How to eat fungus to lose weight the fastest

Ear fungus can help with weight loss through cold mixing, stir frying, soup making, pairing with low-fat ingredients, and controlling consumption. Auricularia auricula is rich in dietary fiber and gum, which helps to increase satiety and promote gastrointestinal motility.

1. Cold mixed black fungus

Cold mixed black fungus can maximize the retention of its dietary fiber and glial components. Blanch the soaked fungus until it is raw, add a small amount of vinegar, minced garlic, and spicy millet to season, and avoid high calorie salad dressings or sesame paste. Cold mixed black fungus, as an appetizer before meals, can occupy some stomach capacity in advance and reduce the intake of main meals. For individuals with gastrointestinal sensitivity, it is important to thoroughly soak and blanch to avoid irritating the mucous membranes.

2. Stir fry black fungus

When stir frying, use olive oil or camellia oil, and pair with low calorie vegetables such as carrot slices and celery. High temperature stir frying can maintain the crispy and tender taste of black fungus, and the recommended daily consumption is 100-150 grams. The polysaccharide components in Auricularia auricula are more easily absorbed by the human body after moderate heating, but it is necessary to avoid stir frying with animal organs to prevent excessive purine. Hypertensive patients can add a small amount of onion to synergistically lower blood pressure.

3. Mushroom Soup

Cooking mushroom soup with seaweed and tofu can form a high protein and low-fat combination, which can enhance satiety when consumed before meals. The gum released by the fungus in soup can wrap around food fat and reduce absorption. It is recommended to consume 3-4 times a week. Gout patients should avoid adding mushroom ingredients, and those with renal insufficiency should control the total amount of soup. Using a clay pot to simmer over low heat is more conducive to nutrient extraction.

4. Pairing with low-fat ingredients

Black fungus with high-quality protein such as chicken breast and shrimp can not only supplement nutrition but also avoid fat accumulation. When making, give priority to steaming and cooking, and keep the proportion of fungus in each meal at about one-third of the total amount of ingredients. The co intake of iron and animal protein in Auricularia auricula can increase absorption rate, but patients with iron deficiency anemia still need to supplement with vitamin C.

5. Control Consumption

It is recommended that the weight of dried fungus soaked in it should not exceed 200 grams per day, as excessive intake may cause gastrointestinal bloating. The best time to consume is during lunchtime, which can delay the feeling of hunger in the afternoon and leave enough time for digestion. The soaking time should be controlled within 4-6 hours, and the water should be changed 2-3 times to remove impurities. People taking anticoagulant drugs should consult a doctor to adjust their frequency of consumption.

It is recommended to include black fungus in the daily dietary rotation list during weight loss, and to combine it with 30 minutes of aerobic exercise for better results. The soaking process requires the use of pure water and refrigeration to prevent spoilage. If the texture or odor of the fungus becomes sticky, it should be discarded immediately. Long term consumption alone may lead to nutritional imbalance, and should be paired with green leafy vegetables and whole grains. After weight loss, one should gradually adjust their diet structure and establish sustainable and healthy eating habits. Patients with special constitutions or chronic diseases should undergo nutritional assessment before implementing weight loss plans.