Ginger, as a spice, has established itself not only among lovers of exotic cuisine, but also in losing weight circles. And for good reason. As it turned out, it has a lot of useful substances aimed at combating extra pounds. But few people know that, in addition to powdered ginger root, pickled will also help to lose weight.
However, before running after him to the supermarket, you should look at this savory treat from all sides.
In this article we will talk about the possible side effects of pickled ginger and consider an exemplary menu for each day, where the main ingredient will be this root.
Impact on the body
In the process of weight loss, it is important to lean on natural products. Pickled ginger is one of those. Is it possible to eat ginger on a diet? Eating it on a diet is not only possible but necessary. And, unlike the raw one, its taste is more pleasant: spicy and salty. The product not only well satisfy hunger, but also rid the body of excess. What explains this miraculous process from the consumption of Asian delicacy?
Not in vain ginger is famous for its fiery taste, because it literally warms up the body, contributing to the maintenance of body fat. When it is consumed, the blood flow accelerates, and so calories are burned faster. And the treasured figure on the scales is getting closer. Consumption of pickled ginger as a replacement for the usual side dishes dulls the feeling of hunger. Portions are reduced, and the body loses weight. Also, the product relieves the body of excess fluid and removes toxins. This significantly improves the quality of the figure. After all, the swelling gives the impression that the person is fuller than it actually is.
The advantage of pickled ginger is its calorie content. Only 51 kcal per 100 g. However, with such a low rate, it contains a sufficient amount of dietary fiber, which for a long time takes the stomach to work and gives a feeling of satiety.
Benefit and harm
Is ginger good for you? Improving properties of this product are truly extraordinary. It contains the same amount of nutrients as fresh. These are vitamins A, B1, B2 and C, as well as such trace elements potassium, magnesium, iron, manganese, phosphorus and zinc.
The main use of pickled ginger for weight loss is its ability to cleanse the body.. In this business, it is as effective as ginseng. Antioxidants contained in the product, improve immunity by counteracting various environmental factors. Other obvious properties of ginger in the fight against obesity are the following points:
- Normalization of cholesterol in the blood.
- Increased stamina and a feeling of vitality, which has a beneficial effect on training, thanks to which weight loss will be accelerated.
- Improved metabolism.
- Accelerating the process of burning extra calories.
- Potassium and magnesium in the composition, with whose help the feeling of stress is suppressed, due to which there is a risk of breaking the diet.
With all these qualities, pickled ginger is not useful to everyone. Its harm can occur if a person suffering from an ulcer, gastritis or other inflammatory processes in the gastrointestinal tract, will consume this product without the permission of the doctor. The presence of acids in this product will have a bad effect on digestion.. It is also contraindicated for pregnant and lactating women.
Cooking at home
Today, a jar of pickled ginger on a shelf near the supermarket is no longer a wonder. And, if there is a need on the diet to taste its special taste, then it is unlikely to become a problem - food is inexpensive and freely available. But Ginger will be much more delicious than shop-based, if you marinate it in your own kitchen. This is not difficult to do. The main thing is to purchase a quality product, the following signs will help you choose
- Golden color and thin matte skin on the root surface.
- The presence of dense rounded branches. If there are only full buds and fresh sprouts - this is a sign of overdue.
- Pleasant smell with exotic notes.
- Kink Choosing a product, it is possible to break off a process from it, and if a crunch is heard and fragrance is different, then it is suitable.
Marinating in the classic way
Having decided on the main ingredient, which is required in the amount of 250 g, it is important to prepare the rest.
Will need:
- salt - 1 tsp. with a hill;
- sugar - 2 tbsp. l;
- Vinegar 9% - 2 tbsp. l;
- water - 2 tablespoons;
- beet - 2 pieces (for a pink shade).
Step-by-step recipe includes the following points.:
- Wash the root, peel and cut into translucent slices.
- Pour a glass of water into the pot, put it on the fire and bring to a boil.
- Pour salt into boiling water, mix thoroughly and remove from heat.
- Pour ginger plates with this solution, hold them for 10 minutes, then drain all the liquid, put into a clean and dry jar.
- The second glass of water should also be brought to a boil, but with sugar. Then pour them root in a jar, add a little beet and vinegar.
- Capacity with pickled product cover, cool, put in the refrigerator. Enjoy the spicy taste of ginger will be possible only after 2 days.
Marinated ginger is not stored in a metal container - it can quickly deteriorate.
In rice vinegar
This recipe will be an excellent snack on a diet, if instead of sugar to use its substitute in an equivalent amount. You should not worry that it will turn out not how in favorite Japanese restaurant. It will be even tastier if done correctly.
Ingredients:
ginger root - 250 g;- sweetener (its quantity should be equal to the sweetness of 2 tbsp. l. of sugar);
- salt - 1 tsp;
- rice vinegar - ½ tbsp.
ginger root - 250 g;Cooking:
- Remove the skin from the washed root and cut into plates. Then sprinkle them with salt and forget for 1 hour.
- After this time, put the slices on a paper napkin to get rid of moisture and bitterness. Then they are already dry, put in the jar.
- In a saucepan, mix rice vinegar with a sugar substitute, boil for 2 minutes, and then cool to a warm state.
- These marinade pour the "petals" of ginger, close the jar with a lid and send it in the fridge. After a couple of days you can eat.
In red wine
High-quality red wine will be an assistant not only in the fight against a bad mood, but also with extra pounds. And the root, pickled in this alcohol, will surprise with its exquisite taste.
Ingredients:
- ginger root - 400 g;
- sugar - 90 g (or a substitute);
- water - 1 st;
- dry red wine - 60 ml;
- rice vinegar - 160 ml.
Cooking:
- The root, washed and dried, cut into slices and send to a pot of boiling water. Boil it for 3 minutes, then drain and place in a jar.
- Pour wine, water and vinegar into separate dishes. Add sugar or a substitute.
- Put this mixture on the fire, where boil until sugar dissolves. Remove from heat and cool.
- In the jar, where the chopped product is already lying, pour the marinade. Cap and leave in the refrigerator for 48 hours.
How to use?
During diets, it is customary to replace this delicacy with a side dish, for example, with chicken or fish.. In this case, you need to limit the portion of the product weighing 80 g. It can also be used as a snack - you can eat several slices of ginger 2 times a day between main meals.
Hence the question arises: so how often is ginger, instead of the usual side dishes? The answer is one - until the diet ends. The process will go much faster if such nutrition is supplemented with physical exertion and, of course, completely eliminate fried and sweet from the diet.
Possible side effects
Many people, especially ladies, in pursuit of the necessary figure on the scales do not think at all about health. There are various variations of fasting days, however, such pickled ginger cannot be arranged. Also, do not eat it unlimited. I wonder why? To attention side effect list:
- Irritation of the intestinal mucosa.
- Stomach pains due to the high content of acid in the product.
- The occurrence of allergies.
To lose weight, sitting only on pickled ginger can not in any case, because it is fraught with consequences.
Menu for the week
As it turned out, ginger, like any other delicacy, should be consumed sparingly. And, in order not to discourage your appetite for this product, it is better to combine a variety of foods with it. A sample menu for the week, where he plays a key role, looks like this:
- Monday.
- Breakfast: wholegrain toast with cottage cheese and 2 slices of ginger, boiled egg and sugar-free ginger tea.
- Dinner: baked chicken fillet with marinated ginger for garnish.
- Dinner: marinated root salad with beetroot and feta cheese.
Tuesday.- Breakfast: omelet roll of 2 eggs and stuffed with 50 g of boiled rice and 20 g of pickled root.
- Dinner: baked lean beef (150 g) with ginger.
- Dinner: salad, seasoned with olive oil (1 tsp), from pickled ginger, goat cheese, apple and cabbage.
- Wednesday.
- Breakfast: whole grain toast with baked chicken fillet and 2 slices of pickled product.
- Dinner: Steamed salmon with pickled ginger and cucumber garnish.
- Dinner: salad of shrimp, mango and ginger root with vegetable oil dressing with arugula.
- Thursday.
- Breakfast: wholegrain toast with boiled egg and several ginger "petals".
- Lunch: baked perch and pickled ginger (50 g).
- Dinner: salad of pickled root, canned corn, bell pepper and olives with olive oil dressing (1 teaspoon).
- Friday.
- Breakfast: whole-wheat tortilla with cottage cheese, greens and pickled product.
- Lunch: stewed beef with ginger.
- Dinner: salad of boiled chicken, avocado, tomato, olives and ginger "petals" in marinade.
Tuesday.At first glance, losing weight with pickled ginger may seem difficult, but for lovers of Asian cuisine - it's just a fairy tale that, combined with sports, will become true. We have to admit: to lose weight, enjoying fragrant pink slices, with the knowledge that they rid the body of excess - is this not a dream?
