The fat stored in the belly is sometimes tenacious. But it is she who ruins our health capital the most, and not the one who coats the arms, buttocks and thighs. No need to impose a drastic diet at every meal to dislodge it. It is possible to overcome it by modifying only the composition of its dinners, as assured by Dr. Martine Cotinat, gastroenterologist author of "I want to lose the belly" which has just been published by Thierry Souccar.
Why is belly fat so toxic?
Dr MARTINE COTINAT. Abdominal fat tissue is a ticking time bomb. It silently produces a number of inflammatory molecules that are the bedrock of most chronic diseases of our time: diabetes, "fatty liver", depression, cardiovascular diseases, high blood pressure, cancers... And the more it persists in time, the more recalcitrant it becomes, hardening as if to become invincible. Hence the importance of fighting as quickly as possible this enemy that sneaks into the belly and erodes our life expectancy.
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Why change dinner, and not other meals?
Changing just one meal during the day is an easily achievable goal. This avoids frustration in the first place, as you can eat whatever you want at breakfast and lunch. In addition, the complex machinery of the human body is orchestrated by biological clocks that cause it to burn a lot of calories and nutrients in the morning for energy and store more in the evening. To remove excess fat and limit storage, it is better to lighten dinner as a priority. In addition, this meal is taken willingly at home, unlike lunch which is often consumed outside when working (canteen, restaurant, sandwich at the office ...). This strategy works: I have offered this evening diet to many of my patients and have seen their abdominal fat gradually melt away.
What is the ideal dinner?
It is necessary to bet on raw and cooked vegetables, at will. All fresh vegetables are welcome (carrots, celery, cabbage, squash, endive, turnip ...), except pulses (beans, lentils, white beans ...), potatoes and sweet potatoes which are more similar to starchy foods. I recommend avoiding cereals and meat – red or white – in the evening because they fuel inflammation. On the other hand, fish and shellfish are to be put on the menu two to three times a week. To give taste to food, do not hesitate to season it with good oils (olive and rapeseed) and perfume it with spices and aromatic herbs. A real aioli made exclusively from garlic and olive oil can be consumed in reasonable doses. The idea is not to ban bread, cheese and fruit but to consume them in the morning and noon, not in the evening. To end dinner on a note of pleasure, nice alternatives are possible: avocado mixed with garlic and herbs instead of cheese and a fragrant herbal tea for dessert for example.
