The concept of thermal effects of food and thermogenesis can play a large role in increasing metabolism when the emphasis is placed on making better food selections.
Our chief nutrients are found in three groups: fats, proteins or carbohydrates. They are called macro nutrients because they are our source of calories and energy. Metabolism is the way our cells, organs and tissues in our bodies treat these foodstuffs. Macro means big, and these foods are required in huge amounts to keep up our development, metabolism, and other bodily processes. Our organic structure demands other nutrients, too, including vitamins and minerals. However, these nutrients are required in more modest measures and are named micro nutrients. In this context "micro" means a very small amount. While decisive for our body micro nutrients don't supply people with energy or calories.
Protein Increases Metabolism
Protein is the principal element of our organs, muscular tissue, all our living cells, and is present in all body liquids. Proteins are amino acids stitched together in chains. Twenty amino acids are needed and all must be present in sufficient quantities in order for body processes to function. Nine of the 20 amino acids are termed essential because they cannot be produced by the body; and must come from food sources.
Proteins that contain all 20 amino acids are called complete proteins, and they are found in animal sources: meat (poultry, fish and other meats) and dairy (eggs and milk products). Proteins that come from plant sources are considered incomplete because they do not contain all 20 amino acids, though you can combine different plant sources to obtain all of them. Proteins come in different forms and can be found in plants just as much as in animal products.
Fat: The Good, Bad and the Ugly
Fat, like protein, is necessary part of building body organs and cells, and it a helps in the absorption of some vitamins and other nutrients. And just as there are essential amino acids, there are essential fatty acids which must come from food sources. The secret is to consume as much of the unsaturated "good" fats and avoid as much as possible the highly saturated "bad fats."
Carbohydrates are chains of small, simple sugars that are a major source of energy. When consumed in the body, they are broken down in the stomach by various enzymes and absorbed as sugar or glucose into the blood circulation. When carbs are eaten in excess, some of them are stored for future use in the liver as glycogen, the rest are turned into fat. This process explains why everyone wakes up in the morning, often after 15 hours of no eating and the blood sugar is not zero.
Carbohydrates come in two forms: simple sugars like glucose, fructose, lactose and sucrose which are small molecules and are quickly absorbed by the stomach and raise blood sugar. Other carbs are larger molecules and take longer to process. The latter group includes starch, and cellulose. They are found in vegetables and unrefined whole grains.
Think you will lose weight using brown sugar instead of white, or avoiding the high fructose corn syrup for real sugar? Think again. Over the last year sugar research has revealed that all sugars: white, brown, raw and even high fructose corn syrup are the same 15 calories per teaspoon. No sugar is really "natural" and that high fructose corn syrup once thought "toxic" is not so bad. Thinking has swung around.
The real issue is the difference between all the sugars and the artificial sweeteners. That's where the obesity epidemic needs to be focused. Artificial Sweeteners Are Safe
Sugar has been taking a real beating in the past several months. Jane E. Brody a science writer for the New York Times (February 10, 2009) discusses some of the newest information on the role of sugar and weight gain. She points out that all sugars contain a combination of glucose and fructose, all are processed and all have exactly the same calories. If you understand the process, you will see how little difference there is.
How Thermogenesis of Food Can Be Used to Increase Metabolism
Proteins: 30% thermic: When it comes to thermogenesis, protein foods are the most significant. What does that mean? When you eat a 300 calorie chicken breast, it may take up to 90 calories to break it down, digest and absorb it. In reality, the 300-calorie chicken breast can end up being only 210 calories. Not bad, "you get your chicken and eat it too." Trying to achieve at least 0.8 grams of protein per lb. body weight provides a lot of support for your metabolism.
Carbohydrates are roughly 10-12 % thermic and fat is only 3% thermic. The marked difference between fat and protein should be noted. Why fat has so little thermic effect is unknown, most researchers think it is do to the very slow gastric emptying time and slow absorption of fats.
How Long Does This Increase Thermogenesis Last?
Most research studies indicates that metabolism begins to return to normal about 3 hours after the ingestion of the food.
Increasing Metabolism Means Eating More Protein.
Nearly every recent study reveals that eating plenty of protein can increase your metabolism, causing you to burn an extra 150 to 200 calories a day, says Jeff Hampl, Ph.D., R.D., a spokesman for the American Dietetic Association. "Protein is made up mainly of amino acids, which are harder for your body to break down
