The concept of weight loss is simple: Consume 3,500 fewer calories than you burn and you'll lose 1 lb. of fat. In reality, however, weight loss is challenging. Consistently eating less than your body burns requires you to change your eating habits. Chinese broth has a light flavor. This clear broth varies in fat and caloric content, with an average of 30 to 80 calories per cup, according to "Contemporary Nutrition." Replacing high-calorie foods with low-calorie ones, such as Chinese broth, can assist you in reducing your overall caloric intake and successfully losing weight.
Consult your physician prior to attempting to lose weight.
Step 1
Sip a cup of Chinese broth prior to each meal. The broth will take up room in your stomach, thereby helping you to feel full with less food. Its warmth will intensify your feeling of fullness, helping you to feel satisfied with less food.
Step 2
Add vegetables and boneless, skinless chicken breast or lean tofu to a bowl of Chinese broth for a low-calorie, filling snack. This soup can be eaten between meals to curb your hunger without lots of calories. Three ounces of boneless skinless breast has 120 calories, according to "Contemporary Nutrition," making a cup of Chinese broth with 3 oz. of chicken breast a 150- to 200-calorie snack. This is a far better choice than many other snacks, such as potato chips, which contain 360 calories for 3 oz., according to "Contemporary Nutrition."
Step 3
Flavor brown rice and vegetables with Chinese broth. To do this, simply boil the vegetables or brown rice in the Chinese broth until done. The broth will provide a light flavor to the food without all of the added calories in some other flavorings, such as butter, which contains 100 calories per tablespoon, according to "Contemporary Nutrition."
Step 4
Poach lean meat, such as boneless, skinless chicken breast, in Chinese broth. This method of cooking will infuse flavor into the meat without the added fat of other cooking methods, such as frying.
References
- "Techniques of Healthy Cooking"; The Culinary Institute of America; 2007
- "Contemporary Nutrition"; Gordon M. Wardlaw, et al.; 2007
- "Handbook of Obesity Treatment"; Thomas A. Wadden PhD, et al.; 2004
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