Читать книгу The Renaissance Diet 2.0 - Mike Israetel, James Hoffmann - Страница 110

•Food composition describes the quality of food in terms of its digestibility, digestion rate, and the micronutrients and fiber content.

•The quality of protein is largely determined by the essential amino acid profile and its digestibility and, to a smaller extent, by its micronutrient content.

•The quality of carbohydrate is primarily determined by the digestion rate, or how quickly it can be absorbed into the bloodstream, and its micronutrient and fiber content.

•The quality of fat is primarily determined by the class of fat, and diets should generally prioritize monounsaturated fats, polyunsaturated fats, and saturated fats, in that order, while keeping trans fat consumption to a minimum.

•A well-balanced diet will generally meet all the daily micronutrient requirements; however, during hypocaloric periods and periods where certain macronutrients are deprioritized, a vitamin supplement can help ensure micronutrient values are met.