Chinese scientists have proved it. They did an experiment: half a million Chinese aged 30 to 79 were watched for 7 years. The volunteers were divided into two groups. One group ate spicy food three times a week. The other group ate everything but spicy. As a result, the death rate in the first group was 14% lower than in the second.
That’s because pepper contains a special substance called capsaicin. That is what gives it its pungency. Capsaicin increases the production of endorphins, the hormone of joy. That is why it is possible to get used to spicy peppers.
Besides, capsaicin kills cancer cells without damaging healthy ones.
There’s some intriguing evidence suggesting that spicy food might indeed have health benefits that contribute to longevity. Research, including a study by Harvard and the China National Center for Disease Control and Prevention, has indicated that people who regularly consume spicy foods have a lower risk of death compared to those who eat them less frequently.
The active compound in chili peppers, **capsaicin**, is believed to play a significant role by boosting metabolism, reducing inflammation, and even potentially lowering the risk of heart disease and cancer.
While enjoying spicy food in moderation can be part of a healthy diet, it’s also important to maintain a balanced diet and lifestyle overall.
Do you enjoy adding a bit of spice to your meals?
