Have a good intuition and rely y!
In all my wanderings to find the best tips to lose weight healthily and sustainably, I must admit that the scheme Montignac - although this is not strictly speaking a diet - me has so far published the most convincing.
However, by consulting the recipes proposed under this scheme, I have always wondered why the 0% fat yogurt were so often recommended as a dessert or other.
It's true: why? In my mind, they have nothing interesting to contribute, whatever they say. So it's true, I'm not the person best placed to say interesting things about the yogurt... That said, my intuition rarely mistaken.
And my intuition tells me that whenever major brands of the food industry creates a more 'light' product ("lighter"), nothing says that these products are better than the previous ones. Whatsoever in connection with the weight or not.
The big lie
In this case, I realized recently that 'Lite' yoghurt (whose weight has not changed between us) were not as harmless as they looked...
[Incidentally, by the way, let's tell you that as soon as the food industry touts you of a new product, you must always redouble their attention and tell you: ' Aha, you want conned me: this is what confuses him, this time? "]
A Lite yogurt is a yogurt which was reduced the amount of fat. Nothing simpler for a manufacturer: just remove the fat.
But it still has a problem: by removing grease, it removes what makes the creaminess of yogurt. To keep the texture creamy, and at the same time its clientele, the industrialist should add sugar. And forward the music: they flooded markets with yoghurt "lightened" 0% fat. Awesome, no?
"Anything: 0% yoghurt are not sweetened!", hear you say me
It is more subtle and perverse that much...
They obviously cannot be sucrose, fructose or lactose (respectively: powdered - fruit sugar - sugar in milk sugar) because these sugars there are made of small molecules whose sweetness is immediately detectable.
No: he must play more Ferreira. Keep the texture, to use larger molecules. These are "sugar chains. It is longer, more complex and it is much less taste. Found for example in potato: starch.
Suddenly, this addition of sugar is blue: impossible for consumer lambda to imagine that fat has been replaced by sugar...
This sugar is a carbohydrate. It is complex does not alter the energy it can get to the body. In addition, as part of a diet to the glycemic index down (as the Montignac diet), he has more legitimacy! Exit 0% yoghurt!
Worse: I am absolutely certain that many people flip on this kind of solution to satisfy a hunger that the pincer, by saying that, here at least, they are safe not to stupidity. And suddenly, Presto, they take more! And Presto: it leaves even in the buttocks... But they do realize not.
The subtlety that Coronet
Finish in beauty to finally complete the myth of yogurt 0%...
You know the "double 0%? Extraordinary, this invention. You had a warranty, now you have two, to be able to consume yoghurt blindly without taking a gram.
[Reminder: what is being done when one sees an also great race from the food industry?...]
We say: ' this is what confuses him? '' Congratulations to those who have followed ;-)]
Here's the rift: double 0%, this means 0% fat and 0% sugar added. And then you say to yourself: "0% added sugars? But how can they say that if they add sugar in their yogurts? »
It is very simple: in the European legislation (should know), considering that the term 'sugar' is only simple sugars. However, industry, it, adds complex sugars. Therefore, it can add complex sugars in its products and heavily emphasize the fact that they contain "no added sugars".
Conclusion
Once more, I find it extraordinary.
To summarize, we have a great hypocrisy in the food industry, a population which flows on yogurt 0% to lose weight (or at least not take), and revenues of good books which the apologists of a product that is certainly less harmless that it suggests.
What more?
This is a new example that perfectly illustrates how it is important to remain wary towards the fixes, especially when they come from organizations who are thinking mostly base their hold on a market.
What do you think of stuff, hot?
Note : you probably ask whence this info... They come from some well-meaning people, who have just completed their first year in agri-food engineering school.
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