The thermic effect of food is directly related to fat loss
The thermic effect is what it costs your metabolism in energy, or calories if you prefer, to digest food.
Digesting 100 calories of meat does not cost the same energy as digesting 100 calories of pastry. So, a calorie is not really just a calorie and relying solely on the concept of calories is a guarantee of failure in terms of fat loss.
In order for the foods we eat to be used as energy, they must be broken down in simpler compounds to be stored in the liver or muscles in the form of glycogen or in adipose tissue in the form of fat and this process costs energy to the metabolism. Proteins are by far the food that costs the most energy to digest with about 20% to 30% of their caloric value. Carbohydrates follow with 5% to 10% and fat with less than 5%.
In addition to their higher energy expenditure, protein consumption stimulates the synthesis of other proteins and helps to gain muscles and repair body tissues.
It’s in the best interest of insulin-resistant people to consume very little carbohydrate.
Analysis of the body’s reactions is essential to properly determine each person’s required macro-food intake and to be able to adapt a diet according to the person’s profile.