This One Food Prevents The Number One Cause of Death And Even Extends Lifespan
by Mae Chan
Prevent Disease
The substances that give chili peppers their intensity when ingested or applied topically and their several related chemicals, collectively called capsaicinoids kill cancer cells and may even extend lifespan.
Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. The most recent research shows that chili peppers were domesticated more than 6000 years ago in Mexico, and were one of the first self-pollinating crops cultivated in Mexico, Central and parts of South America.
India is now the world’s largest producer, consumer and exporter of chili peppers.
Red chilies contain large amounts of vitamin C and small amounts of carotene (provitamin A). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular.
They are very high in potassium, magnesium, and iron. Their very high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.
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Every Day is Earth Day
Source: http://www.riseearth.com/2015/07/this-one-food-prevents-number-one-cause.html
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