Metabolism-Boosting Foods
Metabolism-Boosting Foods avatar

It’s like throwing logs on the fire all day long

These foods and others can help you burn even more calories!

As we age, most of us will see our metabolism slow down especially after age 40. So, the question becomes, “How do I boost my metabolism?” One way is to exercise efficiently so that you get a great “after burn” for several hours after a workout. The other way is to eat smaller, more frequent meals throughout the day. The key is to eat foods that help boost your metabolism.

So, what exactly is “metabolism”? It’s the combination or range of biochemical processes or chemical reactions which occur within our bodies. Consisting of anabolism (the build-up of substances) and catabolism (the breakdown of substances) metabolism is basically how our body uses food by transforming it into energy, the burning of calories. A slow metabolism means we aren’t burning food for energy and it becomes stored as fat. We want a healthy metabolism so that we have a balanced exchange of calories in and energy spent. Some people might even have such high metabolisms that they can’t keep weight on or gain wait; this is just as unhealthy as having a slow metabolism.

Some foods that are known to boost metabolism include:

Breakfast: Milk, Oatmeal, Wholegrain Cereal, Eggs, Yogurt

Drinks: Coffee, Green Tea, Water

Meat & Fish: Beef, Chicken, Pork, Salmon, Sardines, Tuna, Turkey

Fruits: Apples, Berries, Grapefruit, Oranges

Vegetables: Beans, Cabbage, Carrots, Cayenne Peppers, Tomatoes, Garlic

Other: Almonds (Raw), Canola Oil, Peanut Butter, Olive Oil, Whey Protein, Curry

You can find lists of other metabolism-boosting foods by searching on the Internet. Always check with your doctor before starting a fitness or nutrition program to make sure it’s safe for you.

To your health!

 

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One Response to Metabolism-Boosting Foods
Metabolism-Boosting Foods avatar

  1. Mary Ann Fadae says:

    Just wanted you to know that a cardiologist wrote that because of genetic engineering of our wheat, which began in the 60’s and came to the market in the mid-80s, it has caused obesity and diabetes to spike beginning in 1985, so he suggests cutting out all wheat-based products, whether white flour or whole wheat. They contribute to a whole host of diseases and health conditions, including weight gain. He said that when his patients stopped eating wheat, they lost weight whether they exercised or not, and many of their ailments disappeared. Even those who jogged regularly had what he called a “wheat belly” which only disappeared when they stopped eating wheat.

    You might want to look into this for yourself and your clients.
    Mary Ann

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