TUCKING into a pudding as part of a full breakfast can help one lose weight and keep it off, scientists claim.
It should be a balanced 600-calorie breakfast that includes proteins
and carbohydrates as well as the sweet treat, say the research team from
Tel Aviv University.
The reasoning behind this is that the body’s metabolism is at its
most active in the morning, so the body is better able to work off the
extra calories throughout the day, according to Professor Daniela
Jakubowicz and her team.
Attempting to avoid sweets completely can create a psychological addiction to these same foods in the long term, she said.
Breakfast is also the meal that most successfully regulates ghrelin, the hormone that increases hunger.
Adding dessert items to breakfast can control cravings throughout the rest of the day.
Participants in the 32-week –long study who added cookies, cake or
chocolate to their breakfast lost an average of 40lbs more than a group
that avoided such foods.
They also kept the pounds off for longer than the group that ate a
low carbohydrate diet including a small 300 calorie breakfast.
In the first half of the study both groups had lost an average of 33lbs per person.
But in the second half the low-carbohydrate group regained an average
of 22lbs per person while the participants in the group with the larger
breakfast lost another 15lbs each.