Download Low Carb - Das Kochbuch by Gregor Velske, Claudia Lenz, Elisabeth Fischer, Doris PDF

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By Gregor Velske, Claudia Lenz, Elisabeth Fischer, Doris Muliar, Christa Schmedes

1. Auflage 2014

Der Klassiker unter den LowCarb - Kochbüchern! Das Ernährungsprinzip Low Carb hat sich einen festen Platz unter den Diätmethoden erobert. Immer mehr Menschen wissen die sanfte Methode zu schätzen, sich kohlenhydratbewusst an Gemüse, Obst, gesunden Fetten und hochwertigen Eiweißen satt und dauerhaft schlank zu essen. Das GU-Standardwerk der LowCarb-Küche - mit über 2 hundred kohlenhydratreduzierten, vitalstoffreichen und unkomplizierten Rezepten für jeden Tag. Dazu alles, was once guy über diese Ernährungsmethode wissen muss, und alles, used to be den Alltag leichter macht - das gesunde und genussreiche Rundum-Sorglos-Paket additionally!

„Low Carb“ heißt so viel wie „wenig Kohlenhydrate“. Dieses moderne Ernährungskonzept greift auf die Essgewohnheiten unserer Ur-Ur-Ahnen, der Jäger und Sammler, zurück. Sie ernährten sich von Fleisch und Fisch, Nüssen, Samen, Beeren und anderen Früchten. So blieben unsere Vorfahren healthy und schlank. Und so können auch wir heute ohne überflüssige Pfunde und mit viel Energie leben: Beilagen kleiner, Süßkram und Industrie-Essen hyperlinks liegen lassen.

Mit dem Low Carb-Kochbuch kann guy sich an Gemüse, Obst, gesunden Fetten und hochwertigen Eiweißen mit Genuss satt und schlank essen. Mit über two hundred unkomplizierten neuen Rezepten, praktischen Tipps und Infos zum Low-Carb-Konzept sowie Kombi-Vorschlägen für verschiedene Anlässe und Jahreszeiten (Raffiniertes für Gäste, Einfaches für Eilige, Wärmendes für den wintry weather, Frisches für den Frühling usw.) bietet es alles, used to be für eine Ernährungsumstellung in Küche und Kühlschrank gehört. Schon der Blick ins Inhaltsverzeichnis beweist, dass Low-Carb hat, used to be Herz und Magen begehren: Frühstücksideen & Snacks, Bunte Salate, Suppen & Eintöpfe, Beilagen & Vegetarisches, Eierspeisen & Aufläufe, Fischgerichte, Geflügel & Fleisch, Süßes „low sweet“ und Low Carb-Backideen. Ein komplettes Ernährungsprogramm additionally, das guy intestine durchhalten und auch dauerhaft beibehalten kann, weil die ganze Familie mitessen kann und es so überhaupt nicht nach Diät schmeckt.

Und es sieht auch nicht nach Diät aus: Low Carb – Das Kochbuch ist ein echter Augenschmaus: in warmen Gewürzfarben ästhetisch und sleek gestaltet, mit appetitlichen und stilvoll arrangierten Food-Fotografien vermittelt es Lust und Liebe am Essen. Zum Glück kann guy diese Rezepte auch nachkochen, wenn guy nicht abnehmen will, sondern einfach nur lecker essen will. --Dagmar Rosenberger

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But remember from above, one of our goals is to make fatty acids as readily available to the body as possible. Is there any way to increase the rate at which dietary fat is available? The answer is yes, having to do with two weird exceptions to the above. The first exception, and probably the compound most readers have at least heard of, are medium chain triglycerides (MCTs). Unlike longer chain fats, MCTs go the liver and are available for use far more rapidly by other tissue. In addition, MCTs are preferentially used to produce ketone bodies which can be used instead of glucose, amino acids or fatty acids by most tissues of the body.

Volume Training Pump training has been described variously as volume training, depletion training, or even sissy training (since the weights used are typically not as heavy). Poliquin's German Volume Training (10 sets of 10) as well as German Body Composition training also fits this description, as do many other systems. Let's just call it pump training. Pump training tends to describe a majority of "traditional" bodybuilding training routines which is a high number of sets per bodypart (anywhere from 5 up to 20 or even more) with high reps (10-15 per set or even more) and short rest periods (30-60 seconds or thereabouts).

Dietary fat Let's start with dietary fat, the fat that's found in your food. Dietary fat is technically a triglyceride, which is a molecule of glycerol (a sugar) bound to three fatty acids. All fatty acids are not the same, though. They can differ in length from short to medium to long chain, depending on how many carbons are present. They also differ in the number of double bonds which are present. Saturated fats (found mainly in animal foods) have no double bonds, monounsaturated fats (olive oil) have a single double bond, and polyunsaturated fats (fish oils, flax oil) have multiple double bonds.

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