Water before meals helps with weight loss

Weight loss techniques are a dime a dozen these days, with experts touting all sorts of different diet and exercise regimens as the solution to obesity. But new research set to be presented at the 240th National Meeting of the American Chemical Society (ACS) offers a simple approach that involves no drugs and has no negative side effects. According to researchers, drinking two glasses of water before each meal will help you to lose more weight.

"We are presenting results of the first randomized controlled intervention trial demonstrating that increased water consumption is an effective weight loss strategy," explained Brenda Davy, Ph.D., senior author of the study, to reporters." In this recent study, we found that over the course of 12 weeks, dieters who drank water before meals, three times per day, lost about five pounds more than dieters who did not increase their water intake."


The philosophy behind the "water cure" suggests that by consuming more water, there is less room in the stomach for food. So in essence, the zero-calorie beverage takes the place of food, which results in less calorie consumption and less additional pounds. However, all participants in the study ate low-calorie foods as part of the study -- and all lost some weight. But those who drank water before their meals lost more than those who did not.

Researchers also noted that water is better than sodas and other sweetened beverages that are loaded with sugar or artificial sweeteners. These additives contribute heavily to weight gain, so dieters would do best to nix these drinks from their diets and drink plenty of water instead.

"It is a good idea for people on weight loss programs to support their liver function with high-fiber foods and liquids. Consumption of six to eight glasses of liquids is necessary each day to maintain the water content of bile. Pure water or fresh fruit and vegetable juices are the preferred ways to meet your body's water requirements," explain Michael Murray, N.D., and Joseph Pizzorno, N.D., in their book The Encyclopedia of Healing Foods.