A 2015 Harvard based study which covered a 4-year period of 485,000 people, found that compared with eating hot food, mainly chili peppers, less than once a week, having it once or twice a week resulted in a 10 percent reduced overall risk for death. Consuming spicy food six to seven times a week reduced the risk by 14 percent.
Why, you ask?
- Chili peppers can reduce the damaging effects of LDL (that pesky bad cholesterol)
- Adding some spice has been shown to reduce inflammation!
- Capscaisin has also been shown to have a thermogenic effect, which can help you burn calories for up to 20 minutes post chow down
- After eating red chili peppers, people tend to consume 75 fewer calories compared to after eating bland food
- A recent study has shown that capsaicin acts against pain by affecting a brain chemical (substance P) which is thought to be a key transmission of pain
- The heat of spicy foods increases blood flow, creating a stronger cardiovascular system, and thus lower blood pressure
- The American Association of Cancer Research studies show that capsaicin has the ability to kill some cancer and leukemic cells
- Many spices, including tumeric and cloves, are high in antioxidants, and improve insulin sensitivity
- The heat from spicy foods causes you to release feel good endorphins, improving your mood and reducing stress!
Grab that bottle of Tabasco and get spicin’!