The Green Coffee Bean That Burns Fat Fast 0

9:55 AM

Normally, I don’t recommend “weight-loss” supplements, especially weight-loss supplements that claim “easy” weight loss or “fast” weight loss. As a nutritionist, I strongly believe that the key to weight loss is a healthy diet and exercise, but there are some incredible superfoods that can deliver an added boost. One superfood in particular, the green coffee bean, is creating major media buzz, and the research has me truly amazed.

What has me and the scientific community so excited about green coffee bean extract is that people don’t have to do anything different when taking this food supplement. They don’t need to exercise, and they don’t need to diet; they just appear to lose pounds fast.

Let’s cut to the chase: The most recent study on green coffee bean published in the Diabetes, Metabolic Syndrome and Obesity journal followed a group of 16 adults who supplemented with green coffee bean for only 12 weeks. Over the course of the study, the subjects lost an average of 17 pounds each – this was 10.5% of their overall body weight and 16% of their overall body fat! There were no side effects reported. This is very exciting information and one reason why I think that green coffee bean could be an effective weapon against the obesity epidemic in our country.

The key to this incredible weight loss is not attributed to the caffeine. The green coffee bean supplement has only around 20 mg of caffeine per serving, whereas your daily cup of coffee has over 100 mg, (and your “venti drip” has as much as 400 mg). Green coffee bean is not a stimulant; it doesn’t make you jittery and nervous and raise your heart rate like roasted coffee or ephedra. In fact, the green coffee bean has actually shown in some studies to help lower blood pressure – while still boosting metabolism.

They key ingredient in the green coffee bean is a very important natural active compound called chlorogenic acid. Chlorogenic acid works by inhibiting the release of glucose in the body, while at the same time boosting the metabolism or the “burning” of fat in the liver. These two mechanisms work together to inhibit the absorption of fat and eliminate weight gain.

You may be wondering if you can get the same effects from the coffee you drink with breakfast in the morning – and the truth is that you can’t. When you roast coffee beans, you remove the chlorogenic acid. Green coffee beans are unroasted, have little aroma and are extremely bitter – because they contain over 50% chlorogenic acid. Remember, as I’ve always said, when it comes to your health, “Bitter is better.”

Because the green coffee bean is so bitter, I recommend taking it in capsule form. I suggest finding 400 mg pure green coffee bean capsules online – make sure it they are pure and contain absolutely no fillers or binders! Take two capsules about 30 minutes before meals; I recommend taking them two or three times per day with a full glass of water for the best results. And remember that combining green coffee bean with a healthy diet and exercise can improve your results!

According to the American Heart Association (AHA), “the average adult in the United States takes in 22 teaspoons of added sugar a day, or a whopping 150 pounds a year, while teens pile in 34 teaspoons a day.”

To put things into perspective, we are eating two to four times the amount of sugar that we should be eating. The recommended amount is only 6 teaspoons of sugar a day for women and only 9 teaspoons for men.

I was pretty shocked at how much sugar the average American consumes each day. However, when I did my research about how much added sugar we have in our foods, it made sense to me. So much of our foods in America are processed and sugar is added to everything. I guess it’s pretty easy to understandwhy we have become a nation of sugar addicts.

Sugar is a carbohydrate, but there is a difference in the types of sugars that we eat. Sucrose is probably the most recognizable sugar because it’s just plain table sugar. Simple sugars, on the other hand, are monosaccharides found in plants, fruits and dairy products.

Sugar can be a wonderful source of energy for people when it is consumed in moderation. What’s important is to minimize your consumption of refined or processed sugars. There is no nutritional value in refined sugar. Sugar comes from sugar cane or sugar beets and, when it is processed, all of the nutrients, vitamins and minerals are stripped and it then becomes 100% sucrose, or table sugar. There is no nutritional value and it has a high glycemic index. It is the glycemic index in foods that cause your blood sugar to rise. The higher the glycemic index, the higher your blood sugar will rise.

In fact, it has been published by the Journal of American Medical Association (JAMA) that there is an association between eating high amounts of sugar and higher cholesterol levels and diabetes. There is no proof that sugar “causes” these conditions, but there is a definite link.

In addition, not only can high blood sugar levels contribute to health problems such as weight gain, higher cholesterol levels, and diabetes, but it can also accelerate the aging of your skin.

Researchers in the Netherlands and England evaluated the facial photos of 602 volunteers. After accounting for “actual age, smoking, weight, body-mass index, sun damage, and insulin function, people with the highest blood sugar appeared older than those with the lowest levels.” Studies have also shown that higher blood sugar levels can destroy the skin’s collagen and elastin. So, if I haven’t gotten your attention about the health effects of eating too much sugar, then I hope that I’ve gotten your attention about its aging effects.

When it comes to sugar, it’s important to know what you are putting into your body. Too much of anything is not a good thing. When Americans are eating two to four times the amount of the daily recommended serving of sugar, then it’s time to reevaluate what and how much we are eating. The key is sugar in moderation. Your body will thank you for monitoring your consumption of sugar, and you will thank your body for feeling good! It’s a win-win!

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How many times have you resolved to be good and healthy, watch what you eat, only to ruin the whole thing with some crazy binge? You could have followed healthy diet basics longer, if it weren’t for those uncontrollable cravings for sweets.

About Sweet Tooth

Not many people are aware that white (refined) sugar is one of the worst foods as it creates mineral imbalances within the body. Devoid of nutrients, it borrows more B-vitamins from the body in order to get metabolized. White sugar is therefore also called an “anti-nutrient”. This means that if you have a sweet tooth, you have to consume additional B-complex as their store gets depleted.

The Moody truth of Sweets

When our blood sugar level goes down, we experience a `low’, hence we go ahead and consume sugary snacks such as chocolates, pastries, desserts, which make us instantly feel ‘good’. But this is only a temporary relief. It is not a permanent or regular solution for mood swings. When any food, be it sugar or flour, is refined and taken out of its `whole’ environment of fibers, minerals, vitamins and enzymes, its `life force’ gets diminished and hence it becomes limited in its nutrient content.

The Why of Cravings

Sugar cravings usually arise out of body imbalances. Such imbalances could be a result of eating very little food during the day.

Consuming very little protein could be another reason for sugar cravings. Protein rich foods such as soyabeans, paneer, dal, tofu, almonds help to keep the blood sugar in balance and thus reduce sugar cravings. However, on the other end, when excess protein is consumed, especially animal protein such as chicken, meat, eggs, it can disturb the body’s protein carbohydrate balance thus making the person crave for `something sweet’ at the end of a `meaty’ dinner.

Sweet is tagged along with danger

When sugar cravings begin to rule your life, you end up with lifestyle and other problems such as hypoglycemia, obesity, high blood pressure, diabetes, heart disease, immune deficiency, bone loss, yeast infections, herpes, pre-menstrual syndrome, loss of memory, concentration, irritability, bouts of anger, mood swings, depression….the list is endless.

Solution to your Satisfaction

Excess of any flavours-sweet, salty, bitter or sour- tends to create imbalances within the body. Natural sugars like honey, dates, jaggery are rich in minerals and health promoting. But the key lies in moderation.

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Words like "organic food" and "natural ingredients" get tossed around a lot these days. But

before any food item can honestly call itself organic food, it has to meet standards set by the U.S. Department of Agriculture -- only then can it wear the coveted green and white USDA Organic label.

What makes organic food different is the way it's grown and produced. For example, only fertilizers like compost or manure can be used; chemical fertilizers are out, as are most synthetic herbicides, pesticides and antibiotics. Animals must be raised on organic feed and have access to the outdoors.

Real Organic Food, or Mostly Organic?

There is some wiggle room in the USDA's organic program, however. Certain foods can sport the USDA label even though up to 5 percent of their ingredients are non-organic. Organic beer, for example, can wear the USDA label even though it is made with non-organic hops. Foods with at least 70% organic ingredients can indicate that they are “Made with Organic Ingredients,” but cannot carry the organic label.

There’s been some controversy over the USDA’s handling of the organic certification program, and some healthy-food advocates protest the influence that major food manufacturers have over the program and their efforts to weaken the organic standard.

Organic milk used to come from cows with little or no access to open grazing land, but the USDA now enforces an open-grazing policy. Some organic fruit growers have claimed the USDA lets other growers to bend the rules, allowing synthetic ingredients in fruit labeled organic. The USDA has been sued several times for failing to adequately enforce or maintain organic standards.

While there are many benefits to buying and eating organic food, it's not perfect. Organic food is also:

Not cheaper: Expect to pay more for organic food, since it requires more labor to bring to market.

Not more nutritious: There is little or no evidence that organic food contains more nutrients than commercially grown food. A regular orange, for example, has about the same amount of vitamin C as an organic orange.

Not clean: You should still wash organic produce to remove dirt and bacteria, and take all normal food-handling precautions when preparing organic meatsand other foods.

Not pesticide-free: While most synthetic pesticides are disallowed under the USDA organic program, copper compounds, tetracycline, streptomycin and dozens of other pesticides are allowed under certain circumstances.

Not local: Organic produce can come from miles away, and may require lots of energy to transport.

Not always healthy: Organic foods can still contain high levels of fat, sugar, sodium and other not-so-healthy ingredients. As food writer Marion Nestle often states, organic junk food is still junk food.

Organic Food's Environmental BenefitsThere's little argument about the long-term value of sustainable agriculture, and one of the main reasons organic foods are so popular is their huge environmental benefit. Simply by using fewer pesticides, organic farms cause far less pollution to lakes and rivers, enhance soil quality, and are safer for farm workers as well as wild animals and plants.

Organic farms also tend to be more energy-efficient than "factory farms," since their practices require fewer manufactured fertilizers, fungicides, insecticides and other chemical and petroleum-based compounds.

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