Food can be prepared in such a way that helps people fight weight gain; and low carb diet recipes are the way to go. Of all the food groups, carbohydrates and fats are the known enemies of dieters. The reason for this is that carbohydrates are generally broken down as sugar or glucose; and too much glucose in the body is a recipe for disaster. The ironic thing is that humans actually need carbohydrates to function, because this is where we get our energy from. We cannot totally eliminate carbohydrates from our diets, and any diet that totally eliminates one food group should be reexamined. Instead, what we can do is limit our carbohydrate intake or be selective about the types of carbohydrates that we eat.
Unbeknownst to many, carbohydrates come in all forms possible. Your favorite green leafy vegetable is a carbohydrate just as much as your slice of moist chocolate cake is. There are good carbohydrates and there are bad carbohydrates, and if you want to lose weight you have to be aware of the distinction between the two. The reason why many people fail in fighting weight gain is that they lack the right information. Instead of limiting their diet to complex carbohydrates that are high in fiber, they end up eating carbohydrates that are refined and processed. These bad carbohydrates are the worst enemies of anyone who's trying to lose weight, because these food items spike the insulin levels in the blood and makes weight loss so much harder.
Low carb diet recipes focus on what are known as good carbohydrates. These carbohydrates aren't as easily absorbed by the bloodstream, which means that they don't really cause a spike in blood sugar levels. As an example, if you compare the effect of one Danish pastry with all the caramel and butter to a slice of multi-grain bread, the latter will help you in your diet more. Both are carbohydrates, but the slice of multi-grain bread will give you the fiber you need without any of the unnecessary sugar and added calories. These recipes focus on using such sources of fiber, and these ingredients are necessary to any diet. Examples are whole grains like oat bran, whole wheat pasta, rye, whole wheat bread, barley, rolled oats, and others. These may seem like such boring food ingredients but given the right recipe, they can actually be very delicious and healthy.
Other ingredients that low carb diet recipes usually make use of are fruits, vegetables and beans. Fruits are a natural source of sugar, which makes it a carbohydrate. Aside from sugar however you get a lot of other benefits from fruits such as all the vitamins and minerals that you need. Eating an orange will give you Vitamin C while eating a banana will give you Potassium. Fruits are also perfect for recipes because they add a distinct taste to the food that we eat. Vegetables are another source of vitamins and minerals, and focusing on these good carbohydrates instead of the bad ones will truly help you fight weight gain.
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Sales in the Sweet Spreads Market in the United States Increased by 11% Over a Five Year Period, in 2005 Forecasts Estimate the Market will be Worth $1.8 Billion
Dublin (PRWEB) November 4, 2005
Research and Markets (http://www.researchandmarkets.com/reports/c26605) has announced the addition of Sweet Spreads in the United States to their offering
Sweet spreads, comprising jelly/jam/preserves, honey, and peanut and other nut butters, saw sales increase 11% between 2000 and 2005. These sales, which include FDM channels, natural food stores and specialty/gift/department stores, have grown slightly but steadily in current terms every year since 2000, except from 2004 to 2005. From 2004 to 2005, sales in these channels remained stable at approximately $ 1.8 billion.
The slight growth each year in the sweet spreads category has not outpaced inflation, resulting in a general 2% decline in sales since 2000. A number of factors have influenced the sweet spreads market in the six years studied here. Firstly, the products do not usually stand on their own as food products. Rather, they are ingredients used in making sandwiches or snacks, garnishing ice cream or yogurt, or in baking, cooking, marinating, and other recipe preparations. As such, part of their success relies on the relative popularity of other ingredients or of cooking and baking techniques. Low-carb diets have not supported sales over time.
The products also lack an image of convenience. Many consumers eat breakfast and lunch on-the-go and manufacturers have invented a host of "grab and go" food items that provide instant gratification. While making a sandwich or a snack with peanut butter and honey or jelly is not a complex operation, it still takes longer than taking a ready-made snack bar or pastry to eat on the run. Understanding this difference, J.W. Smucker successfully launched "Uncrustables," pre-made peanut butter and jelly sandwiches for grab-and-go eating, in 2004. Their success came at the expense of sweet spread sales, however, as consumers are trading the products for the ready-made items.
But, peanut butter, honey, jam and jelly remain household staples, working in combination for many lunches. Still, as more products are unveiled with these items as the main flavor, manufacturers must ask themselves how much peanut butter or fruit jam consumers will eat in a typical day before being "maxed out." The situation calls for innovations in the category from new, distinctive tastes to more convenient packaging.
This report defines sweet spreads as the following products:
Peanut and other nut butter, including almond butter and cashew butter. Flavored nut butters (e.g. Nutella) are also included, as are peanut butters that are mixed with jelly in the packaging.
Jam, defined as a thick mixture of fruit, sugar that is cooked until the pieces of fruit are very soft and almost formless.
Jelly, defined as a soft, semisolid food substance with a resilient consistency, made by the setting of a liquid containing pectin or gelatin or by the addition of gelatin to a liquid, especially such a substance made of fruit juice containing pectin boiled with sugar. Jelly does not contain pieces of fruit, but is smooth and clear in appearance.
Fruit butter, which is defined as a sweet spread for bread made by stewing fresh fruit with sugar and spices until it becomes thick and smooth. Fruit butters do not contain dairy products.
Preserves, defined as fruit cooked with sugar and usually pectin, used as a spread or filling. Preserves differ from jam in that the chunks of fruit are medium to large rather than the texture of thick puree.
Honey, in comb, liquid, or solid form. Flavored and unflavored honeys are included.
Not included are products containing peanut butter (e.g. confectionery, ice cream), jam (e.g. yogurt), or honey (e.g. honey roasted nuts, honey confectionery).
This report contains US IRI InfoScan data.
For more information visit http://www.researchandmarkets.com/reports/c26605
Research and Markets
Fax: +353 1 4100 980
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