Fast Weight Loss Using Herbs And Spices

I wonder how much it is generally known that the benefits of

using herbs and spices can speed up your weight loss efforts,

by quite a considerable amount actually.

We all know that herbs and spices are used with cooking to

varying degrees, and of course the primary reason for doing

so is to make food much more tasty and interesting.

I suspect however that you might be surprised at the

considerable health benefits that can also be gained by

using them. In saying this I am referring to those everyday

items 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 doing extremely detailed research

for my latest book. The results of that research were so

extensive that it could be the basis in itself for a

complete publication, and much more detailed therefore than

I could possibly include in this short article.

However I have been able to include a fair amount of

information in this feature about various herbs and spices

which are known to particularly help to speed up weight

loss, and that is also in addition to their excellent

overall health benefits by the way.

You should find that you will be able to purchase these

herbs from any good Herbalist supplier.

Garcinia:(Garcinia cambogia) is a herb which is sold

primarily for enhancing weight loss and boosting the

amount of lean muscle. This is also known as hila or

brindell berry.

One of the major benfits of Garcinia is that it acts as an

appetite suppressant and stops the body from storing fat.

Pysillium:(Plantago spp.) This cheeky little herb has quite

a few health benefits. Physillium is known to help lower

cholesterol, and another major benefit 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 less calories and yet still feel really full.

This is because of the amount of fiber that it contains.

I mentioned earlier that it does help in preventing

constipation, but in order to achieve this you should make

sure that you drink plenty of water.

Siberian Gingsing:(Eleutherococcus senticosus) If you

are going to start regular exercise as part of your health

and weight loss routine, which is normally to be highly

recommended, then this is a really useful herb.

It can help your body adapt to the stress of

unaccustomed changes, and it will help to make you feel

less tired even when you are doing simple exercises

like walking for example.

So in turn therefore you are more likely to stick to your

exercise routine.

Little Known Secrets In Your Larder

Cayenne:(also known as Capsicum, hot pepper, chilli pepper,

tabasco pepper). The majority of us have cayenne in our

larders, and it is very commonly used in many food dishes.

Cayenne can be found in many forms such as ground spices,

teas, and would you believe it, topical creams.

It is well known for its antitoxidant action, and greatly

helps with osteoathritis and rhumatoid athritis, shingles,

and diabetic neuropathy.

A note of caution however: Cayenne may act with anticoagulant

drugs so be sure to consult with your doctor. Excessive use

may also irritate the intestinal tract.

Manufactured topical capsacin creams can cause a burning

sensation, so test first on a small area of the skin,

remembering to wash hands thoroughly after applying the

cream. This will avoid it spreading to the eyes nose or

other sensitive areas.

Fennel: is native to the Mediterranean and is widely

utilized throughout the world. You will find it in teas,

capsules, tinctures and lozenges.

Fennel can be used to help with bloating, flatulence,

mild digestive spasms, catarrh, and coughs. It also has

antimicrobal, antispadmodic, and anti inflammatory

properties.

A note of caution here: Fennel can sometimes cause rare

allergic skin and respiratory tract reactions.

Fennel is also a potential source of synthetic oestrogens

and should be avoided if you are pregnant.

Garlic: you can buy this fresh, or the one you will most

probably have in your larder will be dried. The downside

of garlic is the odour which it leaves on your breath,

but chewing some parsley after eating will soon sort out

that problem.

Garlic is also known to help stimulate the immune system,

and to help in fighting cancer. Well documented health

benefits include lowering cholesterol,fighting infections,

and reducing blood pressure.

Again a note of caution: garlic may also interact with

anticoaglant drugs, so do be sure to check with your doctor

if in any doubt.

Rare cases of allergic reactions are known, and some people

might possibly experience heartburn or even flatulence.

These are just a few of the herbs you can use in cooking,

but do remember that there are many many more, and the

benefits in using them frequently can be quite remarkable.

You will realize of course that when using them as part of

any dish to use them sparingly, as to add too much would

just spoil the meal.

As with everything in life one should try and strike a

balance, after all you know what they say "all things in

moderation".

Marie Gordon is Author and Publisher of "Your Fastest Way To Permanent Weight Loss" the complete solution to all your weight loss problems. You can find out more by visiting her website at http://www.howtoloseitfast.com

Using Herbs and Spices - How to Take the Plunge and Season Outside Your Comfort Zone

"Can you help me learn to use herbs and spices?" That's a question I get a lot, and it came back to me as I was throwing together a new stew recipe this morning. Adding the paprika and coriander I wondered why I used those two spices so rarely. Evidently, there are a lot of other people who use herbs and spices only rarely or are uncomfortable venturing beyond a few basics like basil, cinnamon and oregano.

That of course, is a misfortune that borders on tragic! Herbs and spices are one of the quickest, cheapest and most effective ways to take a meal from ordinary to extraordinary. What's more, they are practically calorie-less! Could you ask for more?

So how do we get ourselves to take that sometimes uncomfortable step into a more interesting herb and spice zone? Begin by just being open to an "herbalish, spicy experience," then be on the lookout for a spark of inspiration.

I get inspired most by fresh herbs. This year, for instance, my garden boasts some lemon balm that I planted on a lark. I recently dared myself to try a nibble--and thank goodness. I quickly became motivated to use its pungently rich lemon flavor in a white bean soup with Swiss chard.

I also get inspired by recipes that call for a new or rarely used flavorings--as with this morning's stew recipe. I would normally default to parsley and thyme for a stew. But Julee Rosso's recipe for Beef Stew with Eggplant (from Great Good Food, p. 487) had me combining coriander and paprika with cinnamon, allspice and cayenne pepper! Who wudda thunk that such a wild combination would make such an intriguingly delicious stew?

Here are a few more ways to instigate an herbalish, spicy experience:


Treat yourself to a small adventure in the bulk section of a health foods store or a spice store. Look at the colors and textures of the herbs and spices. For any that look interesting, open the canister and take a whiff of the fragrance (but not too close and avoid breathing into or near the contents!) See if a couple options don't call out for experimentation. Is there a friend or family member who makes a particular dish you love? No doubt they'd be honored to divulge the herbs and spices that make it sparkle. Check out the herbs and spices of a cuisine you enjoy. Greek, Moroccan, Italian and Indian, for instance, each use a unique set of spices and herbs. Finally, pay attention at restaurants. For any meal you particularly like, don't be bashful querying the chef about the herbs and spices that make it so good.

Once you've settled on one or two options that deserve experimentation, what's next? You've likely seen charts that list all the herbs and spices, along with the kinds of foods they go best with, like this one: http://aidanbrooksspices.blogspot.com/.

While these charts can be a helpful way to get started, I find it more useful to actually find and make a recipe or two from a cookbook or other source that I trust. That's how I learn what foods they work with and how they taste when combined and cooked in a dish.

There's an easy part and the courageous part to this prescription. The easy part lies in finding a recipe. Flip through a couple good cookbooks or do an Internet search. You'll be rewarded with dozens if not hundreds of options.

Now for the courageous part: Taking the plunge. At some point, you just gotta dive in and start swimming, even if you're not quite on par with Michael Phelps. That's what it means to get out of a comfort zone. You take a little risk, but you stand to gain a whole lot. In this case, you stand to gain meals that are a lot more interesting, fun and satisfying. Not a bad payoff.

On the flip side, what's the worst that can happen? You make a dish that you absolutely hate. So you pitch it and order takeout. Not exactly the kind of downside that qualifies for "end of the world" status!

To further put things in perspective, consider this: Years of experience in the kitchen have shown that there is maybe a five percent chance of a disastrous downside occurring. That means there's a 95 percent chance you'll be rewarded with a meal that is delightfully and tantalizingly different. So even though it can be unnerving to step out on a limb and try a new spice, hopefully you'll see it as a reasonable--and worthwhile--risk to take.

Copyright 2008, Culinary Concepts, Inc.

Additions upon request 13 tips and tricks for a successful herb and spice adventure Recipe for White beans and Greens with Lemon Balm

Ready for mealtimes that are manageable? Ready to look at food a new way--with a little joy, fun and delight, maybe? Join Kitchen Coach Mary Collette Rogers for some cooking inspiration, KitchenSmart insights and food for thought--as well as some great recipes and meal ideas: http://everydaygoodeating.wordpress.com/

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