Chowing down on spicy food may not make you tongue-tied, but it could help you live longer.
There’s a study out there that found people who ate spicy food six or seven times a week had a 14-percent lower risk of premature death compared to people who at spicy food less than once a week.
Researchers from the Chinese Academy of Medical Sciences looked at four years of data from about a half-a-million people across china who filled out questionnaires.
Then after factoring in such variables as smoking, family medical history and conditions such as diabetes, and the education levels of those in the study, the researchers found out that folks who at spicy foods also had a lower risk of death from cancer or ischemic heart and respiratory system diseases.
Peppers seemed to be big players in this.
Specifically, capsaicin, a bio-active ingredient in chili peppers that definitely will bring the action.
So, good news if you’re a fan of Himalayan hara marsala, or maybe some Thai papaya salad, or even some chiles toreados (yeah, you know what we’re talkin’ ‘bout), or maybe you just like eating that big old pepper whole, you’ll be glad to know that hot foods are not only the spice of life, but also the spice for life.
And that’s some tasty food for thought.