‘Green’ Mediterranean diet burns fat even faster: study

Next “green” Mediterranean diet helps burn fat three times faster than a typical healthy diet, a new study shows.

Research published in BMC Medicine magazine found that a plant-based Mediterranean diet allows the body to burn a dangerous type of body fat three times faster than those on a generally “healthy” diet.

Those who dieted for 18 months saw their visceral fat levels drop by 14%, compared to a control group who ate a standard healthy diet and saw their fat levels drop by just 4.5%. And the conventional honey diet was half as good as the meatless diet.

Visceral fat is the kind that wraps around vital organs in the abdomen and is more likely than other fats to increase your risk of serious health problems, including heart disease, Alzheimer’s disease and type 2 diabetes. This type of fat is what usually gives you a beer belly, but it’s also found in lean people People.

Research suggests that visceral fat loss should be a weight loss goal and is more of an indicator of health than total body weight or waist circumference.

The Mediterranean diet – which is high in fat and protein but low in carbohydrates – is touted as a generally healthy diet and is growing in popularity for its heart-healthy benefits.

Plant-based foods such as whole grains, vegetables, and legumes are the foundation of the diet, with olive oil as the main source of added fat, but the green Mediterranean diet places additional emphasis on greens.

18-month study, which he implements researchers from Ben-Gurion University of the Negev enrolled 294 participants who were on average 51 years old and considered clinically obese. The researchers divided the participants into three groups at random, guiding them through a “healthy” diet, a Mediterranean diet, or a green Mediterranean diet.

People on a green Mediterranean diet were instructed to give up red meat and poultry and drink three to four cups of green tea and water lentil (Wolffia globosa) shakes a day—which is rich in protein, iron, B12, vitamins, minerals, and polyphenols—replacement for meat intake.

Both groups following the Mediterranean diet had calorie restrictions of 1,400 calories per day for women and 1,800 calories per day for men, and ate less than 40 grams of carbohydrates per day for the first two months, before increasing to 80 grams.

Those who were on a generally “healthy” diet were not given a strict calorie count.

All participants received 90-minute nutrition lessons every week for the first month, then once a month for the next five, and were asked to do aerobic and resistance training three to four times a week for 45 to 60 minutes.

Finally, the study found that while the Mediterranean and Green Mediterranean diets led to similar weight loss and waist circumference in participants, the Green Mediterranean diet doubled the loss of visceral fat. And visceral fat loss was tripled compared to a “healthy” diet.

It was also concluded that higher consumption of green tea, walnuts and lentil, combined with reduced intake of red meat, was significantly associated with greater loss of visceral fat.