Spices as we know add incredible flavour and aroma to food, especially low-salt dishes where flavours can sometimes be lacking.
But do you know that they are necessities in the fight
against fat? Too often, they are
relegated to attractively labelled but rarely used bottles on revolving spice
racks. This is unfortunate, because using the right blend of these taste
enhancers produces delicious, low-calorie dishes that will make it easier to
stick with your new weight-loss-friendly eating habits.
The following are a list of
spices you can consider:
1
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Ginger and weight loss |
Fresh
ginger is not just used for fighting colds and the flu, but can enhance the flavours
of your cuisines without adding calories.
If
losing weight is on your list this year, you'll want to include ginger
since it naturally boosts metabolism. If you experienced an unbearable cough
from the vog, ginger tea will give you relief. Ginger contains phenols and
volatile oils which assist the body with detoxification.
Ginger
even boosts circulation which can be a dilemma for many with diabetes. Studies
have indicated that fresh ginger root is a natural anti-inflammatory. If
you have any digestive problems or feel nauseated from travel sickness ginger
can provide relief.
The
easiest way is to make a tea from hot water poured onto some grated fresh
ginger. If you would like to sweeten it, add some stevia. However, stay away
from artificial sweeteners. If you have diabetes, do not add honey as it will
increase your blood sugar.
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Garlic & Weight loss |
Garlic:
We've
known for some time that garlic is a nutritional powerhouse. It's been shown to
boost immunity; relax blood vessels to open up blood flow and reduce blood
pressure; quell inflammation, a known trigger of premature aging and disease;
protect blood vessels from damage, thus lowering the risk of heart
disease; and even protect against osteoarthritis. Now, scientists claim to have
found a new benefit - they say it can prevent weight gain and might even cause
weight loss.
To
get the most out of this amazing spice, crush fresh garlic and let it
sit at room temperature for a full 10 minutes before cooking. Several
studies have shown that this helps retain about 70 percent of its beneficial
natural compounds compared to cooking it immediately after crushing. That's
because crushing the garlic releases an enzyme that's been trapped in the cells
of the plant. The enzyme boosts levels of health promoting compounds, which
peak about 10 minutes after crushing. If the garlic is cooked before this, the
enzymes are destroyed.
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Chilies and weight loss |
Chilies:
Add
some heat to your food to fire up your metabolism. “A sprinkling of red
chilli peppers on your dinner keeps hunger pangs at bay,” reports the Daily
Mail. It said that spicing up a daily diet with chopped chilli peppers
could help curb your appetite.
How does Chili Peppers
Trigger Weight Loss? Several studies have been conducted to figure out how and why peppers can
lead to weight loss. The findings have pinpointed capsaicin, the
ingredient responsible for making peppers hot, as the reason why they have
a fat burning ability. This potent ingredient triggers the pain
receptors in your mouth to become activated. Therefore, after you consume a
spicy dish, your pain receptors send a message to your brain that relief is needed
and pronto! Your brain responds to this cry for help by speeding up your
metabolism and heart rate, in order for your body to sweat and cool off (which
explains why you sweat sometimes after ingesting spicy food).
As
a result, your body experiences an increased calorie burn and engages in a
fight against fat. Basically, your body has a similar experience as it does
during a workout. However, this doesn’t mean that you can forgo the gym!
(Unfortunately, not that many calories are burned.) If you are one of those
people who cannot stand to consume spicy foods, there is still hope. There is a
version of capsaicin known as Dihydrocapsiate, or DCT, and this ingredient also
has fat burning abilities, but does not deliver a potent burning
sensation.
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