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Five ingredients that not only add flavor to your favorite dishes but can help in your battle agains

Saturday, March 23, 2013

Five ingredients that not only add flavor to your favorite dishes but can help in your battle against the bulge.

Cinnamon, cayenne, black pepper, mustard seed and ginger.

The biggest seller is cookbooks and the second is diet books - how not to eat what you've just learned how to cook. ~Andy Rooney

Stressed spelled backwards is desserts. Coincidence? I think not! ~Author Unknown

Albert Einstein, who discovered that a tiny amount of mass is equal to a huge amount of energy, which explains why, as Einstein himself so eloquently put it in a famous 1939 speech to the Physics Department at Princeton, "You have to exercise for a week to work off the thigh fat from a single Snickers." ~Dave Barry, Dave Barry Turns 50
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MORTICIAADDAMS 3/24/2013 12:52PM

    I love those spices and eat almost all of them every day.

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NANNABLACK 3/23/2013 1:08PM

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MARGIE100%PURE 3/23/2013 11:54AM

    Well said. Herbs are the hairy stems leaves and roots of low growing plants and tend to be carriers of vitamins and enzymes in a fragile volatile state best fresh and gently dried. While spices are berries, seeds, twigs, inner bark, and roots of plants. They tend to be carriers of minerals and amino acids. Recipes of both sweet and savory are common for all five of these famous ones you mention.
Cinnamon the bark of tropical Cassia plant (not the one true cinnamon but up to 4 types) has chromium a mineral that allows heat to transfer for muscle function and studies verify the weight loss improvement with eating some. Our testosterone based males adore this scent.
Cayenne is the fruit of an annual plant a master cleanser nick named one of the ‘all cure herbs’. Used on the outside Canadians use it in their boots to guard against sub-zero temperatures; and it is enjoyed as capsaicin commercial liniment of capsicum enzyme to soothingly repair soreness due repetitive muscle use and increase blood circulation under the skin and around joints. Inside it is used as a digestive tool for a vitamin and mineral supplier with pizzazz.
Black pepper is a berry known for improving gut motion and ‘gut soap and water’, “B” complex and other vitamins assorted minerals and better selenium collecting. Black pepper is an enzyme to stimulate the digestive juices and helps pull toxins out of the body when the broken berry pieces slide through.
Mustard seed of the wild Brussicas family fame as yellow prepared mustard. It has been popular everywhere and every time in history. It can be used inside and outside the body as a medicine or a poison or coloring dye. When medieval times used it as plaque cure enema many survived. Mustard seeds have phytonutrients to break fresh food into body using stuff and digestive calming factors swelling reduction qualities and in cancer cures.
Ginger is a tropical flowering plant with long slender leaves. It has underground root like parts call rhizomes used as food and medicine that reduce swelling, sooth gut gas from constipation or diarrhea, controls blood sugars while stirring the blood as a stimulant. Ginger helps friendly gut bacteria while crowding out nasty toxic ones. Daily intake a helps unclog and reduce the making of cloggy arteries through lovely antioxidant effects for gentle blood thinning. Ginger helps other herbs work better and is part of cancer cures. The compounds provide relief for many issues that involve pain, inflammation, digestive disorders, nausea and motion sickness. Fresh frozen and dry powders are all good ways to use it.
But if any of the flavors are not beloved to the tongue you can always fill a few capsules of the dried powders and swallow the great benefits instead of eating them.
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HOUNDLOVER1 3/23/2013 11:54AM

    Great blog all around. I love the Dave Berry quote. I would add lemon juice and orange and lemon zest as well as sesame seed oil to the list of flavorings.

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DESERTDREAMERS 3/23/2013 8:43AM

    I like the Einstein quote!

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NELLJONES 3/23/2013 7:54AM

    All spices can help with flavor, but I had to learn to use them. The best flavor comes if I toast and grind my own whole spices.

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BLUENOSE63 3/23/2013 7:25AM

  I would add garlic to the list. I never thought of the above but they are now on the refrigerator for the cook to see (my DH)

Thanks for posting!

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