Categories: Food

Pay attention to sushi

Although not like in Japan for quality ‘, the sushi in Italian restaurants (better if not  all-you-can-eat), is controlled and protected and although many like to replace it with the classic free meal  because similar to something healthy (fish and rice for the most part), it does not mean the level  of the calories introduced are few, then combined with the fact that it is often an all-you-can-eat,  the intake of calories if calculated by curiosity becomes equal or even higher than one  classic Italian meal or a pizza. The often white rice is cooked and made very similar thanks to the presence of a lot of salt and with the addition of sugar, the individual morsels are small and small deadly sweets, one pulls the other, for the happiness of our fat cells that you see quickly  stuffed with a nice calorie surplus. Only have the foresight, if you want, not to finish it all with  a “light sorbet to degrease” (something I do not know) or to change the taste. The sorbet in a glass generally corresponds to 2-3 tablespoons of sugar that are added at the end of the full-bodied meal icing on the cake but this time candied. Then if you like it and you are lulled by the serotine enjoy it.

wp_5407521

Share
Published by
wp_5407521

Recent Posts

SWALLEN LEGS DAMN IT

Have you ever wondered why you suffer more from swollen hands and ankles in the…

9 months ago

cantaloupe, properties

The cantaloupe is a juicy, orange summer fruit that’s related to the watermelon and honeydew…

11 months ago

sarcopenia

The elderly or anyone who finds himself experiencing a condition of immobility or reduced physical…

1 year ago

OBESITY IT IS NOT ALL OUR FAULT

As you all have noticed,  the problem of overweight instead of decreasing is increasing especially…

1 year ago

DNA, EXERCISE, NUTRITION

A blood or mucous membrane test has been patented that can reveal where one is…

1 year ago

SERINE SUPPLEMENT AND PREVENTION IN DIABETES

According to a study conducted by researchers at the Salk Institute, and published in Nature…

1 year ago