lose weight in a healthy and lasting way, but also to fight nervous hunger, focus on rocket salad: with the help of Sara Gilardi, nutrition biologist in Livorno, Volterra and Turin, we explain why it is very effective for losing weight and how to use it.
Prefer raw uncooked rocket
"The rocket salad is rich in vitamin C and a study by the University of Arizona has shown that, due to the high content of this substance, it favors the synthesis of the amino acid carnitine in the body, which in turn is able to store fat burning because accelerates metabolism and activates lipid oxidation.
To make sure you get as much vitamin C as possible, it is though better eat it raw. With a further advantage: thanks to the presence of fiber, this salad also regulates blood sugar levels, reduces the risk of blood sugar spikes, limits the absorption of fats and has a high satiating power ».
It is rich in calcium useful against nervous hunger
La rocket salad it also contains a lot of calcium: about 160 mg per hectogram. “This mineral is only thought of as an important nutrient for bones instead it has been shown that it also plays a decisive role in metabolism».
Numerous studies, including a Danish research published in the American Journal of Clinical Nutrition, have clarified the effectiveness of football in weight control: «In addition to stimulate lipolysis, i.e. the dissolution of the fats accumulated in the fat cells, reduces the accumulation of lipids introduced with food and has a calming effect on the central nervous system and then on fame nervous»Explains the expert.
How to use it in the kitchen
In addition to the classic salads, use the leaves of rocket salad chopped to give an original touch to the fruit salad. Or try i Fusilli with green cream by chef Fabio Campoli:
Recipe:
Ingredients for 4 people: 280 g of fusilli, 80 g of arugula, 80 g of grated grain, 20 g of peeled pine nuts, 1 cube of ice, half a lemon, half a clove of garlic, flakes of grain to taste, extra virgin olive oil to taste, salt to taste
Preparation: Put the chopped rocket, the lemon juice, the oil, the mold, the pine nuts, the ice cube, the salt and the garlic in the blender and blend well. Cook the fusilli, drain them, transfer them to a bowl and season them with the rocket cream. Serve the pasta warm or cold, sprinkled with parmesan flakes.
