Pulses: According to researchers at a Canadian university, consuming 3/4 cup (130 grams) a day of beans, peas, chickpeas or lentils led to a weight loss of 0.34 kgs or 340 grams in over six weeks. Pulses have a low glycemic index -- meaning that they are foods that break down slowly -- and can be used to reduce or displace animal protein as well as "bad" fats such as trans-fat in a dish or meal.
Walnuts: Eating a walnut-rich diet can be effective in losing weight and improving cholesterol level, found a new study, which was conducted at an American university. A diet containing walnuts, which are primarily comprised of polyunsaturated fats, positively impacts heart health markers. A walnut-rich, higher fat diet showed comparable weight loss to a lower fat, higher carbohydrate diet among overweight and obese women, the study found.
Peanuts: Whether your goal is overall weight loss or better overall health, researchers at a university in the US recommend snacking on peanuts or peanut butter three to four times a week. According to a new study, teenagers at high risk for being overweight or obese reduced their Body Mass Index (BMI) when they adhered to a nutrition intervention that included a snack of peanuts, compared to those children who did not.
Apples: Eating fruit, such as apples, pears, and berries, and vegetables that contain high levels of flavonoids, may be linked to less weight gain. Dietary flavonoids are natural compounds found in fruits and vegetables linked to weight loss, but most studies have looked at a particular flavonoid found in green tea, and have mostly been limited to small samples.
Fish oil: Fish oil may burn fat faster than those fat-burning pills leading to an efficient weight loss in overweight or obese people in their 30s and 40s, Kyoto University researchers report. Fish oil activates receptors in the digestive tract, fires the sympathetic nervous system and induces storage cells to metabolise fat. Fat tissues do not all store fat. So called “white” cells store fat in order to maintain energy supply while “brown” cells metabolise fat to maintain a stable body temperature.
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