Boosting metabolism, lifting mood, decreasing pain, and now living longer—those are some of the health accolades that have been tied to eating hot peppers. For this latest study, scientists analyzed chili pepper intake in over 16,000 Americans followed for up to 23 years. They then compared the study subject’s chili pepper intake to their risk of death. The results: study subjects who reported eating chili peppers were 13 percent less likely to die, largely from cardiovascular disease, relative to those who did not eat them. Although the exact means by which chili peppers may delay death is unknown, scientists speculate that capsaicin is likely its “active ingredient”. Capsaicin is the compound in chili peppers that give them their spicy kick.
Hot sauce is a staple at my dinner table. We love how it kicks up the flavor of our dishes for essentially zero calories!
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