Diet medicine is a kind of medicine to help obese patients lose weight. Although there are many diet pills now, most of them have different degrees of side effects. Relatively speaking, some diet pills have less side effects and are relatively slow to take effect. It is generally not recommended to use diet pills to lose weight. So what are the common types of diet pills? What kind of diet pills have small side effects?

1, common types of diet pills

The first is western medicine, which takes effect quickly. There are side effects, and the ingredients are mostly carnitine OB protein! According to these ingredients, it is not difficult to see that the heart beats faster, different people will have insomnia symptoms, and some will have nausea symptoms.

The second traditional Chinese medicine has a stable effect, but it is relatively slow, with less side effects than the first one, but it is usually taken for a course of treatment, which has a certain effect on friends who are close to the toilet, but the medicine is toxic in three ways.

The third is that the good products currently sold are mainly linolenic acid products. Compared with the first one, the side effects are relatively small and the effect is obvious. Don't take it for a long time, not to lose weight itself.

It seems that not many people use the fourth option, and many sellers probably don't recommend it. This product is not a diet pill, but a nutritional ingredient.

2. What do you eat to control your weight

Scientists have developed a new and simple cooking method, which can reduce the body's absorption of more than half of calories, thus reducing the obesity rate, which is particularly important for countries where rice is the staple food.

The number of overweight or obese people is rising steadily. With the change of lifestyle and the increase of desk work, their diet has also changed. There are more kinds of food and more foods to choose from. In addition to eating more fat and sugar, people can also choose to eat starchy carbohydrates, such as rice, which contains 240 calories per cup.

"Because obesity is an increasingly serious health problem, especially in many developing countries, we hope to find a food-based solution," SudhairA said. James, director of the project research group of Sri Lanka Institute of Chemical Sciences. "We found that increasing the concentration of resistant starch (RS) in rice is a new way to solve the problem." Through special heating and cooking methods, scientists have come to the conclusion that "if the best rice varieties are treated, the heat can be reduced by about 50%-60%."

He explained that starch is both digestible and indigestible. Starch is a component of rice, and both types of starch exist in rice. Unlike digestible starch, RS cannot be decomposed in the small intestine, and carbohydrates are metabolized into glucose and other monosaccharides in the small intestine and absorbed by the blood. Therefore, researchers believe that if they can convert digestible starch into rs, they can reduce the calories in rice.

SudhairA.James said that rice is rich in starch (per cup 1.6 ounces). "After carbohydrates are converted into glucose in your body, the remaining heat is converted into a polysaccharide, which is called glycogen," he explained. "Your liver and muscles store glycogen as heat and then quickly convert it back to the glucose needed by the human body. The problem is that too much glucose can't be completely converted into glycogen and eventually into fat, leading to overweight or obesity. "

The research team experimented with 38 kinds of rice from Sri Lanka, and developed a new method for cooking rice, which added RS components. In this method, they add a teaspoon of coconut oil to boiling water. Then add half a cup of rice, and they cook for 40 minutes, but the researchers found that there is a kind of rice that can cook for 20-25 minutes. Finally, they frozen the rice for 12 hours. Compared with the traditional cooking method, this method increases the RS content by 10 times, which is not fortified rice.

Why can this simple cooking method reduce the calories in food? Sutella. James explained that in the cooking process, oil enters starch granules, which changes its structure and makes it resistant to digestive enzymes. This means that the body will absorb less heat. Cooling is very important, because amylose is the water-soluble part of starch, and starch particles will be left during gelatinization.

Sutella. James explained. "Cooling 12 hour leads to the formation of intermolecular hydrogen bonds of amylose in the outer layer of rice grains, which can also be transformed into resistant starch." Sutella. James pointed out that reheating rice before eating will not affect the RS content.