By increasing your protein intake and decreasing your carbohydrate intake you are removing an insulin stimulant and replacing it with a nutrient that has a much smaller effect on insulin.
Control insulin and you control the rate at which you burn fat.
Plus, protein has a higher Thermic Effect of Food. (For more information on the Thermic Effect of Food, check out the FREE 14 day fat loss course you receive by typing your name and email into the box under my photo)
Here are some great tips for choosing and maximizing lean protein consumption for fat loss:
Start with a lean choice:
- The leanest beef cuts include round steaks and roasts (round eye, top round, bottom round, round tip), top loin, top sirloin, and chuck shoulder & arm roasts.
- The leanest pork choices include pork loin, tenderloin, center loin, and ham.
- Choose extra-lean ground beef. The label should say at least "90% lean." You may be able to find ground beef that is 93% or even 95% lean.
- Buy skinless chicken parts, or take the skin off before cooking.
- Boneless, skinless chicken breasts and turkey cutlets are the leanest poultry choices.
- Choose lean turkey, roast beef, ham, or low-fat luncheon meats for sandwiches instead of luncheon meats with more fat, such as regular bologna or salami.
Keep it lean:
- Trim away all of the visible fat from meats and poultry before cooking.
- Broil, grill, poach, poach, or boil meat, poultry, or fish instead of frying.
- Drain off any fat that appears during cooking.
- Skip or limit the breading on meat, poultry or fish. Breading adds fat and calories. It will also cause your food to soak up more fat during frying.
- Prepare dry beans and peas without added fats.
- Choose and prepare foods without high fat sauces or gravies.
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