It is believed that proper nutrition baking contains less harmful fats and calories. Therefore, wheat flour of the first grade falls to the blacklist when preparing dietary desserts. It is replaced by rye, corn, barley, lentil, rice. These varieties contain a minimum of harmful substances and a maximum of vitamins, microelements and fibre, beneficial for the work of the digestive tract.
Many will agree with the expression “Baking and a good figure – things completely incompatible.” But to live all the life, not eating bakery products, it is merely impossible. Sticking to the principles of proper nutrition, you can create your balanced diet for each day, in which there will be some restrictions and minimum prohibitions. We offer you recipes for baking with the use of low-calorie and useful products for its preparation.
3 Baking healthy snacks for weight loss
Conclusion: you should also consider the compatibility of products
- Any flour products, including baking, are not recommended for eating with protein foods – eggs, meat, cheese and nuts.
- It is not recommended to consume sour and sweet carbohydrates in the same way, as well as two concentrated and different in composition protein. Their processing requires a different concentration of digestive juice.
- Cakes, muffins, cakes, brownies, rolls and other pastries are not combined with jellies, jams, sugar molasses, fruit butter.