What is the difference between fitness & beauty desserts and traditional ones?
In traditional desserts, protein is practically absent. On the contrary, they contain a huge amount of fast carbohydrates, due to refined flour and sugar, which contribute to weight gain, cause jumps in blood glucose, with regular use lead to the risk of weight gain and diabetes. In fact, they are "blanks"
In fitness desserts, we try to increase the protein content as much as possible,
to get all possible benefits:
- nourishment for our muscles, necessary for their growth during training,
- the necessary amount of protein for elasticity of
our skin, hair and nail health
- nutrition of the whole body, necessary for its full functioning,
strengthening immunity
- a long feeling of satiety and a decrease in the load on the pancreas by slowing down the absorption of carbohydrates by increasing the amount of protein in the meal
- we also reduce the total amount of carbohydrates by replacing part of the flour with protein
- influence the texture of the cake (adding protein makes it more tender and airy)
The daily requirement for proteins is 1 g/kg of body weight, subject to sufficient content of essential amino acids, old people and children - 1.2-1.5 g / kg, with severe work, muscle growth - 2 g / kg
In order to increase the protein content in fitness desserts, we actively use dairy products - cottage cheese, yogurt, etc. products in creams and mousses.
- increase the amount of egg whites in the cake , and the yolk also contains a lot of protein, but with it a large amount of saturated fats that we need, but on a very small scale)
- add protein powder.
We also reduce total carbs by replacing flour with oat bran flour. If desired, it can be replaced with another whole grain - wheat, spelled, oatmeal, barley ...
Can fitness desserts be given to children/nursing/pregnant women?
Many pregnant women are faced with a lack of protein, which is extremely difficult to get in the right amount with food - then your doctor may suggest using protein, even before you ask. In our course, we use whey protein - in fact, it is dried whey, which remains at
cooking cottage cheese, for example. On the packaging, it is referred to as "whey protein concentrate or isolate." If the composition of your protein ends there, and you / the child are not allergic to dairy products, then you can use it. But as in everything related to health, it is necessary to consult a doctor.
If the composition also contains flavors, dyes, emulsifiers, etc. - You decide whether it suits you or not. Someone makes food for the child only with their own hands from organic products, and someone feeds everything that the child asks for. One thing is clear: the composition of most children's cookies from supermarkets is worse. As well as sweets and sausages, which are eaten by many pregnant and young mothers.
In conclusion, Protein in its purest form is a very useful and healthy product. Individual intolerance can make it harmful (it is clear that if you are intolerant to lactose or cow's milk protein, choosing a product based on it is a bad idea), as well as additives that the manufacturer will put in order to give some consistency / taste to his product.
However Desserts can be prepared with different types of protein, but, for example, beef and peas, as you might guess, are not the best choice because of the smell. But it is very important to know that just as the source products are very different, the protein that is produced from them will behave in completely different ways in desserts. When I was choosing which type to use as a basis for making healthy desserts, I settled on whey protein for two main reasons.
baking with whey protein gives cakes
- light, airy texture and high rise
- reduction of baking time.
Do you want to talk more about different types of protein, stay tuned! And of course, do post your comments on what you think of proteins, do you use them and in which way? And which one is your Favourite ?
#protein #wheyprotein #proteinbaking