I've been eating chicken breast bars frequently for my diet, but why am I not losing as much weight as I expected?
Chicken breast bars are often processed foods rather than pure protein sources. The added sugar, sodium, and starch used for texture cause blood sugar spikes and fluid retention. In Traditional Korean Medicine, these additives generate 'Dameum' (phlegm-fluid), a metabolic waste product that obstructs the circulation of Qi and Blood, significantly lowering your metabolic efficiency.
Many people turn to convenience store chicken breast bars as a quick meal, assuming they are healthy. However, to maintain their shape and flavor, these products often contain starch and various additives. Medically, these processed carbohydrates cause blood sugar to rise much faster than pure protein does, triggering an insulin spike that shifts the body into 'fat-storage mode' rather than burning fat. In Traditional Korean Medicine (TKM), this phenomenon is closely linked to 'Biheo' (Spleen Deficiency). When the Spleen's function of transformation and transportation is weakened, the body fails to convert food into vital energy and instead produces 'Dameum' (phlegm-fluid), a sticky waste product. The excessive sodium and sweeteners in these bars exacerbate this accumulation, causing edema (swelling) and hindering overall circulation. If this state persists, it can lead to 'Eohyeol' (Blood Stasis), where the blood becomes stagnant and metabolism bottoms out, creating a difficult constitution where weight won't drop even with reduced intake. To break through a plateau, it is essential to check labels for low sugar and starch content, but the most effective approach is to prioritize whole, unprocessed meats to prevent the buildup of internal toxins.
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