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Every self-respecting person who closely follows the figure knows exactly about those products that have zero calorie content. Celery, spinach, cabbage, broccoli, cucumbers, pineapple… The list of these magical gifts of nature can be continued indefinitely. So what is the secret of their unusual properties? The matter is in the composition, and specifically a large amount of fiber. For this reason, the body seems to spend more energy on digesting such food than it receives from it in return. For example, eating one average carrot, we get about 12 calories, but we spend 15 for its digestion. Thus, it turns out that the caloric value of carrots is -2 calories – this is called “zero caloric value”. As you can see, the difference is so small that it is unlikely to play a big role in the weight loss process. However, many people consider these products to be almost a panacea, from which every day more and more myths are born.

Myth #1. Products with “negative caloric value” help to break down fats.

The “negative calorie” rule applies only to foods containing dietary fibres. They are better saturated, rich in vitamins and minerals, and improve gastrointestinal function. However, unfortunately, they have nothing to do with fat decomposition. And all the more so, they will not help magically teleport a cake eaten overnight from the body.

Myth #2. Vegetable diet is a useful and quick result.

Monodieta (a diet consisting of monotonous food) – it is no longer useful for health, as there is no balance of nutrients. With a constant intake of only vegetables, the mechanism of “zero calorie” will soon fail and they will simply stop digesting due to excess carbohydrates in the body.

Even if you suddenly manage to stay on such a diet and lose weight, it is unlikely that the result will remain for a long time, because after returning to a normal diet, the body will immediately require compensation.

Myth #3. The proteins have no “zero caloric value”, and then they will be put aside in fat.

Yes, proteins really don’t have a magic “negative caloric value”, and if they are consumed in amounts exceeding the daily norm, there is a risk of gaining mass. However, the body spends about 30% of its energy value on processing protein products, which is much higher than the cost of processing carbohydrates (10-15%).

In conclusion, I would like to say that green vegetables are undoubtedly worthy to take an honorable place in the diet of each person, but it is not worth attributing to them the properties of “zero calorie” and “cure-all”.