6 Of The Fastest Ways To Reduce Belly Fat

Basically, losing weight and belly fat fast equals eating less and burning more. To achieve results in a much shorter time, you need to raise awareness of what goes in your mouth and burning more than you eat, which you automatically achieve when you lift weights. You will also need to buy your own groceries and prepare your own food to ensure proper nutrition.

  1. Lift Weights
  2. Train hard. Split 3 days alternatively into push (chest & shoulders), pull (back), legs. Workout Monday, rest Tuesday, workout Wednesday, etc. Do core strengthening exercises at the end of each workout. Repeat continuously. The calorie burning effects of weight lifting continues even after your workout. Even when you sleep. The more muscles you have, the more it takes for your body to maintain them. If you have the time, include cardio exercises but know that they do not have weight lifting’s continuous post workout effect.

  3. Stay Fuller On Less Calories
  4. broccoli

    Stop carbohydrates. Avoid everything starchy like bread, potato and rice. Fill up on fiber instead. Make vegetables consist of at least 60% of every meal. Broccoli, cauliflower, cabbage, lettuce, celery. These five vegetables are among the top 10 for fiber content. Fruits contain high fiber too, but they are high in sugar as well. You might want to consider following these awesome diet plans.

  5. Stay Fuller Longer
  6. Protein will keep you feeling fuller longer than carbohydrate or fat. The RDI for protein for an average person is about 55g a day (2 chicken breasts). A weightlifter should consume at least twice that amount of protein. Consume more eggs, fish, pork loin, lean beef, tofu, beans, and yogurt. When you consume enough protein, you will keep your appetite under control naturally.

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62 Amazing Uses Of Baking Soda Worth Incorporating In Your Life

Baking soda, also known as sodium bicarbonate, is primarily used in baking as a leavening agent. It releases carbon dioxide, causing the dough to rise. However, there are also millions (okay, I’m exaggerating this bit) of other uses for it, just like good ol’ vinegar. You see, baking soda has several unique properties such as a flexible molecular structure that allows it to be used as a mild abrasive, an attractant that cleans effectively, and an alkali to neutralize acidic substances. Buy them in bulk at restaurant/baking supply stores. When stored in an airtight container in a cool place, baking soda lasts indefinitely.

Without further ado, here are the 62 amazing uses of the non-toxic, biodegradable baking soda.

    In The Kitchen

  1. Leavening Agent
  2. Baking soda is primarily used as a leavening agent as it interacts with with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, and bread.

  3. Vegetable Softener
  4. You can use baking soda to soften beans faster and decrease cooking time by increasing the pH.

  5. Meat Tenderizer
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The 9 Best Kinds Of Cooking Oil Worthy Of Your Kitchen Space

Cooking oil is used everyday to cook food. There are so many kinds of cooking oils but only a handful are actually healthy. Just because you prepare your own meals more than you eat out doesn’t necessarily mean that it is healthy or the right kind for cooking.

  1. Coconut Oil
  2. Coconut oil has the second highest saturated fat content (90%) of any vegetable oil, making it super resistant to oxidation. It’s smoking point at 177°C/350°F makes it the most stable oil to resist mild heat-induced damage.

    49% of coconut oil consist of lauric acid, a powerful virus and gram-negative bacteria destroyer, and coconut oil contains the second most lauric acid of any oil on earth, first being babbasu oil (50%). Coconut oil is also nature’s richest source of medium chain fatty acids which are easily digestible and have the ability to help stimulate metabolism.

    Coconut oil is best used for sauteing. The perfect coconut oil is unrefined, virgin, and cold pressed. A 1.5kg/54oz jar costs about US$30. It’s roughly about 100 tablespoons worth.

  3. Rice Bran Oil
  4. Rice bran oil has the highest smoking point of all unrefined cooking oil at 254°C/490°F, making it the most suitable oil for pan frying, stir frying and especially deep frying. It’s highly stable and lasts at most 2 times longer than most vegetable oils.

    Rice bran oil is naturally rich in antioxidants (2%), especially gamma oryzanol, vitamin E, and helps improve cholesterol levels by increasing HDL cholesterol while reducing LDL cholesterol.

    As there is virtually no taste to the oil, it takes on the flavor of whatever you are cooking it with. ½ gallon/1.9 liter of unfiltered, minimally processed, GMO free rice bran oil costs about US$25.

  5. Extra Virgin Olive Oil
  6. Olive oil is very high in monounsaturated fats and contains a modest amount of vitamins E and K. Extra virgin olive oil is loaded with antioxidants, some of which have powerful health benefits.

    While subjecting extra virgin olive oil to high heat can alter the taste, it’s actually fairly resistant to oxidative damage from cooking. As the smoking point is at 191°C/375°F, extra virgin olive oil should not be used as a frying staple. It is best used at room temperature.

    A 2L/67oz bottle of extra virgin olive oil costs about US$25. That’s about 130 tablespoons worth.

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