Common Names : Dolichos bean, Hyacinth bean, Bonavist bean, Seim bean, Lablab bean, Egyptian kidney bean, Indian bean, Common bean, Field bean, Pendal bean, Pole bean, Waby bean (English); Avare, Chapparadavare, Chikkadikai (Kannada, India); Avari, Mochai (Tamil, India); Anumulu, Chikkudu (Telugu, India); Avara, Mochakotta (Malayalam, India); Sem, Ballar (Hindi, India); Shim (Bengali, India); Val (Gujarathi, India); Pavta, Wal (Marathi, India); Sin bean (Assam, India); Agni guango ahura (Ivory coast); Australian pea, Bannabees (Guyana); Batao, Batau, Beglau, Parda, Agaya, Itab (Philippines); Bounavista pea, Seim bean, Sem (Trinidad); Bunabis (Grenada.); Butter bean (Bah., Dom., Guy.); Caraota Chivata (Venzula); Chiancha Japanese (Spain); Chimbolo Verde (Costa Rica); Dauvan, Dall van (Vietnam); Dolic (d’ Egypte), Ataque, D. du Soudan, Feved Egypte (France); F, Cabellero (Salvador); Frijol bocon, F chileno (Peru); F.de la tierra (Cuba); Fuji-mame (Japan); Gallinazo blanco (Venezuela); Gallinita (Mexico); O- cala, Amora guaya, Gerenga (Ethiopia); Gueshrangaig (Egypt); Haricot cutelinho (Portugal); Helmbohne (Germany); Kashrengeig (Sudan); Kachang Kara, Kara-Kara, Kekara (Malaysia); Kerara (Indonesia); Fiwi bean, Kikuyu bean (East Africa); Cumandiata, Labe-labe (Brazil); Lubia bean (Ethopia, Sudan); Macape (Malag); Macululu (Angola); Pe-gyi (Burma); Tonga bean, Papaya bean, Poor man bean (Australia); Poroto bombero (Chile); P.de Egipto (Argentina); Tua nang. T. pab, T. pep (Thailand); P.contor, P.coolis, P.dum sou, P.en tout temps, P.indien (Mauritius); Macululu (Angola); Louria (Cyprus).
Habitat :Lablab purpureus grows throughout the tropics, especially in Africa, India and Indonesia.It is a traditional food plant in Africa,
Lablab bean is a twining vine with leaflets in threes and showy bright purple flowers and pods. In frostfree areas the vine becomes woody and can reach more than 30 ft (9 m) in length. In zones 9 and colder, the vine remains herbaceous and rarely exceeds 10 ft (3 m). The leaflets are purplish green, broad oval or triangular in shape and 3-6 in (7.6-15.2 cm) long. The flowers are pealike, a rich, brilliant purple and arranged in loose clusters on long stems that extend above the foliage. The pods are just as showy as the flowers. They are flat and curved, about 3 in (7.6 cm) long and bright purple. The beans inside are dark colored with a conspicuous white hilum, the elongate scar on the edge of the bean where it was attached to the inside of the pod.
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Several cultivars have been selected including some with white flowers and pale green pods; some with red flowers; some with long, thin cylindrical pods; and some dwarf forms. Some cultivars are grown primarily for the pods, some for the seeds, and some for roots. Some are day length neutral and some flower mainly as day length shortens.
It is often grown as forage and as an ornamental plant. In addition, this plant is also cited as a medicinal plant and a poisonous plant. click & see
In Maharashtra, a special spicy curry, known as vaala che birde , is often used during fasting festivals during Shravan month.
In the Telangana region of India, bean pods are cut into small pieces and cooked as spicy curry in Pongal festival season, along with bajra bread; it has been a very special delicacy for centuries.
In Hue, Vietnam, it is the main ingredient of the dish chè dau ván.
In Kenya, it is known as njahi, and is popular among the Kikuyu group. It is thought to encourage lactation and has historically been the main dish for breastfeeding mothers. Beans are boiled and mashed with ripe and/or semiripe bananas, giving the dish a sweet taste.
The leaves are used as greens, but have to be cooked like spinach and the water has to be discarded
Lablab purpureus is mild-and-lightly-warm-natured, tastes sweet. It can tonify the spleen and stomach, relieve internal heat fever, relieve summer beat-and damp and remove dampness to stop diarrohea, etc., leukorrhea, with reddish discharge, infantile malnutrition and anti-cancer, etc. The seeds are used to stimulate gastric activities, for vomiting and diarrhoea in acute gastro-enteritis, thirst in heat-stroke, rheumatic arthritis, sunstroke, as an antidote against fish and vegetable poisoning and to treat colic and cholera. The flowers are used to treat dysentery when there is pus and bloody stools, inflammation of the uterus and to increase menstrual flow. Contraindicated in cases of intermittent fevers and chills, and in cold disorders.
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.
Impostors: Salted or smoked nuts. High sodium spikes blood pressure
These days, you hear about good fats and bad fats the way you hear about good cops and bad cops. One’s on your side, and one’s going to beat you silly. Oreos fall into the latter category, but nuts are clearly out to help you. They contain the monounsaturated fats that clear your arteries and help you feel full. All nuts are high in protein and monounsaturated fat.
But almonds are like Jack Nicholson in One Flew over the Cuckoo’s Nest: They’re the king of the nuts. Eat as much as two handfuls a day. If you eat 2 ounces of almonds (about 24 of them), it can suppress your appetiteâ€”especially if you wash them down with 8 ounces of water.
For a quick popcorn alternative, spray a handful of almonds with nonstick cooking spray and bake them at 400 degrees F for 5 to 10 minutes. Take them out of the oven and sprinkle them with either a brown sugar and cinnamon mix or cayenne pepper and thyme.
Impostors: Refried beans, which are high in saturated fats; baked beans, which are high in sugar.
Most of us can trace our resistance to beans to some unfortunately timed intestinal upheaval (third-grade math class, a first date gone awry). But beans are, as the famous rhyme says, good for your heart; the more you eat them, the more you’ll be able to control your hunger.
Black, lima, pinto, navy â€” you pick it. They’re all low in fat, and they’re packed with protein, fiber, and ironâ€”nutrients crucial for building muscle and losing weight. Gastrointestinal disadvantages notwithstanding, they serve as one of the key members of the Abs Diet cabinet because of all their nutritional power. In fact, if you can replace a meat-heavy dish with a bean-heavy dish a couple of times a week, you’ll be lopping a lot of saturated fat out of your diet and replacing it with higher amounts of fiber.
Sidekicks: Cruciferous vegetables like broccoli and brussels sprouts; green, yellow, red, and orange vegetables such as asparagus, peppers, and yellow beans
Impostors: None, as long as you don’t fry them or smother them in fatty cheese sauces.
You know vegetables are packed with important nutrients, but they’re also a critical part of your body-changing diet. I like spinach in particular because one serving supplies nearly a full day’s vitamin A and half of your vitamin C. It’s also loaded with folate â€” a vitamin that protects against heart disease, stroke, and colon cancer. Dress a sandwich with the stuff, or stir-fry it with fresh garlic and olive oil.
Superpowers: Building strong bones, firing up weight loss
Secret weapons: Calcium, vitamins A and B12, riboflavin, phosphorus, potassium
Fight against: Osteoporosis, obesity, high blood pressure, cancer
Impostors: Whole milk, frozen yogurt
Dairy is nutrition’s version of a typecast actor. It gets so much good press for strengthening bones that it garners little attention for all the other stuff it does well. Just take a look at the mounting evidence that calcium is a prime belly-buster. A University of Tennessee study found that dieters who consumed between 1,200 and 1,300 milligrams of calcium a day lost nearly twice as much weight as those taking in less calcium. Researchers think the mineral probably prevents weight gain by increasing the breakdown of body fat and hampering its formation. Low-fat yogurt, cheeses, and other dairy products can play a key role in your diet. But I recommend milk as your major source of calcium. Liquids take up lots of room in your stomach, so your brain gets the signal that you’re full. Sprinkling in chocolate whey powder can help curb sweet cravings.
Sidekicks: High-fiber cereals like All-Bran and Fiber One
Impostors: Sugary cereals
Oatmeal is the Bo Derek of your pantry: It’s a perfect 10. You can eat it at breakfast to propel you through sluggish mornings, a couple of hours before a workout to feel fully energized by the time you hit the weights, or at night to avoid a late-night binge. I recommend instant oatmeal for its convenience. But I want you to buy the unsweetened, unflavored variety and use other Powerfoods such as milk and berries to enhance the taste. Preflavored oatmeal often comes loaded with sugar calories.
Oatmeal contains soluble fiber, meaning that it attracts fluid and stays in your stomach longer than insoluble fiber (like vegetables). Soluble fiber is thought to reduce blood cholesterol by binding with digestive acids made from cholesterol and sending them out of your body. When this happens, your liver has to pull cholesterol from your blood to make more digestive acids, and your bad cholesterol levels drop.
You need more fiber, both soluble and insoluble. Doctors recommend we get between 25 and 35 grams of fiber per day, but most of us get half that. Fiber is like a bouncer for your body, kicking out troublemakers and showing them the door. It protects you from heart disease. It protects you from colon cancer by sweeping carcinogens out of the intestines quickly.
A Penn State study also showed that oatmeal sustains your blood sugar levels longer than many other foods, which keeps your insulin levels stable and ensures you won’t be ravenous for the few hours that follow. That’s good, because spikes in the production of insulin slow your metabolism and send a signal to the body that it’s time to start storing fat. Since oatmeal breaks down slowly in the stomach, it causes less of a spike in insulin levels than foods like bagels. Include it in a smoothie or as your breakfast. (A U.S. Navy study showed that simply eating breakfast raised metabolism by 10 percent.)
Another cool fact about oatmeal:Preliminary studies indicate that oatmeal raises the levels of free testosterone in your body, enhancing your body’s ability to build muscle and burn fat and boosting your sex drive.
Sidekicks: Egg Beaters, which have fewer calories than eggs and no fat, but just as much of the core nutrients
For a long time, eggs were considered pure evil, and doctors were more likely to recommend tossing eggs at passing cars than throwing them into omelette pans. That’s because just two eggs contain enough cholesterol to put you over your daily recommended value. Though you can cut out some of that by removing part of the yolk and using the white, more and more research shows that eating an egg or two a day will not raise your cholesterol levels.
In fact, we’ve learned that most blood cholesterol is made by the body from dietary fat, not dietary cholesterol. That’s why you should take advantage of eggs and their powerful makeup of protein. The protein found in eggs has the highest “biological value” of protein â€” a measure of how well it supports your body’s protein need â€” of any food. In other words, the protein in eggs is more effective at building muscle than protein from other sources, even milk and beef. Eggs also contain vitamin B12, which is necessary for fat breakdown. 7. Turkey and Other Lean Meats ,Lean steak, chicken, fish.
Sidekicks: Shellfish, Canadian bacon, omega-3 rich flaxseed
Impostors: Sausage, bacon, cured meats, ham, fatty cuts of steak like T-bone and rib eye
A classic muscle-building nutrient, protein is the base of any solid diet plan. Turkey breast is one of the leanest meats you’ll find, and it packs nearly one-third of your daily requirements of niacin and vitamin B6. Dark meat, if you prefer, has lots of zinc and iron. One caution, though: If you’re roasting a whole turkey for a family feast, avoid self-basting birds, which have been injected with fat.
Beef is another classic muscle-building protein. It’s the top food source for creatine â€” the substance your body uses when you lift weights. Beef does have a downside; it contains saturated fats, but some cuts have more than others. Look for rounds or loins (that’s code for extra-lean); sirloins and New York strips are less fatty than prime ribs and T-bones.
To cut down on saturated fats even more, concentrate on fish like tuna and salmon, because they contain a healthy dose of omega-3 fatty acids as well as protein. Those fatty acids lower levels of a hormone called leptin in your body. Several recent studies suggest that leptin directly influences your metabolism: The higher your leptin levels, the more readily your body stores calories as fat. Researchers at the University of Wisconsin found that mice with low leptin levels have faster metabolisms and are able to burn fat faster than animals with higher leptin levels. Mayo Clinic researchers studying the diets of two African tribes found that the tribe that ate fish frequently had leptin levels nearly five times lower than the tribe that primarily ate vegetables.
A bonus benefit: Researchers in Stockholm found that men who ate no fish had three times the risk of prostate cancer of those who ate it regularly. It’s the omega-3s that inhibit prostate-cancer growth.
Impostors: Mass-produced sugary and trans fatty peanut butters
Yes, PB has its disadvantages: It’s high in calories, and it doesn’t go over well when you order it in four-star restaurants. But it’s packed with those heart-healthy monounsaturated fats that can increase your body’s production of testosterone, which can help your muscles grow and your fat melt. In one 18-month experiment, people who integrated peanut butter into their diet maintained weight loss better than those on low-fat plans. A recent study from the University of Illinois showed that diners who had monounsaturated fats before a meal (in this case, it was olive oil) ate 25 percent fewer calories during that meal than those who didn’t.
Practically speaking, PB also works because it’s a quick and versatile snack â€” and it tastes good. Since a diet that includes an indulgence like peanut butter doesn’t leave you feeling deprived, it’s easier to follow and won’t make you fall prey to other cravings. Use it on an apple, on the go, or to add flavor to potentially bland smoothies. Two caveats: You can’t gorge on it because of its fat content; limit yourself to about 3 tablespoons per day. And you should look for all-natural peanut butter, not the mass-produced brands that have added sugar. 9. Olive Oil
Superpowers: Lowering cholesterol, boosting the immune system
Secret weapons: Monounsaturated fat, vitamin E
Fights against: Obesity, cancer, heart disease, high blood pressure
Sidekicks: Canola oil, peanut oil, sesame oil
Impostors: Other vegetable and hydrogenated vegetable oils, trans fatty acids, margarine
No need for a long explanation here: Olive oil and its brethren will help control your food cravings; they’ll also help you burn fat and keep your cholesterol in check. Do you need any more reason to pass the bottle?
Sidekicks: Brown rice, whole-wheat pretzels, whole-wheat pastas
Impostors: Processed bakery products like white bread, bagels, and doughnuts; breads labeled wheat instead of whole wheat. Sidekicks: Brown rice, whole-wheat pretzels, whole-wheat pastas
Impostors: Processed bakery products like white bread, bagels, and doughnuts; breads labeled wheat instead of whole wheat
There’s only so long a person can survive on an all-protein diet or an all-salad diet or an all-anything diet. You crave carbohydrates because your body needs them. The key is to eat the ones that have been the least processed â€” carbs that still have all their heart-healthy, belly-busting fiber intact.
Grains like wheat, corn, oats, barley, and rye are seeds that come from grasses, and they’re broken into three parts â€” the germ, the bran, and the endosperm. Think of a kernel of corn.
The biggest part of the kernel â€” the part that blows up when you make popcorn â€” is the endosperm. Nutritionally it’s pretty much a big dud. It contains starch, a little protein, and some B vitamins. The germ is the smallest part of the grain; in the corn kernel, it’s that little white seedlike thing. But while it’s small, it packs the most nutritional power. It contains protein, oils, and the B vitamins thiamine, riboflavin, niacin, and pyridoxine. It also has vitamin E and the minerals magnesium, zinc, potassium, and iron. The bran is the third part of the grain and the part where all the fiber is stored. It’s a coating around the endosperm that contains B vitamins, zinc, calcium, potassium, magnesium, and other minerals.
So what’s the point of this little biology lesson? Well, get this: When food manufacturers process and refine grains, guess which two parts get tossed out? Yup, the bran, where all the fiber and minerals are, and the germ, where all the protein and vitamins are. And what they keepâ€”the nutritionally bankrupt endosperm (that is, starch)â€”gets made into pasta, bagels, white bread, white rice, and just about every other wheat product and baked good you’ll find. Crazy, right? But if you eat products made with all the parts of the grainâ€”whole-grain bread, pasta, long-grain riceâ€”you get all the nutrition that food manufacturers are otherwise trying to cheat you out of.
Whole-grain carbohydrates can play an important role in a healthy lifestyle. In an 11-year study of 16,000 middle-age people, researchers at the University of Minnesota found that consuming three daily servings of whole grains can reduce a person’s mortality risk over the course of a decade by 23 percent. (Tell that to your buddy who’s eating low-carb.) Whole-grain bread keeps insulin levels low, which keeps you from storing fat. In this diet, it’s especially versatile because it’ll supplement any kind of meal with little prep time. Toast for breakfast, sandwiches for lunch, with a dab of peanut butter for a snack. Don’t believe the hype. Carbsâ€”the right kind of carbsâ€”are good for you. Warning: Food manufacturers are very sneaky. Sometimes, after refining away all the vitamins, fiber, and minerals from wheat, they’ll add molasses to the bread, turning it brown, and put it on the grocery shelf with a label that says wheat bread. It’s a trick! Truly nutritious breads and other products will say whole-wheat or whole-grain. Don’t be fooled.
Protein powder? What the heck is that? It’s the only Abs Diet Powerfood that you may not be able to find at the supermarket, but it’s the one that’s worth the trip to a health food store. I’m talking about powdered whey protein, a type of animal protein that packs a muscle-building wallop. If you add whey powder to your mealâ€”in a smoothie, for instanceâ€”you may very well have created the most powerful fat-burning meal possible. Whey protein is a high-quality protein that contains essential amino acids that build muscle and burn fat. But it’s especially effective because it has the highest amount of protein for the fewest number of calories, making it fat’s kryptonite.
Smoothies with some whey powder can be most effective before a workout. A 2001 study at the University of Texas found that lifters who drank a shake containing amino acids and carbohydrates before working out increased their protein synthesis (their ability to build muscle) more than lifters who drank the same shake after exercising. Since exercise increases bloodflow to tissues, the theory goes that having whey protein in your system when you work out may lead to a greater uptake of amino acids â€” the building blocks of muscle â€” in your muscle.
But that’s not all. Whey protein can help protect your body from prostate cancer. Whey is a good source of cysteine, which your body uses to build a prostate cancer fighting antioxidant called glutathione. Adding just a small amount may increase glutathione levels in your body by up to 60 percent.
By the way, the one great source of whey protein in your supermarket is ricotta cheese. Unlike other cheeses, which are made from milk curd, ricotta is made from whey â€” a good reason to visit your local Italian eatery.
Sidekicks: Most other fruits, especially apples and grapefruit
Depending on your taste, any berry will do (except Crunch Berries). I like raspberries as much for their power as for their taste. They carry powerful levels of antioxidants, all-purpose compounds that help your body fight heart disease and cancer; the berries’ flavonoids may also help your eyesight, balance, coordination, and short-term memory. One cup of raspberries packs 6 grams of fiber and more than half of your daily requirement of vitamin C.
Blueberries are also loaded with the soluble fiber that, like oatmeal, keeps you fuller longer. In fact, they’re one of the most healthful foods you can eat. Blueberries beat out 39 other fruits and vegetables in the antioxidant power ratings. (One study also found that rats that ate blueberries were more coordinated and smarter than rats that didn’t.)
Strawberries contain another valuable form of fiber called pectin (as do grapefruits, peaches, apples, and oranges). In a study from the Journal of the American College of Nutrition, subjects drank plain orange juice or juice spiked with pectin. The people who got the loaded juice felt fuller after drinking it than those who got the juice without the pectin. The difference lasted for an impressive 4 hours.
Here’s an easy way to remember what’s good for you. The first letter of each food group spells: A.B.S.D.I.E.T.P.O.W.E.R 12
Or click here for an entire listing of all the Abs Diet recipes on Menshealth.com.
Botanical Name :Piper nigrum Family: Piperaceae Genus: Piper Species: P. nigrum Kingdom: Plantae Order: Piperales
Common Name : Black pepper.
Black pepper : Popularly known as “kali mirch” and a native of the western ghats in India , it is endowed with anti-coagulant properties. It is one of the few herbs which ayurveda describes as helping to open obstructions in different channels of the body. Starting from common cold, cough, sinusitis and bronchitis, black pepper is useful in a number of ailments like abdominal colic and sluggishness of the liver. Its overuse can result in intense burning sensation in the mouth. Desi ghee is considered its anti-dote.
Habitat :Black peppers are native to India and are extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is by far the world’s largest producer and exporter of pepper, producing 34% of the world’s Piper nigrum crop as of 2008.
Black Pepper is one of the earliest known spices ever discovered, pepper is used worldwide in almost every household…..
Pepper has been used for the last 3,000 years. Native to India, Pepper was first cultivated in the tropics.Trade between India and Europe, introduced the Peppercorn to large audience. Once it arrived in the United States, Pepper become a common household ingredient.
The pepper plant is a perennial woody vine growing up to 4 metres (13 ft) in height on supporting trees, poles, or trellises. It is a spreading vine, rooting readily where trailing stems touch the ground. The leaves are alternate, entire, 5 to 10 centimetres (2.0 to 3.9 in) long and 3 to 6 centimetres (1.2 to 2.4 in) across. The flowers are small, produced on pendulous spikes 4 to 8 centimetres (1.6 to 3.1 in) long at the leaf nodes, the spikes lengthening up to 7 to 15 centimetres (2.8 to 5.9 in) as the fruit matures. The fruit of the black pepper is called a drupe and when dried is known as a peppercorn.
Pepper can be grown in soil that is neither too dry nor susceptible to flooding, moist, well-drained and rich in organic matter (the vines do not do too well over an altitude of 900 m (3,000 ft) above sea level). The plants are propagated by cuttings about 40 to 50 centimetres (16 to 20 in) long, tied up to neighbouring trees or climbing frames at distances of about 2 metres (6 ft 7 in) apart; trees with rough bark are favoured over those with smooth bark, as the pepper plants climb rough bark more readily. Competing plants are cleared away, leaving only sufficient trees to provide shade and permit free ventilation. The roots are covered in leaf mulch and manure, and the shoots are trimmed twice a year. On dry soils the young plants require watering every other day during the dry season for the first three years. The plants bear fruit from the fourth or fifth year, and typically continue to bear fruit for seven years. The cuttings are usually cultivars, selected both for yield and quality of fruit.
A single stem will bear 20 to 30 fruiting spikes. The harvest begins as soon as one or two fruits at the base of the spikes begin to turn red, and before the fruit is fully mature, and still hard; if allowed to ripen completely, the fruit lose pungency, and ultimately fall off and are lost. The spikes are collected and spread out to dry in the sun, then the peppercorns are stripped off the spikes.
When the yellow-red peppercorns are mature, they produce a single seed. Pepper plants are mature enough to bear seeds at the age of 2-years, and will constantly produce fruit for as many as 40-years.
After the berries have been immersed in water, they are spread out to dry in the sun for several days. Once dried, peppercorns are shipped to pepper manufacturers and factories, where they will be ground and processed.
Grinding of whole peppercorns produces black pepper. After the short grinding process, ground black pepper is packaged and sold to distributors.
The pepper plant peppercorn can not only be made into common black pepper, but also white pepper. White pepper is made from ripe or overly ripe peppercorns. Instead of grinding the peppercorn, workers remove the outer shell of the peppercorn, after they have been exposed to high levels of moisture. The inside of the berry is then dried in the sun, packaged, and sold.
Green pepper, like black, is made from the unripe drupes. Dried green peppercorns are treated in a way that retains the green color, such as treatment with sulfur dioxide, canned or freeze-drying. Pickled peppercorns, also green, are unripe drupes preserved in brine or vinegar. Fresh, unpreserved green pepper drupes, largely unknown in the West, are used in some Asian cuisines, particularly Thai cuisine. Their flavor has been described as piquant and fresh, with a bright aroma. They decay quickly if not dried or preserved.
Orange pepper and red pepper
A product called orange pepper or red pepper consists of ripe red pepper drupes preserved in brine and vinegar. Ripe red peppercorns can also be dried using the same color-preserving techniques used to produce green pepper. Pink pepper from Piper nigrum is distinct from the more-common dried pink peppercorns, which are the fruits of a plant from a different family, the Peruvian pepper tree, Schinus molle, and its relative the Brazilian pepper tree, Schinus terebinthifolius.
……… Medicinal Uses:
Like many eastern spices, pepper was historically both a seasoning and a medicine. Long pepper, being stronger, was often the preferred medication, but both were used.
Black Pepper (or perhaps long pepper) was believed to cure illness such as constipation, diarrhea, Limonene, Safrole, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches. Various sources from the 5th century onward also recommend pepper to treat eye problems, often by applying salves or poultices made with pepper directly to the eye. There is no current medical evidence that any of these treatments has any benefit; pepper applied directly to the eye would be quite uncomfortable and possibly damaging. Nevertheless, Black pepper either powdered or its decoction is widely used in traditional Indian medicine and as a home remedy for relief from sore throat, throat congestion, cough etc.
Pepper is known to cause sneezing. Some sources say that piperine, a substance present in black pepper, irritates the nostrils, causing the sneezing; Few, if any, controlled studies have been carried out to answer the question. It has been shown that piperine can dramatically increase absorption of selenium, vitamin B, beta-carotene and curcumin as well as other nutrients.
As a medicine, pepper appears in the Buddhist Samaññaphala Sutta, chapter five, as one of the few medicines allowed to be carried by a monk.
Pepper contains small amounts of safrole, a mildly carcinogenic compound. Also, it is eliminated from the diet of patients having abdominal surgery and ulcers because of its irritating effect upon the intestines, being replaced by what is referred to as a bland diet. However, extracts from black pepper have been found to have antioxidant properties and anti-carcinogenic effects, especially when compared to chili.
Piperine present in black pepper acts as a thermogenic compound. Piperine enhances the thermogenesis of lipid and accelerates energy metabolism in the body and also increases the serotonin and beta-endorphin production in the brain.
Piperine and other components from black pepper may also be helpful in treating vitiligo, although when combined with UV radiation should be staggered due to the effect of light on the compound
Pepper has long been recognized as an ingredient for stimulating the appetite as well as being an aid in the relief of nausea and vertigo. It was used to treat gastro-intestinal upsets, flatulence, fevers and congestive chills. It is supposed to be of help in anal, rectal and urinary troubles. In India it has been used as a medicine since time immemorial for the treatment of anything from paralysis to toothache. East Africans are said to believe that body odor produced after eating substantial amounts of pepper repels mosquitoes. Black pepper contains four anti-osteoporosis compounds. It is of singular importance as a metabolic stimulant in Ayurvedic medicine. Black pepper has the ability to recirculate vital nutrients. When fasting, grind seven peppercorns and take them mixed with a little honey each morning.
BLACK PEPPER is a healthy addition to any diet. Pepper aids in stimulating circulation and digestion.
BLACK PEPPER has been used for centuries in Asia to help treat colds and cough and muscle aches and pain.
BLACK PEPPER is know as “The King of Spices” worldwide.
PEPPER is the single, most commonly used spice in the world today.
PEPPER is used in many popular brands of multi-purpose spices.
# Aids digestion.
# Improves the appetite.
# Prevents disease since it is anti-bacterial.
# It is beneficial in many diseases. If taken in adequate quantity, a man never suffers from flatulation.
# It helps in digesting the food of those people, who are accustomed to having rich food.
# Using rice in the diet with kidney beans, neutralizes its power of causing the formation of excessive wind. It becomes cool and gives complete nourishment
Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.