And why pomegranate peel extract is so good against cancer: it is a STAT3 inhibitor. So is capsaicin at high doses, but then it inhibits a good thing too and promotes brain calcification - a bad thing
By "extract" you mean using alcohol or glycerine soak to extract, just like the vanilla we cook with? Or do you use just ground up red dried peel? Plus the pith?
By extract I meant I sometimes make a really strong 'tea', way too strong, use a spoonful in something else. That would be a whole peel in 3 cups of water, simmer for about 20 minutes very gently or just bring to a boil and then leave covered hot for about 30 minutes. That makes what I call an "extract," but the extract used in research might be more concentrated or might be cold pressed peels for all I know. It isn't always clear, but some articles describe how they made it and basically an extract is the solids soaked in either an aqueous/ water or an alcohol base. Alcohol extracts might be called tinctures too. *It is early market adoption phase for pomegranate peel as a medicinal product or use of the peel as a functional food. I use the pith minced or dried and powdered within food, but the red rind is so concentrated in tannins, that I and my house mice do not consider the rind edible. ;-)
Is using cayenne pepper either on your food or in capsule form beneficial? I’ve heard it’s great at preventing ulcers and protecting us from bacteria and viruses.
It has potent phytonutrients that are anti-inflammatory - dose matters. People who eat a lot of hot peppers wouldn't be getting a capsule amount - they would be getting a lot more.
It would likely have anti-microbial benefits too. One bad cold in college years I tried a 'herbal' remedy recipe - raw garlic clove crushed with a 1/8 th teaspoon cayenne pepper, crushed vitamin C tablet, spoon of raw honey, in a glass of water - swig it down - and then prepare to sweat it out.
We do remove toxins in sweat - go to bed and get toasty.
By "extract" you mean using alcohol or glycerine soak to extract, just like the vanilla we cook with? Or do you use just ground up red dried peel? Plus the pith?
By extract I meant I sometimes make a really strong 'tea', way too strong, use a spoonful in something else. That would be a whole peel in 3 cups of water, simmer for about 20 minutes very gently or just bring to a boil and then leave covered hot for about 30 minutes. That makes what I call an "extract," but the extract used in research might be more concentrated or might be cold pressed peels for all I know. It isn't always clear, but some articles describe how they made it and basically an extract is the solids soaked in either an aqueous/ water or an alcohol base. Alcohol extracts might be called tinctures too. *It is early market adoption phase for pomegranate peel as a medicinal product or use of the peel as a functional food. I use the pith minced or dried and powdered within food, but the red rind is so concentrated in tannins, that I and my house mice do not consider the rind edible. ;-)
See my post Pomegranate Peel Prep Tips: https://open.substack.com/pub/denutrients/p/pomegranate-peel-prep-tips?r=os7nw&utm_campaign=post&utm_medium=web
Is using cayenne pepper either on your food or in capsule form beneficial? I’ve heard it’s great at preventing ulcers and protecting us from bacteria and viruses.
It has potent phytonutrients that are anti-inflammatory - dose matters. People who eat a lot of hot peppers wouldn't be getting a capsule amount - they would be getting a lot more.
It would likely have anti-microbial benefits too. One bad cold in college years I tried a 'herbal' remedy recipe - raw garlic clove crushed with a 1/8 th teaspoon cayenne pepper, crushed vitamin C tablet, spoon of raw honey, in a glass of water - swig it down - and then prepare to sweat it out.
We do remove toxins in sweat - go to bed and get toasty.