All foods can be fattening
In the history of scientific study of power was important the concept of calories getting to know the calories or energy consumed by a human body and calories are in food. A first conclusion was reached to provide fewer calories than are spent daily to use stored fat that would supply the deficiency of dietary calories.
From here came all these low calorie diets, many of them based on foods with low caloric value per hundred grams and discarding many others, forgetting that a normal ration can be several hundred grams and some do not exceed 30 or 40 grams.
The calories are not used to live and move our bodies become in kilos, body fat, whether from excess carbohydrates as fat. The conflict centers on the amount you eat of each product. This is not about food and eating as many calories suppress others provide per 100 grams, it should not fall into the trap of the tables of calories. Calculate and assess their calorie foods has led to incorrect nutrition guidelines and harmful to health. One is the habit of dining only fruit or flee the consumption of nuts and vegetables among other foods.
Another approach to dieting is whether fatter fats and sugars. As early as 1864 Dr. W.Bantig wrote that the most responsible for weight gain are sugars. Since then some diets have declared enemy of the body to foods rich in starch. It is true that starchy food intake involves the segregation pancreatic hormone insulin, which has the effect not only lower the blood level of glucose, but also engenders the production of fat reserves.
This has led to denounce glucose as a toxic hazardous when it is actually the main energy substrate for all cells in our body and especially to the brain. Can not be discarded entirely on it but at the expense of depleting brain skills. Lack intellectual capacity and aging neurons without the contribution of its vital glucose. The funny thing is that these theories assume that dietary fats do not contribute energy to be taken into account if not acting insulin.