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  2. 9 high-protein fruits to help build muscle, lose weight - AOL

    www.aol.com/9-high-protein-fruits-help-040443790...

    Almost 30% of the fruit's seed weight has anti-inflammatory fatty acids that are beneficial for heart health, dietitians say. Apricots 1 cup of sliced fresh raw fruit, 2.3 grams of protein

  3. Nutritionists Say These Fruits May Be Beneficial for Weight Loss

    www.aol.com/nutritionists-fruits-may-beneficial...

    Kiwis aren’t an overly common fruit in the U.S., but several experts recommend adding them to your diet if you’re trying to lose weight. These fruits are packed with vitamin C, vitamin K ...

  4. Scientists Find This Type of Fruit Juice Boosts Weight Loss - AOL

    www.aol.com/scientists-type-fruit-juice-boosts...

    A study found that elderberry juice can help with weight loss and improve glucose tolerance, among other benefits. Experts explain the potential link. Scientists Find This Type of Fruit Juice ...

  5. Lychee - Wikipedia

    en.wikipedia.org/wiki/Lychee

    Raw lychee fruit is 82% water, 17% carbohydrates, 1% protein, and contains negligible fat (table). In a 100-gram (3.5 oz) reference amount, raw lychee fruit supplies 66 calories of food energy. The raw pulp is rich in vitamin C , having 72 mg per 100 grams – an amount representing 79% of the Daily Value – but contains no other ...

  6. Fit for Life - Wikipedia

    en.wikipedia.org/wiki/Fit_for_Life

    Fit for Life is a diet and lifestyle book series stemming from the principles of orthopathy. It is promoted mainly by the American writers Harvey and Marilyn Diamond . [ 1 ] The Fit for Life book series describes a fad diet which specifies eating only fruit in the morning, eating predominantly "live" and "high-water-content" food, and, if ...

  7. Negative-calorie food - Wikipedia

    en.wikipedia.org/wiki/Negative-calorie_food

    A 2005 study based on a low-fat plant-based diet found that the average participant lost 13 pounds (5.9 kg) over fourteen weeks, and attributed the weight loss to the reduced energy density of the foods resulting from their low fat content and high fiber content, and the increased thermic effect. [6]