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Hot and Healthy

Looking for a hot way to stay healthy? Just munch on Chile peppers, nature’s favorite spicy health food. Chiles dish up more than merely a zesty explosion for the palate; they are packed with nutrients that have scientists buzzing.

Both health experts and chefs have known for years that Chile peppers – chopped, pureed, ground, canned, dried, or flaked – can add so much flavor that you can trim the unwanted fat and salt in many dishes. One hot Chile pepper contains only 18 calories, 1 gram of protein, 0 grams of fat, 4 grams of carbohydrates, and 3 milligrams of sodium.

Unleashing the Power of Hot Nutrients

Evidence is pouring in on why you should be noshing on chilies. Not only are these fiery vegetables low in fat, low in sodium, and high in fiber, they are veritable power plants of vitamins (A, B1, B2, B3, C, and E), phytochemicals, and antioxidants. According to researchers in the Ethnobotany Department at Fort Lewis College in Durango, Colorado, one medium green Chile contains up to six times the amount of vitamin C in a Valencia orange, and twice the amount of vitamin A and beta carotene in a carrot.

Capsaicin as a Pain Reliever

Capsaicin, the substance that gives chilies their fire, is being studied as an effective treatment for sensory nerve fiber disorders, including pain associated with arthritis, psoriasis, and diabetic neuropathy. A recent study at the University of Texas M.D. Anderson Cancer Center in Houston, Texas indicated that the capsaicin in Chile peppers, and a related compound called resiniferatoxin, appeared to kill skin cancer cells by damaging the cell membranes and limiting the amount of oxygen that reached the cancer cells.

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