There is one element that all weight-loss plans share: To help them make better meal choices and manage caloric intake, they put a lot of emphasis on tracking or limiting macronutrients—the amount of carbohydrates, protein, and fat consumed. The basis for this reasoning is the fact that calories are present in just macronutrients also known as macros.
Does this imply, however, that other nutrients—nutrients without calories, such as some vitamins and minerals—have no significant bearing on weight loss? certainly not.
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Magnesium
More than 300 different enzyme systems, including those involved in metabolism and glucose regulation, require magnesium for reactions to take place. Additionally, research points to a clear correlation between magnesium consumption and insulin resistance. Due to the possibility of high blood sugar levels being stored as fat, insulin resistance might make it difficult for many people to lose weight.
Vitamin D
Vitamin D intake wasn't a major problem until roughly 15 years ago. We assumed that the majority of people experienced adequate production from sunshine, which mostly served to maintain bone health. Currently, data indicate that the majority of the population has insufficient levels, vitamin D's role in a number of health conditions is a hot topic of research, and low levels of vitamin D are thought to increase the risk of obesity and diseases linked to obesity.
Vitamin C
Since vitamin C is more commonly commended for increasing immunity and preventing illness, it is less frequently associated with weight loss. Vitamin C is very important for persons who are overweight or obese who want to lose weight because of its antioxidant effects. This is because gaining weight, even a small amount of it, can cause inflammation, which then increases the production of free radicals. Consequently, a variety of hormonal and metabolic effects, such as insulin resistance, may manifest, which may encourage additional weight gain.
Carotenoids
The biologically active chemical group known as carotenoids, which also includes the antioxidants lycopene, lutein, and beta carotene, is responsible for the red, orange, and yellow coloring of a number of fruits and vegetables. One study linked participants' body weight to their consumption of phytochemicals and discovered a correlation between higher intakes of foods high in carotenes and participants' lower body weights. A decrease in carotenoid consumption was also observed with rising BMI. However, there were no discernible variations in the groups' calorie intake.
Iron
Red blood cells transmit oxygen to all of the cells in the body thanks to hemoglobin, which is made possible by sufficient iron storage. However, low iron levels and storage decrease the ability of red blood cells to carry oxygen to cells, which hinders the ability of cells to consume energy. Pale complexion, exhaustion, and sensitivity to cold temperatures are characteristic side effects of iron-deficiency anemia, which occurs when this persists.
