Turn Up Your Metabolic Furnace with these 2 Ingredients
by: Robbie Durand
Its been well established that a high protein diet is essential for weight loss as its helps prevent lean muscle mass loss. Additionally, the high protein-induced satiety may be due to elevated (especially ketogenic) plasma amino acid concentrations, diet-induced thermogenesis (DIT), hunger suppression, and possibly increased anorexic hormone concentrations. The protein-induced energy expenditure may be due to protein-related, high diet induced thermogenesis of 20–30% due to protein turnover, urea production, and gluconeogenesis. Moreover, a protein diet stimulates fat oxidation, partly due to the higher energy expenditure leading to faster glycogen depletion, especially overnight, and thus greater fat oxidation.
If your dieting, you may want to add a fat burner that contains capsaicin, the pungent ingredient of red pepper, has been reported to increase EE and DIT, probably due to β-adrenergic stimulation and a decrease in the respiratory quotient (RQ), implying a shift in substrate oxidation from carbohydrate to fat oxidation. The addition of capsaicin to a diet has also been shown to increase satiety and decrease appetite and cumulative food intake.
The reduction in energy expenditure as a result of calorie intake reduction did not happen when the subjects took capsaicin or increased their protein intake. The combination of a protein-rich diet and capsaicin had even better results. The capsaicin supplementation prevented the subjects from feeling hungry as a result of the calorie reduction.
Researchers investigated the 24-h effect of protein and capsaicin, singly or combined, on fullness and energy expenditure during 20% energy intake restriction. The 24 participants (12 male, 12 female); underwent eight 36-h sessions in a respiration chamber to measure fat metabolism. The study had a randomized crossover design with 8 randomly sequenced conditions. The participants were fed:- 100 or 80% of their daily energy requirements. The 8 conditions in which subjects either received capsaicin, protein, or a combination of both. Appetite profile, energy expenditure, and substrate oxidation were monitored. At the end of the study, the reduced calorie intake led to a 5-percent reduction of the subjects’ energy expenditure. The reduction in energy expenditure as a result of calorie intake reduction did not happen when the subjects took capsaicin or increased their protein intake. The combination of a protein-rich diet and capsaicin had even better results. The capsaicin supplementation prevented the subjects from feeling hungry as a result of the calorie reduction. These results suggest that protein and capsaicin, consumed singly or mixed, counteracted the energy intake restriction effects on fullness and energy expenditure.
In summary, a combination of the addition of capsaicin and carbohydrate replacement by protein with a 20% energy-restricted diet, or carbohydrate/protein exchange alone resulted in higher energy expenditure and fullness compared with a control diet in energy balance. Fat balance was more negative in the capsaicin addition plus carbohydrate/protein exchange compared with a control energy-restricted diet. Therefore, a combination of protein and capsaicin, or capsaicin or protein alone, may at least maintain normal levels of energy expenditure and fullness during energy restriction.
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