“5 trinn til bedre fettforbrenning”

Av Ragnhild Lekven Fimreite

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“5 trinn til bedre fettforbrenning”

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“5 trinn til bedre fettforbrenning”

Av Ragnhild Lekven Fimreite

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“5 trinn til bedre fettforbrenning”

Av Ragnhild Lekven Fimreite

Helsedirektoratet. Nøkkelhullet. [Internett]. Oslo: Direktoratet for e-helse; oppdatert tirsdag 25. oktober 2022. Tilgjengelig fra: https://www.helsenorge.no/kosthold-og-ernaring/nokkelhullet/  

Baker- og Konditorbransjens Landsforening. Brødskala’n – spis litt grovere. Internett.  
https://www.bakerkonditor.no/brodskalan--spis-litt-grovere/   

Blomhoff, R. (2019). Mat mot kreft de beste rådene om kosthold for forebygging av kreft, for den som har kreft, for den som skal bygge seg opp etter en kreftsykdom. Kagge.  

Gheflati, A., Bashiri, R., Ghadiri-Anari, A., Reza, J. Z., Kord, M. T., & Nadjarzadeh, A. (2019). The effect of apple vinegar consumption on glycemic indices, blood pressure, oxidative stress, and homocysteine in patients with type 2 diabetes and dyslipidemia: A randomized controlled clinical trial. Clinical Nutrition ESPEN, 33, 132–138. https://doi.org/10.1016/j.clnesp.2019.06.006  

Livsmedelverket. Linfrø. [Internett]. Sverige. Livsmedelverket. Sist faglig oppdatert 30. august 2023. Tilgjengelig fra https://www.livsmedelsverket.se/livsmedel-och-innehall/mat-och-dryck/notter-och-froer/linfro   

Shishehbor, F., Mansoori, A., & Shirani, F. (2017). Vinegar consumption can attenuate postprandial glucose and insulin responses; a systematic review and meta-analysis of clinical trials. Diabetes Research and Clinical Practice, 127, 1–9. https://doi.org/10.1016/j.diabres.2017.01.021  

Thorvik, M. (2014). Mathjelpen for foreldre. Hjelp barna å spise sunt døgnet rundt. Kagge.  

 Valdes, D. S., So, D., Gill, P. A., & Kellow, N. J. (2021). Effect of Dietary Acetic Acid Supplementation on Plasma Glucose, Lipid Profiles, and Body Mass Index in Human Adults: A Systematic Review and Meta-analysis. Journal of the Academy of Nutrition and Dietetics, 121(5), 895–914. https://doi.org/10.1016/j.jand.2020.12.002