The understanding that the spicy is harmful and irritates the stomach and ulcers is outdated. New studies show that spicy actually protects the stomach mucosa and prevents gastritis and ulcer, acting as an anti-inflammatory and analgesic mean.

Chilies possess high content of calcium, vitamin A and C, and new studies show they reduce the risk of cardiac diseases, prevents diabetes and speed up metabolism.

They also have anti-cancer properties, i.e. prevent us from development of cancer.

There is a limit to everything, of course! A Mexican study shows that people consuming 9 to 25 chili peppers per day possess a slightly higher risk to develop stomach cancer. Capsaicin, which is found in chili peppers (and which makes them hot), kills cancer cells in the lungs and pancreas without injuring the neighboring cells. This perhaps explains why Mexicans and nations that consume “hot” diet have a much lower morbidity than the other nations.

Other Australian studies reveal more good news: More chili in our diet prevents cholesterol deposits and improves insulin processing.

Why chili peppers are hot? It is because of capsaicin which stimulates the nerve endings. You can increase your tolerance for spicy gradually. Add a little to your meals – this will allow you to enjoy the health benefits and increase your appetite.

The spicy speeds up metabolism, keeps us satiated for longer and protects us from numerous diseases and inflammations.

One more thing, the consumption of chili peppers causes a series of physiological reactions in our body (sweating, increase in heart rate and circulation), which resemble the symptoms occurring during sex. Eating chili peppers may also cause irritation of the genitals and urinary tract resembling the sensations in sexual arousal.

So, be careful, the link between sexual desire and food is almost as old as the world.