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Are whole eggs or egg whites better fro you?

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Are Whole Eggs or Egg Whites Better for You?

by Mike Geary, Certified Nutrition Specialist, Certified Personal Trainer
Author -
The Truth About 6-Pack Abs
 


whole eggs are a perfect foodI was on a weekend trip with some friends recently and one of my friends was cooking breakfast for the whole group. I went over to see what he was cooking and saw he was getting ready to make a big batch of eggs.

Well, to my shock and horror, I noticed that he was cracking the eggs open and screening the egg whites into a bowl and throwing out the egg yolks. I asked him why the heck he was throwing out the egg yolks, and he replied something like this...

"because I thought the egg yolks were terrible for you...that's where all the nasty fat and cholesterol is".

And I replied, "you mean that's where all of the nutrition is!"

 

AM-PM Recipes, by Dr Lonnie Lower, PhD

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Temporal Nutrition sound great...  but what to eat?!
Here some recipes from Lonnie the Lonman Lowery, THE PhD of Nutrition!!


RECIPES!

Recall that these FAST recipes incorporate a constant, moderate supply of protein to raise metabolism (“drive metabolic heat”), supply protein during increased need while on a low-cal diet and induce satiety (fullness, satisfaction). This is not a full blown “meal plan”, as daily eating calls for even greater variety than presented here. These recipes do offer a roughly 2:1 ratio of morning carbs-to-protein, a 1:1 ratio of lunchtime carbs-to-protein and minimal evening carbs. Eating six meals of this type offers about 2100 kcal per day for men who are restricting calories. Women who are restricting per physician’s suggestion should consume four-five meals of this nature (about 1400-1750 kcal) or reduce portion sizes slightly when eating six such meals. Please, experiment with these recipes; the amounts and times are not carved in stone! The ideas, however, are tasty! (Do not consume foods to which you are intolerant or allergic. Seek one-on-one personalized consultation with a dietitian when developing an eating plan.)

AM Low-fat Recipes

Low-fat Flax & Berry Bran Pancakes with Eggs 
½ cup low-fat baking mix  
¼ cup oat bran
2 tbsp milled flax
~1 cup water (depends on consistency desired) and ¼ cup skim milk
1 scoop vanilla protein powder if desired (~20g protein) OR
1 egg white
½ cup frozen berries of choice  
Fat-free cooking spray as needed  
MAKES TWO MEALS OF: Kcal: 306, PRO: 22g, CHO: 40g (5.5g are fiber), FAT: 6.5g (includes omega-3 from flax):
 
Preparation: Mix dry ingredients. Add skim milk and water to desired consistency. Add the egg white to the batter; mix. Add berries to batter and pour. Fry more than you will eat for breakfast and consume the remainder as mid morning snack(s). Hint: An “omega-3 egg” is an alternative to the egg white.
 

Temporal Nutrition, Part II by Dr Lonnie Lowery, PhD

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By popular demand, here is part II of Temporal Nutrition:
The "Main Man of Nutrition", Lonnie Lowery, strikes again... 
Temporal Nutrition, Part II

Lonnie Lowery, Ph.D.

Last time we investigated our differences, by looking at some hard data, and almost decided that there can be no sane approach that will work for every “dieter”. It is true that dieting for the bodybuilder is largely self discovery. But as we duly admitted, medicine has rules that do apply to us all. Otherwise we’d be screwed at the emergency room. The nurses and docs would have nothing to go on. Imagine: “I dunno, doctor…. what the heck do you think THAT means?”  This is not the kind of response we’d want to hear as we lie there bleeding. Having said that, let’s look at how we are similar metabolically and how that can help us formulate a plan to get extremely lean…

 

Mjúk fita hækkar ekki kólestról í blóði

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madur_notar_oliu_i_matseldNauðsynlegt er að fá fitu úr fæðunni því fitunni fylgja bæði mikilvæg fituleysin vítamín og lífsnauðsynlegar fitusýrur. Það er hins vegar ekki sama hvaðan fitan kemur með tilliti til hollustunnar og þess vegna er hvatt til að velja sem oftast olíu eða mjúka fitu í stað harðrar fitu. Með harðri fitu (fita á föstu formi við stofuhita) er átt við bæði mettaðar fitusýrur og trans-fitusýrur. Transfitusýrur myndast við herðingu fljótandi fitu og er notuð í smjörlíki og ýmsar iðnaðarframleiddar vörur t.d. kex, sælgæti, snakk og fleira. Þær myndast einnig í vömb jórturdýra fyrir tilstilli örvera. Mjúk eða ómettuð fita er ýmist einómettuð eða fjölómettuð.
 

Prótein, smá samantekt.

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Prótein:

Önnur orð sem hafa verið notuð yfir prótein eru prótín, eggjahvíta, hvítuefni og hvíta. Í líkamanum okkar er að finna á milli 10.000 til 50.000 mismunandi tegundir próteinefna. Aðeins lítill hluti, eða um 1.000 þeirra, hefur verið rannsakaður. Hlutverk hinna ýmsu tegunda eru fjölþætt.
 

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