8 Best Sources of Fat for Weight Loss

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These are 8 high-fat foods that help you lose weight & burn fat. Not only are these 8 sources of fat good for weight loss, but many of these awesome fats are great for a ketogenic diet. If you’re trying to find out which fats are good and bad check out this video.
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Research:

(1) https://bmcchem.biomedcentral.com/articles/10.1186/1752-153X-5-5
Cocoa powder and dark chocolate had equivalent or significantly greater ORAC [antioxidant capacity], TP [total polyphenol content], and TF [total flavanol conten]values compared to the other fruit powders and juices tested, respectively. Cacao seeds thus provide nutritive value beyond that derived from their macronutrient composition and appear to meet the popular media’s definition of a “Super Fruit”.

(2) https://jamanetwork.com/journals/jama/fullarticle/207783

Data in this relatively small sample of otherwise healthy individuals with above-optimal BP indicate that inclusion of small amounts of polyphenol-rich dark chocolate as part of a usual diet efficiently reduced BP and improved formation of vasodilative nitric oxide.

(3) https://www.ahajournals.org/doi/full/10.1161/HYPERTENSIONAHA.112.193060
Our data seem to support the hypothesis that the regular consumption of cocoa flavanols may be able to improve cognitive performance in MCI adults in a relatively short period of time. Although additional confirmatory studies are warranted, the findings reported herein suggest that the regular dietary inclusion of flavanols could be one element of a dietary approach to the maintaining and improving not only cardiovascular health but also specifically brain health.

(4) https://www.ncbi.nlm.nih.gov/pubmed/1308699
Avocado is an excellent source of monounsaturated fatty acid in diets designed to avoid hyperlipidemia without the undesirable effects of low-saturated fat diets on HDL-cholesterol and triacylglycerol concentrations.

(5) https://www.ncbi.nlm.nih.gov/pubmed/11160540
Consumption of a solid fat rich in lauric acid gives a more favorable serum lipoprotein pattern than consumption of partially hydrogenated soybean oil rich in trans-fatty acids. Thus, solid fats rich in lauric acids, such as tropical fats, appear to be preferable to trans-fats in food manufacturing, where hard fats are indispensable.

(6) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3387544/
Endogenous FA desaturation is associated with HR and thereby, in the case of SCD, possibly with arrhythmia and sudden death, which would at least partially explain the previously observed association between cardiovascular mortality and desaturase activity.

(7) https://www.nature.com/articles/s41430-018-0190-2

Baseline fish consumption of less than 1 portion/week, regardless of the type of fish, was unrelated to incidences of stroke, CHD, and CVD mortality in this Dutch cohort. Consumption of less than or equal to 1 portion/week of fatty or of lean fish reduced the incidence of ischaemic stroke.

(8) https://www.ncbi.nlm.nih.gov/pubmed/18602429
In conclusion, LC n-3 FA intake modulates postprandial satiety in overweight and obese volunteers during weight loss.

(9) https://www.researchgate.net/publication/12084771_Whole_almonds_and_almond_fractions_reduce_aberrant_crypt_foci_in_a_rat_model_of_colon_carcinogenesis
Almond consumption may reduce colon cancer risk

(10) https://www.medicalnewstoday.com/articles/269206.php
Eating nuts less than once a week was linked to a 7% reduction in risk of death and seven or more times a week, to a 20% reduction.

(11) https://www.bmj.com/content/346/bmj.e8539
Higher consumption of eggs is not associated with increased risk of coronary heart disease or stroke.

(11.5) https://www.ncbi.nlm.nih.gov/pubmed/23021013
there were increases in HDL-cholesterol, large LDL and large HDL particles for all individuals. However, there were greater increases in HDL-cholesterol and large HDL particles, and reductions in total VLDL and medium VLDL particles for those consuming EGG compared to SUB.

(12) https://www.ncbi.nlm.nih.gov/pubmed/16373948
Compared to an isocaloric, equal weight bagel-based breakfast, the egg-breakfast induced greater satiety and significantly reduced short-term food intake.

(13) https://www.sciencedaily.com/releases/2015/03/150302141241.htm
“The Mediterranean diet is known to be associated with a reduced risk of many different kinds of cancer. Whereas the entire diet likely has many benefits, this study points directly to the olive oil phenolic, oleocanthal, as playing an especially important role in these observations. As more people turn to the Mediterranean diet as a healthy life option, oleocanthal is growing in its significance as a key active component of this diet.”

(13) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5465813/
Isoflavanoids help fight cancer.

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