Food heating effect is caused by eating the ↔σphenomenon of energy cost increase. Human body in‍✔‌✘ the process of feeding, in addition to food, ch₩>ewing movement cost of heat, and for t↕>he nutrients in food digestion, ®β₹absorption and metabolis✘π→÷m of transformation, and thus needs ene<€Ω↓rgy rating. This caused by ing₩✘₹estion of nominal cost o÷₹$→f heat is called food heating effect.

Fat fat food heating o₽•®f the heat energy in₽©γ≤telligence scale screen shows that 4% - 4%, ca♣↓rbohydrate 5% - 5%, and protein,♦★Ω can reach 30% 40%. Happened many of​↓‌ the causes of the diffe‌ rence, fat, carbohydrate, lφ€eading to supply the body w>>÷λith energy and protein in the food of the functio±∞←n of amino acids for humλ₽≠an body needs protein, this process₩₽δ© than fat, protein into pure heat consumε✘ing more energy. What happened, high protein foo↑ φγd heating time is longer, according to tσ ←he fat scale measurement evalua ★tion, calorie consumption can reaφ↓ch 10-12 hours, this is also due to£→π↕ the process of protein more clut₽∏•ter. In accordance wi‍∏φ&th the three major nutrients thermogenesis,α✔ the heating effect of the mixed ♣•✔™food effect can be equivalent to 10% o≈‌f the basal metabolism.

If during a reduced fat diet to adjust within​™∏ reasonable scale, and use a l≥₩™​ot of fat scales as auxiliary, increase the inta Ω©ke of protein, tightening fat intake,✘↕✘ it can increase food he"ε₽×ating effect, will increase the total calories cπ₩☆onsumed every day. Thus redu ®ced fat must be used ↓♣ during weight loss scale, should pay moγ•re attention to the i♥<ntake of protein, re✔←duced fat intake.

Gym fitness, more shoulΩ ¥•d be reduced fat, rather than water and muscle.♥∏γ¥ In total calorie intake is less than t&δ'he cost of time, the bo βdy will be consuming fat "✔γ®and muscle, but food high in prote≥ε≥$in intake, decreased muscle differentiat≈​ion power share, preserve muscle with as man'γy as possible. Total cβ♦φ₹alorie intake is greater than the cost, the f​♣★εat scale is likely to be able ★✔λ€to measure the body fat, and display v±♥arious structures such as carbohy <♦₹drate, protein, and fat, the speed ​&<and ease of body fat is different.≠®' Food fat than prote​≤↓in faster more simple composition of δ♣λ•body fat, these are to be pay attentio≠≈&n to protein intake, reduced ‍✘fat intake.

In fact this three only regulates the supply××ε nutrients, according to different speciδΩ ₽fication can be divided into many varietie$​π☆s, existing way there are man♣×' y in the food. Let's l<λ≈&aunch in the diet to eat   ‌high quality food. Specifiσ"✔✘cally, daily dietary carbohydrate foods we initia©∞ted more cluttered sugar (e.g., all kinds ε¶  of coarse grains), not advocati₽♠$γng simple eating too much∑γ sugar, glucose, fruit drinks, candy cakes). Cγ↔αlutter carbon in vivo diff₩©‍erentiation slower, not big shake blood sugar, of×♥♦× fat also slower than simple sugar, simple sugar,÷&​ on the other hand. Protein level of hπσigh-quality primary depends on whether the‍♦÷λ protein amino acid content in full u§&∑niform, and the protein fatΩ≥¥ content in food is too high. ♣ Chicken egg white to the typical hi±♣Ωgh quality protein such as fish, plant proε∑≠tein, mostly due to incompl☆Ωete protein lack of some essential amino acids, ​₽↑mutton are complete proteins such £‌♣as pork, but the meat in fat con∞πtent is higher also. Classification of fat many★∞‌, the high quality of fat such as fla₩£xseed oil, olive oil, all kinα ds of nuts. Trans fatty acids is a typical b↔δ×€ad fats, many exist in various kinds™©♠× of processed foods "deliciou¶>≠∞s".

Should appear in the reasoφ☆∑αnable meal, carbon water is the best energy ∑∞>in human history, should occupy more than 50% of☆  the total quantity of heat, tight co↑ ♣nstraints of fat intake does not represent ca★λ∞♥n eradicate the intake 䧣✘of fat, fat reducing fat intake during occ≈≈♦upies 25% of the tot>→al quantity of heat, high quality protein intake €©can occupy 25% of the to≤ ​tal calories - 35%, for such as per kilog​∏πram of body weight during >£←←the reduced fat intake of 4 g protein, the fat 1 ₽ ¶g, 1.5 to 2.5 g protein. ±γ∏±This is reasonable scale of floating€Ω, most of the crowd.

The importance of water to the body d₩¥∏←oes not do wordiness. Besides some ♣→¶fat-soluble vitamins, water-soluble vit↔♣amins and a variety of minerals, the ce×↑₽llulose many exists in all kinds of f♠♥ruits and vegetables, and claims that we ea≠↕t a moderate amount of fruit©​♣ , eat more vegetables, low ♣​&energy, and satiety is strong d♦ ecreased appetite. Modern diet is n ¶ot actually a lack ofλ>β vitamins and minerals, the only relative₩×εly lack is cellulose, cellulose a≈™σnd has its own special e≥★ffects, however, so it is also launching₽→ our other one of the most important rea× son to eat more vegetables.