Spices are precious – even if they are no longer weighed in gold today. But if you know their fragrant secret, you can benefit from them and increase your fitness. We take a closer look at the agitators as fitness makers.
Less sore muscles with ginger, better fat metabolism with chili, more minerals thanks to turmeric. The fact that these three spices also serve as additional remedies is now part of the basics of naturopathic medicine.
Because all three are good helpers against inflammation and for better regeneration after training. They also strengthen the immune system and push the fat metabolism.
The spicy trio is now one of a modern kitchen’s ‘healthy basics.’
But there are even more spices that should not be missing in any household because of their many benefits. Because they sharpen the senses, give dishes the final health touch, and, incidentally, are often great panaceas.
Chili
If you bite in, they bite back: chili peppers. The arousing substance capsaicin attacks annoying fat deposits and causes the stomach mucous membranes to boil more. That’s a good thing because nutrients can then be better absorbed.
Tip: The so-called afterburn effect increases metabolic activity, i.e., burns excess calories. That is why the body benefits from the chili effect, especially after training.
Ginger
The spiciness of the ginger not only warms you from the inside but also stimulates and calms the digestive system. Perfect when nerves need to relax before competitions. Like chili, ginger has a metabolism-enhancing effect, an antioxidant effect, and a protective effect on the muscles.
The big plus of this spice: Ginger can be used before, during, and after training.
Tip: juice a root of organic ginger – drink 3 cl of it with 1 cl of lemon as a shot.
Turmeric
Suddenly everyone is talking about saffron roots. Quite rightly so, because numerous studies have shown power effects.
Scientists found that the curcumin contained in turmeric is just as effective for our vascular health as an hour of exercise.
A daily intake of 200 mg of curcumin is recommended for the effect to be successful. The easiest way to use it is to “pimp” rice in terms of quality (and appearance). The slightly earthy-spicy note fits perfectly.
Also, as an extra ingredient, turmeric can give almost every smoothie a spicy superfood note.
Pink Pepper
The “Christmas berries” are much milder than pepper and do not come from the pepper bush but the Brazilian Schinus tree.
The Aztecs, Maya, and Inca already used the berries as an antibacterial antiseptic and, among other things, to relieve rheumatism.
Ajwain
The “king cumin” comes from Iran and India. It’s very intense. The sharp-bitter aroma is reminiscent of thyme.
Use sparingly and grind beforehand. In Ayurvedic medicine, ajwain is used to relieve indigestion and reduce fever.
Coriander Seed
The spicy seeds, which should always be freshly ground, were already mentioned in the Old Testament because of their healing properties: especially for digestive problems or stomach and intestinal complaints.
Coriander essential oil (from the seeds) even has a germicidal effect.
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