Fat Burning Foods

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It’s true: Certain nutrients have a very high thermogenic effect, so you literally
burn calories as you chew. Other eats contain nutrients and compounds
that stoke your metabolic fire. Feed your metabolism with these.
These fat-burning foods make the perfect help to your weight-loss routine.
But remember, no single meal will automatically target your stubborn fat deposits (weight loss only happens when you burn more calories than you ingest, leading your body to preferentially break down lipid stores for energy). But alongside a proper fitness regimen, what you eat can help you lose weight faster.
Whether it's turning off fat genes, helping to build muscle that robs energy from adipose cells, accelerating your metabolism, or helping you feel fuller longer so you consume smaller portions, these foods have been proven to show an increased rate of weight loss. So it’s time to stop bad eating habits that lead to a fat belly, and instead, incorporate these healthy foods into your diet to sculpt your waist and bring your tummy back in line.
Whole grains
Your body burns twice as many calories breaking down whole foods (especially those rich in fiber such as oatmeal and brown rice) than processed foods.
Lean meats
Protein has a high thermogenic effect: You burn about 30% of the calories it contains during digestion.
Low-fat dairy products
Rich in calcium and vitamin D, these help preserve and build muscle mass—essential for maintaining a robust metabolism.
Green tea
Drinking four cups of green tea a day helped people shed more
than six pounds in eight weeks, the American Journal of Clinical Nutrition reports. Credit EGCG, a compound in the brew that temporarily speeds metabolism after sipping it. To up your intake, keep a jug of iced tea in the fridge.
Hot peppers
Capsaicin, the compound that gives chili peppers their kick, heats up your body, which makes you melt additional calories. You can get it by eating raw, cooked, dried, or powdered peppers, says Lakatos Shames. “Add as much cayenne or hot sauce as possible to soups, eggs, and meats.”