It is a complex of technologies in which the #caloriereduction can take place, according to the product, by means of a:
* Reduced sugar: sugar is replaced by Sweeteners chemicals almost completely devoid of caloric value as cyclamate (E952), saccharin (E954), aspartame (E951). These products are low in calories and do not damage the teeth, but are still of synthetic products;
* Reduced fat content. To decrease the fat content are used: mixtures to higher water content rather than fat, for example margarine semi-fat consists for 40-60% by vegetable fat and for the 60-40% water or fat substitutes which have a creamy taste . This way you can reduce the use of fat in foods such as sauces, dressings, spreads, desserts made with milk, curd, ice cream, mayonnaise, butter, margarine, chocolate cream, cheese and more.
* For example, in mayonnaise #light is removed in part the oil and replaced with water. The light chocolate has less cocoa butter, the fat mozzarella and low-fat yogurt are made from skim milk, less expensive than whole milk;
* Deserve special attention the syntetic sweeteners used in some of these products. In a good number of foods the decrease in caloric intake is obtained by replacing the sucrose, white sugar and cane sugar, with synthetic sweeteners as said before. In this way, the caloric intake is lowered but, if it exceeds use, it is likely to become too high daily doses of sweetener, not devoid of drawbacks. All chemical sweeteners on the market have been approved by the Ministry of Health has set, substance by substance, the daily dose should not be exceeded. If this happens, stomach ache, bloating and diarrhea are lurking;
* We can run the risk of increasing the portions. Often considered a panacea of excess weight, the consumption of “light” does not guarantee a reduction in weight in the long run because the feeling of satiety not last long (it increases the risk of eating a double portion of “light” ). Also, considering erroneously that a food is fattening less light, and we can exagerate in its consumption, nullifying, in practice, any advantage obtained with calories.
– Less sugar (to less harmful sweeteners such as stevia is a natural sweetener 300 times sweeter than sugar and other synthetic sweeteners, be careful)
– Less fat (in particular less hydrogenated fat)
Nutella for example there is not still a sugar-free version: over fifty percent of the chocolate spread is sugar. The percentage of hazelnuts and cocoa fat, not even twenty percent! And Palm Oil…