By TNT Bureau
Feb 29, 2016: According to a new research eating without lights helps in weight loss. It was found that when we consume food in the dark, our stubborn fat begins to melt. To be precise, this will make us eat 9% less calories with each meal.
So, if you are one of those who have always found it rather difficult to lose those extra pounds. Then, it is highly advisable that you try out this new weight loss method. Yes, simply turn off or dim your lights when you sit down to eat in order to melt away those extra pounds as soon as possible.
Details of the research
This new weight loss discovery says that you can either wear a blindfold or even dim the lights to lose weight. What exactly happens is that this method of dining helps in preventing the part of digestion which is called the cephalic phase. Now, this makes it hard for the concerned individual to swallow the food which ultimately results in weight loss.
For the study, some participants were scanned where one group were asked to wear a customized ski goggles while the other group were made to eat in a normal manner i.e., with their naked eyes with the lights on.
They were not permitted to consume any food within 2 hours prior to the experiment. Then, the participants were asked to consume caramel, vanilla ice cream and 95g of cherry for 15 minutes.
Later it was seen that those wearing the customized ski goggles ate around 105g each. As against this, the group without any kind of blindfold ate 116g each.
The group which was blindfolded extremely undervalued as to how much ice cream they had eaten and assumed that they had consumed 88% more than what they had really eaten.
The valid explanation
The head researcher of the study said Dr Britta Renner said that visual deprivation is the reason behind the pronounced dissociation between apparent and actual intake of foods. This may give an inconspicuous and naturalistic ways to alter the experience of eating habits.
Renner went on to say that the results might point out that vision deprivation helps in increasing perceived intake as the assessment of the satisfying potential of foods is linked with ?real-time? experience rather than prior expectations.