NEGATIVE CALORIE DIET

Foods & Drinks & Pickle Recipe

Here’s a list of apparently negative calories foods and drinks for weight loss, so overeating won’t lead to overweight. Hopefully, overeating can be cured this way. Note that eventually you need to get carbs back in the diet.

_Fruits: Apples, Oranges, Watermelon, Strawberries, Lemons, Grapefruit, Blueberries, Raspberries, Blackberries, Papaya, Pineapple, Mango, Cantaloupe, Kiwi, Cranberries

_Vegetables: Celery, Cucumber, Lettuce, Spinach, Kale, Broccoli, Cauliflower, Zucchini, Carrots, Asparagus, Bell peppers, Green beans, Radishes, Tomatoes, Turnips, Onions, Mushrooms, Fennel, Brussels sprouts, Garlic

_Herbs: Parsley, Dill, Basil, Mint, Cilantro

_Drinks: Water {or Hot Water}, Unsweetened tea, Black coffee {Decaf}, Lemon water, Cucumber water

_Others: Chili peppers, Seaweed, Pickles, Sauerkraut, Kimchi

https://pubmed.ncbi.nlm.nih.gov/18025815/

Protein foods may help too. “The thermic effect of food, which is called diet-induced thermogenesis, is increased energy expenditure that results from nutrient processing; these values are highest for protein.^{48” … “}These types of diets also may help preserve lean body mass during weight loss.⁵⁰ A meta-analysis showed that protein supplementation can help preserve lean body mass in adults and older adults, although the effects on muscle strength and synthesis were less clear.^51”

UPDATE

No-Salt, No-Cook, Quick Kefir Relish

Ingredients:

• 1 cup plain milk kefir (or unsweetened non-dairy kefir)

• 1/2 cup finely chopped cucumber

• 1/4 cup finely chopped bell pepper

• 2 tablespoons finely chopped onion or chives

• 1 tablespoon chopped fresh dill or parsley

• 1 teaspoon lemon juice or apple cider vinegar (optional, for extra tang)

• 1/2 teaspoon garlic powder or 1 small garlic clove, minced (optional)

• Black pepper to taste (optional)

Instructions:

1. In a bowl, combine the chopped cucumber, bell pepper, onion, and herbs.

2. Pour in the kefir and stir to combine.

3. Add lemon juice or vinegar and garlic if using. Mix well.

4. Taste and adjust with black pepper or more lemon juice if desired.

5. Let the mixture sit for 15–30 minutes at room temperature to allow flavors to meld, or refrigerate immediately for a chilled relish.

6. Serve as a topping, dip, or side. Use within a day for the freshest texture.

Notes:

• This relish is not preserved and should be eaten fresh.

• The kefir provides tang and probiotics, while the vegetables add crunch and freshness.

• You can vary the vegetables and herbs to suit your taste.

This recipe is inspired by kefir-based dressings and dips, adapted to a relish format for quick, salt-free, and probiotic enjoyment2,3,5.

Negative Calorie Recipes

The following recipes are probably good for other kinds of pickles and sauerkraut, but I’d like to try it on broccoli. Fermented foods like these are good for probiotics if the bacteria aren’t killed.

Method 1: Korean-Style Broccoli Pickles

Ingredients:

• 1 bunch of broccoli (about 700 grams)

• 5 cups of water

• ¼ cup of salt

• ¼ cup of sugar

• ½ cup of vinegar (apple or white)

Instructions:

1. Prepare the Broccoli:

   • Separate the florets from the stems and cut them into bite-sized pieces.

   • Remove the tough bottom ends of the stems, skin off the rough parts, and cut them into bite-sized pieces.

   • Rinse and drain the broccoli.

2. Make the Pickle Juice:

   • Combine water, salt, sugar, and vinegar in a pot and bring to a boil.

3. Blanch the Broccoli:

   • Pour the hot pickle juice over the broccoli in a strainer to blanch it.

   • Immediately immerse the blanched broccoli in icy cold water to preserve its color.

4. Assemble and Store:

   • Once the broccoli is cooled, place it in a glass jar.

   • Wait for the pickle juice to cool down, then pour it over the broccoli in the jar.

   • Close the lid and store it in the refrigerator.

Method 2: Quick Pickled Broccoli with Garlic and Spices

Ingredients:

• 4 cups broccoli florets

• 2 cups distilled white vinegar

• 2 cups water

• 2 tablespoons pickling salt

• 3-4 peeled garlic cloves

• 1 teaspoon mustard seeds

• 1 teaspoon black peppercorns

• ½ teaspoon red chili flakes

Instructions:

1. Prepare the Broccoli:

   • Cut the broccoli into florets.

2. Make the Brine:

   • Combine vinegar, water, and salt in a saucepan and bring to a boil.

3. Assemble the Pickles:

   • Place garlic cloves, mustard seeds, peppercorns, and chili flakes in the bottom of a quart jar.

   • Pack the broccoli florets on top.

4. Cover with Brine:

   • Pour the hot brine over the broccoli.

   • Cover the jar with a lid and let it cool to room temperature.

5. Chill and Serve:

   • Place the jar in the refrigerator and let it chill for at least 2-3 hours before serving.

Both methods yield delicious pickled broccoli, with the first offering a more traditional Korean flavor and the second providing a spicy kick.