Are you on a strict diet? I wonder how to restrict calories and follow your food requirements? During weight loss, people are often advised to be on a calorie deficiency. But how can you control your appetite and not overeat? Well, the trick is to add a certain vegetable. A recent study has shown that adding a certain vegetable that is also a spice can help you cut calories. A new study, headed by researchers at the University sensory evaluation center, has shown that food attraction could do correctly. The results of the study are published in the quality of the quality and benefits of nutrition. Seasoning it
A new study has shown that adding some heat to the food can be an effective calorie reduction strategy. Researchers have considered how the “oral burn” increases, which is a sharp taste from such ingredients as chili pepper, affects how many people consume people while eating. They found that making food a little more saws leads to less consumption, leading to fewer calories. “We know from previous studies that when people slow down, they eat much less. We suspected that cooking could slow people. We thought, let’s experience, in controlled experimental conditions in the lab when adding a small amount of spices, but not so much that food is more likely to eat people,” Postdo -Dctor researcher and author of the leading study. They found that increasing with a sharp level, adding dried chili pepper, slowed food and reduced the amount of food and energy consumed when eating. In addition, this did not adversely affect the taste dish.
“This indicates the added chili as a potential reduction in the risk of excessive energy consumption. While control over this study has not been obvious, our results suggest it can work. The next time you want to eat a little less, try adding a chili explosion, as it can slow you down and help you eat less.” Exploration
To understand how spicy can lead to a decrease in food and calorie intake, the researchers conducted three experiments in which 130 adults participated, which were served one of two lunch dishes – beef chili or chicken. One version was prepared with soft spices and the other was acute. The spiciness level was controlled, carefully changing the ratio of hot and sweet paprika added to the dishes to change the heat while maintaining the constant chili’s aroma. The researchers measured the amount of food and water consumed, the duration of the food, the speed of grams per minute, the bite rate, the bite size and the appetite ratings, sympathies and acute before and after eating.“Formulation of recipes took a long time for chicken pokes. It took so many testing rounds that my laboratory comrades got sick. But the science of trying and mistakes. The replicas increased, ”Koning said.
“It is important here that the reduction of consumption occurred without a negative impact on how many participants liked food,” Haye said.
