Coffee is the right way to lose weight, three principles
Many people say that coffee has the effect of losing weight, but do you know it? What actually makes you thin is the caffeine in coffee.
This natural caffeine ingredient can effectively decompose body fat and release fat in the blood. after drinking coffee for 30-40 minutes, the concentration of fatty acids in the blood will become higher. if you exercise in the right amount, you can convert fatty acids into heat and burn fat effectively.
For thin people, please pay attention to the following three principles of coffee weight loss:
Principle 1:
Canned coffee is frighteningly high in calories, and no matter how much caffeine it is, it's hard to lose weight, so be sure to choose a sugar-free coffee drink.
Principle 2:
Taking coffee should be accompanied by physical exercise. Exercise is very important, and its function is to increase the weight loss speed of exercise by several times (indirectly reducing the amount of exercise and exercise time, which is a timely help for those who lack time for exercise)
Principle 3:
Hot coffee works better than iced coffee. Hot slimming coffee is more effective than iced coffee, and hot coffee can help you burn calories faster. To achieve the best goal of slimming.
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Can I have coffee and tea together? Introduction to the difference between Coffee and Tea
Coffee and tea, like the movie "when Beijing meets Seattle", the cultural collision between the West and the East is contradictory and harmonious. Coffee-is with the hot marks of fire, branded with fragrance, tea-such as sitting between plants, fresh and distant. The word coffee comes from the Greek word kaweh, which means strength and enthusiasm. Coffee trees are evergreen shrubs of the family Capsicaceae, and coffee beans for daily consumption are mixed with a variety of different kinds.
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Why does the coffee taste a little sour? Acid from the baking process
The sour ingredients in raw coffee beans are citric acid, malic acid and quinic acid. Phosphoric acid, etc., but this is not the sour taste we feel when we drink coffee. The sour taste we taste mainly comes from the acid produced in the baking process. When roasting coffee beans, some of the ingredients in the beans will react to form new acids. A representative example is the epigenetic decomposition of chlorogenic acid.
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