AYURVEDIC MEDICINE Cayenne pepper suppressed the appetites of those who rarely consumed the spice (Funny this is not new!)

Having come across this article today it does not surprise me one only has to look at Ayurvedic medicine to understand why. There are three different constitutional types or doshas known as Vata, Pitta and Kapha. If you take note of the Kapha constitutional type, these types tend to be very sluggish, everything about them tends to be slow, so to balance this dosha, more heat and fire is needed, so can you see how Cayenne would work. Ayurvedic Medicine has been around from ancient times, so this story is not new Ayurvedic practioners have known this for centuries. Funny how things have come full circle so to speak

The Vata Type

• Vata types tend to be fast, wiry and creative types.
  
• The Vata's primary organ is the colon.
  
• You need routine in your life to ground your moving energy.
  
• Travel, especially air travel, can imbalance a Vata.
  
• Vatas are aggravated by cold, frozen or dried foods.
  

In order to be balanced, you need to eat foods that warm you, avoiding extreme cold, raw and frozen foods. Moist rather than dry foods are also recommended.

Maintaining a regular routine is important.

The Pitta Type

• Pitta types are determined and strong willed with good digestion.
• The Pitta's primary organs are the small intestine and stomach.
• Pittas tend to be hot, oily, and light.
• Pitta is associated with the fire element, and tend to have a fiery quality.
• When a Pitta becomes imbalanced, he or she may notice skin rashes, burning, inflammation, fever, ulcers, anger, jealousy, copious urine.

In order to be balanced, Pittas should remain cool, avoiding excess heat, steam or humidity.
They should also avoid excessively oily food or fried foods as well as caffeine, alcohol, red meat, hot spices, or salt, choosing instead to eat fresh fruits and vegetables and whole grains.

Pitta types should also try to get plenty of fresh air. Expression of emotions is also important.


The Kapha Type

• Kapha types have good endurance, strength and stamina.
  
• Although it is easy for you to follow routine, it is healthier for you to periodically break from routine.
  
• You tend toward inertia and tend to attach to people or things.
  
• Food and security are important to you.
  
• The primary organ is the chest.
  
• Kapha is often correlated with the production of mucus.
  
• Kapha types have a tendency towards congestion, sinusitis, sluggishness, weight gain, diabetes or water retention.
  

In order to be balanced, Kaphas should be physically active, consume little fried or fatty foods, avoid icy drinks, sweets or excessive amounts of bread. They should enjoy plenty of fresh vegetables.

Kapha types should allow excitement, change and challenge to become a regular part of their lives.


KAPHA
Balancing Foods
Fruit - Apples, Apricots, Berries, Cherries, Cranberries, Dried Figs, Mango, Peaches, Pears, Pomegranate, Prunes, Raisins. Sweet fruits such as bananas and dates are aggravating, as are sour fruits such as lemons, sour oranges and grapefruit.

Balancing Foods
Vegetables - Asparagus, Beets, Beet Greens, Bell Pepper, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Eggplant, Garlic, Green Beans, Horseradish, Leafy Greens, Leeks, Lettuce, Mushrooms, Okra, Onions, Parsley, Peas, Peppers, Potatoes, Spinach, Sprouts, Turnips, Watercress. Raw, pungent and bitter vegetables are balancing. Sweet, juicy vegetables are aggravating.

Grains - Amaranth, Barley, Buckwheat, Corn, Granola, Millet, Oats, Oat Bran, Quinoa, Basmati Rice, Rice Cakes, Rye and Wheat Bran are balancing. Cooked Oats, Brown or White Rice, and Wheat are imbalancing.

Legumes and Nuts - Adzuki beans, Black-Eyed Peas, Chickpeas, Flaxseeds, Pumpkin Seeds, Sunflower Seeds, Lima Beans, Navy Beans, Pinto Beans, Red Lentils, Split Peas, White Beans are balancing. Almonds, Brazil Nuts, Cashew, Coconut, Macadamia Nuts, Peanuts, Pecans, Pine Nuts, Pistachios, Psyllium, Sesame, Black lentils, Mung Beans, KIdney Beans, Lentils, Soy Beans, Tempeh, Walnuts and Tofu are imbalancing.

Meat - Chicken dark meat, Turkey dark meat, eggs are balancing. Beef, Duck, Freshwater Fish, Lamb, Pork, Seafood, Shrimp, and Venison are aggravating.

Herbs, Spices and Condiments - allspice, Anise, Basil, Black Pepper, Caraway, Cardamom, Cayenne, Cinnamon, Cloves, Coriander, Cumin, Dill, Fenugreek, Garlic, Ginger, Horseradish, Mint, Mustard Seeds, Nutmeg, Onion, Oregano, Paprika, Parsley, Peppermint, Poppy Seeds, Rosemary, Sage, Spearmint, Star Anise, Tarragon, Thyme, Turmeric, Wintergreen are balancing.

Dairy - Ghee, Goats Milk and Diluted Yogurt (diluted 1:4 yogurt:water) are balancing. Butter, Cheese, Buttermilk, Cow's Milk, Ice Cream, Sour Cream and Yogurt are aggravating.
 


Cayenne pepper suppressed the appetites of those who rarely consumed the spice
Spicing up a daily diet with a sprinkling of chopped-up chilli peppers could help weight-watchers to curb their appetites.
Researchers from Purdue University, in Indiana, found that capsaicin, which gives peppers their heat, can reduce hunger and increase energy expenditure.

Red hot: Capsaicin is particularly effective at curbing the appetite in those who don't regularly eat chillis

'We found that consuming red pepper can help manage appetite and burn more calories after a meal, especially for individuals who do not consume the spice regularly,' said Professor Richard Mattes.
'Dietary changes that don't require great effort to implement, like sprinkling red pepper on your meal, may be sustainable and beneficial in the long run, especially when paired with exercise and healthy eating.'
The study, published in Physiology & Behaviour, measured the effects of the spice in half a teaspoon of cayenne pepper - an amount most people could manage.
Other studies have looked at consuming capsaicin via a capsule, but the latest study demonstrated that actually tasting the red pepper may optimise its effects.
Professor Mattes said the sensory experience of eating a chilli maximises the digestive process.

'That burn in your mouth is responsible for that effect,' he said.
'It turns out you get a more robust effect if you include the sensory part because the burn contributes to a rise in body temperature, energy expenditure and appetite control.'

This study used ordinary dried, ground cayenne red pepper. Cayenne is a chili pepper, which is among the most commonly consumed spices in the world. Most, but not all, chili peppers contain capsaicin.
Twenty-five healthy weight people - 13 who liked spicy food and 12 who did not - participated in the six-week study.
The preferred level of pepper for each group was determined in advance, and those who did not like red pepper preferred 0.3g compared to regular spice users who preferred 1.8g.
In general, red pepper consumption did increase core body temperature and burn more calories through natural energy expenditure.
The study found that those who did not regularly eat chillis also experienced a decrease of hunger, especially for fatty, salty and sweet foods.
'The appetite responses were different between those who liked red pepper and those who did not, suggesting that when the stimulus is unfamiliar it has a greater effect,' the authors said.
'Once it becomes familiar to people, it loses its efficacy.'
The authors said previous studies failed to account for individual differences in liking the burn of chili peppers, which could explain why their results varied on capsaicin's impact on appetite suppression.

Read more: http://www.dailymail.co.uk/health/article-1380636/Weight-watchers-A-sprinkling-red-chilli-peppers-dinner-keeps-hunger-pangs-bay.html#ixzz1KeudgF4w

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