New Yale study shows shocking link between amino acids and fat burning. Mice were put on a high-fat diet but still lost 30% of their body fat in just one week – simply by removing a single amino acid called cysteine from their diet.
Even more surprising? The missing cysteine triggered a metabolic shift: white fat started behaving like brown fat – burning energy instead of storing it.
In the video, I break down:
– What cysteine is and where it’s found
– Why lowering it might support fat loss in humans
– How a whole food, plant-based diet can help reduce cysteine
– What foods to focus on – and which to minimize
If you’ve hit a plateau or you’re just starting a weight loss journey, this could be the missing link.
Article about mouse weight loss study:
https://medicine.yale.edu/news-article/consuming-less-cysteine-can-burn-fat-to-induce-weight-loss/
Here is the study itself:
https://www.nature.com/articles/s42255-025-01297-8
Calorie Restriction study:
https://pubmed.ncbi.nlm.nih.gov/22981898/
DAY OF LOW-PROTEIN, WFPB EATING:
Here’s a very simple, repeatable, whole food plant-based day built to:
*Support weight loss
* Keep cysteine intake low
* Be low-fat, low-calorie-density
* Use basic, practical ingredients
* And maybe even feel a bit “monastic” — in a good, healing way.
Here’s a sample day of eating, based on those principles:
Breakfast
Steamed or microwaved frozen or fresh vegetables
+
2 medium oranges or a cup of pineapple/mango
Example: Broccoli, zucchini, mushrooms, and spinach (microwaved or steamed), with lemon or balsamic vinegar for flavor. Add 2 fresh oranges on the side.
* Super low in cysteine
* High in fiber, water content, and satiety
* Citrus helps absorption of plant nutrients
* Easy, fast, clean
Lunch
Baked or boiled potatoes
+
Stir-fried veggies in water (e.g., carrots, bell peppers, snow peas, corn)
+
Simple sauce (e.g., balsamic vinegar, lemon-mustard* dressing or other lowfat dressing)
Example: 2–3 Yukon gold potatoes with water-sautéed cabbage, carrots, and broccoli. Topped with a squeeze of lemon and a teaspoon of mustard.
* Potatoes = low protein, low cysteine, high satiety
* No beans, tofu, or nuts to keep protein/cysteine low
* Volume eating with no calorie-dense foods
Dinner
Steamed squash or sweet potatoes
+
Big salad (romaine, cucumber, red cabbage, shredded carrots, tomatoes, etc.)
+
More cooked greens (e.g., chard, bok choy, spinach, romaine, butter lettuce – it doesn’t matter which!)
Example: Roasted kabocha or butternut squash with a side salad dressed in apple cider vinegar + herbs. A side of steamed Swiss chard with garlic.
* Sweet potatoes and squash: delicious, filling, and still low in protein
* Salad adds crunch and bulk
* Again, no legumes, seeds, or grains that are higher in cysteine
Optional:
Herbal tea or warm lemon water
Small serving of fruit (if needed for sweetness)
Notes:
Oats, while healthy, do have a moderate cysteine content due to higher protein. They’re fine occasionally, but this sample skips them for a stricter low-cysteine day.
The overall day is nutrient-rich but low in sulfur-containing amino acids.
Repeating meals is fine — even eating potatoes + greens 2-3x per day can be effective and sustainable short term.
SAUCES:
Some simple, no-oil, no-tahini sauces and dressings that work great for potatoes, veggies, or salads while keeping everything WFPB, low-fat, and low-cysteine.
1. Zesty Mustard Dressing
Great for salads or drizzling on steamed greens
1–2 tsp Dijon mustard
2–3 tbsp lemon juice or vinegar
1–2 tsp maple syrup or date syrup (optional)
Dash of garlic powder or fresh minced garlic
Water to thin as needed
* Bright, tangy, and just a hint sweet
2. Simple Balsamic Glaze
For potatoes, squash, or grilled veggies
2 tbsp balsamic vinegar
1 tsp maple syrup or date paste
Optional: pinch of smoked paprika or Italian herbs
👉 Sweet and tangy — like a cheat version of store-bought glaze
3. Lemon-Herb Sauce
Great with steamed potatoes, broccoli, or salad
Juice of 1 lemon
2 tbsp water
1 tsp stone-ground mustard
Sprinkle of dried oregano, basil, or dill
Optional: pinch of nutritional yeast
* Clean, bright, herby — a staple
4. Salsa-Lime Veggie Sauce
Perfect for adding flavor to steamed or microwaved frozen veggies
½ cup salsa (no-oil, no-sugar variety)
Juice of ½ a lime
Optional: chopped cilantro, splash of vinegar, or dash of cumin
* Mexican-style punch of flavor without cooking
5. Miso-Ginger Sauce (light version)
A little bolder — best over hot veggies or squash
1 tsp white or yellow miso
2 tbsp rice vinegar or lemon juice
1 tsp grated ginger or ginger powder
2 tbsp water
* Umami kick without being too salty if diluted well
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