Boost Your Metabolism With Herbs

| 12/6/2010 12:45:34 PM

Tags: From Our Bookshelf, Recipe, Eggplant, Chives, Cumin Seeds, Curry, Flax, Susan Irby, Rachel Laferriere, Metabolism, Boost Your Metabolism, Metabolism-Boosting Foods, Health,

12-6-2010-boost metabolism coverExcerpted from Boost Your Metabolism Cookbook, by Chef Susan Irby, the Bikini Chef, with Rachel laferriere, Ms, RD, with permissions from Adams Media (c) 2010. The following excerpt can be found on Pages 170 and 225 to 226. 

Throughout this book, you’ve learned about many foods that will send your metabolism through the roof. As you probably suspect, there are many more that we didn’t cover that we’d like you to know more about. Read about them here!

Chives: Chives and chive flowers are high in vitamin C, folic acid, potassium, calcium, and blood-building iron. They promote good digestion, reduce flatulence, prevent bad breath, and help stimulate your metabolism. Chives, when eaten regularly, may help to lower blood cholesterol levels. Because of their high vitamin C content, they may help speed recovery from a cold; the sulfurous compounds contained in chives are natural expectorants. Best used fresh, chives are easy to grow in pots at home.

Chives are easy to grow at home and help stimulate your metabolism.
Photo by Peter Baer/Courtesy Flickr

Cumin Seeds: Cumin seeds stimulate the metabolism by turning up the body’s internal heat, but they are also rich in iron and may help promote the secretion of pancreatic enzymes that help with digestion and the absorption of nutrients. Cumin has also been thought to be able to improve the functioning of our immune systems and help the liver process the body’s toxins. In fact, recent studies have indicated that this powerful little seed may reduce the risk of stomach and liver tumors in animals. However, patients with bile duct obstruction, gallstones, and gastrointestinal disorders (including stomach ulcers and hyperacidity disorders) should avoid using cumin.

Curry: Next time you’re out at the grocery store or an Indian restaurant, order some curry. One of the primary ingredients in curry, turmeric, aids digestion by stimulating the flow of bile and the breakdown of dietary fats. It’s also a powerful source of antioxidants, containing in a single teaspoon as many antioxidants as in ½ cup of grapes. Its antioxidant and antiinflammatory capabilities can be traced back to curcumin, which gives turmeric its characteristic yellow color. For centuries, curcumin alone has been used to cure everything from heartburn to arthritis and, according to Earl Mindell’s Herb Bible, “The herbs that are combined to make curry help prevent heart disease and stroke by reducing cholesterol and preventing clots.”

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