Category Archives: healthy-cooking

How to Avoid Cancer Causing Plastics

Chemical companies promised the world that they would change the way people lived through science. Plastics: they’re in everything these days, and avoiding them completely is next to impossible. So which types are relatively safe and which are the cancer causing plastics to avoid?

This is a common question that health-minded folks are increasingly asking as they dig through their pantries and wonder whether or not they should keep drinking water out of plastic bottles, or consume meal leftovers stored in plastic containers. It’s a battle of convenience versus toxicity, but one that science can help mediate.

The Society of the Plastics Industry (SPI) created a classification system back in 1988 that differentiates between the seven most commonly used plastics in consumer products. These include the following, which can be identified on the bottoms of plastic containers inside a triangular recycling insignia:

1: PETE or PET (polyethylene terephthalate)
2: HDPE (high-density polyethylene)
3: PVC (polyvinyl chloride)
4: LDPE (low-density polyethylene)
5: PP (polypropylene)
6: PS (polystyrene, or styrofoam)
7: Other (includes polycarbonate and polylactide)

Each of these plastic types comes with its own set of risks, but some are far safer than others. The first category, PETE or PET, is a common plastic material often used to store beverages. It’s considered a higher-risk plastic intended for single use only because it can potentially leach heavy metals and other chemicals into fluid.

German researchers discovered back in 2009 that PET plastic is much like the infamous bisphenol-A (BPA) chemical in that it can interfere with proper hormone expression and production. The consequences of such exposure, if left unchecked, can increase one’s risk of developing cancer.

The third category, PVC, also poses an elevated risk of cancer and other health issues. Often used in plastic food wrapping, cooking oil containers, and toys for both animals and pets, PVC is classified by the Environmental Protection Agency (EPA) as a “major concern” when it comes to cancer risk.

Then there’s category 6, polystyrene, which is recognized as a possible human carcinogen. Also known by the brand name Styrofoam, this plastic material is a staple in to-go cups and takeout containers, and studies have linked it to reproductive health problems. Research out of Harvard University suggests exposure to polystyrene may cause abnormal pulmonary function, chromosomal damage, and various types of cancer. As of July 1, 2015, New York City banned polystyrene or Styrofoam containers.

Stick With HDPE and LDPE If You Must Use Plastic

Your best bet is to use only #2 (HDP or HDPE) and #4 (LDPE) plastics to minimize your risk of health problems. HDPE plastic is most commonly used in milk cartons (the semi-transparent, whitish kind) and detergent bottles, while LDPE is often used in shrink wrap, plastic bags, and condiment bottles.

The Natural Resources Defense Council (NRDC) also contends that #5 (PP) plastic is a safer option as well, however it must be noted that a survey conducted by the Milwaukee Journal Sentinel found that supposedly “microwave-safe” food packaged in #5 PP still contained leached BPA.

Please remember: Tupperware is a brand, not a material. We don’t have steel, plastic, Tupperware. We have Milton, Rubbermaid, Tupperware. It is equally unsafe.

Stay Healthy.

What is Gluten Intolerance and 13 Early Signs you may have it

Leave a reply

Mike Kamo August 11th, 2015

Head into any grocery store or restaurant with healthy options, and you’ll notice labels everywhere that say ‘gluten-free’. Seriously, it seems to have recently become one of the most popular health buzz words.

But is gluten intolerance over-hyped? Or, is eliminating gluten a sustainable change that can drastically improve your quality of life and get rid of a wide range of symptoms?

What is Gluten and How Can It Harm the Body?

Simply put, gluten is a two-part protein (made up of the peptides gliadin and glutenin) commonly found in wheat and many other grains. Gluten is what gives dough its sticky texture, but it is also used in other processed foods, like salad dressing and mayonnaise.

While gluten has been a common part of the human diet for thousands of years, it causes serious health problems in some people. ‘Gluten intolerance’ is an umbrella term often used to describe those health problems, but there is a major difference between complete gluten intolerance and a lower level of gluten intolerance (non-celiac gluten sensitivity).

Complete gluten intolerance, also known as celiac disease, is a genetic, autoimmune digestive disorder. When you have celiac disease, gluten triggers an immune response that causes the lining of your small intestine to become inflamed and damaged, which can be quite painful and makes it harder for your body to absorb nutrients and vitamins from food. As a result, celiac disease sufferers must avoid all gluten, all of the time.

Celiac disease has become significantly more common over the last 50 years. In fact, a 2009 study shows that celiac disease increased from 1 in 650 people to 1 in 120 people during that time frame. Now, according to WebMD, about 1 in 100 people have it.

If not treated, celiac disease can lead to other serious health problems, like osteoporosis and bowel cancer. It can even cause infertility.

Sounds pretty serious, right? It is, so if you think you might have celiac disease, be on the lookout for these 12 telltale symptoms.

1. Bloating/Gas/Constipation

Being bloated is no fun. After all, it makes you feel miserable – it’s like your stomach is about to pop! On top of that, you probably find it hard to squeeze into your favorite pair of jeans because of the extra fluff in your midsection. Yikes.

Gas and constipation are equally, if not more, bothersome. Plus, constipation can become serious if it damages your colon.

A study from the American Society of Clinical Nutrition produced some pretty alarming results. “Celiac disease causes a wide range of gastrointestinal symptoms. With a gluten-free diet, patients have substantial and rapid improvement of symptoms, including symptoms other than the typical ones of diarrhea, steatorrhea, and weight loss”.

That’s pretty conclusive. Keep this in mind if you’re experiencing an abnormal amount of bloating, gas, and constipation, and having a hard time figuring out why.

2. Diarrhea

While many people experience diarrhea due to medications and bacteria, others experience it when they have celiac disease and eat gluten. Serious diarrhea can be a major problem because it causes you to lose a lot of electrolytes, which dehydrates your body. If your diarrhea causes severe abdominal or rectal pain, a bloody stool, fever, or signs of dehydration, you should consider seeking medical attention, as these could indicate a more serious issue.

3. Fatigue

Being tired occasionally isn’t that uncommon. After all, most people work over 40 hours per week and deal with other exhausting responsibilities and stressors too.

What is uncommon is severe fatigue. The kind where you feel like you can’t move. The kind where you can’t motivate yourself, no matter how hard you try.

Fatigue can be distinguished from normal tiredness when you show the following symptoms:

Difficulty concentrating
Difficulty starting and completing tasks
Dizziness/fainting
Vertigo
Constant exhaustion

Fatigue itself is usually a symptom of an underlying health problem. You guessed it – celiac disease is one of them.

4. Neurological Problems

A neurological disorder is a disease that involves the brain, spine, and connecting nerves – definitely not anything you should let go unchecked if you’re showing symptoms.

According to a 2008 study, a number of neurological issues can be traced back to celiac disease. Check out findings of this study:

Peripheral neuropathy (numbness in the hands and feet) – “A whopping 50% of celiac disease patients may develop peripheral neuropathy“.
Impaired cognitive function – “Dementia may occur in celiac disease, particularly in the form of memory impairment”.
Gait ataxia (abnormal, uncoordinated movements) – “In biopsy-defined celiac disease, gait ataxia occurs, often associated with neuropathy”.

The same study suggests screening for celiac disease if any of these neurological issues are present, especially if no other cause is apparent.

5. Depression

Pretty much everyone feels sad from time to time. Life can be stressful, and coping can be difficult. However, depression isn’t just normal sadness.

According to WebMD, here are a few symptoms of depression:

Loss of interest in activities that were once found pleasurable
Insomnia
Persistent sad, anxious, or “empty” feelings
Feelings of hopelessness and/or pessimism
Feelings of guilt, worthlessness, and/or helplessness

The scary part is that there are several other ways depression can affect your mood and body. It can even lead to suicide if left untreated. So, it’s important to figure out the cause of depression and get rid of it quickly whenever possible. According to several sources, that cause might just be gluten intolerance.

In 1982, Swedish researchers reported that ‘depressive psychopathology is a feature of adult celiac disease and may be a consequence of malabsorption.’Further research has suggested that about one-third or more of people with celiac disease also suffer from depression. You have to admit, that’s a pretty alarming amount.

6. Joint Pain

Joint pain is commonly associated with arthritis and aging, but according to About Health, it can also be associated with celiac disease.

Here are the most common locations for joint pain associated with celiac disease:

Knees
Back
Hips
Wrists
Shoulders

Researchers have speculated that it either stems from the deficiencies associated with gluten that prevent the body from absorbing nutrients properly, or the overall inflammation that gluten consumption causes.

7. Heartburn

Heartburn is an irritation caused by stomach acid regurgitation into the foodpipe. Think about it for a second, have you ever had an uncomfortable burning sensation in your chest that lasted for several miserable hours? Chances are, you were dealing with a bad case of heartburn.

While it’s somewhat common knowledge that meals high in fats and oils often lead to heartburn (step away from the pizza and nobody gets hurt!), not too many people know that celiac disease can be to blame for heartburn as well.

Wondering why this happens?

Well, in celiac disease sufferers, gluten stops the body from absorbing nutrients properly, which weakens the tissues throughout the body – including the ones in the esophagus! When this happens, the esophagus can become less tolerant to the exposure of stomach acids, which can contribute to – you guessed it – painful heartburn.

8. Low Immune Function

Low immune function can be dangerous and lead to a higher risk for diseases like colds and flu. Is your immune system struggling? Research has shown that celiac disease can cause malnourishment (a lack of sufficient nutrients in the body), which can result in low immune function. This is especially serious because your immune system is what helps you fight off infections, germs, and even cancer.

9. Dental Problems

If you have frequent dental problems, you may want to consider celiac disease as a possible cause. I’m talking about dental issues like:

Cavities
Broken teeth
Tooth decay

According to a 2012 study, these problems can occur in people with celiac disease because “gluten causes the body to produce an immune reaction against one of the main proteins responsible for producing enamel on the teeth”.

10. Mouth Ulcers

Mouth ulcers can be caused by many different things, ranging from emotional stress, to fungal infections, and in some cases celiac disease.

11. Skin Problems

Noticed any strange rashes or unusual looking patches of skin on your body lately? Before you reach for an over-the-counter solution, you may want to consider that gluten could be to blame.

According to the National Foundation for Celiac Awareness, here are some of the skin problems associated with celiac disease:

Psoriasis
Hives
Dermatitis herpetiformis

These problems often occur because gluten triggers an immune response, resulting in the production of antibodies that circulate in the bloodstream and get deposited into the dermis. The interaction is the cause of skin flare-ups, especially in the case of dermatitis herpetiformis.

12. Unexplained Weight Loss or Gain

Have you suddenly lost several pounds without changing your diet or exercise routine?

According to Mayo Clinic, weight loss is one of the classic signs of celiac disease (along with diarrhea). So, if you’ve noticed your pants fitting more loosely lately, and you’re also experiencing other concerning symptoms, consider that celiac disease could be to blame.

In children, on the other hand, celiac disease is often associated with weight gain. In fact, as many as 75% of children with celiac disease are overweight or obese.

13. Female Hormonal Imbalance

Hormonal imbalance in women can be a major problem, affecting everything from mood to weight. Of course, women naturally experience hormonal changes during menopause. But why would they experience these symptoms otherwise? The answer could be celiac disease.

Here are a few of the signs of hormonal imbalance in women that you should look out for:

Low libido
Persistent weight gain
Fatigue
Anxiety
Irritability
Depression
Digestive issues

If you are experiencing all of these, you might want to consider getting checked for celiac disease. Even if the test comes back negative, think about reducing your gluten consumption anyway. The reason for this is that research points to gluten ingestion causing hormonal imbalance, even in people who do not have celiac disease.

So, what can you do if you think you’re completely gluten intolerant?

Unfortunately, there is no known cure for celiac disease. If you have it, you absolutely must cut out all gluten from your diet. If you aren’t sure whether or not you have celiac disease, you should consult your doctor before you make a major dietary change like removing gluten. To test for celiac disease, you can schedule an appointment with your doctor to get some simple blood work done. The results will show whether or not you have it.

If your results are negative and you are still showing symptoms, keep in mind that people with celiac disease aren’t the only ones affected by gluten. Many other people have non-celiac gluten sensitivity, and they experience a reaction caused by gluten that results in unpleasant gastrointestinal symptoms, but it does not cause damage to the small intestine like celiac disease does.

Unfortunately, there is no real test for non-celiac gluten sensitivity. So, if you think you are suffering from it, consider limiting your gluten intake after consulting your doctor and see if your symptoms improve.

Remember, always take your symptoms seriously and don’t put off talking to your doctor about your concerns. Your body will thank you later.

Have you tried cutting down on your gluten consumption? What were your results? Share your story in the comments below!

Antinutrients in Foods – What are they and How to Reduce them

Leave a reply

From Atli Arnarson

Nutrients in plants are not always easily digested.

This is because plants may contain antinutrients, which are plant compounds that reduce the absorption of nutrients from the digestive system.

They are of a particular concern in societies that base their diets largely on grains and legumes. That’s us Indians, folks!

This article reviews several simple ways to reduce the amount of antinutrients in foods. In some cases, they can be eliminated almost completely.

What are Antinutrients?

Antinutrients are plant compounds that reduce the body’s ability to absorb essential nutrients.

The most widely studied antinutrients include:

Phytate (phytic acid): Mainly found in seeds, grains and legumes, phytate reduces the absorption of minerals from a meal. These include iron, zinc, magnesium and calcium.
Tannins: A class of antioxidant polyphenols that may impair the digestion of various nutrients.
Lectins: Found in all food plants, especially in seeds, legumes and grains. Some lectins may be harmful in high amounts, and interfere with the absorption of nutrients.
Protease inhibitors: Widely distributed among plants, especially in seeds, grains and legumes. They interfere with protein digestion by inhibiting digestive enzymes.
Calcium oxalate: The primary form of calcium in many vegetables, such as spinach. The calcium bound to oxalate is poorly absorbed.

HOW CAN WE REDUCE ANTINUTRIENTS

1. Soaking

Beans and other legumes are often soaked in water overnight to improve their nutritional value. Most of the antinutrients in these foods are found in the skin. Since many antinutrients are water-soluble, they simply dissolve when foods are soaked.

For example, a study found that soaking pigeon peas for 6-18 hours decreased lectins by 38-50%, tannins by 13-25% and protease inhibitors by 28-30%.

Not only is soaking useful for legumes, leafy vegetables can also be soaked to reduce some of their calcium oxalate. Soaking is typically used in combination with other methods, such as sprouting, fermenting and cooking.

2. Sprouting

This process increases the availability of nutrients in seeds, grains and legumes.

During sprouting, changes take place within the seed that lead to the degradation of antinutrients such as phytate and protease inhibitors. Sprouting has been shown to reduce phytate by 37-81% in various types of grains and legumes, and a slight decrease in lectins and protease inhibitors.

3. Fermentation

Fermentation is an ancient method originally used to preserve food.

It is a natural process that occurs when microorganisms, such as bacteria or yeasts, start digesting carbs in food.

Although food that becomes fermented by accident is most often considered spoiled, controlled fermentation is widely used in food production.

Food products that are processed by fermentation include yogurt, cheese, wine, beer, coffee, cocoa and soy sauce.

Another good example of fermented food is sourdough bread. Making of sourdough effectively degrades antinutrients in the grains, leading to increased availability of nutrients. In fact, sourdough fermentation is more effective at reducing antinutrients in grains than yeast fermentation in typical bread.

In various grains and legumes, fermentation effectively degrades phytate and lectins.

For example, fermenting pre-soaked brown beans for 48 hours caused an 88% reduction in phytate.

4.Boiling

High heat, especially when boiling, can degrade antinutrients like lectins, tannins and protease inhibitors. One study showed that boiling pigeon peas (chana) for 80 minutes reduced protease inhibitors by 70%, lectin by 79% and tannin by 69%.

Additionally, calcium oxalate is reduced by 19-87% in boiled green leafy vegetables. Steaming and baking are not as effective.

In contrast, phytate is heat-resistant and not as easily degraded with boiling (4, 12).

The cooking time required depends on the type of antinutrient, food plant and the cooking method. Generally, a longer cooking time results in greater reductions of antinutrients.

Combination of Methods

Combining many methods can reduce antinutrients substantially, sometimes even completely.

As an example, soaking, sprouting and lactic acid fermentation decreased the phytate in quinoa by 98%. Similarly, sprouting and lactic acid fermentation of corn and sorghum degraded phytate almost completely. In addition, soaking and boiling pigeon peas led to a 98-100% reduction in lectins, tannins and protease inhibitors (12).

Overview

Below is an overview of the main antinutrients and effective ways to eliminate them.

Phytate (phytic acid): Soaking, sprouting, fermentation.
Lectins: Soaking, boiling, heating, fermentation.
Tannins: Soaking, boiling.
Protease inhibitors: Soaking, sprouting, boiling.
Calcium oxalate: Soaking, boiling.

Take Home Message

Antinutrients can significantly reduce the nutritional value of many plant foods.

Luckily, they can be degraded with a few simple methods such as heating, boiling, soaking, sprouting and fermenting.

By combining different methods, many antinutrients can be degraded almost completely.

10 Reasons Why You Should Take Supplements

Leave a reply

Dave Asprey

Why should you take supplements:

1. Your Diet is not nutritious enough

Grains and most forms of modern dairy can deplete nutrient stores and interfere with nutrient absorption. They are toxins in themselves, which increases your nutrient needs.

2. Soil Depletion

Improper farming practices deplete the soil of nutrients. When plants are repeatedly grown on the same land, the soil loses nutrients faster than they can be replaced. Over time, the plants have fewer nutrients to grow. Fertilizer contains just enough nutrition for the plant to survive until harvesting, but not enough to support human health. This results in plants that have 75% fewer micronutrients. In addition, most plants are not harvested fresh. They sit on trucks, shelves, and counters for weeks before being eaten. Over time, the nutrient content of these plants decreases.

Most modern fruits and vegetables are grown to increase their sugar content, not their nutrient value. As a result, most of the common fruits and vegetables are artificially high in fructose and sugar and lower in key nutrients.

When plants contain fewer nutrients, the animals that eat these plants are also malnourished. A study published in the Journal of Nutrition and Health found copper levels in the UK have dropped by 90% in dairy, 55% in meat, and 76% in vegetables.

3. Water Depletion

Water is also depleted of minerals due to modern production methods. There is a huge variation in the mineral content of bottled and tap water, with tap water generally having more. Water filters remove important minerals such as magnesium, which was a main source of magnesium for early humans. If you don’t use a filter and you don’t have a well, it’s likely you’re consuming dangerous amounts of fluoride and/or are deficient in magnesium. This could explain why people who drink water higher in calcium than magnesium develop more myocardial infarcts and ischemic heart disease.

4. Low Calorie Diets Are Low Nutrient Diets

Consuming a low calorie diet means you’re consuming fewer total micronutrients. Humans are designed to consume a large amount of calories, and it doesn’t make you fat. When you eat less (as everyone says you should), it’s easy to become malnourished. When you’re consuming low quality foods, you have to eat even more to obtain the right amounts of nutrition. This is one more example of why food quality matters.

What do we mean by low calorie? According to this study most diets require 27,575 calories to supply all the essential micronutrients. If you’re eating less than that, you’re deficient in nutrients.

Animal foods are generally higher in calories and nutrients, so it’s no surprise that’s where the majority of calories came from in early human development. Since the modern trend is to reduce the consumption of animal foods, people are consuming fewer nutrients.

Pesticide-treated vegetables are lower in phenolics than organic ones. This is because polyphenols are produced as a defense against bugs and pathogens. When there is no reason to defend themselves, the plant stops producing polyphenols. Fresh fruits and vegetables grown at home in well fertilized soil are going to be higher in nutrients than USDA organic versions.

There is also evidence that glyphosate – RoundUp herbicide – chelates minerals in crops on which it is sprayed. Unfortunately, organic is not always possible due to financial or logistical reasons. Even when you can find organic foods, they aren’t necessarily better.

6. Grain-fed Meat & Conventional Dairy

Compared to grass-fed meat, grain-fed meat is abysmally low in antioxidants, micronutrients, fatty acids, minerals, and vitamins. Grains are not a food for humans or herbivorous animals. When herbivores are fed grains, they become malnourished, just like humans. Grain-fed meat and farmed seafood can also serve as a carrier for more toxins, which increases nutrient needs.

Raw, unpasteurized, unprocessed, full-fat dairy can be good for you, but the kind most people buy at the grocery store is not healthy. The majority of nutrients in milk are found in the fat (cream). When you remove or reduce the fat, you are removing and reducing the nutrient content. Pasteurization destroys some of the nutrients in both skim and full fat milk. Conventional dairy is also high in aflatoxin and other mycotoxins that were in the cattle’s feed.

If you eat grain-fed meat or conventional dairy – supplementation is a good idea.

7. Toxin Exposure

Your body needs nutrients to deal with toxins. When more toxins are present, you need more nutrients. If you’re living in a cave or the garden of Eden, this will be less of a concern. If you’re like the rest of us mortals – you’re exposed to a litany of toxins on a daily basis.

Here are just some of the things your body has to contend with:

Xenoestrogens (plastics, BPA, some molds, petroleum products).
Industrial solvents and cleaners.

Our bodies weren’t designed to deal with these toxins using only nutrition from food. They just weren’t. So if you plan to get your nutrition only from food, you should plan to get your toxins only from the Garden of Eden. Good luck with that.

8. Nutrient Absorption Declines With Age

Several studies have shown kids need more nutrients to support growth, and older people need more nutrients due to malabsorption. As people age, they often begin taking medications which can interfere with nutrient absorption. This means you need to take more nutrients in the most absorbable form possible.

9. Exercise Increases Nutrient Needs

Athletes often think tons of exercise is the key to a long and healthy life (it’s not). They are among the first to denounce supplements as unnecessary, often with the idea that exercise is the best medicine. I don’t advocate high amounts of exercise, but this is an important point. If you’re doing enough exercise to substantially deplete energy reserves, you’re also using more nutrients for energy production and recovery. As a result, athletes are at an even higher risk of nutrient deficiencies. Since many athletes eat a low nutrient, high toxin diet – this is a serious concern.

10. Supplements May Help You Live Longer

Aging is a natural process, but it’s not fun. If there are supplements than can delay this process, why not take them? There is good reason to believe a higher intake of nutrients may prolong life. If supplements can buy you a few more years of quality life, why not take them?

11. Expense & Health

Whether we like it or not, our diet is not sufficiently nutritious. Avoiding supplementation due to the cost factor is false economy.

Choose supplements wisely and Stay Healthy.

Why Is Spicy Food Good for You?

Leave a reply

Dr. Mercola

Spicy foods are among the best for your health. They contain potent plant compounds called capsaicinoids, which have been found to prevent chronic diseases and are also what give peppers their heat.This, coupled with their high concentrations of vitamins and antioxidants, makes spicy peppers a unique superfood.

Spicy Foods Are Good for Your Heart and More

Capsaicin, one of the most studied capsaicinoids, in particular has also been linked to improved blood vessel function, atherosclerosis, metabolic syndrome, diabetes, obesity, non-alcoholic fatty liver, cardiac hypertrophy, hypertension, and stroke risk.

Hot Peppers May Lower Your Cancer Risk

Capsaicin has been shown to activate cell receptors in your intestinal lining, creating a reaction that lowers the risk of tumors.

Capsaicin has both antioxidant and anti-inflammatory properties and has even shown some promise for cancer treatment. Research has shown, for instance, that capsaicin suppresses the growth of human prostate cancer cells while leaving normal cells unharmed.Capsaicin has also been shown to be effective against breast, pancreatic, and bladder cancer cells, although you’ll likely need to eat large amounts of capsaicin regularly to get such benefits (such as three to eight habanero peppers a week).

Eating Spicy Food May Help You Lose Weight

Spicy foods increase satiety, helping you to feel full while eating less, and hot peppers may even help your body to burn more calories. Studies have shown capsaicin may help fight obesity by decreasing calorie intake, shrinking fat tissue, and lowering blood fat levels, as well as fight fat buildup by triggering beneficial protein changes in your body.

It stimulates brown fat, for instance, a type of fat that generates heat by helping you burn calories, which is why it’s being explored as a tool for weight loss, healthy metabolism, and more.

Research suggests that consuming thermogenic ingredients may boost your metabolism by up to 5 percent, and increase fat burning by up to 16 percent. It may even help counteract the decrease in metabolic rate that often occurs during weight loss.

Capsaicin Is an Excellent Pain Reliever

Capsaicin is not only a potent anti-inflammatory, which is useful for many types of pain, but also it provides pain relief by depleting your body’s supply of substance P, a chemical component of nerve cells that transmits pain signals to your brain. It also works by de-sensitizing sensory receptors in your skin.

This is why it’s often used in topical pain-relieving creams and patches. It’s actually the very intense burning sensation that, ironically, ultimately relieves pain.

Topical treatment with 0.025 percent (low concentration) capsaicin cream has also been found to relieve pain associated with osteoarthritis, with 80 percent of patients experiencing a reduction in pain after two weeks of four-times-daily treatment.

It’s also been shown to help reduce or eliminate burning, stinging, itching, redness of skin associated with moderate to severe psoriasis, and even help relieve migraine pain.

Boost Your Sex Life and More with These Other Healthy Spices

Peppers are only one type of spice, and when it comes to experiencing the full range of health benefits spicy foods offer, variety is key. In the case of your sex life, it’s not the spice from chili peppers but that from ginseng and saffron that showed benefit. In a review of purported aphrodisiacs, both ginseng and saffron were found to boost sexual performance.

Cinnamon

This spice may help to boost your metabolism, and it also has impressive benefits for blood sugar regulation, making it an ideal seasoning for people with diabetes or pre-diabetes.

Cinnamon has been found to significantly reduce blood sugar levels, triglycerides, LDL (bad) cholesterol, and total cholesterol levels in people with type 2 diabetes, as well as increase glucose metabolism by about 20 times, which would significantly improve your ability to regulate blood sugar.

Black Pepper

Black pepper contains a substance called piperine, which not only gives it its pungent flavor, but also blocks the formation of new fat cells. When combined with capsaicin and other substances, black pepper was also found to burn as many calories as taking a 20-minute walk. As an aside, black pepper also increases the bioavailability of just about all other foods — herbs and other compounds – making it a healthy choice for virtually any meal.

Mustard

The mustard plant is actually in the cruciferous family of vegetables (along with broccoli, cabbage, and Brussels sprouts, for instance). Mustard seeds have been shown to boost metabolic rate by 25 percent, which means you’ll burn calories more efficiently. In fact, just 3/5 teaspoon of mustard seeds daily may help you burn an extra 45 calories an hour.

Ginger

Ginger is another warming spice that has anti-inflammatory properties and is known to help soothe and relax your intestinal tract. Research also suggests that ginger may have thermogenic properties that help boost your metabolism, as well as have an appetite-suppressant effect when consumed, suggesting a “potential role of ginger in weight management.”

Cardamom

Cardamom is another thermogenic herb that helps boost your metabolism and may boost your body’s ability to burn fat.

In addition to the capsaicin, fresh chili peppers also provide high levels of immunity-boosting vitamin C, antioxidants including beta-carotene, lutein, and zeaxanthin, B vitamins. and even minerals like potassium, magnesium and manganese.

When Spicy Foods Should Be Avoided

You might want to wrap up your spiciest meals well before bedtime, as spicy foods before bed can give you indigestion that makes it nearly impossible to get a good night’s sleep. Even if you can eat spicy foods without discomfort, they are still linked with more time spent awake during the night and taking longer to fall asleep. It’s speculated this may be due to capsaicin affecting sleep via changes in your body temperature. Spicy foods may also irritate your bladder if you’re in the midst of a urinary tract infection (UTI), so you may want to hold off until you’re healed.

As for the notion that you should avoid spicy foods if you’ve got stomach issues, this is a myth – hot chilies may actually be protective. Not only have chili peppers been found to reduce the risk of stomach bleeding in people taking non-steroidal anti-inflammatory drugs (NSAIDs) like aspirin, but eating them daily may also significantly reduce your risk of peptic ulcers. So if you enjoy them, there’s no reason not to indulge.

So spice it up! And Stay Healthy!