Health News and Tips

5 Foods to Boost Your Metabolism

Metabolism refers to the body process by which the foods that you eat or drink are converted into energy. You can increase the rate of weight loss by boosting your metabolic rate, and the following foods can help activate hormones that do just that:


Garlic Garlic contains an antioxidant called glutathione, which is known to help the liver cleanse the body of chemicals that can disrupt hormones and slow your metabolism. A great way to add garlic to your diet is by adding it to your everyday meals as a flavor enhancer. If you don't like the taste of garlic, many natural health food stores often carry garlic capsules that can be taken as an alternative.


Broccoli Broccoli is both high in fiber and high in water content. This means that it can help you feel full, thereby reducing your urge to eat. The high fiber content also helps move fat through the digestive system faster so that less of it is absorbed by the body.


Berries Fresh berries such as cranberries, raspberries, blackberries, and blueberries contain anthocyanins, which may have metabolism-boosting properties that can reduce weight gain. Berries also help fat cells release hormones that can lower blood sugar levels and reduce inflammation.


Beans Dried beans can help your metabolism function more effectively by slowing down the rate at which your blood sugar level rises. Beans also give you a sense of fullness that can help reduce the desire to overeat. Try to add more beans such as black beans or kidney beans to your diet at least 3 times a week.

Whole Grains

Whole Grains Whole grain foods such as barley and oats can be effective for weight loss by providing the sensation of fullness. This is accomplished by stimulating fat cells to release leptin, the hormone responsible for providing the sensation of fullness. Whole grain fiber can also help steady the body's insulin levels by slowing the release of blood-sugar, which therefore helps your metabolism to function more effectively.

Last Updated:


  1. N. Seeram. Berry Fruits: Compositional Elements, Biochemical Activities, and the Impact of Their Intake on Human Health, Performance, and Disease. Journal of Agricultural and Food Chemistry, 2008, 56 (3), pp. 627-629.
  2. S. Nuttall, U. Martin, A. Sinclair, M. Kendall. Glutathione: in sickness and in health. The Lancet 351(9103), 1998, pp. 645-646.
  3. B. Richards. Fiber, Leptin, and Weight Loss. Wellness Resources.


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