Losing weight is a question of burning more calories than we consume, but we can also increase our fat burning capability by boosting our metabolic rate. There are many “fat-burning” supplements available, but some are unsafe and others are ineffective. What’s more, some contain ingredients that are extracted from common foods – so could we simply change our diet to help us burn more fat? It turns out, yes, we can! But does that mean sticking to a boring diet? Not necessarily…
The concept of dieting has been around for decades and there are an overwhelming number of different diets, all promising the Holy Grail of fat and weight loss. Many diets may be effective (on paper) for fat burn and weight loss, but they’re often so restrictive, that they’re difficult to stick to.
So it’s clear, we need an alternative to dieting. Sticking to a few principles on the best foods to eat for weight loss could be enough to improve your long-term health and encourage healthy, sustainable weight loss. Some foods and drinks have been shown to increase our metabolism and encourage fat loss, so here’s 29 foods that we should be incorporating into our weekly diets…
Garlic can help with weight loss because it’s rich in a compound called allicin, which gives garlic its familiar odour when it’s chopped or crushed. Allicin has many health benefits due to its anti-inflammatory and antioxidant properties. The main benefit is that it’s a heart-healthy food, since it helps to reduce inflammation and oxidative stress that in turn protects the cardiovascular system.
Allicin also helps to support good metabolism which in turn helps us burn more calories both at rest and when we’re active. The better our metabolism, the higher our calorie burn and the more effective our fat burn and weight loss.
The World Health Organisation’s (WHO’s) guidelines recommend 2 to 5 grams of fresh garlic daily, which is around one clove (or 0.4 to 1.2g dried garlic powder). Garlic is great for adding flavour, so add it to soups, stews, salad dressings, meats and vegetable dishes.
Cooking garlic at a high temperature can damage allicin, so eat it raw, if you (and those in close proximity to you) can handle it! Or, add it right at the end of the cooking process to help keep it as raw as possible.
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