Boost Your Body’s Fat-Blasting Ability
Exciting new research led by Mary Anne DellaFera, PhD, at the University of Georgia, revealed that a combination of two phytonutrients found in certain foods, can actually cause fat cells to self-destruct. She found that this phytonutrient combination worked in two ways: 1) reduces cells ability to reduce fat by 130 percent; and 2) causing fat cells to disintegrate at a rate that is 246 percent higher than normal.
So what is this phytonutrient cocktail? A combination of isoflavones found in soy foods and resveratrol found in grapes. While she tested many other combinations, these two had the greatest fat-burning results. Participants in her study lost between four and ten pounds per week.
Keep reading to learn where to obtain these phytonutrients…
Isoflavones are found in soy foods, including: soy milk, tofu, miso (a fermented soybean paste commonly used to make soups and salad dressings), edamame, natto (a fermented, cooked soy product), soy flour, soy yogurt, soy nuts, soy nut butter, soy sprouts, and tempeh. Always choose organic soy products since soy is a heavily genetically-modified crop.
Resveratrol is found in purple or red grapes, purple grape juice, red wine, berries, and cherries.
Dr. DellaFera obtained the best results when people supplemented their diet with 100 mg of each isoflavones and resveratrol, both of which are readily available in most health food stores.
Avoid taking isoflavones or eating soy foods if you at high risk of breast cancer or have a soy allergy. If you take the supplements, some experts suggest cutting back your daily dose to 25 mg each of isoflavones and resveratrol and add 25 mg more of each nutrient each week until you get to the 100 mg dose if you experience nausea.
Of course, always consult your holistically-minded physician before taking any new supplements. This information is provided for educational purposes only and should not be construed as prescriptive.
Copyright Michelle Schoffro Cook. Adapted from the upcoming book by Michelle Schoffro Cook, MSc, PhD, RNCP, ROHP.