Spiciness in Science 
Video taken from https://www.youtube.com/watch?v=qD0_yWgifDM
I guess not everyone would like to eat spicy food. Especially the one that came from the east of Malaysia. Since I am one of the representatives from that area, I know that Terengganu and Kelantan usually have the habit of making their own culture and food. Except at Pahang, there were so many spicy foods here. I need my own time to adapt to the spicy food. And now I am used to it.

A new research suggesting that eating fiery ingredients such as chili peppers may do more than burn our tounge. These foods may help us live longer. An associate professor at Harvard School of Public Health and co-author of the study published the benefits of eating spicy foods. As addition, some researchers from Chinese Academy of Medical Sciences make an observation regarding the issue other than to prove the truth. They analyzed the spicy food consumption of nearly half a million people from the age 30 to 70 across 10 regions in China. From what they viewed, people who frequently consumed spicy food have a lower risk of death from cancer and respiratory system diseases. The records showed that 20,224 people who died over seven year and found out that whose ate spicy foods six or seven times a week had a 14% lower risk of premature death.

Colourful of Capsaicin
Picture taken from http://www.lalaessentialoils.com/capsicum-oleoresin-5-capsaicin.html

The example of the chili that may help in our health is capsaicin. Each color of the capsaicin have their own level of spiciness. A bioactive ingredient in the capsaicin has been linked to health perks such as increased fat burning. Folk medicine also said capsaicin can help fight infection and stimulate the kidneys, lungs and heart.

Cant’t take the heat? Drink milk or yogurt after eating the spicy foods. It would be the best cooling liquid to you.



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