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Garcinia Cambogia benefits have been reported to include weight loss, appetite suppression, and improved mood. However, the scientific evidence is mixed, and much of the hype relates to anecdotal reports. In this article, we look at the science behind some of the health benefits in order to separate fact from fiction. Garcinia Cambogia Preparation & Cooking In its natural form, Garcinia Cambogia is a tropical fruit that’s found in Southeast Asia, India, and Africa. It thrives in the moist forests and is sometimes referred to as the Brindleberry, Malabar Tamarind, or Kudam Poli. The Garcinia Cambogia fruit looks like a small pumpkin and can be green or pale yellow in color. It has a thin skin and vertical lobes, ranging from the size of an orange to a grapefruit. During the process of drying, curing, and storing, the color usually changes to dark brown or black. The fruit is mainly used in cooking, specifically in the preparation of curries. The fruit rind and extracts have a ‘sour’ flavor and are used in Indian Ayurvedic medicine to aid digestion. It is also used commercially to prepare fish curry, especially in Sri Lanka and South India. Garcinia Cambogia Benefits for Medical Use In addition to culinary preparation, Garcinia Cambogia benefits extend to medicinal use too. The rind of Garcinia Cambogia contains hydroxycitric acid https://www.dietaproteica10.com/pastillas-para-adelgazar/garcinia-cambogia/ (HCA) that has been clinically proven to aid weight loss. Dr. Oz has recommended Garcinia Cambogia extract as a natural way for people to lose weight. It’s since proved to be particularly popular since there’s little effort involved and no requirement to change the diet. Sales of Garcinia Cambogia have increased dramatically and it’s now available in the form of weight loss pills, supplements, and patches. People who have struggled for years to lose weight are drawn to the product due its natural medicinal properties and ease of use.