But when our food is governed only by the desire to gratify it is likely that leads to a poor choice from already inadequate health, with excesses of food or deficiencies of essential nutrients.

Every bad choice will lead to countless health problems, including first place, Obesity and overweight in addition to consequences of an imbalance in the desirable body weight. Exceeded the ideal weight, is presented a new challenge: how to achieve a reduction in body weight.

In order to reduce body weight, the first thing to consider is:

1. be aware of the problem, understanding what our current health status.
2. Sensitizing already, start small to Inadequate dietary habits change, adopting forms of healthy eating and if necessary a hypocaloric diet.
3. And finally incorporate activity regular, periodic physical always appropriate to our lifestyle.

Are these the three keys to achieve weight reduction in a controlled and beneficial, without risk to health.

The best way to weight loss is one that is slowly but surely, and we allowing once attained the ideal weight and maintain it over time rebound. Where food is varied, nutritious, healthy, and the changes are gradual, we will ensure an effective weight loss.

The basic recommendations for healthy weight loss are:

* Perform 5 meals: for maintain stable metabolism and energy to spend each intake, which leads to weight reduction. This helps regulate appetite and avoid fluctuations in blood glucose.
* Breakfast provided: Thus the metabolism begins to function after the period of fasting during sleep. A good breakfast is not fattening. One dinner too because their fail to burn calories and therefore accumulate in our body as fat.
* Avoid foods containing saturated fats and excess sugars.
* Eat vegetables and fruits each day.
* Moderate consumption of red meat; prefer white meat fish and low fat.
* Reduce consumption of salt in foods, or if you can avoid it, because foods contain sodium in its composition. It is not necessary to incorporate salt.
* Avoid fittings sauces, creams and cream; prefer vegetables, salads, rice or pasta.
* Do not snack between meals and not skipping meals as this will generate more anxiety and sodium.
* Drinking two liters of water per day, thus eliminating accumulated toxins and have no fluid retention.
* Failure to incorporate dietary refined sugars, sweets, alcoholic beverages, soft drinks sugar, cola or soda. Do not eat pastry and confectionary industry.
* Completely eliminate Fast food or garbage; prefer homemade.
* Eating fat or skim milk.
* Prefer whole grain foods for their high content of plant fiber.
* No abuse of fried or breaded, and if possible, avoid them.
* Eating right and not repeat dishes.
* Eat slowly and chew food thoroughly to achieve a greater satiating effect.
* Perform exercise regularly. It’s the best way to keep in good health, harmonious and caring figure the cardiovascular system.

With all these key points, we get a reduction in body weight without compromising our health in general.

Food Recommendations for Effective Weight Loss is a post from: Personal Health Blog

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Why are they food perishable?
Over time, the enzymes present in foods that digest the host cells and initiate their decomposition. Furthermore, most foods are rich in water and sugar, both of which promote the proliferation of micro-organisms (bacteria, fungi, yeasts, for example). Finally, the oxygen in the air can address food: fruit black and fats become rancid. Conservation aims several objectives, reduce the level of food water, neutralize the enzymes and micro-organisms and prevent the action of oxygen.

The three types of food preservation.
All foods have a limited shelf life. Industrial goods must display on their packaging with a use-by date. We distinguish between food conservation short, medium or long.

The short-preservation for perishable goods whose shelf life is between one and two weeks maximum, in the case of meat, sausages, milk and dairy products, eggs, cheese, fruit and vegetables. Most must be placed in refrigerator. Certain foods should be eaten the same day as fish, grated carrot and minced meat. Some may be frozen, allowing for longer storage.

The average retention for the fresh food can be stored in a cellar or storeroom, as some fruits and vegetables or salted and dried. It is imperative that the cellar is cool, dry and well ventilated. For potatoes, place of storage must be dark to prevent greening (related to the formation of solanine, a toxic substance) and germination.

Conservation-long case of dry foods, canned and frozen foods. Dry goods such as vegetables and fruits, pasta or rice are very resistant. Virtually insensitive to temperature, they remain a year or more. They must be placed to protect from moisture.

Cans are sterilized at a minimum temperature of 100 ° C in a container made of metal or glass. Their shelf life is at least one year. Canned glass should be stored away from light.

Food Preservation Techniques is a post from: Personal Health Blog

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Food additives are substances added to food in a specific technical purpose. They are classified according to the function they perform when added to foods: stabilizers, thickeners, gelling agents, anti-caking agents, coating agents, packaging gases and propellants. Only a substance not normally consumed as a food in itself and not used as a characteristic ingredient of food meets the definition of additive. In the European Union (EU), three directives specify the list of additives permitted for use (excluding any other), the list of foods to which these additives can be added and the maximum quantities permitted. When a food additive is permitted in Europe, it has a number E (E for Europe), which is also a way both simple and convenient to label permitted additives in the various languages of the European Union.

Stabilizers

Many foods contain emulsions of oil and water. The emulsions were prepared using substances called emulsifiers that allow water and oil mix. The stabilizers are used in the manufacture of products such as mayonnaise, salad dressings and ice creams to prevent separation of ingredients and preserve their texture and physical properties. The most common stabilizers are locust bean gum and alginate.

Thickeners

Thickeners are added to foods to increase fluid viscosity, they usually consist of carbohydrates such as hydroxypropylmethylcellulose. Thickeners based on carbohydrates allow heated liquid to thicken as a result of absorption of water by starch granules (which are composed carbohydrates) and therefore, their swelling. This process involves the trapping of water molecules in the starch granules and thickening fluid. The thickeners are added to a wide range of foods and sauces.

Gelling

Gelling agents are used to thicken and stabilize the liquid food, and thus give them more texture. Although their function is very similar to that of thickeners, such agents, as their name suggests, form a gel. Gelling agents are usually proteins or carbohydrates, which when dissolved in liquid foods form a three dimensional crosslinked network. The result is a unique aspect of food consisting of, but which is mainly composed of liquid such as jellies, jams and confectionery. The most common gelling agents are pectin and carrageenan.

Anti-caking

Food powder or pellets readily absorb moisture, causing the clumping of particles and lumps. These clots make it difficult to use food powder or granules because they can not be weighed, toast or mixed uniformly. The anti-caking coat food particles and absorb excess moisture. By preventing moisture from reaching the surface of foods, these agents help prevent clotting and to maintain the fluidity of the product. An anti-caking agent most commonly used is calcium silicate, which is used to prevent clumping of table salt or baking powder.

Coating agents

The coating agents give an appearance of both bright and smooth foods and provide a protective coating. They are used for confectionery, fruit and baked goods. The coating agents are the most common beeswax, carnauba wax and fatty acids.

Gas packaging

The packaging gases are used to change the atmosphere in which food is packaged to control ripening, prevent chemical changes and avoid harm. For this, we use a technique known as the modified atmosphere packaging (CAM) which involves replacing the air in contact with food by a mixture of pure gases such as oxygen, carbon dioxide and nitrogen. According to the feed and the desired effect, different preparations of gas are “powered” in the package. Thus, a mixture of carbon dioxide (30-60%) and nitrogen (40-70%) can inhibit the growth of many micro-organisms and halt microbial spoilage of meat and fish, while a mixture of carbon dioxide (20-30%) and oxygen (70-80%) can prevent the red meat discoloring.

Propellants

The pressurized aerosol containers are used to present food fluids as liquid, foam or droplets (or spray). The use of propellants provides the necessary pressure to expel the liquid from the aerosol container. The propellants most frequently used are nitrogen, nitrous oxide and carbon dioxide. Nitrous oxide and carbon dioxide are usually used for products in the form of droplets or foam like whipped cream, cheese and mustard. This is because these agents are dissolved in the liquid food and expand upon the expulsion of the container, resulting in the formation of droplets or foam. Nitrogen does not have the same properties; it is rather used for liquid foods such as oils and syrups.

Some Food Additives Demystified is a post from: Personal Health Blog

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The Glycemic Index is the sugar of the food multiplied by the coefficient of absorption of sugar from food into the body, and thus the amount of sugar actually absorbed.

To prevent diabetes and do not grow we may adopt the following rules. Foods with an index Over 60 recommended. Between 40 and 60 eat moderately. No fewer than 40 eat normally without problem.

If you want to offer a delicacy over 60 make sure that the rest of the meal or within 40 to compensate. Thus a portion of frit added to 85-90 with one serving of green beans at 30 ferra say an average of roughly 55 to 60 (If you also observe half)

The goal is to have most of meals with overall glycemic index of 50-52 at least:

Apricot (box, in syrup) = 60
Apricots (fresh fruit) =  30
Dried apricots =  40
Agave (syrup) =  15
Garlic =  30
Cranberry, cranberry =  45
Cranberry, blueberry =  25
Almonds = 15
Amarante =  35
Amarante blown =  70
Modified starches =  100
Pineapple (including juice box) =  65
Pineapple (fresh fruit) = 45
Cherimoya custard apple, scaly custard apple, apple cinnamon =  35
Arrowroot grass arrows = 85
Artichoke = 20
Asparagus =  15
Eggplant =  20
Lawyer =  10
Oats =  40
Baguette, white bread =  70
Banana = 53
Banana (Green) = 45
Plantain (raw) =  45
Plantain (cooked) =  70
Bananas (ripe) =  60
Chocolate bar (sweet) =  70
Fish Sticks =  38
Beetroot (raw) =  30
Beets (cooked) =  65
Beets = 64
Rusks =  70
Biscuit =  70
Biscuits (whole-wheat flour, no sugar) =  50
Shortbread Cookies (flour, butter, sugar) =  55
Chard, chard =  15
Energy drink effort =  75
Jelly = 80
Boiled cornmeal =  70
Bulgur, bulgur (wheat, cooked) =  55
Bulgur, bulgur Complete (wheat, cooked) =  45
Brioche =  70
Broccoli =  15
Nectarine, nectarines (white or yellow; fresh fruit) =  35
Peanuts = 14
Cocoa powder (unsweetened) =  20
Cappellini = 45
Carrots (raw) =  30
Carrots (cooked) =  70
Carrots canned =  49
Cassoulet =  35
Celery =  15
Celeriac (raw; remoulade) =  35
Celeriac (cooked) =  85
Sprouted grains (wheat germ, soy …) = 15
Sweetened refined grains = 70
Cherries =  23
Mushroom =  15
Chestnut brown =  65
Chayote, christophine (mashed) =  50
Chicory (drink) =  40
Chips =  70
Dark chocolate (> 70% cocoa) = 25
Chocolates =  49
Sauerkraut =  15
Cauliflower = 15
Cabbage =  15
Brussels Sprouts =  15
Cider = 40
Pumpkin = 75
Coca-Cola =  63
Fruit cocktail in natural =  55
Palm heart = 20
Quince (fresh fruit) = 35
Colas, soft drinks, soft drinks (Coca-type …) =  70
Compote, fruit puree (no sugar) =  35
Cucumber = 15
Jam (no sugar) =  30
Jam (sweet) =  65
Corn Flakes, Corn Flakes =  85
Gherkin = 15
Squash =  75
Zucchini =  15
Couscous full meal integrale = 45
Couscous, semolina =  65
Cracker = 78
Creme anglaise (with flour) = 43
Classic ice cream (sweet) =  60
Crepe Grilled (crumpet) =  69
Crescent = 70
Crescent =  67
Crustaceans (lobster, crab, lobster) = 5
Dates = 70
Donuts =  75
Shallot =  15
Endive, chicory = 15
Spelled (text, flour or bread) =  40
Spices (pepper, parsley, basil, oregano, caraway, cinnamon, vanilla, etc.). =  5
Spinach =  15
Falafel (bean) =  40
Falafel (chick peas) =  35
Fanta =  68
Wholemeal =  60
White wheat flour = 85
Cornmeal =  70
Chickpea flour = 35
Quinoa flour = 40
Rice flour = 95
Soybean meal = 25
Starch potatoes (starch) = 95
Fennel = 15
Beans = 79
Fig, prickly pear (fresh) = 35
Dried figs = 40
Flageolet = 25
Rolled oats = 61
Strawberries (fresh fruit) = 25
Raspberry (fresh fruit) = 25
Fries = 75
Quark ** undrained = 30
Fructose = 23
Breadfruit, breadfruit = 65
Passion fruit, Passion fruit, purple grenadine = 30
Banana Cake = 47
Rice cake = 85
Gateau de Savoie = 46
Sugar Waffle = 75
Quince jelly (no sugar) = 40
Quince jelly (sweet) = 65
Ginger = 15
Glucose = 100
Gnocchi = 70
Pumpkin seeds = 25
Seed sprouts = 15
Grenada (fresh fruit) = 35
Currant = 25
Gooseberries = 25
Currant black currant = 15
Adzuki beans = 35
Bean borlotti = 35
Coco beans, snap beans, coconut dish, coconuts, snow peas = 15
Mung bean (soybean) = 25
White Beans = 38
Red beans = 35
Kidney beans (canned) = 40
Boiled Red Beans = 27
Kidney beans, canned = 52
Dry Beans = 27
Green Beans = 30
Hummus, homus, humus = 25
Yam = 65
Jus d \ ‘cranberry / cranberry (sugar free) = 50
Pineapple juice (unsweetened) = 50
Orange juice (without sugar and pressed) = 45
Pineapple juice without added sugar = 46
Carrot juice (unsweetened) = 40
Lemon juice (unsweetened) = 20
Mango juice (unsweetened) = 55
Grapefruit juice (unsweetened) = 45
S apple juice / sugar added = 40
Grape juice (unsweetened) = 55
Tomato juice = 35
Orange juice = 46
Khaki = 50
Kamut text = 40
Ketchup = 55
Kiwi = 50
Lactose = 46
Milk Chocolate Flavored = 34
Almond milk = 30
Coconut Milk = 40
Rice milk = 85
Soymilk = 30
Skim Milk = 32
Whole milk = 27
Lasagne (durum) = 60
Lasagne (wheat) = 75
Green vegetables = 15
Lenses = 28
Green lentils = 25
Yeast, Brewer’s yeast = 35
Flax, sesame, poppy (seed) = 35
Litchi (fresh fruit) = 50
Lupine = 15
Macaroni (durum) = 50
Corn aboriginal (Indian) = 35
Current corn grain = 65
But sweet = 48
Canned Sweet Corn = 55
Cornflour (cornstarch) = 85
Maltose = 105
Mandarins, clementines = 30
Mango (fresh fruit) = 50
Cassava (bitter) = 55
Cassava (sweet) = 55
Marmalade (no sugar) = 40
Marmalade (sweet) = 65
Mars ®, Sneakers ®, Nuts ®, etc.. = 75
Matos (maltodextrin) = 105
Mayonnaise (industrial, sweet) = 60
Molasses = 70
Melon = 60
Honey = 85
Millet, millet, sorghum = 70
Mustard = 35
Muesli (with sugar, honey …) = 65
Muffin = 58
Blackberries = 25
Turnip (raw) = 30
Turnips (cooked) = 85
Medlar = 55
Hazelnuts = 15
Nuts = 15
Cashews = 15
Coconuts = 45
Noodles (wheat) = 70
Onions = 15
Olives = 15
Oranges (fresh fruit) = 35
Barley = 45
Hulled barley, pearled barley = 70
Sorrel = 15
Ovaltine = 60
Pain au chocolat = 65
Bread pudding = 60
Rye bread (30% rye) = 65
Bread Oat Bran = 44
Bread grains = 45
Unleavened bread (white flour) = 70
Unleavened bread (wholemeal flour) = 40
White bread = 70
White Bread gluten-free = 90
Wholemeal bread = 70
Rye Bread = 65
Essene bread (sprouted grain) = 35
Toasted bread, wholemeal flour no sugar = 45
Hamburger bun = 85
Bread gluten-free = 90
Swedish bread = 81
Bread crumbs = 85
Grapefruit = 25
Parsnips = 95
Papaya = 56
Watermelon = 72
Sweet potato porridge = 54
Pasta = 45
Pasta with eggs = 32
Wholemeal pasta (whole wheat) = 50
Natural Fishing = 35
Peach syrup = 58
Fresh peaches = 28
Pepino, Melon Pear – = 40
Pesto = 15
Peas = 48
Peas (canned) = 45
Peas (fresh) = 35
Physalis = 15
Pine nut = 15
Pilpil (wheat) = 45
Pepper = 15
Pistachio = 15
Pita = 57
Pizza = 60
Pear = 38
Leeks = 15
Pears (fresh fruit) = 30
Split pea boiled = 32
Split peas = 25
Chickpeas boiled = 33
Chickpeas canned = 42
Chickpeas = 33
Breaded Fish = 38
Peppers = 15
Polenta, cornmeal = 70
Apple = 36
Pomme (apple) = 35
Apple (fresh fruit) = 35
Potato Baked (mean) = 75
Boiled potato (average) = 70
Baked potato in its skin (water / steam) = 65
Potato puree flakes (instant) = 90
Potato puree = 80
Apple dry = 32
Potatoes cooked = 85
Fried potatoes = 95
Fried potatoes = 75
New Potatoes (avg) = 61
Mashed Potatoes (avg) = 81
Dried Apples = 35
Porridge = 50
Porridge, porridge oats = 60
Pumpkin = 75
Chocolate powder (sweetened) = 60
Carob powder = 15
Bamboo Shoot = 20
Prunes = 40
Plums (fresh fruit) = 35
Pudding = 43
Pumpernickel = 51
Mashed d \ ‘almonds (sugar free) = 35
Quinoa = 35
Radish = 15
Grapes (fresh fruit) = 45
Raisins = 65
Ratatouille = 20
Ravioli (durum) = 60
Ravioli (wheat) = 70
Rhubarb = 15
Kellogg’s Rice Krispies = 82
Risotto = 70
Quick-cooking rice (parboiled) = 85
Rice pudding (sweet) = 75
Basmati Rice = 58
Basmati Rice Complete = 45
Basmati Rice Long = 50
White rice fast = 80
Standard white rice = 70
Brown rice = 50
Quick-cooking rice = 87
Glutinous rice, rice agglutinating = 90
Wild Rice = 45
Puffed rice, rice cakes = 85
Rutabaga = 72
Rutabaga = 72
Sable (wholemeal flour, no sugar) = 40
Sucrose = 65
Salad (lettuce, escarole, endive, corn salad, etc..) = 15
Salsify = 30
Sarasin = 54
Buckwheat, buckwheat (text, flour or bread) = 40
Tamari sauce (no sugar or sweeteners) = 20
Tomato sauce, tomato sauce (with sugar) = 45
Sausages = 28
Rye (text, flour or bread) = 45
Durum wheat semolina = 60
Semolina (with couscous) = 65
Maple Syrup = 65
Corn syrup, rice syrup = 100
Chicory Syrup = 55
Glucose syrup = 100
Soy = 18
His (wheat, d \ ‘oats …) = 15
Rice bran = 19
Sorbet (without sugar) = 40
Sherbet (sweet) = 65
Tomato soup = 38
Lentil Soup = 44
Spaghetti al dente (cooked 5 minutes) = 40
White cooked spaghetti = 55
White sugar (sucrose) = 70
Brown sugar / full / full = 70
Surimi = 50
Sushi = 55
Tacos = 70
Tagliatelle = 60
Tamarind (sweet) = 65
Tapioca = 85
Taro = 54
Tofu (soybean) = 15
Tomatoes = 30
Dried Tomatoes = 35
Jerusalem artichoke, Jerusalem artichoke = 50
Cheese Tortellini = 50
Sunflower (seeds) = 35
Vermicelli = 35
Vermicelli soybean = 30
Vinegar = 5
0% sweetened yogurt = 33
0% sweetened yogurt = 14
Yogurt flavored lean = 33
Soy yogurt (flavored) = 35
Soy yogurt (plain) = 20
Yogurt, yogurt, yogurt (plain) = 35

Glycemic Index of Foods List is a post from: Personal Health Blog

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