Spring is almost on the doorstep and most girls are starting to lose weight again. Sweet, fatty, smoked and other goodies are hidden on the far shelves, and only the most useful dietary products are used for nutrition.
Most of us are very suggestible and, having heard on TV about completely harmless snacks, we run to the nearest store for super healthy food. Is the food that we used to consider dietary so useful?
Protein bars
They are offered to us as an alternative to sweets, promising protein, fiber and very few calories. In fact, most of the protein bars contain 2-3 times more fat than sweet corn sticks. A true diet bar contains no more than 180 kcal and 5 g of fat per 100 grams of weight (not per bar!).
Yoghurts
If you believe the advertising, then yogurt is simply an irreplaceable supplier of calcium to the body. In fact, in industrial yoghurts with a long shelf life, you can find an excess of fat, sugar and gelatin. Live yoghurts without additives, with a shelf life of no more than 10 days, are considered truly useful.
Whole Wheat Bread
White bread is a taboo for everyone who is losing weight; bread and rolls made from whole wheat are a priority. In fact, it doesn't matter what kind of flour the bakery product is made from, because even coarse flour contains gluten, which is addictive and slows down the process of losing weight.
Light mayonnaises
Often on the shelves you can see a light mayonnaise sauce that contains almost no calories. Great salad dressing, at first glance. But such sauces have a high content of table salt. In a couple of spoons, the entire daily norm of sodium chloride, that is, salt in the rest of the dishes will have to be abandoned, otherwise edema is guaranteed.
Margarine
Most losing weight are accustomed to replacing butter with fat-free margarine, because it contains fewer calories. This is true, but in addition, margarine contains a lot of transgenic fats, which over time will lead to high blood cholesterol and cardiovascular diseases.
Before choosing a dietary product, you must carefully study its composition. Attention should be paid not only to the calorie content of the product, but also to the fats, proteins, carbohydrates, dyes, flavors, etc. contained in it.
