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Show Cutting calories from your diet can make losing weight easier By GAYE DEAMER HORSLEY Founder Deamer's Weight Loss Program Dieting can be made easier by discovering how to cut unwanted calories out of foods. Since proteins pro-teins have four calories per gram, carbohydrates have four calories per gram and the dreaded fats have twice as many calories with nine calories per gram, it is prudent to cut back fat intake, not for the sake of calories, only, but for health reasons also. The American diet is loaded with fat, especially saturated fat. Saturated Satu-rated fat is blamed for many of the health problems in this country, because the American diet gets about ab-out 42 percent of its total daily calories from fat, mostly saturated varieties. Saturated fats are found in fats from animals, shortening, lard, coconut and palm oils, hydrogen-ated hydrogen-ated oils and don't forget that deep fried foods even though sometimes cooked in unsaturated soybean oils are also a problem, because the intense in-tense high heat these oils are exposed ex-posed to, saturates the fat, then they develop the properties that can clog your veins when eaten in excess. Remember that fats are not harmful if you eat them in moderation. modera-tion. A healthy balance of saturated satu-rated and unsaturated fats are necessary in the diet. Fats bathe the skin making it soft and supple. Fats are necessary for the digestive tract to work at peak efficiency. Fats need to be present in the diet so the fat soluble nutrients can be absorbed into the system, and the list could go on and on as to why fats are necessary in the diet, but remember a little fat talk goes a long way. The greasy problem is that almost half of what American's eat is in some form of fat. Recent research re-search also indicates that the fats you eat more readily go to your hips or rather are stored as a fat reserve more often than proteins or carbohydrates. car-bohydrates. Don't start eating more proteins because you think they are less fattening. Any food eaten in excess can be stored as fat. Your diet should consist of 50 to 60 percent complex carbohydrates and naturally occurring sugars; 20 percent proteins; and 20 percent fats, with a balance of saturated and unsaturated varieties. Since almost everything we eat is loaded with fat, it is wise to cut those fat calories whenever possible. possi-ble. Every time you add a single cup of shortening, lard, margarine, butter or oil to a recipe you are adding almost 2,000 calories to that recipe. Dieters should cut those fat calories whenever possible. Since fat softens bakery products pro-ducts it seems wise to add it by pounds and pounds to get yummy, mouth-watering results and that is just what bakers do, except they usually don't use polyunsaturated labels in the form of oil. They add lard, shortenings or any other inexpensive inex-pensive fat that gives a soft crumb, and while these additives soften the baker's dough they harden man's arteries. Everytime you can cut some of the fat out of bakery foods, or any other foods, you can cut out a lot of unnecessary calories and health problems. Fat softens dough but so does whipped cottage cheese (blended with a banix or blender) so when making cookies, brownies, brow-nies, variety breads such as banana, bana-na, pumpkin, zucchini type breads you can add whipped cottage cheese, cup for cup in place of - shortening, margarines, etc.-and, save about 1800 calories per recipe, re-cipe, since whipped cottage cheese has only approximately 200 calories calor-ies per cup. The cottage cheese gives a heavier product but a lighter light-er body in the long run. When you add whipped cottage cheese to cakes in place of oil or shortening the cake has more of a brownie texture. When adding cottage cheese to any recipe, remember that cottage cheese is high in salt, so omit the salt called for in the recipe. Deamer's has some yummy recipes re-cipes we would like to share, that have been converted, using cottage cheese in place of shortening. Drop by our center for a free copy at 837 S. 500 W. in Bountiful or send a stamped, self-addressed envelope to the same address. For dieting questions call Gaye at 298-5300. |
