The Spice of Life

August 25th, 2015

Some people love spicy foods and others do not.  Here’s a study that suggest you may want to challenge your taste buds and learn to appreciate the burning sensation on your tongue.  Last week, the British Medical Journal reported study findings from China that may show a correlation between people who eat spicier foods and reduced risk of death.  The researchers followed adults over 7 years and found that people consumed spicy foods had lower risk of dying from all causes particularly heart disease, cancer, and respiratory diseases.  While the exact reason for this statistically significant finding is unknown, there is a thought that the main chemical ingredient of hot chiles called capsaicin may have something to do with it.  Capsaicin creates that fiery hot sensation on your tongue followed by a numbing feeling.  Arthritis sufferers and athletes may also recognize capsaicin as the main ingredient in topical creams used to soothe aching joints and muscles.  Just like the capsaicin can reduce pain, perhaps it can also reduce inflammation in your organs and bloodstream.  Inflammation has long been implicated in diseases such as coronary artery disease, autoimmune diseases, and diabetes.  Some scientists theorize that the appetite suppression of eating spicy foods could also be at play.  When you eat spicy foods, you can only eat so much until your stomach gets irritated.  Other people say they feel more full when they eat spicy food compared to bland food.  Chiles also contain plentiful vitamin C, A, K, B6, and potassium, all of which are vital antioxidants and nutrients that are essential for normal body metabolism.

Want to live longer?  Try adding some spice to your life!