Speed Up Your Weight Loss With Herbs And Spices

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I wonder to what extent it is generally recognized that the benefits of using herbs and spices can accelerate your weight loss efforts, by quite a considerable amount actually.

We all know that herbs and spices are used with baking in varying degrees, and of course the main reason for doing so is to make food more tasty and interesting.

I suspect, however, that you may be surprised by the benefits on health which may also be acquired by their use. In saying this, I refer to these everyday objects that can be found in most larders, and not necessarily those exotic and probably not so well-known varieties.

I happened to discover the many benefits of herbs and spices and the fact that they can be most beneficial to a weight loss program, when I was researching extremely detailed for my latest book.

The research findings were so broad that it could be the basis in itself for a full publication, and therefore much more detailed, I could perhaps include them in this short article.

However, I was able to understand a fair amount of information below on the various herbs and spices that are particularly known to help accelerate weight loss, and it’s also, in addition to their excellent health overall benefits by the way.

You should find what you will be able to buy these herbs any good supplier Herbalist.

Garcinia: (Garcinia) is a herb that is sold mainly to improve weight loss and increase the amount of lean muscle. This is also known as hila or brindell berry. A major benfits from Garcinia is that it acts as an appetite suppressant and stops the body to store fat.

Pysillium: (Plantago spp.) Shortly cheeky This herb has a lot of health benefits. Physillium is known to help lower cholesterol, and another major advantage is that it also helps to prevent constipation. If you use it as part of your weight loss program, it can help you to eat fewer calories and still feel very full.

Because of the amount of fiber it contains.

I mentioned earlier that it does help prevent constipation, but in order to achieve that goal, you should make sure that you drink plenty of water.

Gingsing Siberian: (Eleutherococcus senticosus) If you are going to begin to exercise regularly as part of your health and weight loss routine, which is normally to be highly recommended, then it is really a useful herb .

It can help your body adapt to stress the unaccustomed change, and it will help you feel less tired, even when doing simple exercises such as walking, for example.

Thus, in turn, you are more likely to stick to your exercise routine.

Little known secret in your pantry

Cayenne: (also known as Capsicum, red pepper, pepper, tabasco pepper). Most of us have in our larders cayenne, and it is very widely used in many dishes. Cayenne can be found in many forms, such as ground spices, teas, and you think, topical creams.

He is well known for his antitoxidant action, and greatly contributes to osteoathritis and rheumatoid athritis, shingles, and diabetic neuropathy.

A caveat, however: Cayenne can act with anticoagulants so be sure to consult your doctor. Excessive use may also irritate the intestinal tract.

Made capsacin topical creams can cause a burning sensation, trying first on a small area of skin, without forgetting to wash their hands thoroughly after applying the cream. This will prevent it spreading eyes nose or other sensitive areas.

Fennel is from the Mediterranean and is widely used throughout the world. You can find it in teas, capsules, tinctures and lozenges. Fennel can be used to help bloating, flatulence, benign digestive spasms, catarrh, and cough. He also antimicrobal, antispadmodic, and anti-inflammatory properties.

A note of caution here: Fennel can sometimes cause rare allergic skin reactions and respiratory tract. Fennel is also a potential source of synthetic estrogen and should be avoided if you are pregnant.

Garlic: buy this expense, or that you will most probably have in your pantry will be dried. The disadvantage is that the garlic smell it leaves on your breath, but some chewing parsley after the meal will soon resolve this problem.

Garlic is also known to help stimulate the immune system and help in the fight against cancer. Well-documented health benefits include lowering cholesterol, fighting infection, and reducing blood pressure.

Again, a note of caution: Garlic can also interact with medications anticoaglant, then you would check with your doctor if any doubt. Rare cases of allergic reactions are known, and some people might experience heartburn or even flatulence.

These are just a few of the herbs that you can use in cooking, but do not forget that there are many more, and profits by using them frequently can be quite remarkable.

You will, of course, that when you use it as part of any dish to use them sparingly, as simply too add to ruin the meal.

As with everything in life, we must try to find a balance, after all, you know what they say: “all things in moderation”.

By : Marie K Gordon

The Spices of India

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India is known for its excellent cuisine, it is unique regions of the kitchen, and a pleasant dining experience. India is distinguished in the world of the kitchen, it vegetarian. One thing that all the regional cuisines of India have in common is it for the use of spices.

Garam masala is an essential ingredient in the kitchen of the Punjab region of northern India. Vaguely defined, “masala” is a mixture of spices and garam “means” hot.

Generally, garam masala is added to the antenna shortly before serving to improve the flavor. Garam Masala is also a rub for chicken and beef.

Garam masala is available in established ethnic groceries, and specialty stores such as World Market. The downside to this is that you do not know how old spices are, or what the changing temperatures and packaging, it was submitted. You take a chance on the power and the smell of the mixture if it is purchased already prepared. It is a simple process to garam masala, and the ingredients, except the cardamom seeds, are readily available. Cardamom pods are available in India and natural food stores. Buy green pods against white pods, which are laundered. Cardamom is an expensive spice, the second only in the price of saffron. It is expensive because it must be righted. The spice is used mainly by the burning of seeds removed from the pod, then ground in a spice mill, with the other ingredients of garam masala. Cardamom loses its essential oils and aromas quickly after being cracked and ground, and so buy pods and burning and grinding is the best method of use of spice.

To make Garam Masala, use the following ingredients:

* 2 cardamom seeds, seeded
* 1 teaspoon whole cloves
* 30 whole peppercorns
* 2 teaspoons of whole cumin
* 1 2-inch piece cinnamon stick
* 1 teaspoon coriander seeds
* 1 / 2 teaspoon ground nutmeg

The best way to achieve garam masala is toast, and then grind the ingredients. This is achieved by placing the seeds ingredients one at a time in a saucepan over medium-high heat, and shake until they just begin to smoke and to liberate their distinctive aromas. This will take approximately 1-3 minutes. Be careful not to burn the seeds!

Place ingredients in a toasted spice mill and grind a mixture quite fine. The garam masala can be stored in a glass jar tightly closed until 6 months. At any time after that, spices and will begin to lose the taste and aroma.

Garam masala I use to friction or grilled chicken and roast beef. The aroma and flavor are pending, and the grilled chicken or baked remember the good taste of garam masala.

Try garam masala today. Cooking with spices from Northern India is an experience that each head adventurous should try!

By :Alden Smith

Cinnamon spice produces healthier blood

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Just half a teaspoon of cinnamon a day significantly reduces blood sugar levels in diabetics,
a new study has found. The effect, which can be produced even by soaking a cinnamon stick your tea, could also benefit millions of non-diabetics who have blood sugar problem but are unaware of it.


The discovery was initially made by accident, by Richard Anderson at the US Department of Agriculture’s Human Nutrition Research Center in Beltsville, Maryland.


“We were looking at the effects of common foods on blood sugar,” he told New Scientist. One was the American favourite, apple pie, which is usually spiced with cinnamon. “We expected it to be bad. But it helped,” he says.


Sugars and starches in food are broken down into glucose, which then circulates in the blood. The hormone insulin makes cells take in the glucose, to be used for energy or made into fat.


But people with Type 1 diabetes do not produce enough insulin. Those with Type 2 diabetes produce it, but have lost sensitivity to it. Even apparently healthy people, especially if they
are overweight, sedentary or over 25, lose sensitivity to insulin. Having too much glucose in
the blood can cause serious long-term damage to eyes, kidneys, nerves and other organs.
Molecular mimic


The active ingredient in cinnamon turned out to be a water-soluble polyphenol compound
called MHCP. In test tube experiments, MHCP mimics insulin, activates its receptor, and
works synergistically with insulin in cells.


To see if it would work in people, Alam Khan, who was a postdoctoral fellow in Anderson’s lab, organised a study in Pakistan. Volunteers with Type 2 diabetes were given one, three or six grams of cinnamon powder a day, in capsules after meals.


All responded within weeks, with blood sugar levels that were on average 20 per cent lower than a control group. Some even achieved normal blood sugar levels. Tellingly, blood sugar started creeping up again after the diabetics stopped taking cinnamon.


The cinnamon has additional benefits. In the volunteers, it lowered blood levels of fats and “bad” cholesterol, which are also partly controlled by insulin. And in test tube experiments it neutralised free radicals, damaging chemicals which are elevated in diabetics.
Buns and pies


“I don’t recommend eating more cinnamon buns, or even more apple pie – there’s too much fat and sugar,” says Anderson. “The key is to add cinnamon to what you would eat normally.”


The active ingredient is not in cinnamon oils. But powdered spice can be added to toast, cereal, juice or coffee.


Anderson’s team were awarded patents related to MHCP in 2002. But the chemical is easily obtained. He notes that one of his colleagues tried soaking a cinnamon stick in tea. “He isn’t diabetic – but it lowered his blood sugar,” Anderson says.


The group now plans to test even lower doses of cinnamon in the US, and also look at long-term blood sugar management with the spice.

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