Podcast #64: Fat Burning Foods To Help Lose Weight

September 30, 2019

In Podcast #63 “How Not To Diet”, Dr. Greger discussed fat burning foods to help lose weight. Today's podcast is a follow-up to a few of the foods he mentioned.

First, we discuss which foods contribute to weight loss and why it works.

For example, there are certain foods that increase energy expenditure. Meaning, they have metabolic boosting properties.

Metabolism is the process by which our body converts what we eat and drink into energy. Often when we diet, our metabolism slows down because we need less energy to maintain our body.

Having a high metabolic rate not only burns calories but also gives us more energy.

There are also ingredients in foods that increase fat oxidation, which can increase fat burning by as much as 10-15%.

Furthermore, many scientific studies now show when a person adds these fat burning foods to their diet, they can lose weight permanently. You can learn more information in Dr. Michael Greger's new book “How Not To Diet.”

Thanks for listening.

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Hope you can join Dr. Michael Greger, Ocean Robbins and myself for a 5-day, all-inclusive retreat at Balance For Life in Deerfield, Florida. The program, the speakers, the all plant-based food menu, and the beautiful beachfront location will make this a life-changing wellness retreat you will not want to miss. The event takes place February 28 through March 3, 2020.

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Last but not least, here is today's delicious fat burning foods recipe: Red Chili Sauce. You can find all my recipes and vegan CBD products on the Ordinary Vegan website.

5 from 1 reviews
Red Chili Sauce
Prep time
Cook time
Total time
Includes the fat burning ingredient capsaicin.
Recipe type: Mexican
Serves: 2½ cups
  • 6 whole dried New Mexico chiles
  • 6 whole dried Guajillo chiles
  • 4 cups of boiling water
  • 3 tablespoons onion, chopped
  • 3 garlic cloves, chopped
  • 1½ teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil or ⅓ cup of vegetable broth for sautéing
  • 1 tablespoon flour
  • 1 teaspoon salt
  • 2 teaspoons of sherry vinegar (or more to taste)
  • 1 teaspoon brown or white vegan sugar
  1. Wearing rubber gloves, rinse the chiles and salt them open, discarding the seed, ribs, and stems.
  2. Heat a large dry sauté pan over medium heat and toast the chiles skin sides up, in batches for about 30 seconds being very careful you don't burn them.
  3. Transfer the chiles to a bowl and pour the boiling water over them.
  4. Cover the bowl and soak the chiles until they are soft which will take about 30 minutes. Don't throw away the water.
  5. In a food processor or blender, puree the chiles with 3 cups of the soaking water until smooth. Then pour the puree through a course sieve into a bowl, pressing on the solids. Discard the solids and whisk the remaining soaking water to the bowl.
  6. Heat the tablespoon of oil or vegetable broth in a large saucepan over medium heat. Add the onion, cumin and oregano and saute for about 3 minutes.
  7. Add the garlic and cook for another minute. Next add the flour and cook stirring for 2 minutes.
  8. Whisk in the chili mixture and simmer, partially covered, stirring occasionally, until reduced to about 2½ cups, about 30 minutes.
  9. Remove from the heat and add the sugar, vinegar and salt. Taste and add more salt or vinegar if needed.







4 thoughts on “Podcast #64: Fat Burning Foods To Help Lose Weight

  1. Hi Nancy! I enjoyed this podcast. Question: Dr. Greger recommends 1/4 tsp of black cumin per day. Is that ground seed or oil? I bought oil, a high quality one, but after reading about it online, I’m hesitant to ingest it. Can Dr. G’s recommendation include the oil? Thanks!

    1. Hi Kate – thanks for stopping by and for listening. I imagine Dr. Greger meant the ground seed mainly because he hardly ever recommends oil. I would continue the oil if there is no history of heart disease and when you run out, get the ground seed. Hope that helps and have a wonderful day! Nancy

  2. Is the black cumin otherwise know as Nigella seed?
    I’m confused as there appears to be two types of black cumin.

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