It’s more effective to lose weight in autumn! Learn the Japanese and Korean black bean weight loss method

As the temperature turns cooler in autumn, it’s time to change clothes and skin care products, so what about your weight loss plan? Do you also make adjustments with the change of seasons? As the temperature turns cooler, the body's metabolic capacity decreases. If you want to maintain a good and healthy weight loss effect, you might as well learn the weight loss tips of the Japanese and Korean people and eat more black beans. Black beans have better cholesterol-lowering and anti-oxidation capabilities than soybeans, and are an indispensable ingredient for losing weight in autumn and winter.

As the weather turns cooler, weight-loss ingredients also need to change with the seasons. At this time, you may wish to refer to the weight-loss tips of the Japanese and Korean people, and cleverly use black bean diet to help metabolism and weight loss.

Nutritionist Zhao Hanying said that both black beans and soybeans are high in plant protein foods, rich in soy isoflavones and lecithin, and are one of the best sources of nutrition for weight control; rich dietary fiber can increase satiety, promote gastrointestinal motility and digestion, and help eliminate stool and excess fat; calcium can stabilize nerves, improve sleep quality, maintain normal metabolism, and thus achieve the effect of weight loss.

Black beans nourish the kidneys! More antioxidant than soybeans

However, if used as a supplementary food for losing weight in autumn and winter, black beans are more effective than yellow beans. According to traditional Chinese medicine, the cold weather in autumn and winter can easily damage the kidney qi, which in turn affects the circulation of qi and blood and metabolism, easily causing edema and obesity. Black beans have the effects of nourishing yin and tonifying the kidney, promoting diuresis and reducing swelling, and replenishing blood and improving eyesight. They are especially suitable for people with kidney deficiency or for autumn and winter conditioning.

From the perspective of Western nutrition, nutritionist Zhao Hanying said that the seed coat of black beans contains a large amount of anthocyanins, which have stronger antioxidant capacity than soybeans. If supplemented in moderation, it can better metabolize free radicals and excess fat in the body. The simplest way to take it is to drink a cup of 240c.c. of sugar-free black soybean milk in the morning and evening. Take an appropriate amount of soaked and steamed black beans, add water and blend with a juicer, then heat over low heat and bring to a boil. Alternatively, you can also make your own Japanese-style honey black bean or colored pepper black bean rice.

【Japanese Sweetened Black Beans】

• Ingredients: 300g black beans, 50g brown sugar powder, 50cc mirin, 1500cc water.

• practice:

  1. Wash the black beans and soak them for 30 minutes.

  2. Put black beans and cold water in the rice cooker and cook together. When the black beans become soft, add brown sugar powder and mirin, mix well, continue to simmer for 30 minutes, let cool and set aside.

  3. After the candied black beans have cooled, put them into a fresh-keeping box and refrigerate them. You can take them out the next day and eat them as a snack or side dish.

【Colorful pepper and black bean rice】 (4 servings)

• Ingredients: 1 bowl of cooked black beans, 4 bowls of white rice. Green pepper, yellow pepper, and red pepper, half each. Onions, oil, soy sauce, black pepper and salt, a little.

• practice:

  1. Heat up a pan with oil, fry the black beans until fragrant, then add the bell peppers and white rice and stir-fry.

  2. Add appropriate amount of soy sauce, salt and black pepper to season, finally add chopped green onion, stir-fry quickly and serve.