Ni panike, tudi sam jem vsakodnevno od 2-4 jajc že kar dolgo časa in ni nobenih problemov. Če si športno aktiven in hranila porabiš, te nima kaj skrbeti.
Jajca vsak dan
- Ustvarjalec teme Runo
- Začetni datum
Pa še "uradno":
http://ajcn.nutrition.org/content/early/2015/02/11/ajcn.114.096925.abstract
Conclusions: High egg consumption did not have an adverse effect on the lipid profile of people with T2D in the context of increased MUFA and PUFA consumption. This study suggests that a high-egg diet can be included safely as part of the dietary management of T2D, and it may provide greater satiety.
http://ajcn.nutrition.org/content/early/2015/02/11/ajcn.114.096925.abstract
Conclusions: High egg consumption did not have an adverse effect on the lipid profile of people with T2D in the context of increased MUFA and PUFA consumption. This study suggests that a high-egg diet can be included safely as part of the dietary management of T2D, and it may provide greater satiety.
4 jajca ni malo, če nato cel dan sediš - če pa to pokuriš, ne vidim težav.
Vseeno daj preveriti holesterol, sicer pa jej kar ti paše.
mislim da je bilo tukaj govora o cvrtju in olivnem olju. Namreč, ne vem sicer zakaj, ampak nekako velja splošno znanje, da je olivno olje zelo slabo za cvrtje in je potrebno zelo paziti na temperaturo, ker potem zelo rado oxidira, kar pa pomeni probleme.
Tale študija lahko pride prav pri ugotavljanju resnice: http://www.ncbi.nlm.nih.gov/pubmed/20678538
The results also show that the chemical composition of olive oils, particularly the amount of natural antioxidants, are important parameters in their predictive behavior along the frying process, but mostly that olive oil is clearly resistant to frying conditions, independently to the commercial category chosen.
Ampak vseeno je ghee boljša izbira, če smo že pri tem
Tale študija lahko pride prav pri ugotavljanju resnice: http://www.ncbi.nlm.nih.gov/pubmed/20678538
The results also show that the chemical composition of olive oils, particularly the amount of natural antioxidants, are important parameters in their predictive behavior along the frying process, but mostly that olive oil is clearly resistant to frying conditions, independently to the commercial category chosen.
Ampak vseeno je ghee boljša izbira, če smo že pri tem
I
Izbrisan uporabnik #9334
Olivno olje ni primerno za cvrtje, ker ima prenizko vrelišče. Ravno zato je bolj zdravo, ker se pečenje izvaja pri nižjih temperaturah.
Mene pa zanima razlika med sončničnim in repičnim oljem. Je funkcionalno kaka razlika?
Mene pa zanima razlika med sončničnim in repičnim oljem. Je funkcionalno kaka razlika?
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