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Losing weight with negative calorie foods

admin — Sat, 12 Dec 2009 15:31:40 +0000

Tip #1

The most important point of losing weight by using calorie negative foods is to first have a complete list of all of the foods that are on this list.

Tip #2

Understand that negative calorie foods are supplements for any diet and they are not full diets. You can lose weitht by using negative calorie diet but you should change your eating habits and substituting large portions of your daily meals with negative calorie foods. Do not forget that there is no diet that is only made of negative calorie foods.

Tip #3

The main point about losing weight with negative calorie foods is eating the foods that you like. Celery, water crest, and raw green cabbage are not favorite for many of the people but pineapple, ananas, berries, and apples are more preferable, besides.·

Tip #4

Just review some of the diets about negative calorie foods. Apart from large amounts of fresh fruit, celery soup from the “Celery Soup Diet” may be the great way for weight losing by using calorie negative vegetables.

Tip #5

Adapt your eating habits as required and don’t forget to keep non negative calorie foods away from your eating plan.

Negative calorie foods

admin — Sat, 12 Dec 2009 14:35:49 +0000

Negative calorie foods use more metabolic energy so they absorb more calories than they contain actually. Since body works harder to take out energy in these kinds of foods by eliminating, digesting and granulating, they help us to lose weight by eating. In negative calorie foods, it is presumed that despite the fact that foods can include same amount of calories, a lot fewer amount of these calories can change into fat since less calories are available to the body.

Namely, let’s say you eat an orange. By eating orange you consume has 90 calories however, your body’s chemical and physical processing, digestion and granulation of the orange results you to burn off 110 calories therefore, your negative calorie effect is 20 calories.

Some “calorie negative foods” can be categorized as:

Vegetables: Artichokes, asparagus, green beans, string beans, beets, beet greens, broccoli, brussels sprouts, cabbage, chinese cabbage, carrots, cauliflower, celeriac, celery, chervil, chicory, chives, squash, tomato, corn, cucumbers, dandelion greens, dill pickles, eggplant, endive, garlic, kale, kohlrabi, leeks, lettuce, mushrooms, mustard greens, okra, onions, parsley leaves, turnips, parsnips, peas, peppers (green/red), pickles (sour/sweet), pumpkin, radishes, rappini, red cabbage, rhubarb, rutabagas, sauerkraut, salify, scallions, shallots, sorrel, spinach, watercress,

Fruits: Apples, apricots, blacberries, blueberries, cantaloupe, cherries, cranberries, currants, damson plum, figs, fruit salad (fresh/canned), grapefruit, grapes, honeydew melon, huckleberries, kiwi, kumquats, lemons, limes, loganberries, mangoes, muskmelons, nectarines, oranges, papaya, peaches, pears, pineapple, pomegranates, prunes, quince, raspberries, strawberries, tangerines, watermelon

Meat: Abalone, bass (fresh water/sea), buffalo fish, catfish, clams (cooked), cod steaks, crab, crayfish, flounder, frog legs, mussels, oysters, shrimp, terrapin, trout, tuna

Healthy and low-fat cooking tips

admin — Mon, 07 Dec 2009 22:03:37 +0000

Many modern cooks are concerned about preparing healthy, low-fat meals. Fortunately, there are simple ways to reduce the fat content of
most dishes without losing flavor. Tips for adapting these recipes are provided here and throughout the book. To cut fat from recipes, consider using less olive oil than the recipe calls for. Sprinkling a little salt on the vegetables brings out their natural juices, so less oil is needed. It’s also a good idea to use a nonstick frying pan if you decide to use less oil than the recipe calls for. Or substitute a low-fat or nonfat cooking spray for oil. Another common substitution for butter is margarine. Before making this substitution, consider the recipe. If it is a dessert, it’s often best to use butter. Margarine may noticeably change the taste or consistency of the food.

Some of the recipes in this book call for milk, yogurt, or feta cheese. You may cut fat by using skim, 1 percent, or 2 percent milk and nonfat or low-fat yogurt instead.You may wish to use a combination of nonfat and whole milk products to achieve the desired flavor with less fat. For a healthier feta cheese dish, substitute low-fat or nonfat varieties.

Meat, such as lamb and beef, play a big part in Turkish cooking. Some cooks like to replace red meat with chicken, turkey, or chunks of tofu to
lower the fat content. However, since this does change the flavor, you may need to experiment a little bit to decide if you like these substitutions.
Buying extra-lean cuts of lamb or beef or trimming excess fat from the meat is also an easy way to reduce fat.

When recipes call for lamb, beef, or chicken broth, use low-fat varieties or replace with vegetable broth.You may lower the cholesterol in some of the dishes that contain eggs by using an egg substitute.

There are many ways to prepare meals that are good for you and still taste great.As you become a more experienced cook, try experimenting
with recipes and substitutions to find the methods that work best.

The careful cook tips

admin — Mon, 07 Dec 2009 21:59:30 +0000

Whenever you cook, there are certain safety rules you must always keep in mind. Even experienced cooks follow these rules when they are in the kitchen.

• Always wash your hands before handling food. Thoroughly wash all raw vegetables and fruits to remove dirt, chemicals, and insecticides.Wash uncooked poultry, fish, and meat under cold water.

• Use a cutting board when cutting up vegetables and fruits. Don’t cut them up in your hand! And be sure to cut in a direction away from you and your fingers.

• Long hair or loose clothing can easily catch fire if brought near the burners of a stove. If you have long hair, tie it back before you start cooking.

• Turn all pot handles toward the back of the stove so that you will not catch your sleeves or jewelry on them. This is especially important when younger brothers and sisters are around. They could easily knock off a pot and get burned.

• Always use a pot holder to steady hot pots or to take pans out of the oven. Don’t use a wet cloth on a hot pan because the steam it produces could burn you.

• Lift the lid of a steaming pot with the opening away from you so that you will not get burned.

• If you get burned, hold the burn under cold running water. Do not put grease or butter on it. Cold water helps to take the heat out, but grease or butter will only keep it in.

• If grease or cooking oil catches fire, throw baking soda or salt at the bottom of the flame to put it out. (Water will not put out a grease fire.) Call for help, and try to turn all the stove burners to “off.”