Their principles are:
- Avoidance of over eating, predominance. Allocation on several small meals
- Supply high-quality, not denatured carbohydrates with much ballast materials (raw food), renouncement of refined sugar and full grinded grain in favor of natural sweeter and full grain products.
- Reduced supply of proteins, predominantly vegetable origin, with far going renouncement of meat
- Avoidance animal and other unnatural, satisfied fats, replacement by cold pressed oils (extra virgin olive oil) and fats with as several times as possible unsaturated fatty acids.
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