Surprising weight loss truths you never knew.
Anyone who has followed my protocols or cooked up my scrumptious Fat Flush recipes knows that I’m crazy about cumin—and for good reason.
An ordinary-looking seed, cumin packs a punch when it comes to both flavor and health benefits. Cumin has a distinctive taste, slightly bitter and peppery with a hint of citrus, which it lends to a wide array of Mexican, Indian, and Middle Eastern dishes. In the kitchens of ancient Greece and Rome, cumin served as a replacement for black pepper, which was expensive and hard to come by. During the Middle Ages, Europeans recognized cumin as a symbol of love and fidelity. Wives baked loaves of cumin bread to give to their husbands as they headed off to war.
Today, cumin is experiencing a comeback, as more people come to appreciate its culinary and therapeutic properties. Cumin seed is high in protein, potassium, iron, and thiamine. Researchers are finding that cumin stimulates the secretion of pancreatic enzymes, thereby aiding digestion and absorption of nutrients. Because of its ability to scavenge for free radicals, cumin enhances the detoxification process in the liver. And two of cumin’s active ingredients, carevol and limonene, have been shown to be powerful cancer fighters.
It Loves Your Liver
Whether you select the black or yellow-brown variety, be sure to add a healthy dose of cumin to your diet. Your liver will thank you. This peppery biblical spice is a wonderful taste enhancer and catalyst
for weight loss. The latest research out of the Middle East, where cumin is popularly consumed, shows that one teaspoon of this spice boosts weight loss by 50 percent, most likely due to its ability to raise body temperature, thereby heating up metabolism. This is one great spice for hummus, beans, chili, and any variation of a Mexican food dish.
Serve It Up
I highly recommend including cumin in one meal every other day. To mix in today or tomorrow, try this recipe for breakfast tomorrow.
Eggs Florentine a la Cumin
—Phase 1; Makes 1 serving
• 1 cup chopped spinach (fresh or thawed, drained, and patted dry)
• ¼ cup red pepper, chopped
• 1 garlic clove, minced
• Pinch of cumin
• 2 tablespoons no-salt-added chicken broth
• 2 eggs, lightly beaten
• In a nonstick skillet over medium heat, saute the spinach, red pepper, garlic, and cumin in the broth.
• Pour the eggs over the vegetable mixture.
• Reduce heat to low, cover, and cook until eggs are set.
Do note that whether whole or ground, cumin seeds should be stored in tightly sealed glass containers in a cool, dry place. Ground cumin keeps for about six months, while the whole seeds stay fresh for up to one year. Whenever possible, buy whole cumin seeds instead of powder since ground cumin loses its flavor more quickly than the seeds. You can easily grind your own cumin with a mortar and pestle.
I know you’re going to love letting this spice help boost your weight loss goals this spring. For even more Fat Flushing foods and spices that make for menus that are rich in variety and absolutely delicious, pre-order The NEW Fat Flush Foods—coming May 2017!
Very interesting! I do love cumin and now I know why! Thanks!!