Make Your Own Dr. Oz Recommended Capsicum Weight Loss Supplement and Save Money
On a recent episode of The Dr. Oz Show, Dr. Oz and a special guest tell viewers about how that a capsicum weight loss supplement can significantly raise your metabolism and help you burn more calories with less effort.
The word “capsicum” refers to the genus of plants from the nightshade family that has been used for centuries by many cultures for its spicy flavoring in food and as a natural medicinal. Capsicum and its derivative supplements are known by numerous names such as African Bird Pepper, Zanzibar pepper, cayenne pepper, capsaicin, chili pepper, paprika, red pepper, and tabasco pepper.
However, it is the active component of capsicum called “capsaicin”―the chemical component that gives many peppers their burn―that is what is important to understand and look for in a supplement.
Capsaicin is highly concentrated in the white septa pith inside a pepper that divides a pepper into ridged sections where the seeds are formed. Capsaicin is also found in the flesh of the pepper, but in significantly lower concentrations. One favorite trick on the uninitiated is to appear to be eating slices of a chili pepper in whole, when in fact the pith has been carefully cut away before popping the rest of the pepper into the mouth.
Evolutionary biologists posit that capsaicin evolved as a chemical defense against herbivores and possibly some fungal species. While many animals find capsicum peppers distasteful, birds are unaffected by capsaicin because they do not possess capsaicin binding receptors. The evolutionary advantage of this is that the birds eat the pepper and then spread the seeds over a broad area from their digested waste that leaves the seeds intact and ready for germination.
Research has shown that capsaicin from the Cayenne pepper stimulates the sympathetic nervous system, promotes the secretion of the catecholamine chemicals epinephrine and norepinephrine, which in turn increases the body’s metabolic rate and temperature; and, increases the production of an uncoupling protein (UCP) in many tissues that leads to an increase in burning fat calories as heat. In other words, capsicum plants through the chemistry of its capsaicin component causes both metabolic and thermogenic biochemical reactions in the human body that boosts metabolism and burns fat.
According to Dr. Oz, taking a capsicum supplement before exercising is one of the newest ways to boost your metabolism and induce your body to burn more calories during exercise than just by exercise alone. He states that studies have shown that capsicum increases fat oxidation (burning) by 42 percent during exercise.
However, to get the metabolism-boosting/fat-burning benefits of a capsicum supplement, it is actually unnecessary to spend money on supplement capsules when you can make your own capsicum supplement at home and not have to worry about whether you are buying the correct brand of capsicum supplement or what fillers may have been added to the capsules that you do not want in your body.
Since the active component of capsicum is the chemical capsaicin, all you need is the ground up portion of the pepper’s pith from peppers available at your grocery store for only pennies a pepper. You can also use common cayenne pepper seasoning sold in stores; however, the capsaicin content will not be as concentrated and over time may lose its effectiveness.
To keep your home-made capsicum supplement production simple, you can use the whole pepper (rather than cut out the pith) and dry enough intact peppers to last you a few months with any 1 of 4 drying methods listed below:
Capsicum drying method #1: Sun drying
Sun drying is the method used for centuries by many cultures both before electricity and still today. The basic technique is to open the pepper on one side and carefully scrape out the majority of the seeds. Then, when the weather is predicted to be hot and sunny for the next several days, lay the peppers slice-side down on a screen or sheet and allow to sun-bake naturally. Cover the peppers at night with a sheet to keep insects off. Each day, turn the peppers over to bake under sunlight until the peppers have dried to the point of crumbling with light finger pressure.
Capsicum drying method #2: Oven baking
A quicker method is to place the split open, de-seeded peppers on a cookie tray or baking pan and bake slowly at 150-200 degrees F throughout the day until the peppers are dry and brittle.
Capsicum drying method #3: Air drying
A slower, but green way to dry your peppers is to hang the peppers in the air without having deseeded the peppers. Simply take a large needle threaded with fishing line or heavy thread and pierce the middle of each pepper while arranging the peppers in a rotating pattern along the string. The stringed peppers are then hung in the open air for weeks to months to allow to air dry slowly.
Capsicum drying method #4: Food dehydrator method
This is the fastest method. Lay the peppers (either with seeds intact or split open and seeds removed) on the dehydrator tray following the manufacturer’s instructions and let the machine do all the work of drying out the peppers in about 8 hours of time.
For best results, after the peppers have dried using any of the 4 methods listed above, store the dried peppers in an airtight container with a desiccator bag to absorb any air moisture.
When you are ready to try your home-made capsicum weight loss supplement, take a single pepper and grind it with a pestle into a powder. Then, use only about 1/16 of a teaspoon of the powder and add it to a glass of warm water or tea and drink up to 3 times a day. You will use only a very small amount initially because the capsaicin will be fairly concentrated and your body needs to adjust gradually before trying larger doses of your home-made supplement.