Amazing❤️Just wanna add one more thing guys. The amount of chicken taken here is 500 gms which is slightly higher. If you’re really planning to shed weight, you could opt for just 200-250 gms. It just depends on the kind of workout you do daily and the intensity. If you’re a huge guy like me weighing 85 kgs and 6’1 tall, you could go with half kg. Rest assured chicken breast is perhaps the most nutritious part in a bird with mere 100 gm serving containing 43 gms of protein. So, go for it.🤗
I am 181 cm, weighing 77.5,working on shredding weight to 74 as per my BMI, i am eating the same receipe for lunch 6 days a week from past couple of months, I replace mushrooms with beans and stalk of brocolo though, also I add only 200 gm chicken and add a small cup of brown rice. Though i am 77.5 i doesnt look skinny though and sometimes I had to go with XL sized tshirts especially when I am going for active wear
The best way to do weight loss is by intermittent fasting. Eat rice less than you actually eat and Roti max 3. Forget junk foods,cut Snacks and Breakfast in morning and evening. 2 meals a day lunch and dinner only. Trust me i lost around 15kg in 3-4 months
The only way to loose weight is eating less than you TDEE. Now it doesn't matter if you are eating twice a day to 5 time a day. Just adjust you CPF ( Carb, protein and Fat). .
@@hsaxena502 agreed but intermittent fasting really works. Telling this from my experience, i was overweight around 80kg, i did intermittent fasting along with proper diet control. From 10pm to 2pm i used to fast and then in my eating hours i used to eat. I used to eat that only 2 meals lunch and dinner. With proper mixture of carbs, proteins ,fats
Agreed. I have been trying it since a month it actually works. The most important thing which helps in reducing weight is reducing your overall calorie intake, basically following a caloric deficit diet. Reducing carbs especially the simple carbs like rice white bread and avoiding added sugar also helps drastically. I have completely eliminated added sugar and unwanted junk foods like fried snacks loaded with sodium from my diet and this really helped me to avoid cravings. Have short terms goals like a one month diet rather than having a long term goal, this will help you stay focused and eventually adapt to these healthy habits
Good Video. I used to eat Tandoor Chicken made of Chicken legs, but I am going to switch to chicken breast as they are more healthy and I will first try just that boiled chicken alone with some salt on it. If I can find that tasty, I want to avoid even that two spoons of oil. 👍
Whenever you are crossing the smoke point of an edible oil, you are breaking up the carbon=hydrogen chains to turn healthy unsaturated fats into trans fats. Olive oil has much lower smoke point than mustard and soyabean oils, both of which are actually very healthy, having large percentage of unsaturated fatty acids. This is why using olive oil to cook in tropical climates in actually a very unhealthy choice, unlike that of colder climates. Are you sure you have read the biochemical composition of fats and how they change in heat properly?
Can you provide some link where I can read this? If you are backing your argument on higher smoke point of regular oil, than that would be true in colder climates too, meaning olive oil should be secondary choice there as well.
@@ajayyadav6728 Answering your second argument first: You are absolutely correct. And here comes into consideration the major differences between standard culinary practices of South Asia and African regions with the rest of the world. As standard practices go, in North America and Europe, and also to some extent in the countries of far East, they prepare dishes by doing light saute (in other words quick stir-fry for say about 2-3 minutes maximum with continuous movement) whenever applicable. So naturally the olive oil used in their cooking does not necessarily reach the smoking point of around 190° C due to 1. frying for very short amount of time, 2. Adding vegetables and whatever just after adding the oil in the pan and not waiting for the oil to be heated up and smoking (unlike us), 3. during sauteing the food is continuously being stirred, effectively reducing the rate of heat buildup, and 4. in almost every cases the use of non-stick negates the chance of the food getting stuck (like in steel or aluminium utensils) at the bottom of the pan if the oil is not very hot. So, no need to heat the oil up properly. That is why, always, you will see that whenever an expert suggests using olive oil in food preparations, they will invariably suggest either 1. adding olive oil raw, uncooked, in salads, or adding it after you remove the dish from flame, or 2. just to saute while using olive oil, and not to overcook. But in our cases, first three conditions are exactly opposite. Generally we will never add anything to the oil unless it starts to let little amounts of smoke go up or thereabouts. Secondly even if we add food before smoking, we all, as a pervasive practice, will generally fry them to their fullest, for a much longer duration. And towards the end of the process the oil eventually starts to smoke. You can observe that even probably in you home, unless your family is very meticulous about these nuances. And we almost never saute anything, and instead go for long frying. As we tend to keep things frying for longer duration, if you use pure unrefined (the oil is only extracted from seeds, in a press mill, without having gone through industrial chemical distillation and refining process) mustard or soyabean oils, having smoke point of ~250°C and ~235°C respectively, there are fewer chances of breaking the C=H chains, maintaining their unsaturated status. If you notice around, you will generally see even mustard oils smoking. This is how things go. Your first question: Sharing links here is a bit cumbersome because there are quite a few. But just make Google search about how saturated and unsaturated fats change into trans fats and whatever you like to, related to whatever I have stated here. Make sure that you only rely on, 1. different governments' official websites ending with ".gov", 2. official websites of reputed Universities like Herverd Health etc., and 3. some reputed websites for research journals like JSTOR.org, Academia.edu, Researchgate.net, Springer etc. And, of course, WHO official website. Here you go. Do your own research thoroughly, look for yourself, and be aware of the false marketing claims and gimmicks. You will be living a healthy life.
A lot of olive oil and grocery stores these days are fake anyway if you read the back of the label it says that it’s from several different countries which means it’s fake and It could be anything in there so just use coconut oil instead
पोषक तत्व सिर्फ हरी सब्जियों से मिलते हैं दोस्त चिकन की यह विधि मुझे अच्छी लगी क्योंकि चिकन को सिर्फ स्वाद के लिए खाना चाहिए पोषक तत्वों के लिए हरी सब्जियां खाओ
I GET VERY UPSET WHEN I SEE PEOPLE CUTTING AND CHOPPING HEALTHY FRUITS, VEGGIES AND FOOD ON PLASTIC BOARD N MAKING IT MOST POISONING FOR THEMSELVES... 😢
@@nic-o1341 yes,,,2 ya 3 mnth m healthy,,,,fat to fit,,,after that continue to regular diets then again fit to fat ,,,,and if v fix to healthy diet then mentally depressed
