In addition to supporting weight loss, eggplant also has many health benefits such as preventing chronic diseases such as atherosclerosis and cardiovascular problems; regulating cholesterol and triglyceride levels.
At the same time, regular consumption of eggplants supports the restoration of organ function, allowing the liver and gallbladder to optimize their processes.
Here is how to use eggplant to lose weight 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 1 lemon (not too ripe), 1 water.
Making:
Wash eggplants with baking soda and apple cider vinegar to remove toxins and pesticides. Then rinse with water.
Cut the eggplant into thin slices (at least a quarter inch thick) without removing the skin.
Add the eggplant to the jar with the water and lemon juice. Finally, stir with a long spoon and mix well.
Note, it is recommended to chill the juice at least overnight before drinking as the eggplant needs time to release its nutrients into the juice.
Add to weight loss diet
Breakfast:
Eggplant juice with lemon and oats
Some fruit, maybe an apple or a banana
Lunch:
A glass of water with eggplant and lemon (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-lemon juice
A protein salad. You can make it with lettuce, papaya, cherry tomatoes, olive oil and shredded fish or chicken.
However, remember, you should exercise regularly and consult a professional to recommend a diet that suits your needs.
