Not everyone who embarked on a healthy lifestyle is ready to give up desserts and homemade baked goods. Today on the Internet you can easily find an alternative recipe for your favorite "Napoleon" - less high-calorie and more useful. However, there are also pitfalls here. BeautyHack figured out why you shouldn't get carried away with bran muffins and what a catch to expect from stevia.
find 10 differences
It is believed that PP baked goods (desserts for adherents of proper nutrition) contain several times less unhealthy fats and calories. Therefore, premium wheat flour is the first to be blacklisted when preparing diet desserts. It is replaced with rye, corn, barley, lentil, and rice. These varieties contain a minimum of harmful substances and a maximum of vitamins, trace elements and fiber, which have a beneficial effect on the digestive tract.
Never put butter in the batter for PP baking. It is replaced by margarine and vegetable oils (if you absolutely cannot do without them). Despite the fact that margarine is more caloric (900 kcal versus 750 kcal of butter), the product of plant origin is less stored "in reserve" and practically does not contain cholesterol.
Stevia is used as a sweetener in low-calorie baked goods. This is a perennial herb, in the leaves of which the unique substance stevioside accumulates, giving them a sugary sweetness. "Honey grass" (this is how stevia is called in another way) contains tannins, vitamins C, D, E and P, essential oils, amino acids, magnesium, iron, potassium, phosphorus, zinc and chromium. However, in the case of such a seemingly useful substitute for sugar, there were several "buts".
So, stevia in powder form is chemically treated with methanol and ethanol! This is done in order to obtain the desired degree of sweetness. Alcohols in a certain concentration are quite toxic, so they are not used in the manufacture of products intended for proper nutrition. Give preference to stevia syrups and drops.
Care should be taken with the "honey grass" hypotonic. Stevia lowers blood pressure. Therefore, if your rate is 90/60, control your condition. If the pressure drops, replace the sugar with something else, such as dates.
Consuming stevia with dairy products can cause gastrointestinal disruption. Sometimes honey grass causes allergic reactions, accompanied by headaches and bloating.
Chicken eggs are also rare guests in PP baking recipes. Quail and ground flaxseeds mixed with water are offered as alternatives. These products provide the dough with a creamy texture and sufficient moisture. Bananas are great for these purposes. One egg equals half of a puréed fruit or one tablespoon of flaxseeds mixed with three tablespoons of drinking water.
The right desserts are prepared in silicone molds or using parchment paper. This eliminates the need to use vegetable oil and, as a result, from excess calories.
Hidden threat
Of course, when you have a choice, to eat a regular dessert or a dietary one, you should always give preference to the second option. However, PP baked goods aren't all that harmless.
So, for example, whole grain flour is no less high in calories than premium wheat. And when combined with other foods, one piece of diet cake can contain ¼ of your daily calories.
Serving size is another problem with diet baking. For many, the signature "PP-recipe" is an indulgence for unlimited consumption of the product. Remember, five low-calorie muffins are not much better than a slice of butter cake.
Alas, only a select few can eat exclusively the right foods and at the same time feel like an absolutely happy person. For our brain, PP baking is a limitation in any case. And sometimes this psychological feature plays a cruel joke on us. If you completely exclude ordinary desserts from the diet, the likelihood of a food breakdown increases several times. Therefore, nutritionists advise to eat varied, but at the same time strictly observing the balance of KBZhU (calories, proteins, fats, carbohydrates).
It is worth treating PP baked goods in the same way as ordinary ones: they are a delicacy and dessert, and not an alternative to ordinary food.
Text: Natalia Kapitsa
