Recent years Goji berries have become a hot topic. I myself have been riding this tide for quite a well, and have bought a few from Goji King, and like it very much. I have done some research on goji berries, and would like to write it down in my blog. Today I am talking about Weight Loss Effect.
The metabolic rate is the rate at which the body converts food into energy. There are many factors that influences the metabolic rate including genetics, age, muscle-to-fat ratio, level of exercise, how often we eat and dietary nutrition.
The metabolic rate plays an important role in weight control. Faster metabolic rates burn calories more efficiently and store less as fat, while slower metabolic rates burn less calories, and readily store unused energy as fat.
Then how does eating goji berries assist in weight control?
Metabolism is controlled by hundreds of biochemical reactions. To perform metabolism efficiently, our body needs a constant supply of trace minerals and vitamins B1, B2, B3, B5, B6 & vitamin C. Without these vitamins and minerals, metabolism becomes inefficient and sluggish.
Goji has 21 trace minerals and are high in the above vitamins. By providing a ready supply of minerals and vitamins, goji berries help keep our metabolic rate in good working order.
The weight loss benefits of wolfberries don't end there! The polysaccharides of the goji berry actually increase the metabolic rate, which can lead to reduced body weight. These same polysaccharides were trialed in an Asian anti-obesity study, in which patients were given goji berries each morning and afternoon. There were promising results with most patients losing significant weight.
The following article is contained in the United States of America, National Library of Medicine. This article provides support for the weight loss properties of the goji berry (Lycium barbarum):
Medical research on weight loss promoting properties of goji berries:
Study on the composition of Lycium barbarum polysaccharides and its effects on the growth of weanling mice, published by Food Science Department, Huazhong Agricultural University, Wuhan 430070, China.
