Case Study 1

Today my customer Mr Adrian drop by and we had a long chat. His main concern is to reduce visceral fat.

He sent me this image and need some feedback from us. We will use this as a case study, with the permission from Mr Adrian. The picture below show his plan for lunch. Steam fish with lady's finger, tomatoes, ginger, red chillies.

Additional information:
- Mr Adrian is an active swimmer

Colour nutrition feedback:

Similar with weight control, follow a low-calorie and high fiber diet is crucial in visceral fat control. In my opinion, Mr Adrian’s recipe is a good example of low-calorie cooking method which is steam. Besides, this recipe contains 2 food groups which are protein (fish) and fiber (lady’s finger, tomatoes). However, kindly take note to avoid fried onion and the frying oil which is commonly used as taste enhancer in steam fish to reduce the fat content in this recipe. Mr Adrian’s lunch could be balanced after adding starchy food (for example, rice) and a serving of fruit/ fruit juice. Finally, I would like to remind Mr Adrian that exercise regularly is very crucial for visceral fat control. Exercise for at least 30 minutes most of the day in a week is very important in visceral fat control.

It has tomatoes, which provide the RED colour. Below is the nutrition values for tomato:

Tomato contain nutrients such as niacin, folate and vitamin B6. All this have associated with the reduction of heart disease risk. One study found that women who ate 7 to 10 servings of tomato products per week had a 29 percent lower risk of cardiovascular disease than women who consumed less than a serving and a half of tomato products each week.

Tomato has been shown to protect against thrombosis (blood clots in the blood vessel). Drinking tomato juice can reduce blood levels of TNF-alpha by 34%. TNF-alpha causes inflammation. High levels of TNF-alpha have been found in individuals with most chronic, degenerative diseases such as heart disease, cancer, osteoporosis and Alzheimer’s.

It has lady's finger (or known as OKRA), which provides the GREEN colour.  It’s high in vitamin B6, fiber, calcium, and folic acid.

The superior fiber found in okra helps to stabilize blood sugar as it curbs the rate at which sugar is absorbed from the intestinal tract. Okra’s mucilage (sticky sticky) binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver.

The okra fiber helps prevent and improve constipation, by absorbing water and ensuring bulk in stools. Okra also helps to support the structure of capillaries.Okra is used for healing ulcers and to keep joints limber. It helps to neutralize acids, being very alkaline, and provides a temporary protective coating for the digestive tract.