People who ate spicy food more than once a week had a reduced risk of dying. Is there a real connection?
A recent study seems to indicate so.
New research out in the The BMJ yesterday suggests that the spice of life may be – well, spice. At least when it comes to longevity. The large-scale study that included almost half a million people found that those who had more spicy food – generally in the form of chili peppers – more than once a week had a reduced overall risk of death over the seven-year study period. They also had reduced risk of death from certain diseases like cancer and ischemic heart disease. Though cause-and-effect can’t be shown in a study like this one, there’s good existing evidence that some of the compounds in chili peppers, namely capsaicin, have some important health benefits, and might be behind the connection.
Spicy Recipes at CatholicFoodie.com
For your life and your health here are some spicy recipes for you try in your own kitchen:
- Hatch Chile Chicken Tortilla Soup
- Hatch Green Chile Rellenos Recipe
- Cream of Hatch Chile Soup with Corn, Tomatoes, and Sausage
- Chorizo and Hatch Chile Frittata
- The Catholic Foodie’s Jalapeño Poppers
- Spicy Baked Tilapia
- Spicy Peanut Chicken
- Curry Chicken & Coconut Soup
Of course, you can always go for the Cayenne burn with my delicious gumbos and étouffées:
What’s Your Favorite Spicy Food?
Let me know in the comments below.
News Source: Spicy Foods Linked To Longer Life, Study Finds