Scientists claim that dieters may suppress their appetite by drinking yoghurt and milkshakes, because these drinks contain a food additive that, when it reaches the stomach, turns into a “fight hunger†gel.
German scientists pointed out that this new ingredient is an improved food additive that can help people lose weight, so that they have a stronger sense of fullness after eating a small amount of food.
Experiments have shown that if the volunteers eat foods containing such additives, the second meal will reduce the calorie intake of 13%. If further trials later show that it is beneficial for weight loss, then these ingredients will be suitable for a variety of cold foods and beverages, including yogurt, milk shakes and smoothies.
Dr. Carsten Huettermann pointed out that this ingredient will make people feel full after eating a small amount of food. From the perspective of hunger and satiety, we will not desire more food.
This ingredient is known to allow the addition of food additives methyl cellulose in ready-to-eat foods, baked goods and other fast foods. It is a white powder that dissolves in cold water and, when heated, becomes a gelatinous substance that increases the texture and mouthfeel of the food.
Under normal conditions, methyl cellulose can pass through the stomach very quickly and does not make people feel full. However, the improved methyl cellulose can form a gel at human body temperature, which means it will stay in the stomach for a longer period of time.
Previous studies have shown that methylcellulose can become gelatinous substances that can trigger satiety when they reach the stomach or intestines.
Some researchers pointed out that overweight and obesity are mainly due to excessive diet and sedentary lifestyle. If you can reduce the intake of snacks between meals and reduce appetite, you can prevent and reduce obesity.
Emma Williams, a member of the Nutrition Society, believes that while these results are persuasive and may help control weight, understanding the mechanics of the entire process requires experimental validation at a later stage.
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