Ginseng is among the most well known herbal supplements. Its source is a group of perennial plants in the Panax genus. It is especially valuable for weight loss, although false rumors regarding weight gain have spread in recent times.

Different Types of Ginseng

There are several popular herbs which people refer to as ‘Ginseng’. Not all of these are actually in the same Genus or Family, however, so they are actually totally different plants. The two main types of Ginseng commonly used in supplements are:

American Ginseng (P. quinquefolius)

American Ginseng originates in North Eastern America, used at one time by Native Americans for medicinal purposes. In Chinese culture, it is commonly called either ‘Fancy Flag’ or ‘West Ocean Ginseng’, in English translation. In eastern medicine, it is associated with Yin energy.

Asian Ginseng (Panax ginseng)

Asian Ginseng, or Yang energy, is native to Manchuria (the region between China and Russia), Korea, and other far east areas. It is similar to American Ginseng in that it contains Ginsenoside – the active ingredient.

Many Ginseng supplements with different names are actually a variant of these two types. Some of the more common ones are:

* White Ginseng
* Red Ginseng
* Wild Ginseng
* Korean Ginseng

Fake Ginseng – Plants which are Not Actually Panax Family Ginseng

P. Ginseng and its family members should not be confused with the following supplements, however. These do not contain ‘Ginsenoside, and are from entirely an different plant genus or family (Eleutherococcus senticosus):

* prince ginseng
* Siberian ginseng
* female ginseng
* Indian ginseng
* Brazilian ginseng
* Peruvian ginseng
* southern ginseng

Ginseng for Weight Loss – How it Helps

The primary function by which Ginseng assists in losing weight is through better regulation of blood glucose levels. It helps us produce more insulin, increases our sensitivity to existing insulin (reduces insulin resistance), and reduces cell death in our pancreas.

This translates into lower blood sugar levels after meals and reduced storage of carbohydrates as fat. Ginseng also appears to be helpful for many other things, including boosting our immune system, type 2 diabetes, heart conditions, ADHD, memory, cancer, and more. Unfortunately, scientific study has not yet thoroughly explored to what extent this valuable herb can help our health.

Discover how to Lose Fat Fast and Easy using Natural and Healthy Plans at FatLossExplained.info.

Article Source: http://EzineArticles.com/?expert=George_Wischler

Garlic, there’s nothing like the smell of garlic. It’s great in soups and sauces, roasted with meats or on it’s own, and it’s wonderful mixed with butter and slathered on bread and then baked.

The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.

When buying fresh garlic, be sure that the head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose it’s taste.

To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off.

The strong flavor and odor of garlic come from sulfur compounds within the cells. The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.

Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it’s cooked. If using in a sauce, it can be sweated or sauteed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To sautee garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.

Roasting the garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself.

To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on it’s own.

Don’t be afraid to use garlic in your cooking. Garlic is flavorful, and healthful, and of course, it will keep those pesky vampires away.

Tim Sousa is the webmaster for Classy Cooking, a library of free online recipes. Come and check out our selection of recipes, or share your own recipes with others.

Article Source: http://EzineArticles.com/?expert=Tim_Sousa