UPDATE: A Chile Pepper Investigation
Susan Bowerman of The Los Angeles Times examines the supposed power of the Chile pepper:
For many of us, the heat of the pepper is what makes it such a palate pleaser. But peppers also have a lot going for them nutritionally — they are good sources of vitamin C, beta carotene, folic acid, magnesium and potassium. Peppers and capsaicin also have anti-inflammatory and antioxidant effects, which might reduce the risk of heart disease, certain cancers and other chronic diseases that occur with age.UPDATE: Dr. Fuhrman had some interesting thoughts on this article, check it out:
Chile-laden meals have been shown to boost energy expenditure in several human trials. In one study, for instance, 10 grams of dried hot pepper added to breakfast increased energy expenditure by 23% immediately after the meal and for more than two hours afterward.
Healthy foods do not give you sudden energy; you have energy because you eat healthfully, exercise appropriately and get sufficient sleep. The gain of rapid energy from a food is called stimulation and that is an accurate indication that the substance was harmful to your health. Healthful substances do not stimulate, only toxic substances do. It needs to be mentioned as well that too much very hot foods are linked to higher rates of stomach cancer. To conclude, hot spices should be used sparingly and should not be considered health foods.
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