just for us ladies sorry you men can join in too How to Lose 40 Pounds of Fat 1. Ginseng o Ginsengs metabolism-boosting properties may help with weight loss. A 2009 Weight Loss Center article states that ginsengs weight-loss properties may be related to its ability to boost metabolism and that this may help dieters burn more calories. Metabolism slows down in overweight individuals, and the extra calories they consume arent burned off. Ginseng is thought to increase the metabolic rate, which translates into less body fat. Ginseng is available commercially in capsule form or as tea. 2. Hoodia o Found in Africas Kalahari Desert, the Hoodia gordonii cactus is reportedly used as an appetite-suppressant by the regions native Bushmen on long treks. In an article published by the Thyroid Info website, author Mary Shomon states that hoodia contains a substance that tricks humans into thinking theyre full. Writes Shomon: Results of human clinical trials in Britain suggest that hoodia may reduce the appetite by hundreds of calories a day or more. Hoodia can be purchased in capsule form or as a tea. Garlic o Garlic is thought to be a powerful appetite suppressant. The not-so-secret ingredient that flavors soups and sauces, garlics nutritional properties are also no secret. Like the onion, garlic is a member of the allium plant family, and its weight-loss benefits stem from its high concentrations of allicin, which is believed to suppress appetite. Garlic is the only alleged diet aid that is completely safe to eat. Its readily available in its natural form, or as garlic oil, garlic powder, or odorless capsules for those who arent fond of its intense flavor and smell. Read more : All About Allium Vegetables With the recent press on alliums such as onions and garlic protecting against both cardiovascular disease and cancer, we asked a friendly vegetable expert to tell us more about this family of vegetables. (From the staff of VegetableExpert.co.uk) How would we cook without onions and garlic? Sautéed in canola or olive oil, they are key ingredients in many tasty and healthful vegetarian meals. These versatile vegetables are high in beneficial sulfur compounds, giving them their distinctive flavor and aroma. Onions and garlic belong to the Allium genus. Allium, in fact, is derived from the Greek word for garlic. Shallots, leeks, and chives are also members of the allium family. Onions have been cultivated for thousands of years and originated in the Near East and Central Asia. They were grown not only for use in cooking, but for their antiseptic qualities. In Egypt, onions were used in mummification. The most familiar allium is the common, or bulb, onion of the species Allium cepa, which may have a yellow, white, red, or purple skin. While onions may be fresh, they are most commonly purchased dried. Fresh, also called “sweet”, onions have a milder taste. Dry, also called “storage,” onions, have a stronger flavor. Dry onions have thick, paper-like skins. The vast majority of onions purchased at the supermarket are yellow storage onions. Pungent yellow onions are the best “keepers” and are great additions to soups and stews, while red onions are very sweet, but a poor choice for long-term storage. Red onions are good sliced and eaten raw in salads or sandwiches, or for topping a veggie burger. Common mild onions include Bermuda and Spanish varieties. Pearl onions -- which are most often white -- are the tiniest of the bulb onions, and are the top choice for boiling or pickling. Many people think that scallions are a type of onion, but in fact they’re simply the immature plants of any bulbing onion, harvested before the bulb is fully formed. Scallions may also be called spring onions, green onions, or salad onions. The green tops and the white root (the developing bulb) of scallions are both eaten. One type of onions, commonly called “bunching onions,” are members of the species Allium fistulosum. They’re called bunching onions because they’re usually sold in bunches at supermarket. Bunching onions produce the best scallions with a milder taste than other onion varieties. A native to Central Asia, garlic (Allium sativum) has historically been prized for both culinary and medicinal use. Garlic has the strongest flavor of all the alliums. A hardy perennial, garlic grows as bulbs, which are made up of cloves. One type of garlic that has become popular recently is Elephant garlic, which is a separate species (Allium scorodoprasum or Allium ampeloprasum). Elephant garlic has huge, very mild heads, and can either be sliced and eaten raw in salads or cooked and used as a substitute for onions. It’s believed that shallots (Allium ascalonium) found their way to Europe by way of the Crusaders from Ascalon, an ancient Israeli city, from which shallots get their botanical name. Like their garlic cousins, shallots grow as bulbs divided into cloves -- usually two, but occasionally as many as ten. Shallot bulbs grow in clusters. Shallots have a distinctive tapered shape that sets them apart from other members of the onion family. Most often a copper brown color, they may also be reddish or gray. Their flavor, sometimes described as a blend of sweet onion and garlic, make them a favorite of gourmet chefs. Leeks (Allium ampeloprasum var. porrum) are the largest member of the allium family and look like gigantic scallions. They may grow up to two feet long and two inches thick, and they do not form a bulb. France, Belgium, and the Netherlands lead the world in leek production, and leeks are often featured in French, Belgian, and Dutch cooking. Also called “poor man’s asparagus,” leeks are a good complement to potatoes -- in potato leek soup, for example. Wild leeks, or ramps, are a spring delicacy in eastern North America. Chives (Allium schoenoprasum) look like tall tufts of grass. A hardy perennial, chives are in fact closely related to grass. Chives can be clipped with scissors to use straight from the garden: to top a baked potato with vegan sour cream, or to add a mild onion flavor to dips, salads, or soups. Garlic chives (Allium tubersosum), also called Chinese chives or Oriental chives, are good as a mild substitute for garlic. Why not experiment by adding different types of alliums to your meals -- to spice up your soups, stews, dips, and salads! Fruits Other People Are Reading • How to Lose a Lot of Weight in 20 Days • How to Lose Weight Fast By Eating Fruit 1. Orange Fruits o Pumpkins, mangoes, papayas, peaches, cantaloupes and oranges are high in Vitamins C and A and are low in calories, with low sugar and fat content. Orange fruits also contain beta carotene, which helps protect against stomach, esophageal and lung cancer. Red Fruits o Red fruits include strawberries, raspberries, persimmons, watermelon, tomatoes and pink grapefruit. Like orange fruits, red fruits contain beta carotene. They also contain lycopene, which may assist the body in fighting prostate and lung cancer. The benefits of pink grapefruit are similar to those of white grapefruit. Grapefruit lowers insulin levels, making the body feel less hungry. • What Are Some Fruits That Make You Lose Weight? Purple Fruits o Acai berries, blueberries and concord grapes are quickly gaining popularity for their weight-loss benefits. The purple fruits contain anthocyanins, which may help stave off cancer and heart disease. Purple fruits are high in antioxidants, which rid the body of harmful, fat-promoting toxins. White Fruits o White fruits include apples, bananas and pears. Besides being a natural detoxifier, apples are high in fiber and water, but low in calories. Bananas have a high potassium content and help lower blood pressure, which is often a problem in obese individuals. They help the body absorb nutrients and replace electrolytes. Bananas also contain allicin and anthoxanthins, which may help prevent stomach cancer. In Conclusion o All fruits are high in fiber and contain natural sugars. Many fruits also contain natural chemicals that ward off toxins and help the body function in its optimal capacity. The Best Vegetables to Eat for Weight Loss . Lowest-Calorie Vegetables Many nonstrachy vegetables are very low in calories. You can eat 1/2 cup of sliced cucumber or a cup of raw green, leafy vegetables, such as lettuce, spinach, chard or bok choy, for under 10 calories. A cup of cooked Napa cabbage; a cup of raw sliced mushrooms, radishes or celery; or 1/2 cup of cooked summer squash, okra or cauliflower all contain less than 20 calories. High-Fiber Vegetables People who get more fiber through their diet tend to weigh less and have less body fat than people who dont eat many fiber-rich foods, according to an article published in Nutrition in March 2005. Some of the vegetables highest in fiber per serving include artichokes, winter squashes, peas, sweet potatoes, potatoes, edamame, taro, cooked chard, Brussels sprouts, broccoli and cooked turnip greens, which all provide at least 5 grams of fiber per serving. The nonstarchy vegetables -- broccoli, artichokes, chard, Brussels sprouts and turnip greens -- are lower in calories than the starchy vegetables, making them better options for weight loss. You Might Also Like List of Low Insulin Index Vegetables The glycemic index, or GI, is a system of ranking foods based on their carbohydrate content and ability to raise blood sugar levels. Low-glycemic foods have an index of 55 or lower on the GI. These foods contain little carbohydrates and therefore cause only slight fluctuation in blood glucose levels. The purpose of the GI is to help you select the right kinds of carbohydrates for good blood glucose control. This will promote weight loss and healthy cholesterol levels, increased insulin sensitivity and improved diabetes management. Most vegetables are low on the GI. Bell Peppers Bell peppers are available in a rainbow of colors, including red, green, yellow, orange and purple. Packed with flavor and nutrients, this colorful vegetable is low on the GI, scoring a 10. As some of the lowest GI vegetables, they will not raise blood sugar levels and therefore do not require that you take insulin after eating them. Snack on raw peppers or add them to any stir fry. Cabbage Cabbage also ranks a 10 on the GI. This low-GI vegetable is also rich in vitamins A and K, folic acid, phosphorus, calcium and dietary fiber. Choose from red or green varieties. Eat cabbage shredded for salad or cooked for a main side dish. Broccoli Broccoli is a healthy, low-glycemic Rich in vitamins A, C and K; potassium; folate; phosphorus; and dietary fiber, this bright green vegetable has a GI value of 10. Low on the GI, broccoli is great eaten raw in a salad or with dip. Lettuce In general, most raw vegetables have a low glycemic load. This is true for lettuce, which scores a 10 on the GI. Lettuce comes in a wide variety of colors and flavors, each with its own nutritional value. Choose from iceberg, romaine, endive, arugula, Boston, red or green leaf, mesclun and watercress. Onions Onions have a unique combination of flavonoids and sulfur-containing compounds that contribute to its pungent odor and strong flavor as well as nutritional value. A member of the allium, or bulb family, onion scores a 10 on the GI. Use onions to flavor foods while cooking or to top off a salad. Eat them regularly to reap their many benefits. Mushrooms Delicious and nutritious, mushrooms provide you with important nutrients while maintaining your insulin levels. Mushrooms are an excellent source of vitamins D and B, manganese, phosphorus, magnesium, copper, selenium, zinc, potassium, protein and dietary fiber. In addition, mushrooms have a GI of 10. Artichokes Artichokes are a unique and nutritious vegetable. Scoring 15 on the GI, they are also low in carbohydrates and a good choice for a diabetic diet. Choose heavy, plump artichokes with tightly closed leaves. Tomato Tomatoes are a vibrant red vegetable low Known for its antioxidant power, tomatoes are also rich in vitamins A and C, potassium, magnesium, calcium and dietary fiber. Ranking 15 on the GI, tomatoes and tomato products are a low-carbohydrate vegetable. Eat tomatoes raw or add them to cooked soups and stews for added flavor. Eggplant Eggplant is a deep purple vegetable belonging to the nightshade family. Nightshade vegetables contain a compound known as alkaloids that promote healthy nerve muscle impulses, joint function and digestive health. With its unique taste and texture, eggplant has a GI value of 15, making it a low-carbohydrate vegetable. Eggplants are in season from August through October. How to Lose Belly Fat with Home Remedies There are many home remedies you can use to boost fat burn on your belly. Many of them will already be in your cupboard or refrigerator. The right foods can detox your liver and rev your metabolism, helping you to target belly fat. Belly fat is more than a cosmetic concern. It ups risk for a host of health conditions, including diabetes and heart disease. Consuming fat-burning foods and spices will put you well on your way to trading in that rubber tire in the middle for a sleek torso. Step 1 Remove the things in your diet that stress your liver and lower your metabolism, and reduce your calorie intake. A stressed liver cannot properly metabolize fat, says nutritionist Ann Louise Gittleman, Ph.D., author of The Fat Flush Plan. Liver stressors include processed foods, too many carbohydrates in general, all forms of sugar, artificial sweeteners, caffeine, trans fats and soda. Cut 500 to 1,000 calories from your daily diet to lose 1 to 2 lbs. weekly, the safest and longest-lasting weight loss rate, according to the Mayo Clinic. Step 2 Drink 100 percent cranberry juice or cran-water. Cranberries are high in organic acids that act as digestive enzymes. The enzymes work to gobble up little fatty deposits that get stuck in the lymphatics, Gittleman says. Mix a days supply of cran-water with 8 oz. unsweetened cranberry juice and 56 oz. of water Step 3 Consume your omega-3 fatty acids. These target tummy fat, Gittleman says. Fish oil is one great source. Take 6g, which is an overflowing tablespoon, or eat salmon or mackerel twice a week. Also chomp on chia. This ancient super seed is high in protein, is a good source of B vitamins, has calcium and is a high source of antioxidants. Step 4 Get gamma linolenic acid (GLA) and conjugated linoleic acid (CLA) into your diet. GLA activates brown fat, often found in overweight people. Many peoples bodies dont make GLA from its precursors-vegetable oils like safflower oil-so try a supplement. CLA aids the body in accessing and utilizing stored fat, particularly. This omega-6 fatty acid found in organic beef or can be taken as a supplement. Step 5 Make monounsaturated fats another priority. MUFAs are omega-9 fatty acids that became important components of diet plans like the Flat Belly Diet following studies that show MUFAs rev body fat burn in the belly. MUFAs also are favored by the American Heart Association. The association recommends people replace trans and saturated fats with MUFAs. Cook with olive oil or try sunflower or safflower oil. Eat macadamia nuts, filberts, avocados and olives. Step 6 Sip lemon or lime juice in hot water daily. These both invigorate the liver and help to liquefy fat, which aids in flushing it from your system more quickly. Getting enough water in general is important. Mild dehydration can cause your kidneys to call on your liver for help, reducing the livers ability to burn fat. This can lead to fat deposits, often in the belly. Step 7 Detox gently by drinking dandelion tea. Add 200mg each of milk thistle and the Oregon grape root to further detox. These supplements are gentle enough to use every day, Gittleman says. Step 8 Eat thermogenic spices to rev metabolism including cayenne and ginger. Consume cinnamon as well as cloves and cardamom to stabilize blood sugar.
Posted on: Sun, 18 Jan 2015 20:42:10 +0000
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