Best Foods to Lose Weight
Lean proteins, you rock!
Researchers at Purdue University have determined that low fat protein sources can aid in appetite suppression and weight loss.
For the reason, dieters should up their ante of lean protein sources (lean cut meats, daily) for the best results.
Vegetarian? No worries. Tofu, nuts, all bean types (soybeans have the most protein), dairy, seitan (wheat-meat), and quinoa all rock high protein numbers, and are some of the best foods for weight loss.
Beans not only make you toot...
Beans should be at the top of your diet food list for numerous reasons.
- First, they are loaded with protein, low in fat and taste so darn good.
- They also pack their share of fiber and will help regulate your digestion and hunger.
- Don't believe me, eat a half can of garbanzo beans and check out how full you feel afterward. Then read how little calories are in that can.
- Oh, and the gassiness will get less prevalent as your body gets use to all the fiber.
- You might want to plan your evening accordingly before trying this bean experiment.
Fruity, fruity vegetable recommendation: The best diet foods to lose weight with, hands down.
This may be the single best dietary improvement you can make for fast weight loss and your overall health.
Start small with a few servings and progressively add more fruit and veggies daily.
Your goal is to work your way up to five or more servings total each day.
- You can even try adding a serving or two to each meal and you will be amazed at how much easier fast weight loss becomes.
- These little creations of the earth are low in calories, will cut down your appetite by filling you up, will regulate your digestion and will just have you feeling a whole lot better.
- Ditch the processed junk and microwavable meals from that superstore conglomerate and hightail over, preferably by bike or foot, to your local farmers market.
Please, sir, may I have some more soup?
Prepared properly, soup can be low in calorie content all while still managing to be very satisfying to the average dieter.
The problem with most premade soups or the canned versions is the amount of sodium used to flavor and preserve them. High levels of salt can spike your blood pressure and is flat out terrible for the "old ticker", the heart. Typically, cream-based soups should also be avoided because they are higher in fat and overall calories.
- You truly are better off making your own soups and being in control of that pesky saltshaker.
- For optimum results, select low sodium broth and load them up with fresh or frozen vegetables, not canned.
- A little trick my wife uses is steaming her veggies independent of the broth to preserve more nutrients. She then adds them back in after the soup is ready to enjoy.
- For that kick of protein, use heavy lentils and a bit of lean cut meat for those who are not vegetarian.
- Once you dish up a bowl, independently season it with lower sodium options like garlic powder, black pepper, or red pepper (for those who like it spicy).
- Still in need of a bit more flavor?
- You can dash in a pinch of sea salt. Keep in mind that sea salt is still high in sodium but requires less when seasoning.
White bread racism!
You really should discriminate against white starches. They are lower in nutrient value, digest way too quickly and are pretty much empty when it comes to appetite control.
Simple switch it up by dropping whitey and replacing them with whole grains.