Capsicum Extracts for Wart Removal Reviews

It’s the flavor of the month, or make that the year. We love capsicum extracts, and keep hearing about more wonderful uses for them.

The most recent is as a wart removal treatment! I wouldn’t have believed it if I hadn’t heard it. And I don’t have any warts myself so I cant even test it out.

The theory is that the capsicum acts in a similar way to the mild acids found in traditional wart removal creams. I was reading Wartrol customer reviews which describes how their wart removal solution works, and it sounds the same as what I’ve been told about the concentrated capsicum extract. Pretty neat!

If you know anyone who has had success with capsicum wart removal, please get in touch. I’d love to be able to confirm that this works!

 

Is Capsicum the new miracle drug for weight loss?

It’s all over the internet at the moment. Experts are touting the good old faithful capsicum as the next big thing in weight loss. Of course, there’s nothing new about it; we’ve all been eating them since day dot. I love them on a nice greasy slice of Dominos pizza, but I don’t quite think that that’s what they’re talking about when it comes to weight loss :)

No, the humble capsicum would need to be consumed in a more concentrated dose to get the benefits being suggested. A dried, concentrated capsicum extract in the form of a pill or powder would be the ideal way to consume this new wonder drug. Another option would be to take a similar product like UniqueHoodia which is a natural appetite suppressant derived from a South African native cactus. As this is readily available right now, it’s probably the way to go… but keep an eye on the shelves at your local health food store. I’m sure a quality capsicum extract will be on the way soon.

Capsicum or Cactus? Maybe both!

Hey, I’m a capsicum addict. It’s a staple in my cooking, I love to roast them especially, but they equally kick ass raw in a salad or to give a pasta sauce some kick.

Loaded with fibre, and also a metabolism booster, capsicums are awesome in the fight against fat.

But we’ve just heard about a cactus thats starting to get some rave reviews too, so I thought it might be worth a mention. It’s called the Hoodia Gordonii cactus, a native of South Africa, and it has been taken by nomads for centuries to suppress their appetite while trekking across the deserts, allowing them to walk for days without feeling hungry! Crazy stuff, eh?

Well, the boffins have realised they can put this stuff in a capsule and sell it to people as a weight loss supplement. By all accounts, it seems to work well. We’ve spoken to a few people who’ve been on it for a while and swear by it.

So if it works, I think its worth a mention. I’m sure it won’t taste as good as a nice red bell pepper though :)

Have a great day, my peeps!

Capsicum for weight loss: fact or fiction?

I’m hearing more and more in the blogoshere about capsicum as a weight loss aid lately. And it kind of makes sense.

Think about what happens when you eat chilli, your body temperature rises, and this change requires energy which comes from stored fat. Just like burning a candle! Capsicums and chilli are all peppers, just some burn the tounge a little more!

One product I keep hearing about is Phen375 Appetite Suppressant which claims to be made of natural ingredients, including chilli to fire up your metabolism. I’m going to keep an eye on this one to see if it actually works, I’m pretty curious.

Have you tried this, or any other weight loss product with capsicum or chilli as an ingredient? Please let us know!

Roast Capsicum Recipe – a Jamie Oliver Special

I came across this awesome recipe on Jamie Oliver’s website. I’m a huge fan of Jamie’s work, a tragic ‘naked chef’ addict :) You’ve got to give this one a try!

Method
Have some fun with all the veggies you have left in your garden or in fridge. Make sure your oven is super hot and you’ll have a delicious dish to serve with a roast or any main dish. The recipe serves 10 so you’ll have leftovers for the next day.

To prepare your vegetables:

Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.

Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.

To cook and serve your vegetables:

Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.

Jamie’s top tips:

If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.

Turning the vegetables as they roast helps them to cook evenly. If you’re using two roasting pans, swap them round half way through cooking.

Roasting is a great way to make veg taste delicious, and it works for just about any combo – just make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again.

Shoot on over to Jamie’s website for more of his scrummy goodness.

Cheers peeps!