Erroneous Classification

There are people that classifies foods that fatten and which do not fatten, this is a big mistake, since all foods contain calories and none has the property if only fat or not, is the set of our food which can make us gain weight or lose weight. In the first place if we exceed in calories throughout the day and not burn these excesses we engordaremos and secondly if our diet is not balanced also we can fatten and have health problems. We will see in more detail some of the most common phrases related to this theme:-bread fattening: this phrase is the most common and is not true. Derives from the mistaken belief that carbohydrates fattening (pasta, rice, legumes, potatoes, etc.) and this is not the case. Check with Peter Arnell to learn more. We need carbohydrates every day because they are the basis of our food and provide us the necessary energy throughout the day. If that must control the not overdo with them, since any food in excess fattening, for example one or two slices of bread at lunch and dinner it is they can take calmly, but if we take half bar or more at each meal and wetting sauces; in the form of snack with sausage fatty like chorizo, cured cheeses, etc.

If it would help us get fat but not by bread in itself, but by the quantity and the accompaniment. With legumes for example happens something similar, since many people cook them with food very fatty (chorizo, blood sausage, bacon, etc.) increasing dish calories and fats saturated above the recommended. is actively involved in the matter. There are also people who use legumes as starters rather than unique dish that would be more healthy. -Whole-food not fattening: this phrase is not certain since whole foods provide the same calories that their normal equivalents simply contain more fiber in their composition. -Salads not fattening: foods that we normally put in salads (lettuce, tomato, cucumber, onion, etc.) do not contain many calories, but if oil, mayonnaise, etc.

is added. Many people feed-based salads thinking so They adelgazaran and this is a mistake, since any food or dish too much can do us to fatten and unbalance our food, besides producing us annoying disorders such as flatulence, fluid power retention should be varied and include all the food groups. -The fruit after meals fattening: the order in which we take food does not vary its caloric content, simply if we take the fruit first as it contains fiber us satiated before. It is also true that the sugars of the fruit (fructose) can make the digestion of the food more slow and heavy producing annoying fumes, but also depends on each person and its digestive device. -Light food not fattening: is false as Light foods simply have fewer calories than their normal counterparts, but logically contain calories, for example: Light mayonnaise should be consumed in moderation because it remains quite caloric with respect to other foods and also contains unhealthy fats. In summary, there are more misconceptions as that we have seen. In summary, should eat in a balanced way and in the right proportions. Everything in excess fattening and what is most important is detrimental to our health, even water.

French Wine-classification

If you visit cafes and restaurants, you have to navigate the world of wine. To this end, we publish labeling of French wines. After reading this mark, you'll probably know what quality you are offered a drink in or that cafe or restaurant. marking French wines: vdt (Vins de Table) – Marking table wines of France. For the production of wines with this label is used grapes grown in different places, year of release for such wines do not indicated.

In Russia, the wife for this category of wines too high. vdp (Vins de Pays) – marking the local wines of France. Wines in this category is made on a strictly defined territories with the characteristic varieties of grapes for this areas. Most of the wines are varietal (made from grapes of one variety) and the denomination is necessarily present on the label. vdqs (Vins Delimite de Qualite Superieur) – marking the highest quality wines, the parameters which are controlled. These wine tastings are subject to mandatory and are made on a strictly limited areas.

aoc (Appelation d, Origine Controlee) – this marking is assigned to only the best wines of France. Age of the vine which is used for the production of aoc wines category is no less than four years. On the Russian market wine under the brand aoc huge rarity. Chateau – this marking in French means "castle." Wines from Chateau prefix produce a wine region of France – Bordeaux. So if you find a bottle labeled "Chateau – Cleon" this means that before you bordeaux wine produced in the locality where the ancient castle of Cleon. All wines prefix Chateau – high quality wines, you can list a few: "Chateau Lafite, Chateau-CLIMA", "Chateau Margaux", etc. Medok – marking applies to ordinary (non-long exposure) wines made from a mixture of different sorts grapes. Wines bearing the label are not fancy, although it is qualitative. Bordeaux – marking is a collective name for about four dozen ordinary (without long aging wine). Such wine France annually produces about five hundred million bottles. The wine is quite decent. Premier cru – marking is assigned to only high quality wines. "Premier Cru" means the level of the highest quality, followed in descending order are "Dezem Crew" – the second stage, "Troisi Cru" – the third stage, Katren Crew "- the fourth stage and Senko Crew" – the fifth lowest level of quality. If the French name of the vineyard and wine Appelation in letters the same size, then in front of you high-quality wine class Premier cru. Connoisseurs of advice: If you visit restaurants in Chelyabinsk, drink good wine like drinking good wine, it is useful to humans, of course in moderation.