Every day, millions of people around the world, buying products, carefully study the information about the number of calories listed on the package. Modern studies show that most of this information is wrong.
Calories is perhaps one of the most popular categories for counting in the world. They believe all: young and old, women and men. Felt and fold, completely ignore the fear or the manic fear. When people first became aware of calories, they began to study only in the context of human labour. More calories would mean more opportunities for work, more chemical fire body, internal fuel reserve, with which you can perform a job.
Fat, as it is known, has nine calories per gram while carbohydrates and proteins is only four. The number of calories on the labels of various kinds of food determines the average number of calories that we could get from these products, based only on the proportion of fats, carbohydrates, proteins, and sometimes fiber they contain. In fact it's the calories that we get with the meal, minus the calories that are derived from the body with vital products.
All these counting systems are based on principles developed over a century ago by the American chemist Uilburom Atuoterom (Wilbur Olin Atwater). As in any other system, these averages. Real food, which we accept, is never a simple arithmetic. There are differences even within one type of food. Take, for example, cooked vegetables. The cell walls of some plants are much thicker than others. More difficult to destroy. If the plant material that we eat, has more destroyed cell walls, we naturally get more calories of them. In some plants, in the cooking process, torn most of cell walls in other cell walls are very durable. They keep the calories and pass through the entire digestive chain unharmed. Accordingly, our body gets the food has fewer calories.
But this applies not only to cooked vegetables. For example, we all know that the nuts are freakishly high in calories. Nature has created these seeds is clearly not for our digestion. Peanuts, pistachios, almonds, etc. – all of them much less digested in the body than other, less high-calorie foods. As a consequence, and the body gets noticeably less calories than you can offer, judging by the number of proteins, fats, carbohydrates, and fiber in them. How Much? Recent experiments have shown that eating almonds, gets almost 30% fewer calories than stated on the label. What is the reason? Rigid cell wall? Perhaps, but that's not the whole truth about the calories.
Know that our body spends different amounts of energy to cope with different kinds of food. Some products are forcing our bodies to exert markedly greater effort in their cleavage, than others. For example, proteins may require dozens of times more heat energy in the process of digestion, however, as well as fats. But the loss of calories as the spent energy that goes into heat, not counted on the packaging of the goods in principle.
Very important and physiological aspect – what, how and where are digested in the intestine. Some of them, such as honey, immediately absorbed in the small intestine. More complex products such as nuts, must pass the path to the colon, where they meet with billions in armies of bacteria that help break down most of the compounds. Despite the totally different principles of mastering different products, this complicated accounting calculation associated with metabolic processes in our body, too, is not taken into account when counting calories.
Finally, some products require a connection to the digestive process of our immune system. It is necessary, first of all, to combat pathogens. Surprisingly, no one has so far made did not appreciate how much calories can be involved in this complex process. For example, any type of raw meat can contain many potentially "interesting" for our immune system. Even if there is no meat in the pathogen and the immune system not to attack it, the process of determining the quality of the food, a process where the body distinguishes the good from the bad, requires significant energy consumption.
Scientists claim that the number of calories in food can affect not only the varietal differences, but even the terrain in which they are grown. This is not to mention the method of cooking. An interesting experiment on experimental mice conducted recently at Harvard University. Tailed participants of research scientists put on a strict diet. One of the mice fed the organic potatoes, another meat. The different groups were given as raw and cooked product, so as to form a tuber or piece, and are as is. As the famous
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