Even if you have never been on a diet, it is likely that you will hear that you have to lose weight that you will need to reach that “calorie” condition: fewer catches than that smoke, reduce the amount of food you eat and / or eat more through food. physical activity. Despite this, apparently eating does not often work: and this is because the only factor considering how the person's body is included is not calorie counting. T and using energy. Journalist Peter Wilson commented on the situation 1843, two of Scotland's cultural toursEconomist, in which he tells the story of the calorie as a unit of measurement, how it was successful and why it might be counted for weight loss being useless, unless it is harmful. Wilson also reports that he lost 14 pounds in four months because of the things he discovered when writing the article.
First, Wilson says that pupils, for centuries, thought it was just the mass of food caught which was counted; It was only in the eighteenth century that it was understood that the energy in individual food was counted. The pharmacist and French biologist Antoine Lavoisier noticed that candles had fired from gas, oxygen, and left out heat and other gases; Then he created a parallel shape between the candle and the human body, working partly with fuel, and scraping rubbish and heat. He picked up a calorimeter, put guinea pigs and measured the heat produced by the animal to find out what energy it was representing. The French Revolution stopped his exams: Lavoisier, a gentleman, was accused of treason and taxation of husbands and husbands in 1794.
Its studies, however, were carried out by other scientists who built new calorimeters: it was decided to produce calorie, which indicates more or less energy that needs to be coated in world of water with one level of Celsius. The German experts were first, starting from the 1860s, to use calories to measure their energy in food, but then introduced Wilbur Atwater, a American chemist. mass, to estimate that they were used to measure their energy in food and lay the foundations for their current enjoyment.
After traveling to Germany, in 1887 Atwater wrote a series of articles for the American magazine Nineteenth century to which there was a public opinion on macronutrients, ie the largest concentrations of food: carbohydrates, proteins and fat. To understand their energy levels, Atwater conducted a trial as a group of young students at the university following the American diet at the time. For twelve days the volunteer would have been responsible for eating, sleeping and lifting within a 1.8 meter room, 1.2 meters wide and 2 meters; the energy given by each meal was measured by burning the same amount of food in a calorimeter; the walls of the chamber were waterlogged: by recording the temperature changes it was possible to estimate how much energy the boys' groups were preparing. To gain an understanding of the amount of energy the body was taking, he collected dirt and sent them out in the calorimeter. In this way he discovered that about 10 per cent of the imported food is not bone-fed and does not provide calories, while the remaining 90 produce energy: t charcoal and proteins four calories per gram, and fat, nine. It means that a gram of fat is made up of 9 calories, four grams of protein or carbohydrate.
Over time, scientists have updated their knowledge of how the organization works, but its abstract approach and Atwater enumeration have become the norm for ordinary people and policies of governments and health organizations. . As Wilson writes, Atwater is changing the way people thought about food, believing that there is “calorie na calorie”. […] The difference between chocolate and spinach calories could only be achieved if the body was harvested more than water, it would be more sensitive to body blubber. bad taste and famine, find out Atwater's first mission to get ahead in more cars.
In 1918 he went out Food and healththe first book based on Atwater's studies tells you "you can eat everything you want – candy, cakes, dirty meat, butter, cream, as long as you're 'counting of calories!': it sold millions of copies. In the sixties it was more common to eat food outwith the home and for this reason the leaflets were distributed with nutritional information, which often promoted healthy eating and unhealthy foods (it does) now happens. At the same time, by getting more and more food available, people were more skilled, obesity was a problem and so diets were basic. Wilson therefore writes, “the war started on fat, and the number of Atwater harbors went into an involuntary ally. "Because nutrition was being considered for taking caloric, removing fat – which took 4 calories per gram instead of 4 proteins and carbohydrates – the first aim was that the food industry supported fat freezing, producing varieties of food, yogurts and milk where it was taken down to the bone except for sucrose ( the rest of this is more harmful to diet and health).
Despite this, obesity had grown dramatically in the world between 1975 and 2016, according to the World Health Organization (WHO): today it is estimated to be close to 40. t percentage of people aged 18 – about 1.9 billion adults – both overweight. At the same time, diets that are less careful and practicing doctors are supposed to be based on counting calories, assisted by specific apps where you can celebrate everything you eat during the day, and t others who record all the calories used while walking, running or sleeping. It not only shows where most bait foods had little food: but Susan Roberts, a feeder at Tufts University in Boston, found that average people in the USA were 18 per cent. . Some food supplies were handled and there was a false frost with a 70% margin.
However, even if the records are accurate, the risk would be based on the risk of calorie counting being involved and not being fully effective. Wilson explains that many other cases have a huge effect on the way we collect body fat: the genes, billions of living eggs in the intestines, sleeping and how We are cooking a meal. As far as we know, we can decide that calorie counting is not reliable, but that having established the Atwater system as established, the surveys are not updated enough t : "Such detailed investigations in another area of science or medicine", does not summarize Tim Spector, an Professor of genetic epidemiology at Kings College in London.
Firstly, calorie counting is based on the heat developed by a burned food in an oven – that takes place immediately – but the human body will not work as an oven: for some people time is going by being affected in controlled foods dumped in dirt will stay in one day, for others it can take up to 80 hours. In addition, in a oven carbohydrates and protein use the same calves as they are in the human body and we also need to allow the time required for these four calories, which are t much less for carbohydrates. The digging work breaks food into proteins, fat and carbohydrates and then into their simpler parts, which are absorbed into the bloodstream through the small intestine to eat and repair t and strengthen body cells. However, the molecules that form each macronotron are broken down and incorporated in a different way.
Carbohydrates are broken down into sugar, which is the main body of the body: depending on whether they are simple (such as those with sweets and sugary drinks) or complex (such as potatoes and grains) they are called t breaking down faster or faster. The first is covered by the blood immediately, providing energy: to estimate the inclusion of sugar of sugary alcohol at a rate of 30 calories per minute, unlike the last two minutes of potatoes or rice. There is the chance for sugar to be caused that the sugar is growing, that is the number of sugar in the blood; the pancreas then secrete insulin, a hormone that orders the young to glucose into the blood and store it; the increase in insulin levels in the blood also supports the processes of lithogenesis, the removal of fat. Insulin also takes control of the food production: if there is too much of it, the blood sugar falls rapidly, the brain is worried that it will run out of fuel and he orders you to have more, t building a sense of hunger. When insulin is maintained at sustainable levels and without roofs, such as the bone of complex carbohydrates, it is felt that there is a sense of wealth.
To be simpler: when there is too much glucose the body attempts to use and store more in framing form; when it is scarce it is usually saved by removing livestock and using it as a source of energy. If there is fat, on the other hand, giving more calories, it takes a long time to break down and it causes a feeling of loneliness that lasts longer. As well as making hormones and protecting the nerves, fat has allowed the body to live at times of famine, to keep its fuel as its body loses. muscles, a complex process and not fully understood. These tactics show that the best way to get weight quickly is by taking too much sugar.
In addition, each organization is different and responds specifically to the introduction of food. Research published this year shows that a higher proportion of species are more likely to fall in the overweight population, and suggest that those who work harder have to work harder, but will consider this form of work. and they survived with ease. Even the differences in these large plants change in the way we handle food; search for 2015 survey that insects are switching friction on food: the value of blood sugar in introducing the same quadruples of food. Major differences in the speed of gut are also revealed among people, up to 50 per cent of the total, which seems to be affecting the effectiveness of calories.
Even though there is not enough sleep enough to make you fat. Many studies show that very little sleep moves the brain to choose foods with high carbohydrates and fat; and it can also increase cortisol, a weight hormone that controls the body to store energy in a dampening environment to cope with durations. On the other hand, Wilson writes, the weight given to a physical activity in a diet must be reduced: it does not mean it's important but “if you're not a professional athlete” t , you take a small part in controlling the weight of what you think. Physical activity costs up to 75% of an individual's energy but only daily activities and the basic body function, which digests the food, strengthens members, maintains a sustainable temperature of blood. However, Wilson suggests that to lose weight it may be more effective to sleep longer than break at the break of the day for running, this clearly does not mean that physical activity should be neglected. as well as improving the general environment it helps to accelerate basic metabolism, which is energy bills of the body.
Eventually, the way in which we prepare the same food. The same cutting and mink also allow the body to absorb more calories, as well as cooked foods found in the stomach and the channels between 50 and 95 per cent more than it was raw. For example, calories imported by cooked beef grew by 15 per cent, those in sweet potatoes 40%, and then other changes depend on the type of cooking : if food is boiled, roasted or boiled in the microwave. Complex carbohydrates such as rice, pasta, bread and potatoes are harder to dig, and can be reduced if they are cooked, left to grow and are heated, as This process causes the formation of more difficult new molecules. So advanced spaghetics of dinner and working as a schisctta could reduce the amount of calories that have been drained and serviced for steam (this is also the theory the legends build up). springs, some pupils could have a negative impact. In 2015, a few Sri Lankan scientists discovered the same discoveries: the caloric grazings were cut down if the rice was cooked with coconut oil and then allowed it to grow cold, the strike was more difficult to dig and the body came to draw on fewer calories.
With this complexity, why are there still fortunes in the calorie counting system? Answer is simplification: to understand what needs to be done, numerical calculations are fairly simple, rather than doing complex consideration about how food is processed. Recently, however, the scientific and health community is beginning to question the system, including scores based on the amount of sugar and saturated fat and their effects on food, but t an increasing number of nutritionists take into account the mechanisms that control attendance in blood and the appearance of famine.