A fat burning stack that is already in your home:
A while ago I ran my Supplements already in your Kitchen article in which I described how to use food-stuffs to achieve supplement like effects. It was incredibly well-recieved relative to some of my other articles, so I decided to do a follow-up.
In your spice rack over there, there is a combination which beneficially affects fat metabolism and tastes pretty good.
The compounds of interest are:
Black Pepper Extract = Piperine
Red Pepper Extract (Hotter the better) = Capsaicinoids (Interestingly; hot sauces like Sriracha or Frank’s Red Hot also work)
Curry and/or Turmeric = Curcumin
The dosage of each of these is ‘More is better’ (incredibly hard to overdose on these particular spices). Reasoning is as follows:
Capsaicinoids: Active ingredient
Capsaicinoids (most common one is Capsaicin) are known as red pepper extract. Their content in food can be assessed by how spicy the food is (more capsaicinoids meaning more face burning and mouth numbing).
They have been used as fat burning agents as capsaicinoids increase adrenaline levels, and induce beta-adrenergic agonism similar to ephedrine (although not as potent). Interestingly, it also seems to partition more substrate utilization towards body fat rather than glucose storage. (Thus it might exert a muscle protective effect by lowering glucose demands assuming metabolic rate is kept the same, but it also increases the metabolic rate so that theory is a wash).
So basically, its a spice that can increase amount of calories burnt passively via heat. Its not as effective as ephedrine in this manner, but ephedrine would be pretty nasty to grind up on your food as a spice.
Curcumin: Beta-agonism potentiator
The combination of curcumin and capsaicinoids plays on the known synergism of ephedrine and Aspirin. When coadministered, Aspirin (a cyclooxygenase inhibiting compound) inhibits prostaglandin synthesis and thus delays feedback mechanisms induced by beta-adrenergic agonism.
Both compounds (Curcumin and Aspirin) although different, share the same rough ultimate effect on prostaglandins. They differ slightly in mechanisms and pharmacology, but Aspirin is not a spice.
Piperine: Needed for curcumin absorption
The sole reason black pepper is added is due to curcumin absorption. The first two compounds are only good if they actually get to the fat cells to work. Capsaicin has a pretty nice uptake in the gut; curcumin has a decent uptake in the gut but is absolutely devoured by the liver in a process called glucuronidation. (Tagging compounds with glucuronides changes their structure and signals for them to be excreted via urination; its a toxin defense mechanism that sadly gets some beneficial compounds as well)
Supplementing piperine with curcumin, via piperine’s inhibiting effects on glucuronidation, increase bioavailability by 2000%. A number so pretty I’m surprised it wasn’t made up.
Using the Double-Pepper Curry Bomb will result in an increase in metabolic rate as well as being healthy. It won’t be anything magical in its efficacy (won’t shed 20lbs in 20 days) but it will beneficially tip the scales in the direction of more fat loss. It also tastes like a nice spicy Indian dish.