Archive for the ‘Supplements’ Category

Common Applications of Garcinia Cambogia in the Past and Present

October 15th, 2014 | Mass Bytes

It’s quite easy to claim that a certain supplement or product is great for weight loss. The thing is that anybody can recommend a product, but it’s a lot better if there is actual data to prove its efficacy. Let’s take a look at one of the hottest names in weight loss today: Garcinia Cambogia extract.


The fruit comes from the Indonesian tropics and resembles a small, green pumpkin. Because of Dr. Oz’s recent endorsement of its benefits, Garcinia Advanced has been receiving a lot of media attention.

The fruit was originally used as a cooking item – it was used when preparing curries, while its extracts and rind were ingredients for many other recipes. Various species of the fruit have been used in food preparation in different countries, including Malaysia, Thailand, Burma, India and other Southeast Asian territories. In India, it was used in Ayurveda medicine, because they believed that sour flavors helped in healthy digestion.

Today, the fruit and its extracts are used for a variety of applications. These include fish curing in South India and Sri Lanka.

Now, more importantly, let’s talk about its medical properties. The extract was used in traditional medicine as a form of purgative. It was often added to dishes because it helps create the feeling of being fuller after a meal.

It was only recently when its weight loss functionalities were brought into the limelight, thanks mainly to doctor slash TV personality, Dr. Oz. He called the fruit and its properties as “an exciting breakthrough in natural weight loss”. Of course, this led to great interest from the public and a surge in market demand for the product.

It has been one of the most talked about supplements, mainly because of its fat blocking, appetite suppressing and serotonin level regulation functions. Together, these can create the perfect formula for losing weight and maintaining a healthy body form in the long run.

What I Learned About Rice Congee

September 29th, 2014 | Mass Bytes

Autumn is one of the best seasons to spend time with our loved ones, but what I find most stimulating about it is the fact that my mother would be cooking one of my favorite foods: congee. Some of you might not be as delighted as me if this dish is served on your plate. But for me, this is one of the things I don’t want to miss during Autumn.


It is a necessity, if you may, among me and my friends to eat congee after drinking, simply because of how hot porridge running though the throat gives a sense of pleasure after you’ve had enough alcohol. My interest in this particular food doesn’t stop there, though.

Congee, apparently, not only creates that satisfying feeling of relief from a very long day, but also enhances the digestive system. This is what my half-Chinese friend told me, so I don’t think arguing with him regarding this subject will get me anywhere.

He adds that in traditional Chinese medicine, if you eat low-calorie congee, your risk of having hypertension is reduced. I’m not particularly concerned with this, maybe because I’m still in my early twenties, but this is something my dad will surely be delighted about. This food is indeed packed with some nice beneficial effects, one of which being weight loss.

I know that congee has saffron, and the benefits of saffron extract are indeed vast, but the addition of this ingredient is not entirely the reason why the dish can be a nice meal that a dieter can incorporate in his regimen.

The dish is made from rice and a lot of water. So when you eat it and feel full, it’s actually the dish tricking your mind into thinking your tummy has already been filled with an amount similar to a cup of rice, while in reality, you’ve actually ate roughly two spoonfuls. This is one of the main reasons why I love eating congee.