By Svetoslav Spasov on October 28, 2009
With advancing age the human metabolism gradually slows down. Furthermore, energy demands are reduced and the normal meal of the thirty-year-old should not be the same as that of the same gentleman fifteen years later. When that simple fact is ignored, obesity begins, erroneously determined by many dieticians and endocrinologists as normal for the age. Continue reading “Eating After 45″
Posted in Health | Tagged calories, carbohydrates, Diets, eating patterns, mature age
By Svetoslav Spasov on October 24, 2009
Glycemic index (GI) is a phenomenon that has quickly gained momentum in the mainstream media and specialized literature. Meals with low glycemic index are strongly placed as an aid in removal of excess fat as well as recommended as food for diabetics, and perhaps are applicable as prevention of heart problems. Continue reading “Glycemic index”
Posted in Nutrition | Tagged glucose, glycemic index, glycogen, insulin, sugar
By Svetoslav Spasov on October 20, 2009
Energy expenditure for vital processes and muscular activity is a major criterion for determining the human organism’s needs for nutrients (proteins, fat, carbohydrates, minerals, vitamins) per day.
Energy expended by the body is provided by food, corresponding in quality and quantity. By measuring the expended energy and the quantity of food taken to provide it, the caloric balance of the body is determined. Continue reading “Caloric balance and caloric optimum”
Posted in Diets, Nutrition | Tagged Basal Metabolic Rate, BMR, caloric needs, calories, negative energy expenditure, weight gain, weight loss
By Svetoslav Spasov on October 18, 2009
What does food give us and why is it so important to keep track of it?
Through food and beverages we provide our body with all of the needed elements, except for air and one or two other substances. The nutritional science dietology deals with studying different people’s nutritional needs and their proportions depending on the individual. Continue reading “Mini Guide for Diet Newbies”
Posted in Diets | Tagged amino acid, caloric needs, carbohydrates, cellulose, diet, energy, fat, macro components, micro components, protein, water, weight loss
By Svetoslav Spasov on October 15, 2009
Proteins are polymers whose elements are twenty amino acids. The human body can’t produce eight of these amino acids, which are called “essential”, and should therefore be taken with food. The benefit of protein is expressed in the fact that it contains precisely these eight amino acids. Continue reading “Nutrition Facts — Proteins”
Posted in Nutrition | Tagged amino acid, defencive proteins, motor proteins, proteid, protein, regulatory proteins, structural proteins, transport proteins
By Svetoslav Spasov on October 15, 2009
Carbohydrates are an irreplaceable part of all food and a major supplier of energy for the body. Carbohydrates are a group of organic agents, produced mainly in plants and less often in animals. During digestion starch and sugars, which are the most important types of carbohydrates, are broken into glucose. It provides the basic energy needed by the brain and central nervous system. Continue reading “Nutrition Facts — Carbohydrates”
Posted in Nutrition | Tagged carbohydrate, fiber, glucose, inulin, monosaccharides, oligosaccharides, pectin, polysaccharides
By Svetoslav Spasov on October 15, 2009
Fats are a necessary ingredient of food. They are organic substances from the lipids group. Fats are composed of glycerol (alcohol) and fatty acids. Basic properties of fats are energy supply and thermal insulation. They are another type of fuel cell. Energetic equivalent of 1 gram of fat is equal to 9 kilocalories. Continue reading “Nutrition Facts — Fat”
Posted in Nutrition | Tagged complex fat, fat, saturated fat, unsaturated fat
By Svetoslav Spasov on September 20, 2009
If you have long been trying to lose weight but you just can’t stay of the sweets, maybe it’s time to try carbohydrate rotation. The plus side of carbohydrate rotation is that, as long as you’re strict enough in your training and diet, there’s no problem to include a bar of chocolate every few days. Continue reading “Carbohydrate rotation for dummies”
Posted in Diets | Tagged carbohydrate rotation, glucose, weight loss
By Svetoslav Spasov on September 11, 2009
This is a diet restricting carbohydrates in food to a bare minimum. In this regime the body gets its energy primarily through the oxidation of fat, and to a lesser degree – amino acids. Continue reading “Low Carbohydrate Diet”
Posted in Diets | Tagged carbohydrate, diet, ketosis
By Svetoslav Spasov on September 2, 2009
This is a diet in which the body uses mainly two types of cellular “fuel”. The intake of fats and carbohydrates is equally balanced here, but in terms of calories, not weight. Every system, in which the ratio of fat to carbohydrate calories is within 45:55% – 55:45%, can be considered an evenly balanced diet (EBD). Continue reading “Evenly balanced diet”
Posted in Diets | Tagged balanced diet, diet, nutrients