Chilies are hot because of capsaicin, a chemical that attaches itself to your mouth’s receptors, informing how hot your food is. The various chilies have different amounts of capsaicin. We measure this heat by Scoville Heat Units (SHU); how hot do you like it?
While I don’t fancy extreme heat for your health, it is good to note the health advantages of the medium to hot chilies (under 100,000 SHU):
- Flavor: The use of bold flavors like chili allow for exciting flavors to foods.
- Reduce Unhealthful Cravings:Capsaicin reduces cravings for fatty, sweet, and salty foods, thereby reducing overall calorie consumption.
- Burn Calories:This heat (along with other spices such as cumin & turmeric) increases the body’s core temperatures, which means it is boosting metabolism and energy used.
- Help Prevent Cancer: Capsaicin has been shown to slow and destroy cancer cells.
- Extend Longevity:Eating spicy food 6-7 days a week, at least once/day, may lower mortality rates by 14 percent.
