Diet-Boosting Foods

Diet-Boosting Foods
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Whole foods will provide you with natural fat-burning and muscle-building properties, helping you to reach your fitness goals. Low-fat, high-protein foods, such as lean protein, low-fat dairy, whole grains, fruits and vegetables, will supply your body with nutrients, boost metabolism and suppress hunger pangs. The right foods will boost your diet plan.

Lean Protein

Including a source of lean protein, such as chicken, fish or eggs, in your diet will keep you full for longer and speed up metabolic functions and building and repairing lean muscle tissue. According to the Harvard School of Public Health, research suggests that people who consume more than 18 oz. of red meat weekly have a higher risk of colon cancer. Avoid fatty cuts of meat, such as beef, pork and lamb. Make that only an occasional part of your diet, if you eat it at all. Also, skip processed meats, such as bacon, hot dogs and deli meats, since they provide little to no nutritional value.

Low-Fat Dairy

Low-fat dairy, compared to whole dairy, contains fewer sugar and fat calories. Choose low-fat versions of your favorite dairy products include milk, cheese, yogurt and cottage cheese. This reduces your total calorie intake and aids in weight loss. Also, low-fat dairy products contain healthy vitamins and minerals, such as calcium and protein, which will keep you satiated between meals.

Whole Grains

Whole grains, such as oatmeal, whole wheat bread and brown rice, are complex carbohydrates that will reduce hunger and limit sugar cravings. Include whole grains into your diet to create well-rounded meals that will help you to see results from your diet.

Fruits and Vegetables

Fruits and vegetables provide essential vitamins and minerals, fiber and other substances that are important for good health and will help with weight control. Fruit has natural sugar that makes for a healthy, portable snack and will reduce sweet cravings. Veggies can be a fibrous, low-calorie addition to any entree or snack.

References

Article reviewed by Helen Covington Last updated on: May 26, 2011

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