From time to time, I clip tips and tricks from magazines I accumulate. The clippings on this page are from who-knows-where — likely some health or fitness magazine I used to subscribe to. Anyway, I thought I’d post them here so as to clear out my recipe notebook. Who knows what they were doing there in the first place!
Almond Joy Eating almonds may help you shed more pounds. A study in the International Journal of Obesity found that people who ate a half cup of almonds a day as part of a low-calorie diet lost 62% more weight than those who chose different snacks. Researches theorize that the nuts’ cellular structure may prevent the body from absorbing all of their fat.
Green Tea According to a study from the University of Geneva, the combination of caffeine and a compound called epigallocatechin (EGCG) in green tea can boost metabolic rate by 4 percent. Study participants had their calorie output measured after taking green tea extract — equal to about four cups of tea. Over the next 24 hours they not only burned more calories but were also burning fat.
Make Stay-Slim Substitutions “Trim the fat and increase the fiber in your favorite ground-beef dishes and cassaroles by replacing one-quarter to one-half of the meat with cooked brown rice or beans,” suggests Leslie Fink, R.D., of WeightWatchers.com. A half cup of black beans, for example, has nearly eight grams of fiber but only half a gram of fat. Bonus: You’ll save some money, too!
Oil Change If you can’t resist having a slice of buttered bread before dinner, try switching to olive oil. Researchers at the University of Illinois discovered that when people dip bread in olive oil, they consume an average of 230 fewer calories than they do when using butter. The experts suspect that diners perceive oil as more satisfying. So while they actually use more oil than butter per piece, they tend to eat fewer pieces overall.
Take a Crack at Weight Loss Eggs are a nutrient-rich breakfast that will actually help you eat less all day long. A recent study at Wayne State University in Michigan found that participants who ate a 340-calorie breakfast, consisting of two eggs and toast with jelly, felt fuller longer than those who had equal calories from a bagel, cream cheese and yogurt. They also consumed an average of 274 fewer calories throughout the day. The egg meal’s extra protein or fewer refined carbs could explain the results.
Try Roasting “It brings out the vegetable’s deep, rich flavor,” says Walter Husbands, a chef and restaurant consultant in Oklahoma City. Toss cut-up carrots, peppers, eggplant — almost any vegetable works well, though broccoli tends to shrivel — with a drizzling of olive oil and a sprinkling of salt. Roast at 400 degrees for 20 minutes, until lightly browned and for tender. The high heat, which sets roasting apart from baking, converts vegetables’ starches to sugar, imparting a nutty sweetness that makes them perfect as a side dish, tossed into pasta or marinara sauce or incorporated into meat load or rice.