Besides aiding weight loss, eggplant has many other health benefits, such as preventing chronic diseases like atherosclerosis and cardiovascular problems; and regulating cholesterol and triglyceride levels.
At the same time, eating eggplant regularly supports the recovery of organ function, helping the liver and gallbladder to optimize their processes.
Here's how to use eggplant for weight loss, as suggested by Step To Health:
Make juice
Ingredients: 2 cups apple cider vinegar (500 ml), 1 tablespoon baking soda (9 g), 1 eggplant, juice of one lemon (not too ripe), 1 part water.
Making:
Wash the eggplant with baking soda and apple cider vinegar to remove toxins and pesticides. Then, rinse it thoroughly with water.
Slice the eggplant into thin slices (at least a quarter inch thick) without peeling.
Place the eggplant in a jar along with the water and lemon juice. Finally, stir with a long spoon and mix well.
Note that you should at least chill the juice overnight before drinking it, as eggplant needs time to release its nutrients into the water.
Add to your weight loss diet.
Breakfast:
Eggplant juice with lemon and oatmeal
A few pieces of fruit, maybe apples or bananas.
Lunch:
A glass of water with eggplant and lemon (drink before meals)
Grilled chicken breast with cooked vegetables
A salad with spinach, tomatoes, nuts, and low-fat cheese.
Snacks:
A glass of eggplant juice with lemon
A handful of seeds
Dinner:
A glass of eggplant and lemon juice
A salad with protein. You can make it with lettuce, papaya, cherry tomatoes, olive oil, and shredded fish or chicken.
However, remember that you should exercise regularly and consult a professional for recommendations on a diet that suits your individual needs.
Source: https://laodong.vn/suc-khoe/bi-quyet-giam-can-hieu-qua-tu-ca-tim-1394326.ldo
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