If you ever find yourself drenched in sweat after consuming chilli, there’s a good chance you like to think you’re sweating out the toxins. But turns out going hard on the spice is actually the perfect form of prevention.
New findings published in the Journal of the American College of Cardiology suggest that eating red chilli at least four times per week can reduce your risk of dying from a heart attack by up to 40 per cent.
The research also found that they can lower the risk of cerebrovascular deaths, e.g. stroke by more than half.
The study authors credit capsaicin (what makes red chilli spicy) for the preventative qualities. Previously, scientists have found chilli to also help boost metabolism – roughly 116 extra calories a day.
“Peppers with capsaicin have been shown to reduce cholesterol and triglycerides, and help keep cells from sticking together and forming blood clots,” says Sonya Angelone, a spokeswoman for the Academy of Nutrition and Dietetics.
While researchers continue their hard work discovering more benefits of the spicy food, we’ll be over here adding that extra kick to our next dish.
