Can I eat Kanto cuisine during my weight loss period

During the weight loss period, it is recommended to consume Kanto cuisine in moderation, but attention should be paid to the selection of ingredients and the control of the soup base. The calorie content of Kanto cuisine mainly depends on the oil content of the soup base, the proportion of processed ingredients, and the use of dipping sauces. Reasonable combination can become a low-fat and high protein snack choice.

1. Soup Base Selection:

Traditional Kanto style soup bases are often made by boiling mackerel and kelp, which have low calorie content. However, some merchants may add a large amount of seasoning oil or monosodium glutamate. It is recommended to choose a clear soup base and avoid thick white soup or soup bases with obvious floating oil. When making homemade, natural ingredients such as shiitake mushrooms, white radish, and seaweed can be used to enhance freshness and reduce the amount of soy sauce and salt added.

2. Food priority:

Prioritize natural ingredients such as white radish, konjac shreds, kelp knots, mushrooms, and other low calorie and high fiber ingredients, with less than 30 calories per 100 grams. Eggs and tofu provide high-quality protein, while processed products such as fish plates and bamboo wheels need to be limited in quantity, with a single calorie intake of about 50-80 calories. Avoid high-fat ingredients such as fried bread bags and sausages.

3. Eating time:

is recommended to be consumed during lunchtime as a supplement to regular meals, and should be avoided when metabolism slows down at night. Eating within 30 minutes after exercise can prioritize protein supplementation. Choosing eggs, tofu, and other carbohydrates with a small amount of carbohydrates such as konjac can help with muscle repair and prevent fat accumulation.

4. Ingredient control:

The total amount of single consumption should be controlled within 300 grams, with no more than 2 types of processed ingredients. Use a spoon to skim off the surface oil, and consume no more than 100 milliliters of the soup. Choose thin salt soy sauce instead of sand tea sauce for dipping sauce, add minced garlic or radish puree to enhance flavor, and avoid additional intake of hidden calories.

5. Nutritional combination:

Mix with green leafy vegetables such as blanched spinach or broccoli to increase dietary fiber intake and delay blood sugar rise. If used as a meal replacement, it is necessary to supplement with whole grains such as half corn to ensure carbon and water intake. Pay attention to reducing other high sodium foods in your daily diet and balancing your sodium intake throughout the day. The white radish cooked in Kanto contains glucosinolates that can promote metabolism, while konjac is rich in glucomannan that can increase satiety. It is recommended to choose the types of food prototypes visible in convenience stores to avoid biomimetic foods with complex ingredient lists. After consumption, increasing water intake appropriately to promote sodium excretion, combined with 30 minutes of brisk walking, can further optimize energy consumption. Long term weight loss patients can consume 2-3 times a week, pay attention to observing the body's tolerance to processed foods, and adjust their diet structure in a timely manner if edema occurs.