Die optimale Ernährung nach Dr. Kwaśniewski: Grundsätze und mögliche Risiken
Sophia Williams
2026-03-21
5 Min. Lesezeit
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Dr. Kwaśniewski widersetzt sich in seinen Ernährungsgrundsätzen den von Diätetikern und Ärzten verbreiteten herkömmlichen Standards gesunder Ernährung. In seiner innovativen Kochmethode überprüft er die Bedeutung einzelner Nahrungsbestandteile und legt deren angemessene Anteile fest. Viele dokumentierte Fälle erfolgreicher diätetischer Therapien sind heute in Vergessenheit geraten, und das Werk dieses herausragenden Fachmanns findet selten Beachtung. Sollte man diese Prinzipien ausprobieren?
The optimal diet is the rule
What distinguishes the Kosniewski diet from the rational diet promoted by the nutritionists is the proportions of the individual nutrients. They produce: 1 part protein per 2, 53, 5 parts fat per 0, 30, 5 parts carbohydrates. Fat is, according to the doctor, the right source of energy for the human being. Unlike most dietitians, the more concentrated the diet is the better. If the act of consuming food ends up as a normal physical activity is necessary, it is not worth paying more attention to it, but it is of interest to us.
Optimal diet and obesity and other conditions
Dr. Kwaśniewski, therefore, does not investigate the causes of obesity in the over-consumption of calories, where carbohydrates become an active source of energy without the supply of 80 or minerals. He argues that people with a significant excess of weight on the diet are likely to lose weight within 6 months of their diet. He has difficulty disagreeing with him on the issue of over- consumption of processed cereal products, where carb becomes an active energy source without the delivery of 80 and minerals..
The optimal diet is the risk
It has been shown that it does not have a significant effect on HDL cholesterol, the so-called good cholesterol, although it may lead to an increase in the LDL and cholesterol fractions of the diet as a whole. However, this does not seem to have any effect on the increased risk of cardiovascular disease, which is high levels of fat, especially animal origin. It has not been shown to have significant effects on the level of HDL, so called "good cholesterol", although it does lead to increased levels of glucose and cholesterol in the whole diet.
