Whether to trust the theory of the balanced food?
the Theory of the balanced food which appeared in the seventies in the Soviet Union is still popular. Wise men of science, arguing on healthy food, surely say that it surely has to be balanced. And on the TV very often show the pyramid symbolizing this most " in magazines; correct diet “. So such power supply system represents? the Theory of the balanced food was developed by
under the leadership of the academician A. A. Pokrovsky. It says that there has to be a certain proportion between the major nutrients. In total the considered substances several hundreds, but usually pay the main attention three basic: to proteins, fats and carbohydrates.
According to the theory of the balanced food, the ratio between proteins, fats and carbohydrates has to make 1:1,1:4,1. This ratio changes for people of different age, sex and other physiological features a little. That is, if you decided to adhere to the theory of the balanced food, at reduction of total of calories the quantity of products should be reduced in proportion.
Several years ago this theory was very popular. Even the special plates divided into three sectors of various size were issued. Of course, it looks even a little ridiculously: in different products concentration of substances is various. Besides, in the majority of products both proteins, and fats, and carbohydrates contain. Therefore just division of a plate into three sectors you will not achieve the necessary balance. And whether costs?
Today this theory is often criticized. The majority of the operating schools of food and the practicing dietitians consider that the organism needs much bigger amount of protein. On same specifies also long-term experience. Most likely, this theory was created in connection with the deficiency of meat and fish existing in the USSR in the years of emergence of the theory. Perhaps, “ scientific development “ it was created to calm dissatisfied.
But also today there are many adherents of the theory of the balanced food. Here only proportions are called various. And they depend on very many specific features and factors of environment. Therefore you should not follow blindly any certain proportion seen in the fashionable magazine. If there is a strong wish to test on itself this system, consult at first to the dietitian.
Remember that not only the amount of proteins, fats and carbohydrates, but also their quality is important. So, for example, protein of mushrooms is acquired much worse, than protein of light chicken meat. Vegetable protein contains only the fifth part of types of amino acids necessary for an organism. Animal fats are worse split, than vegetable. And, of course, it is impossible to replace a plate of vegetables with a bag of candies. Eat