Cream cake based on butter and fatty milk and additionally lavishly soaked in alcohol is a delicacy, which should be avoided by all those who care about the line. But everyone knows that. And what about the more and more commonly advertised so-called dietetic sweets? Is it thanks to them that we can afford a bit of leeway while losing weight, or is it another "marketing trick"?
Recently, like mushrooms after the rain, cake shops, restaurants and cafés have been growing, where we can find products from the fit category. When browsing the Internet, it is also easy to find the slogans such as: "10 recipes for dietetic sweets" or "Sweets fit - prepare for yourself".
The problem, however, is that it is difficult to answer the question of what a dietetic cake actually is and what ingredients it should contain. After all, as we know, a label with the inscription "light" does not necessarily mean that we are dealing with a low-calorie dish.
So can online articles provide a reliable hint, and using them will actually reduce the calorific value of bars?
All through this sugar
Before answering this question, it is worth first of all to realize what is at the basis of all considerations about sweets. This is of course sugar, because it is responsible for both the delicious taste of the snacks and their high calorific value.
Following this trail, many producers and sellers of the so-called "healthy cookies" assume that eliminating sugar from the recipe already gives the right to call their dietetic products. And we, as consumers, find it easy....
The conclusion is simple: simply removing sugar from the diet will do nothing if it is replaced by products with similar properties.
Flour - or maybe she is to blame for it?
However, while sugar can be combated in some way, so many more problems when trying to create dietetic sweets will be encountered when trying to find a low-calorie replacement for flour.
Theoretically, with the help of coconut flour, which contains a little less carbohydrates, could come to our aid. This species causes a much lower glycemic response than cereal flours, so it will work well for patients with insulin resistance and diabetes mellitus.
Of course, you can prepare a low-calorie cake based on beans and sweeteners. It will have almost half the kcal less than its traditional counterpart. However, let's not deceive ourselves - nothing can replace sugar and fat from traditional baked goods. They are the carrier of taste to which we have been accustomed since childhood.
If sweets advertised as "fit" with low calories have little in common, are we categorically condemned to bypassing all sweets while losing weight?
