Not only quantity but also quality – where to get the healthiest calories from? |

Today I will present some, a bit more scientific, facts. To begin with, historically the term “calorie” referred to a unit of heat. Dietetics, in a way, “seized” this concept and we now use this word when we want to define the amount of energy in a food. Additionally, in fact, the abbreviation “kcal” is kilocalorie, as such a calorie is “cal”, but it is not a commonly used unit. 

As you can see in the graphic above, there are several sources of calories. In general, it can be assumed that, apart from clean water, everything we eat will provide us with energy, i.e. calories. Is that okay? Of course! Our body can be compared to a complicated machine that works all the time, which requires energy to function, which we supply with food. This is why we often warn you against excessive food restriction. This is not the right thing to do and not only will it turn against you after some time in the form of a yo-yo effect, but it will also have a negative impact on your health. The most important thing is not just counting calories, but …

The quality of the energy we consume

Some time ago, the British Nutrition Foundation proposed to use the concept of The Quality Calorie Concept. The idea is not only to look at the number of calories consumed, but above all at the quality of our menu and compose it so that it contains the necessary macro- and micronutrients (i.e. proteins, fats and carbohydrates as well as vitamins and minerals) . The fact that we eat two different products that provide the body with the same amount of energy does not mean that they will have the same effect on our body. For example, a serving of whole grains (good quality bread, brown pasta or rice, “thick groats”) may have a similar calorific value to their processed and “white” versions, but it will contain much more fiber and generally complex carbohydrates, which not only supports the work of our intestines, but also helps to regulate blood glucose levels and increases satiety after a meal. Likewise, fat is unequal. Examples include nuts and avocados. These are quite caloric products, but they will work on our body much better than even animal fat or processed snacks such as crisps and various types of crisps, thanks to the content of mono- and polyunsaturated fatty acids, or the aforementioned dietary fiber – fiber. 

Empty vs. Hidden, or seemingly invisible enemies of weight loss

Is there really such a thing as “empty” calories? Or is it just a slogan invented by nutritionists that we scare patients with? In fact, it can be considered that there is such a thing. This term includes energy derived from products that will “help” us grow fat tissue, but will not strengthen the body or give us energy to act in the long run. These include, for example:

• Alcohol,

• Lard used as a spread for sandwiches,

• Chips and puffs,

• Sweet carbonated drinks, 

• Sweets in general, but most of all lollipops, caramels, etc., which consist practically of only sugar – it is much better to eat, for example, a medium-sized apple: