How to Lose Weight Eating Garlic
Lose weight the easy way eating the foods that you love. Garlic is delicious and nutritious and it can help you lose weight. Garlic naturally suppresses your appetite. It also helps regulate your digestive system. Garlic is a super food that is packed with nutrients such as antioxidants. Many people eat garlic to prevent illnesses even the common cold.
Mix it in a good salsa, chop it up and eat it on bread with olive oil, eat the garlic with your eggs or in another delicious dish.
It is best if you do not cook the garlic, just eat it raw. If you do cook the garlic, cook it only lightly. Do not over cook the garlic, you will cook all of the goodness out of it.
Eat a healthy snack of at least 50 calories in between meals. Drink plenty of water with each meal.
Eat the garlic with a healthy meal and drink plenty of water with each meal.
Eat a small portion for lunch and then wait twenty minutes. You will feel full and not need to eat more. The natural appetite suppressant and weight loss properties of garlic will help you to eat healthy, lose weight easily and enjoy every tasty meal.
Knowing how to lose weight eating garlic will help you to enjoy your diet.
Whether you are making pasta, fish, chicken or beef, you can add garlic for extra flavor, weight loss benefits, appetite suppressant and nutritional value.
Garlic makes everything taste good. You can help yourself lose weight, protect yourself with antioxidants and flavor your food. Garlic is such an amazing food and should be added to your diet everyday.
Drink plenty of water with each meal and eat healthy foods. Avoid foods with low nutritional value or with dangerous additives such as high fructose corn syrup and partially hydrogenated oils.
How to Lose Weight Eating Garlic
Garlic, the glorious stinking rose, as it is otherwise known, is part of the allium genus family and related to the onion. Its medicinal use dates back to 4,000 B.C., and was used extensively in ancient Egypt, China and Greece. Used by builders of Cheops Pyramid to boost their immunity, garlic is currently the best selling herb. Its popularity is understandable as it imparts flavors to food and promotes many health benefits--it can reduce cholesterol and triglycerides, prevent cancer, fight infections and more. According to scientists at the Weizmann Institute of Science, garlic can also help with weight loss.
According to Medspice, garlic can effectively keep weight in control. First of all, garlic is an appetite suppressant. The strong odor of garlic stimulates the satiety center in the brain, thereby reducing feelings of hunger. Specifically, garlic reduces appetite by increasing the brain's sensitivity to leptin, a hormone produced by fat cells to regulate appetite. Garlic has another lethal weight loss arsenal--it stimulates the nervous system to release hormones like adrenalin, which in turn speed up metabolic rate. An increased metabolic rate means more ability to burn more fat calories. More calories burned means less weight gain--a happy correlation.
Finally, garlic lovers may gain many health benefits but garlic breath can be off-putting. Getting rid of garlic breath requires chewing on fresh sprigs of parsley, mint, or lemon and orange peels or fennel seeds.
Why garlic can help you lose weight
|The health-giving qualities of garlic are almost as well-known nowadays as its pungent smell. But scientists claim to have found a new benefit - they say it can prevent weight gain and might even cause weight loss.
Laboratory tests showed that rats given a high- sugar diet put on less weight if they were also given a garlic compound.
Evidence has already shown garlic is effective in preventing high blood pressure, treating diabetes, curing diarrhoea, lowering the risk of heart attacks and killing cancer cells.
Dr David Mirelman, of the Weizmann Institute in Israel, described it as a 'wonder drug' and said it is in the same league as aspirin.
Key to its health-giving properties, he says, is a compound called allicin that gives its powerful smell.
He has produced a synthetic version of the compound, which is nature's way of protecting garlic from insects, fungi and bacteria in the soil, and eats it with yoghurt every day.
A team of doctors used Dr Mirelman's allicin on rats to test whether garlic could combat high blood pressure and prevent diabetes and heart attacks.
It destroyed the build-up of plaque in coronary arteries, reducing the symptoms of diabetes and bringing down blood pressure in rats which were fed a high-sugar diet for three weeks before been given allicin.
The blood pressure and sugar metabolism of rats given allicin after the high sugar diet went back to normal within two weeks. But the statistics of rats in a control group
that did not receive the garlic compound rocketed and remained high. The researchers were also amazed to see that none of the rats given allicin gained weight, and now want to conduct tests on obese rats to see whether allicin causes weight loss.
Dr Mirelman stumbled across garlic's medicinal properties on a trip to China for a conference on dysentery. A Chinese physician there showed off his cure for the often deadly stomach illness - a bottle of crushed raw garlic soaked in alcohol.
'He gave dysentery patients half a glass of the yellow liquid twice a day,' said Dr Mirelman. 'I asked him how well it worked and he said it's been curing people for 5,000 years
'So I took the recipe and studied it. I isolated each of the components in garlic and found the most effective component was allicin.
'It was highly effective at killing a wide range of micro-organisms from fungi to bacteria and malaria.'
In separate experiments, Dr Mirelman has found that garlic destroys cancer cells in the laboratory. In the next decade, he believes it could form the basis for new anti-cancer treatments.
Another study showed that those who take a garlic supplement each day are far less likely to fall victim to the common cold.
Garlic has been used as a medicine for thousands of years. Egyptian hieroglyphics record that garlic was given to the workers who built the pyramids to keep them strong and healthy.
Garlic: Natural Weight-Loss Food
|Through the centuries, garlic has been both reviled and revered for its qualities. Today, the gossip about garlic and its apparent disease-preventing potential has reached a fevered pitch. For garlic lovers, that's good news; adding garlic to dishes can punch up the flavor.
When it comes to weight loss, garlic appears to be a miracle food. It contains the compound allicin which has anti-bacterial effects and helps reduce unhealthy fats and cholesterol.
Once you learn to appreciate its pungency, most anything tastes better with garlic. And once you learn its possible health benefits, you may learn to love it.
The list of health benefits just seems to grow and grow. From preventing heart disease and cancer to fighting off infections, researchers are finding encouraging results with garlic. Behind all the grandiose claims are the compounds that give garlic its biting flavor. The chief health-promoting "ingredients" are allicin and diallyl sulfide, sulfur-containing compounds. Although allicin is destroyed in cooking, other helpful compounds are formed by heat or aren't destroyed by it. This lets cooked garlic give you a health boost. Garlic also contains the powerful antioxidants C and E, and the mineral selenium.
Garlic has been found to lower levels of LDL cholesterol, the "bad" cholesterol, and raise HDL cholesterol, the "good" cholesterol in the short term. Its effects last about three months when taken daily. It may also help to dissolve clots that can lead to heart attacks and strokes. Even when cooked, garlic helps keep cholesterol in your bloodstream from oxidizing and damaging the lining of your blood vessels, which helps prevent the formation of plaque.
Garlic has also been found to inhibit the growth of, or even kill, several kinds of bacteria, including Staphylococcus and Salmonella, as well as many fungi and yeast. Animal studies have found that garlic helps prevent colon, lung, and esophageal cancers. How much is enough? Researchers suggest you can enjoy the benefits of garlic every day by eating a typical clove weighing 3 grams.
Selection and Storage
Most varieties of garlic have the same characteristic pungent odor and bite. Pink-skinned garlic tastes a little sweeter and keeps longer than white garlic. Elephant garlic, a large-clove variety, is milder in flavor than regular garlic and should be used like a leek. But most varieties can be used interchangeably in recipes.
Choose loose garlic if you can find it. It's easier to check the quality of what you're getting than with those hiding behind cellophane. Its appearance can clue you in to its freshness; paper-white skins are your best bet. Then pick up the garlic; choose a head that is firm to the touch with no visible damp or brown spots.
Don't expect the flavor of garlic powder to mimic fresh garlic. Much of the flavor is processed out. Garlic powder, however, may retain some active components. Garlic salt, of course, contains large amounts of sodium -- as much as 900 milligrams per teaspoon, so avoid using it.
Store garlic in a cool, dark, dry spot. If you don't use it regularly, check it occasionally to be sure it's usable. Garlic may last only a few weeks or a few months. If one or two cloves have gone bad, remove them, but don't nick remaining cloves; any skin punctures will hasten the demise of what's left. If garlic begins to sprout, it's still okay to use, but it may have a milder flavor, just remove the tough, green sprout.
Preparation and Serving Tips
Garlic squeezed through a garlic press is ten times stronger in flavor than garlic minced with a knife, so use pressed garlic when you want full-force flavor to come through; use minced when you want to curtail it; and for a buttery flavor, bake whole cloves until tender. The longer the garlic is cooked, the more mild the flavor.
For just a delicate touch of garlic in salads, rub the bottom of the salad bowl with a cut clove before adding the salad greens. For more flavor, add freshly crushed garlic to the salad.
You can make your own version of fat-free garlic bread by warming a loaf of bread, rubbing the inside with a fresh cut clove of garlic, then toasting the loaf under the broiler. You'll get a teaser of garlic without all the fat.
Chew on fresh parsley, fresh mint, or citrus peel to neutralize the pungent aroma garlic leaves on your breath -- a common complaint among garlic lovers. This doesn't work for everyone, but it just might help you.
In order to reap the benefits of garlic's healing compounds, cut or crush garlic, then let it sit in the air for about 10 minutes before using. Crushed garlic needs time to interact with oxygen to form the beneficial substances.
Just about any form of garlic offers dieters many benefits. If you enjoy the taste of garlic, use it liberally in your food. Garlic is great for your health.