The Theory Behind the "Negative Calorie Effect"
All foods have a nutrient (carbohydrate, fat, protein), caloric (calories) and vitamin & mineral content. Vitamins stimulate living tissues to produce enzymes that breakdown the caloric nutrients of that food.
Foods with negative calorie contain sufficient vitamins & minerals that produce enzymes in quantities sufficient to break down not only its own calories, but additional calories present in digestion as well. This is called "negative calorie effect".
What Foods Have Been Designated as Having “Negative Calories”?
The following foods are considered to have these characteristics, although this is mainly in the raw (or very lightly cooked) state:- Vegetables: Asparagus, Beans, Broccoli, Cabbage, Chicory, Carrot, Cauliflower, Celery, Hot Chili, Cucumber, Garlic, Green Lettuce, Leeks, Onion, Radish, Spinach, Tomatoes, Turnip, Watercress, Zucchini
- Fruits: Apple, Blackberries, Blueberries, Cantaloupe, Clementines, Cranberry, Grapefruit, Guava, Honeydew, Lemon/Lime, Mango, Orange, Papaya, Peaches, Pineapple, Raspberry, Rhubarb, Strawberry, Tomato, Tangerine, Watermelon
