means indicators of quality.

When you buy out-of-season plant food, you pay mainly for its storage and transportation over long distances; such treatment inevitably affects both taste and nutritional value. The only exception is, perhaps, only root crops - they are characterized by the accumulation of nutrients during storage.

Frozen fruits and vegetables are a healthy choice at any time of the year, as fruits that have reached optimum maturity are selected for this processing. Modern technologies of shock freezing allow maximum preservation of useful substances and, in fact, the main task is to prevent premature defrosting and cook food properly, preserving their value.
When choosing frozen fruits and vegetables for a healthy diet, pay attention to the absence of additives in the composition, such as sugar, salt, cheese, sauces, seasonings (including cream and butter) - they increase the calorie content of the dish and reduce its usefulness, and besides, often mask the fact that raw materials of low quality were used for the manufacture of frozen vegetables.
Out-of-season fruits and vegetables are a real disappointment for both the taste buds and the wallet.
Out-of-season fruits and vegetables are a real disappointment for both the taste buds and the wallet.
Myth 6: Salad is the best choice for a restaurant snack.
Crispy green salad leaves - what could be healthier! “I watch my diet, so I won’t eat a steak with you, but I’ll order a salad for myself!” We often hear during a friendly dinner.
Warn your slimming girlfriend - the hyper-popular "Caesar" will not give points ahead to a burger with vegetable garnish. What looks light and dietary often isn't. is. For example, the same standard burger (with a grilled cutlet made from quality meat) contains about 250 kcal and 9 grams of fat. While a portion of the notorious "Caesar" with fried chicken breast, croutons, Parmesan flakes and such a delicious creamy sauce - almost 400 kcal and 20 grams of fat. If the chicken is also in a delicious breaded crust, this adds an extra 150 kcal and 10 grams of fat.
Fresh vegetable salad remains a good option for getting vitamins and valuable satiating fiber, provided it is dressed without hidden calories - for example, a small amount of quality vegetable oil, lemon juice, balsamic vinegar.

Fat-free cream sauces, alas, are not a worthy replacement for the usual ones - to preserve the taste, they are stuffed with all sorts of artificial additives, sugar, syrups with a high glycemic index.

And any tempting salad additions in the form of bacon, fried meat, chips, even in small quantities, are high in calories, which negate all the dietary benefits of a “light” salad.
By the way, lean steak, grilled without oil and sauces and minimally processed non-starchy vegetables are a great choice for a restaurant outing, even if you are on a diet.
A “light” salad at first glance often hides hundreds of invisible calories under crispy leaves and turns out to be hardly more dietary than a standard burger.
A “light” salad at first glance often hides hundreds of invisible calories under crispy leaves and turns out to be hardly more dietary than a standard burger.
Myth 7: Margarine spread is "more dietary" than butter
Margarine was invented as a cheap and affordable substitute for butter. In this capacity, it continues to be used in the food and confectionery industry, but in search of new markets, cunning marketers somehow came across the idea of ​​focusing on the “healthy” vegetable composition of margarine in the familiar and comforting “smeared” form, and they did not fail - losing weight all The world happily accepted the idea that margarine is nothing more than cow's butter, but low-fat and harmless.
First, you need to understand: at reasonable doses of consumption, high-quality butter is one of the indispensable products. Yes, it has a high percentage of fat content - but it is a bioavailable fat that the human body is able to absorb efficiently and creates “good” cholesterol. Also, the benefits of butter are determined by vitamins A, B, C, D, E, which are important both for the formation of new cells and for the smooth functioning of old ones. Even in the vegan Ayurvedic diet, butter is given the honorable role of an elixir of health and beauty.
Secondly, in trying to create a healthy diet for yourself, you may be at risk of spreading something much more ambiguous in terms of composition and potentially dangerous to health on your morning sandwich. The technology for converting liquid vegetable oils into denser substances involves the creation of non-natural isomers of fatty acids, called trans fats. The use of trans fats can lead to such consequences as hormone production disorders, weakened immunity, sexual function, as well as a change in the healthy balance of high and low density lipoproteins, which, in turn, is fraught with cardiovascular diseases. Trans fats are especially dangerous for pregnant women and nursing mothers - leaning on foods with hydrogenated lipids can affect the intrauterine development of the fetus and change the fat component of breast milk.
Despite all the tricks of the manufacturers, the fat and calorie content of margarine and butter are approximately equal.

Today, a number of “bio-nutrition” manufacturers offer margarine without hydrogenated (trans-) fats: these are spreads based on coconut and palm oil, the use of which in the diet of residents of the European Region is a separate controversial issue. Other vegetable fats cannot be thickened without hydrogenation.

Margarine as a substitute for cow butter, of course, will be a salvation for those for whom butter products are not recommended for health reasons. And in all other cases, you should be guided by the golden rule of proper nutrition: the less industrial manipulations are performed on the product and the clearer the method of its manufacture and composition, the greater the benefit of this food.
The harm of butter is somewhat exaggerated, while the benefits of margarine are overestimated.