What are the health benefits of spicy foods?

Spicy foods have many benefits. They’ll help you shed some pounds and keep your mind in good shape.

Hot peppers, red pepper and chili – a great engine for any diet

All of them can be very beneficial for health, as long as we do not overdo them. One study found that people who ate chili peppers or spiced their food with chili peppers consumed an average of about 75 fewer calories per meal. Also, scientists from Purdue University have proven that if we include some hot peppers in our menu, it will significantly reduce the hunger for sweet, salty or fatty foods.

The reason for this effect of peppers is chemicals that are contained in them. They are called capsaicinoids and are responsible for the hot, burning sensation that peppers give when eaten. However, this only applies if you are used to spicy foods! Otherwise, the peppers could even give you an upset stomach, and that won’t be pleasant.

Research shows that peppers increase the number and increase the activity of brown fat cells and thus raise the temperature and accelerate the burning of calories.

How much should we consume? Half a teaspoon of cayenne pepper per serving is a reasonable amount.

Turmeric – breathe lighter and easier

The spice turmeric, or more precisely the yellow pigment in it, which is called curcumin, is known for its positive qualities. For centuries, Ayurvedic doctors have used this spice to treat respiratory problems.

Recently, a number of animal studies have confirmed that turmeric has a positive effect on the lungs. It protects them from irritants, pollutants, viral infections and even protects against some of the harmful effects of cigarette smoke.

The result is a reduced risk of lung diseases, bronchitis, viral infections, laryngitis, asthma and many others. Turmeric works by suppressing a type of protein that causes mucus to be released in the lungs.

How much should we consume? 2-3 spoons 3 times a day, if it is for medical purposes. However, for your body to absorb turmeric, you need some kind of fat (eg olive oil) and some black pepper, but you could also eat it as a spice to a dish.

Rosemary, peppermint and cinnamon – cleanse the mind and soul

Although research is still in its early stages, a number of scientists tend to believe that these spices could slow the development or reduce the symptoms of Alzheimer’s . Studies conducted with mice show that it improves memory in adults.

Also, these spices reduce stress and help in better study results. Some of the natural ingredients in cinnamon are thought to be able to prevent Alzheimer’s.

How much should we consume? As research is in its early stages, it is not possible to say exactly what amount should be consumed, and for this it is recommended to use reasonable amounts that are normally needed in food preparation.

Turmeric, oregano, cinnamon, rosemary, cloves and paprika reduce the harmful effects of fatty foods

Here we see many of the spices we have mentioned so far. Let’s say you’re at the dinner table, eating juicy chicken with white rice, gravy, and some crackers for dessert. Under normal circumstances, such a lunch, especially if it’s a large one, will send triglyceride levels soaring, and these same triglycerides are associated with a number of heart diseases, as well as the onset of diabetes.

Studies show that if you season your food with the spices we have listed above, the amount of harmful triglycerides will be 31% lower and your insulin level will be about 21% lower than if you eat the dish without spices. These spices, especially turmeric, are very strong and improve insulin sensitivity, the exact opposite of sweets.

How much should we consume? A good amount is about 2 teaspoons per serving.

Rosemary, turmeric and Thai spices – reduce the carcinogenic effect of barbecuing

Barbecuing meat at temperatures above 375 degrees releases substances that are said to increase the risk of certain types of cancer such as cancer of the breast, pancreas, prostate, stomach, lungs and others.

A study by the University of Kansas, however, shows an interesting detail – rosemary marinade and rubbing with this spice significantly reduces carcinogenic substances by between 61 and 70%. The use of Thai spices led to a reduction of carcinogenic substances by about 40-42%.

The positive effect of these spices is due to the antioxidants that block the formation of toxins. Avoid using barbecue sauces because they can double or triple the amount of toxins in food at very high temperatures.

How much should we consume? Enough to cover the entire side of the meat that is in contact with the grill.

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