then rapidly decreases, and you get the need for a new batch. There is no end and thus accumulating calories. A total exclusion of complex sugars from the diet, losses calories, that will not bring calories are converted into fat, and you will lose kg. Alcohol is full of sugar and calories, so you drink more and more. The same effect as that of sugar. Restriction of alcohol lose calories, weight and make you lean. Sugar and therefore alcohol is difficult to digest. Their restriction, the body and digestive system becomes more functional and faster. The metabolism becomes more accelerated, increases the calorie consumption and fast food is absorbed and processed. Energy. Before we lose and decrease our energy compensating energy drinks or chocolates, it is wrong, because the level of sugar is growing rapidly and then declines sharply, energy recovery is instantaneous and there is no long-term effects. Research shows that after a few drinks of alcohol suddenly increases appetite, a person can eat up to 30% more food than if they did not consume alcohol. The feeling of satiety is harder achieved, that hunger is increasing. Alcohol is a diuretic, and as a result of its consumption leads to frequent the toilet, urinating. Due to the loss of fluid in the body, comes to drying your skin especially on the face. Pause in alcohol consumption will refresh your face and skin a better complexion.
Over time, the desire for alcohol and sugar lost, you will not have attacks for sweets, and run to the store to buy a candy bar. Withstand the month, the benefits are guaranteed. Be amazed at the results, and try to continue with this diet. It stumbled your way and style of life. The most important thing is to stay consistent, because every beginning is difficult like this one.
GLYCEMIC INDEX – blood sugar level
What is glycemic index?
The glycemic index (GI) is a number associated with a particular type of food that indicates the food’s effect on a person’s blood glucose (also called blood sugar) level. Carbohydrates with a low glycemic index increasing sugar in the blood slower, high glycemic index increasing sugar in the blood faster. As is sugar in foods is simpler (glucose, sucrose), rising level of sugar in blood is faster. Fructose (fruit sugar), although it is a simple carbohydrate, but rising level is slower. Complex carbohydrates, such as starch from cereals and potatoes, must first be separated to simpler sugars, and then pass into the bloodstream. This process takes place in the digestive tract and liver and depends on the: type of sugar, cooking food and dietary fiber (quantity) in the diet.
Foods with a low GI are slowly digested and long stays in the small intestine, hours after ingestion. Good sides are slow and continuous release of glucose that occurs during the performance of physical activity. For foods with a low GI sugar level in the blood is held stable while eating foods with a high GI will free glucose too quickly, which results in a tremendous increase in blood sugar.
THE IDEAL FOOD IS A FOOD WITH GLYCEMIC INDEX LESS THAN 45. FOOD WITH GLYCEMIC INDEX FROM 45 TO 60 IS IMPORTANT TO USE OCCASIONAL. FOOD WHOSE GLYCEMIC INDEX OVER 60 IS IMPORTANT TO USE RERELY.
Diabetics should avoid concentrated sugars (honey, juices, white sugar, sweets stored with sugar, cakes, muffins), because glycemic index of glucose is 100, white sugar index is 68. If your body need sugar replace with fruit, fruit has index 23.
The quantity of fruit a day that you enter , not only determine the glycemic (sweet index), also determine the amount of dietary fiber, vitamin and mineral composition, the amount of water fruit acids and total caloric impact of certain types of fruit. Legumes (beans, peas, beans) have a large glycemic and caloric effect, but they should eat, because it is healthy food and this food is rich with dietary fiber.
Learn compositions of foods, their caloric value, glycemic index and amount of dietary fiber. At first it may be difficult, but once you get the hang yourself it will be surprised success and ease way to control your blood sugar. With increasing intake of sugar and food with a high GI your body will need more frequent intake of sugar, so it is important to bring groceries with low GI so you will be full after meal, do not need more food and also you will not increased your body weight.
Fats are primarily energy matter which is entered through diet using foods of plant and animal origin. They are the bearers of vitamins A, D, E and K, are also constitutive role because constitute 2% of each cell. Fat with sugar constitute the cheapest source of energy, because 1g fat is burning 9 kcal (twice the amount of protein and carbohydrates).
Fatty acids can be classified as saturated and unsaturated.
The first type are saturated fats, which are mainly found in meat, eggs, dairy products, including butter, cheese … much better and healthier type of diet are unsaturated fats. These are healthy fats and are divided into two groups: monounsaturated and polyunsaturated.
Monounsaturated fats are found in olive oil, walnuts, canola oil …
Polyunsaturated fats are found in some vegetable oils and fish oil. These are:
a) Omega 6 linoleic acid. The role of the LOOK of the proper growth of the organism, has them in sunflower, corn and sesame oil.
b) Omega 3 linoleic acid. The role is reflected in the structure and function of cell membranes. There is oil from flax seeds, pumpkin seeds, and fish oil: salmon, tuna, sardines, herring, mackerel. It can not be created in the body, but must be entered by food. A derivative of omega-3 plays an important role in brain development and function of vision.
Omega 3 fats are especially important because it raises levels of good HDL cholesterol and reduce levels of bad LDL, and are also important for brain development. Act favorably on the health of the heart and blood vessels, and intake of fish two to four times a week and regular use of olive oil contribute to reducing the risk of cardiovascular disease.
It is recommended that the ratio of saturated and unsaturated fats in the diet is 10: 30%
Fat containing phosphorus called phospholipids. They are added to foods as an additive, usually in margarine, chocolate, frozen sweets. Since cholesterol is the most important that are more than 90% located in the membrane of cells and is required for synthesis of vitamin D in the skin, and then to the synthesis of certain hormones (estrogen and testosterone). Drugs such as steroids anabolics belong to the group of sterols (used in sports to increase muscle mass and strength but they are very dangerous because it can damage the liver).
The overall fat intake should cover less than 30% of daily energy needs. The origin should be primarily from grains, fruits and vegetables, which are rich in fiber and micronutrients. A person with abnormal lipid whose cholesterol levels remain increased must apply the reduction of daily fat intake to only 20% and 7% saturated.