Losing weight: tips to get without losing your mind or health

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tips to get without losing your mind or health

Healthy eating affects turn in achieving a slim figure. Here are some clues to 'eat healthy'.

Both white and blue fish contains a beneficial fat. If you cook grilled or steamed and accompany it with a side of vegetables, as a result, we get a very healthy and ideal for dish care line.

No repeated ad nausea lose their effectiveness. We refer to these recommendations that you would ever have seen the need to lose weight have heard over and over again. Tips today we remind again (hand nutritionist Marta Ruiz Aguado, Institute of Obesity) and divide this time in terms of the food groups. And, remember, there are no weight loss miracles. Only the realization that must be a gradual and progressive process and a little willpower. The effort will be worth it!

MEAT:

Preferably choose lean cuts that are low in fat. Lean pork cuts are tenderloin, sirloin, and pork while beef is the sirloin.

Before cooking, remove the fatty parts that are visible and that can come loose during cooking.

Marinate the meat with spices, herbs, and a little oil.

FISH:

Fresh fish should be firm, elastic, soft wet look and smell. Both blue and white fish have very beneficial as most shellfish that is low in saturated fat lipid composition.

DAIRY:

It is desirable that dairy products are skimmed (remember that in relation to non-fat to fat contribution is smaller but the nutrients are the same).

Dressings and sauces:

Avoid sauces manufactured industrially, it is preferable to develop them at home, so you can use quality ingredients such as olive oil adding, albeit with caution.

One way to do more 'light' mayonnaise (to be consumed in moderation) is to lighten it with plain yogurt.

Dressings and vinaigrettes made with herbs, spices, wine vinegar and lemon juice, are very light and intensify the taste of food.

SIDE DISHES:

Avoid fries and opt for boiled potato produce, baked, microwaved or pureed with semi-skimmed or skimmed milk and a little oil or butter.

Preferably selected vegetables as garnishes: mushrooms or sauteed mushrooms with a little oil, roasted red peppers or green, vegetables en papillote (zucchini, eggplant, broccoli ...), braised vegetables (garlic, onion, green pepper, zucchini and tomato; or, garlic, onion, red pepper, eggplant, and tomato, you can also add a little ham) or varied salads.

ALCOHOL:

Take them as sparingly as possible. Alcohol, unlike food, add calories without providing nutrients, it ie unusable provides energy for the body and the excess energy is stored as fat.

When alcoholic beverages are used to cook food, we should not worry because the alcohol evaporates when subjected to any culinary technique that involves supplying heat.

In the case of alcoholic beverages, it is preferable to take white spirits (vodka, white Martini, gin ...) the dark (rum, whiskey, brandy ...), since the latter part of the alcohol contain many simple sugars.

WATER:

Generally, it is recommended to drink between about two liters of water a day but can vary depending on several factors.

Accompany meals with mineral water instead of carbonated soft drinks, we provide lots of sugars and bother gas digestion.

DESSERTS:
 

Desserts should focus primarily on seasonal fruits like pineapple and citrus fruits (orange, kiwi, ..), have few calories and are distinguished by their digestibility after meals.

TEAS:

Infusions can help improve digestion: the beneficial effects of chamomile and peppermint are known polio.También may choose anise, which relieves flatulence and considers the ponytail and the artichoke, have diuretic properties that will help purify the body.

Culinary techniques:

Steamed: boiled or baked products.

Braised: especially for vegetables.

               Oven-roasted: ideal for any type of food is one of the best cooking techniques, food is        

                produced with very little fat.

Foil: food in foil is wrapped and placed in the oven, the cooking time to 15-20 minutes but varies      

          depending on the type and quantity of food, this technique normally used for potatoes,       

                   vegetables and fish.

Iron: Perfect for all types of meat, fish and some vegetables.