What Foods Are Best to Eat as a Fat-Burning Food?

What Foods Are Best to Eat as a Fat-Burning Food?
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Being overweight puts you at risk for respiratory disorders, diabetes, high blood pressure and other diseases. In 2006, over 25 percent of Americans were obese while 60 percent were overweight, according to the University of Maryland Medical Center. Knowing which food sources assist in fat burning can help speed your metabolism and help you lose weight.

Fruits

Oranges, grapefruit, papaya, limes and lemons are rich in vitamin C, which contains fat-burning properties, notes Phyllis R. Balch in "The Prescription for Nutritional Healing." Vitamin C stimulates L-carnitine, an amino acid that accelerates your fat-burning capacity and your ability to process fat quickly. It also keeps your metabolism strong and healthy.

Calcium Foods

Calcium, a metabolic trigger vitamin, helps promote fat-burning efforts. Most dairy products, including cheese, milk and butter, are high in calcium. NYDailyNews.com notes calcium helps to decrease body fat by increasing your metabolism. High in complex carbohydrates, dairy also helps to increase metabolism by stabilizing your insulin levels after digestion. High insulin levels assist your body in storing fat.

Peppers and Chilies

According to the book "Digestive Wellness" by Elizabeth K. Lipski, foods that contain chilies or cayenne pepper are effective at lowering body fat. Chilies contain capsaicin, chemical agents that boost your heart rate and increase your metabolism, both which contribute to fat loss. Jalepenos and other peppers also contain capsaicin, which fuels fat-burning activities.

Green Tea

Green tea has fat-burning properties. It contains EGCG, or epigallocatechin gallate, a powerful antioxidant that burns calories by elevating central nervous system and brain activities, reports NYDailyNews.com. Similar to caffeine, EGCG can speed your metabolism and promote weight loss efforts. Green tea compounds are also effective at decreasing abdominal fat while exercising, notes a 2009 study published in "The Journal of Nutrition."

References

Article reviewed by Christine Brncik Last updated on: Feb 28, 2011

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