Slimming Diet Tips

Balanced diet – is the norm of proteins fats carbohydrates and mineral salts and vitamins and the proper distribution throughout the day.
A balanced diet should include a variety of foods from the four major food groups, meat / protein, dairy products, fruits / vegetables, bread / pastries. The ideal diet should consist of 50% carbohydrates, 20% protein and 30% fat. Of these oils should account for two thirds, and the animals – one-third.

Meat Group
Beef, veal, poultry, pork, fish, lamb, liver or eggs. Dry peas, beans, soy nuts and fillers in combination with protein of animal origin, including eggs, milk and cheese, or with grain protein can replace the meat portion. 2 servings a day 3 servings per day for pregnant women.

Dairy Group
Milk, cheese, yogurt, dairy products. 3 servings per day for children 4 servings per day for a teenager 2 servings per day for an adult 4 servings per day for pregnant and lactating mothers.

Vegetable-Fruit Group
Citrus and other fruits rich in vitamin C (or tomato juice) should be taken daily. Dark green, leafy and orange vegetables and fruits should be eaten three or four times a week to get vitamin A. 4 servings per day.

Grains
Unscreened or enriched flour, bread of any kind, hot or cold cereals, pasta, noodles or other products from the test. 4 servings per day recommended portions developed by the National Research Council so as to provide 1,200 calories.

Most experts agree that a well-balanced diet should also contain all the vitamins and minerals needed in the normal healthy person. It is now believed that the nutrition the body should receive the thirteen vitamins and more than sixteen inorganic salts. Extremely important iron, calcium and zinc. Vitamin A – Essential for smoothness and elasticity. Vitamins are complex in giving the skin a healthy glow. Vitamin C plays an important role in the synthesis of collagen and vitamin E retards the aging process and protects against damage to cell membranes, but studies of this issue has only just begun and is far from complete.

Cooking
The method of cooking is very important. Nutritive value of some products may decrease in the cooking process. For example, potatoes, boiled in their skins, is a gross food than cooked without the skin. Similarly, some products benefiting from the long cooking – for example, meat during long cooking over low heat becomes softer and easier to digest. Vegetables, steamed, retain more vitamins.