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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 intestinal tract.
Manufactured topical capsacin creams can cause a burning sensation, so test first on a small area of skin, remembering to wash hands thoroughly after applying cream. This will avoid it spreading to eyes nose or other sensitive areas.
Fennel: is native to Mediterranean and is widely utilized throughout 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 one you will most probably have in your larder will be dried. The downside of garlic is 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 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 herbs you can use in cooking, but do remember that there are many many more, and 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 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 http://www.howtoloseitfast.com