Calories In Food

Now in this article, we are going right to the chase and eliminate your worry about how to master calories and weight management challenges as well. For losing weight to occur, it doesn’t matter how you slice it and there’s no doubt that the calories in food have to be balanced.

Yet, the list of partial or simply erroneous beliefs about calories for food conversion goes on almost unendingly. Here, we can shed some positive light quickly upon two of the most misunderstood calorie fat fundamentals that continue to exist in the forums of popular myth.

Food Fat Calories Misconception

When you eat after 6 PM, the calories that enter your body instantly turn into fat; do not eat later in the day.

The real truth is that a calorie is simply an intellectual unit of measure, without virtually any existing prejudice, bias, or preference for time of day. In addition, your body clock, if you will pardon the expression, works on a 24-hour continuous cycle to process the calories in food.

In order to lose weight or cut calories, I can eat only some specific type of foods and that is healthy foods low in calories or I will fail.

Your body needs nutrients from the calories in food to support weight management achievement. The point is, basically everybody aware that whole dairy milk will give you a fairly high concentration of saturated fat. You cannot release a food source from your regimen without restore it with a more supportive one.

potato, bacon and egg scramble

Prep Time: 25 Minutes Start to Finish: 25 Minutes Makes: 5 servings

1½ cups fat-free egg product or 6 eggs, beaten

1¼ lb small unpeeled red potatoes (8 or 9), cut

into cubes

1⁄8 teaspoon pepper

1⁄3 cup fat-free (skim) milk

¼ teaspoon salt

1 tablespoon olive or canola oil

3 slices bacon, crisply cooked, crumbled

4 medium green onions, sliced (¼ cup)

1. In 2-quart saucepan, heat 1-inch

water to boiling. Add potatoes. Cover; return to

boiling. Reduce heat to medium-low. Cover; cook 6 to 8 minutes or until potatoes are tender. Drain.

2. In medium bowl, beat egg product, milk, salt and

pepper with fork or whisk until well blended.

3. In 10-inch skillet, heat oil over medium-high heat.

Cook potatoes in oil 3 to 5 minutes, turning

occasionally, until light brown. Stir in onions; cooks 1

minute, stirring constantly. Pour egg mixture into

skillet. As mixture begins to set at bottom and side,

gently lift cooked portions with spatula so that thin,

uncooked portion can flow to bottom. Avoid constant

stirring. Cook 3 to 4 minutes or until eggs are

thickened throughout but still moist. Sprinkle with

bacon.

1 Serving: Calories 180 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g; Trans Fat 0g); Cholesterol 5mg; Sodium 380mg; Total Carbohydrate 23g (Dietary Fiber 3g); Protein 11g % Daily Value: Vitamin A 20%; Vitamin C 10%; Calcium 8%; Iron 20% Exchanges: 1 Starch, 1 Vegetable, ½ Very Lean Meat, ½ High-Fat Meat

Carbohydrate Choices: 1½

Do This

Serve this hearty dish for breakfast with wedges of fresh cantaloupe and fresh strawberries. Or for a late morning brunch, serve it with a tossed mixed green salad instead.