SPICY FOOD REDUCES THE RISK OF HEART DISEASES

Food containing chili peppers or hot ingredients do not only spice up the flavour, recent study shows that eating the right amount of it can help reduce the chances of getting heart diseases.

Capsaicin, a chemical found mostly in chili peppers work as an anticancer agent and offers heart health benefits. It helps lower down blood pressure and is responsible for keeping one’s cholesterol at a considerable level. In most cases, the heat that our body produced from eating spicy food acts as a metabolism agent which dissolves fats faster, blocking any probabilities of blood coagulation in the arteries.

According to World Health Organization, 31 percent or 17.9 million people all over the world suffer from heart problems. Statistical result inspires scholars and heart specialists to research mainly on food that can lessen the increasing number of death tolls related to cardio-vascular diseases. So people who love to eat this kind of food are more likely to have healthy blood circulation and may even get away from the risk of heart attack, or stroke.

This breakthrough in Science paved way to the development of researches in food relating to health. Dr. Khurseed Jeejeebhoy, a professor of Medicine from University of Toronto in Canada recommended the intake of spicy food but with moderation to those who have been experiencing difficulty in improving their heart health. Other benefits of consuming spicy food include; anti-inflammatory, a good alternative for pain relievers and a kick-start for those who wanted to lose weight.*