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Discover 10 Incredible Health Benefits of CoQ10

AHA Publisher — Tue, 27 Jul 2021 03:00:35 +0000

Stephanie Woods via NaturalHealth365 – Coenzyme Q10, or CoQ10, is a nutrient found in many foods and occurs in the body naturally. It is a powerful antioxidant that works to prevent cell damage, but it also has several cardiovascular advantages. It is also a major component of metabolism. Several studies show how CoQ10 helps cardiovascular function and its multitude of benefits throughout the body. While most healthy people do get enough of the nutrient naturally through their diet, some do choose to take supplements to address specific health conditions such as heart or inflammation. There’s more, though. This incredible nutrient is so beneficial to the body. Here are 10 health benefits of CoQ10. Improves cardiovascular function and blood flow. This is what CoQ10 is best known for, and for a good reason. It increases levels of nitric oxide in the body, which helps with the dilation of the arteries. This in turn, increases blood flow, lowers blood pressure, and improves heart function. Lowers cholesterol. At higher doses, CoQ10 can reduce LDL cholesterol oxidation in the body. Many people who take this nutrient on a regular basis experience a decrease in cholesterol. Protects against cellular damage and increases cellular function. In at least one study, CoQ10 was a major component in preventing age-related oxidative stress. It also boosts the production of new mitochondria, which is vital for cellular energy. It also aided in ridding the body of mitochondria that were damaged or old. Decreases inflammation. Studies have found that CoQ10 is integral in promoting the growth and increase of anti-inflammatory cytokines while causing pro-inflammatory cytokines to decrease. This helps to lower harmful inflammation in the body. Improves the effects of metabolic syndrome. Several trials tested the effects of CoQ10 on people who had metabolic syndrome. An analysis of these trials found that the group that took the supplement experienced significantly lower inflammation and improved cell function than a placebo. Boosts exercise and athletic performance. Both mice and humans who were given CoQ10 experienced improved physical performance and experienced decreased fatigue. The glycogen content in the muscles and liver also increased, which in turn increased energy. Protects the heart muscle from age-related lowered function. CoQ10 plays an important role in heart health – especially the aging heart muscle. One review showed that the supplement could be beneficial to individuals with heart failure because it guards against myocardial ATP function reduction due to age. Improves skin for a more youthful appearance. Supplementing with CoQ10 caused mitochondrial activity to increase significantly. This increases ATP production, which increases oxygen production, resulting in more youthful and luminous skin. Protects the liver against acetaminophen injury. It is well known that acetaminophen products like Tylenol can cause liver damage in some people. At least one study suggests that taking CoQ10 regularly could help protect the liver against this type of injury. It also aids in the removal of mitochondria that have been damaged. Reduces the risk of dementia. CoQ10 has been found to protect and boost brain health. One study found that people who took the supplement experienced a 77% reduction in the risk of getting dementia. C0Q10 has multiple benefits that can be beneficial to the entire body, not just the heart. Incorporating the supplement into your daily diet may help you live a healthier, happier life. Sources for this article include: LifeExtension.com NIH.gov NIH.gov To read the original article click here. For more articles from NaturalHealth365 click here.

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Eat More of This Potent Youthful Antioxidant (Hint: It’s Already in Your Kitchen)

AHA Publisher — Fri, 23 Jul 2021 07:00:16 +0000

Dr. Don Colbert – There’s an extremely potent and youthful antioxidant setting in your kitchen right now. You may even eat it daily. But, did you know that consistent consumption of it may support healthy joints, healthy cholesterol levels and heart health, and even healthy aging? It’s true! Black peppercorns are one of the most common spices in the world, and they can make a world of difference in your health. Here’s how they promote youthfulness and how you can consume more each day. 9 Youthful Antioxidant Properties of Black Peppercorn 1. HIGH IN ANTI-AGING ANTIOXIDANTS First things first, black peppercorns are extremely high in antioxidants. As you likely know, free radicals are unstable molecules that can damage and age your cells and tissues. Antioxidants neutralize them. In fact, black pepper is rich in a plant compound called piperine. In studies, piperine has been found to help or delay the damaging effects of free radicals (1, 2). 2. REDUCED SENSE OF PAIN AND JOINT STIFFNESS Piperine is also a strong joint-health nutrient. In fact, study after study has shown reduced pain, increased healing, and reduced progress of arthritic outcomes in animals and humans (1). What’s more, piperine increases the absorption of another pain-fighting food, turmeric, by up to 10x. It does this by stimulating “transporters” in our intestines that are responsible for absorbing nutrients. Your joints can feel more youthful with black peppercorns! 3. HEALTHY DIGESTION Black pepper stimulates the release of hydrochloric acid in our stomachs, which promotes timely and healthy digestion. Without adequate amounts, or with high acid levels at the wrong times, many folks suffer from food sitting in their stomachs too long, heartburn, and indigestion. 4. OPTIMAL CHOLESTEROL LEVELS Did you know that harmful cholesterol plaques require free radicals to form? What’s more, we must be wary of plaques and arterial stiffness each year we age. LDL cholesterol (bad cholesterol) needs free radical oxidation in order to form harmful plaques and blockages. High-antioxidant foods reduce oxidation. And, black peppercorns are one such food. In fact, black peppers have an ORAC score (Oxygen Radical Absorbance Capacity) of 34,053 μ mol TE/100g…above chili powder, raspberries, walnuts, and blueberries. 5. FIERY METABOLISM Another aspect of life we’d love to stay youthful? Our metabolisms! Each year we age, metabolism falters if we don’t proactively nourish our bodies and build muscle. In addition, like other peppers, black peppercorns cause our bodies to burn slightly more calories as a mechanism for controlling the “heat” in them. It’s only a small shift, but it can add up. In addition, spicy foods work to help you control portions. In studies, eating spicy foods leads to less consumption overall. 6. FLATTER YOUTHFUL BELLY AND REDUCED BLOATING Black peppercorns can also reduce bloating and fluid retention. This is a great advantage after any situation that causes your body to retain fluid. These include: Sickness Kidney or liver impairment Overconsumption of salty and/or sugary foods Hot weather Injury Walking, standing, or working on feet Indigestion How? Similar to the nutrients in celery, black pepper’s antioxidants work as a gentle diuretic that reduces extra water held in our intestines. 7. FIGHT CELLULAR OVERGROWTH There have actually been many studies in which piperine is used to fight cellular carcinogenic overgrowth. Most of these studies have been performed in labs, not humans or animals. Nonetheless, the studies have shown promising results. One 2017 study from Thailand revealed that two phytochemicals in peppercorn had potent anti-overgrowth effects on three types of harmful cells (3). Additionally, another 2017 study showed that piperine suppressed these cells from growing, invading, and spreading (4). 8. YOUTHFUL HEART FUNCTION Piperine is a youthful antioxidant that provides many heart-healthy benefits. In lab studies, these include reduced fibrosis pathology, reduced LDL cholesterol, and cardiovascular cell protection from oxidative stress (5). 9. BRAIN HEALTH Piperine has been shown to support brain function in animal studies. Specifically, piperine may benefit symptoms related to degenerative brain and memory issues (6, 7). Two rodent studies, in particular, have shown that piperine supports healthy memory and brain function. What’s more, it may decrease the formation of amyloid plaques (dense clumps of damaging protein fragments associated with brain degeneration) (8, 9). Human studies are still needed to confirm these results. How to Eat More Youthful Antioxidants from Black Peppercorns First, remember that whole, intact foods are almost always better. With black pepper, it’s best to buy the whole peppercorns and eat them whole when cooked or grind them just before eating or cooking with them. Powdered and pre-ground pepper has often lost many of its benefits, and the taste just doesn’t compare. 5 WAYS TO GET MORE BLACK PEPPERCORN Add to your morning brew! These may seem a bit strange, but the spicy flavor of fresh ground black pepper is delicious in coffee. Add black peppercorn to your eggs. This one’s a no-brainer. Pepper plus eggs is perfect. Mix it into your smoothie. Another new one! Pepper can bring a different, delicious flavor to almost any drink or meal. Try whole peppercorn recipes such as our Slow-Cooker Lemon Pepper Chicken. Add to any Golden Milk to increase absorption. Again, piperine improves the absorption of curcumin, so make sure you add it to golden milk. And, when shopping for turmeric supplements, look for piperine as an ingredient. You’ll find it in this extra potent turmeric supplement! MORE GREAT SOURCES OF YOUTHFUL ANTIOXIDANTS In addition, you can find youthful antioxidant nutrients in many vibrant fruits, vegetables, and spices. Try: Dr. Colbert’s Oleocanthal (an amazingly potent antioxidant from extra virgin olive oil) Divine Health Organic Fermented Green Supremefood® Divine Health Organic Red Supremefood® BOTTOM LINE You don’t need to go out and spend a fortune on this youthful antioxidant. Look on your counter, and add black peppercorn to your foods and drinks throughout the day! To read the original article click here. For more articles from Dr. Colbert click here.

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What Is Trans Fat? Plus How to Remove It from Your Diet for Good

AHA Publisher — Fri, 25 Jun 2021 07:00:32 +0000

Christine Ruggeri, CHHC via Dr. Axe – We know the body needs healthy fats to run at an optimal level. The problem is the standard American diet contains far too many trans fat foods and artificial ingredients. Americans consume far more trans fats than what’s recommended or considered healthy, with about 19 percent of their calorie consumption coming from saturated and trans fats. The recommended intake is less than 10 percent of total calories for saturated fats and as little as possible from trans fats. Now, the truth about saturated fat is that it can be healthy when eaten in moderation and when consuming the proper types of saturated fat, such as MCT oil. Trans fats, however, are downright dangerous. What Is Trans Fat? Trans fats, or trans fatty acids, are naturally present in meat and dairy products of ruminant animals. Some animals naturally produce trans fats in their guts, and food from these animals can contain small quantities of these fats. There are also industrial or artificial trans fats that make up most of this fatty acid’s consumption. These are created by adding hydrogen to liquid vegetable oils to make them more solid. They are known as the unhealthiest fats you can eat, but manufacturers often use them in fried and processed foods. These cooking oils are often genetically modified and downright unhealthy, linked to the development of cardiovascular disease and metabolic syndrome. They can even become rancid, causing more health concerns. Dangers of Trans Fats Trans fats are consumed at way too high of quantities in the U.S., and the health effects are staggering. Here’s a breakdown of the key dangers of eating foods containing trans fat. 1. Impact Cholesterol Levels Trans fats raise bad (LDL) cholesterol levels and lower good (HDL) cholesterol levels. Research published in the American Journal of Clinical Nutrition indicates that there’s unequivocal evidence that trans fatty acids increase plasma concentrations of LDL cholesterol and reduce concentrations of HDL cholesterol. Researchers estimate that, conservatively, 30,000 premature deaths in the United States are attributable to consumption of trans fatty acids. 2. Increase Risk of Heart Disease Consuming too many trans fats foods may increase the risk of heart disease and stroke. Research from Harvard Medical School that included controlled trials and observational studies found that trans fatty acid consumption from partially hydrogenated oils (PHOs) “adversely affects multiple cardiovascular risk factors and contributes significantly to increased risk of coronary heart disease events.” Those findings are corroborated in research published in the Pakistan Journal of Medical Sciences, which suggests that high consumption of trans fats in Pakistan may be one of the factors for the increased burden of cardiovascular disease. Researchers suggest that consumption of dietary fats low in trans fatty acids would be helpful in reducing the risk of heart disease in South Asia. Another study published in Molecular Nutrition & Food Research indicates that trans fat intake is associated with a variety of cardiovascular complications, including atherosclerosis and other deleterious cardiovascular effects. 3. Increase Risk of Diabetes Trans fats have also been proven to contribute to obesity and diabetes. One study published in the New England Journal of Medicine includes over 84,000 women who were free of heart disease, diabetes and cancer when the study began. During 16 years of follow-up, researchers documented 3,300 new cases of type 2 diabetes, with overweight and obesity the most important predictors. They highlighted that those who consumed the most trans fatty acids had a 40 percent higher risk of having diabetes compared to those with lower risk diets and lifestyle patterns. Research from the Wake Forest University School of Medicine found that a trans fats diet induces abdominal obesity and changes in insulin sensitivity in monkeys, and it’s believed to do the same in humans. Trans Fat Foods It’s no wonder the U.S. has a health crisis on its hands, particularly in regard to obesity and heart disease, given how many trans fats we consume. Trans fatty acids are present naturally in some meat and dairy products, but research suggests that overconsumption of industrial trans fat foods is the most dangerous to your health. Trans fats are present in PHOs that are commonly used in fried foods. You’ll find trans fats in these foods: Frozen pizza Mozzarella sticks Packaged baked goods Packaged chips and snacks Packaged and refrigerated dough Fried meats and fast foods Margarine Vegetable shortening Nondairy coffee creamers How to Avoid Them The best way to avoid eating trans fats is by eating a diet rich in fresh, whole foods that includes vegetables, fruits, organic meats and legumes. Stick to healthy fats, like those found in olive oil, avocado, nuts and wild-caught salmon. If you eat a packaged food product, read the label carefully, and avoid foods that contain partially hydrogenated oils or other items. Even some “trans fat free” foods can contain 0.5 grams per serving, so read the ingredient list to be sure the food is actually free of these damaging fats. It’s possible for trans fats to be present in processed foods but not listed on the ingredient label, even as PHO. That’s why reducing your consumption of processed foods as much as possible is so important for your health. Removing Them from Products The good news is the American public is becoming more and more aware about the dangers of trans fats, and increasingly, Americans are concerned about and aware of what they’re putting in their bodies. In 2015, the Food and Drug Administration ruled that artificial trans fats were unsafe to eat, and it gave food makers three years to eliminate them from their food supplies. The official ban began in 2018, and it applies to foods that contain industrially produced PHOs. Manufacturers are now tasked with replacing unhealthy fats with healthier options. Small amounts of trans fats are still present naturally in dairy and meat products, and these products are still permitted. In 2018, the World Health Organization announced a plan to urge governments around the globe to eliminate the use of trans fats in food products. WHO put out a set of guidelines that eradicates trans fats from global food supplies by 2023. Conclusion Trans fats are a form of unsaturated fats that occur naturally in dairy and meat products but are also made industrially to be used in processed, packaged foods. There are many health dangers related to these fats, including increased LDL cholesterol levels, reduced HDL cholesterol, greater risk of heart disease, greater risk of obesity and increased risk of diabetes. In 2015, the FDA announced that industrial trans fats will be banned from food products beginning in 2018. WHO set guidelines for eliminating them globally by 2023 in an effort to save millions of lives. To read the original article click here. For more articles from Dr. Axe click here.

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Regular Consumption of Sardines Helps Prevent the Onset of Type 2 Diabetes

AHA Publisher — Wed, 12 May 2021 07:00:24 +0000

Universitat Oberta de Catalunya (UOC) via News-Medical – The health benefits of sardines and oily fish are widely known: their high levels of unsaturated fats help to regulate cholesterol levels and prevent the onset of cardiovascular diseases. However, the benefits don’t end there. A study led by Diana Diaz Rizzolo, lecturer and researcher of the Universitat Oberta de Catalunya’s (UOC) Faculty of Health Sciences and the August Pi i Sunyer Biomedical Research Institute (IDIBAPS), has discovered that the regular consumption of sardines helps to prevent the onset of type 2 diabetes. Nutrients found in high quantities in sardines – such as taurine, omega 3, calcium and vitamin D – help to protect against this disease which, according to CIBERDEM’s Di@betes study, affects around 14% of the Spanish population over the age of 18. Not only are sardines reasonably priced and easy to find, but they are safe and help to prevent the onset of type 2 diabetes. This is a huge scientific discovery. It is easy to recommend this food during medical check-ups, and it is widely accepted by the population.” Diana Diaz Rizzolo, Lecturer and Researcher, Universitat Oberta de Catalunya’s (UOC) Faculty of Health Sciences Researchers from the Diabetes and Obesity Research Laboratory and the Primary Care Research Group, both from IDIBAPS; the IMIM, the Fatty Acid Research Institute (EUA), the Universitat de Barcelona, CIBERDEM and the Department of Endocrinology and Nutrition of the Hospital Clínic de Barcelona also participated in the research project. The results of the study were published openly in the prestigious Clinical Nutrition journal. Two Cans of Sardines a Week The study enrolled 152 patients aged 65 years and older who had been diagnosed with prediabetes (blood glucose levels between 100-124 mg/dl) from three different Primary Care centres. All of these patients were put on a nutritional programme that sought to reduce the risk of them developing the disease, but only the intervention group added 200 grams of sardines to their diet every week (two cans of sardines in olive oil). To facilitate this consumption, and with thanks to the Alicia Foundation, these study participants received a list of recipes including canned sardines. Participants were advised to eat the sardine whole, without removing the bones, as these are particularly rich in calcium and vitamin D. Of the group that did not include sardines in their diet, 27% of the members were at a high risk of suffering from diabetes (measured via the FINDRISC questionnaire). After one year, 22% found themselves in the same category. Of the group that included sardines in their diet, 37% of the members were at a high risk of suffering from diabetes at the start of the study. After one year, only 8% remained at a very high risk. Improvements were also seen in other important biochemical parameters, such as a reduced insulin resistance index (HOMA-IR), increased “good” cholesterol (HDL), increased hormones that accelerate the breakdown of glucose (adiponectin) and decreased triglycerides and blood pressure, amongst others. The study was carried out on participants aged 65 and above because the incidence of diabetes is much higher in elderly people than in the young population: “As we get older, restrictive diets (in terms of calories or food groups) can help to prevent the onset of diabetes. However, the cost-benefit ratio is not always positive, as we found in other studies”, stated doctor Rizzolo. “However, the results lead us to believe that we could obtain an equally significant preventive effect in the younger population.” The Protective Role of Food, But Not of Supplements The fact that foods such as sardines – which are rich in taurine, omega 3, calcium and vitamin D – have a clear protective effect against the onset of diabetes does not mean that taking these supplements in isolation will have the same effect. “Nutrients can play an essential role in the prevention and treatment of many different pathologies, but their effect is usually caused by the synergy that exists between them and the food that they are contained in. Sardines will therefore have a protective element because they are rich in the aforementioned nutrients, whereas nutrients taken in isolation in the form of supplements won’t work to the same extent”, claimed Rizzolo. Researchers have begun studying the effect of sardines on the intestinal microbiota in a second phase of the study, “since it affects the regulation of many biological process, and we need to understand if they have played a part in this protective effect against diabetes 2”, she added. They have also initiated studies on the modulation of the expression of certain genes related to inflammation, which could play a role in the onset of diabetes 2 and various other diseases. This research project falls under Sustainable Development Goal (SDG) number 3: ensure healthy lives and promote well-being for all at all ages. To read the original article click here.

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Healthy Slow Cooker Fajitas

AHA Publisher — Sun, 21 Jun 2020 07:00:37 +0000

Dr. Don Colbert – Whether you need a recipe for weekend entertaining or a busy evening, these slow cooker fajitas are easy and delicious. What’s more, they are loaded with real food ingredients and chilis to support your health from your cells on up. Try them this weekend! Here’s how to make them and why you might want to add more chili peppers to your weekend. Healthy Slow Cooker Fajitas Ingredients: 2 pounds boneless skinless chicken breast halves or thighs (organic and cage-free if possible), cut into strips (or if shredded chicken is desired, put in slow cooker whole rather than cut) 1 (14.5 ounces) can diced tomatoes with green chilies 1 each red, orange, and yellow bell pepper sliced (or any colors you want, really) 1 large red onion, halved and sliced 4 cloves garlic minced 2.5 teaspoon chili powder (preferably chipotle) 2 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon sea salt 3/4 teaspoon pepper 2-3 tablespoon lime juice 1 tablespoon honey or Stevia to taste Optional: 8 corn tortillas or low-carb Keto Tortillas. Alternatively, eat as a fajita bowl with Keto Zone Guacamole. Desired toppings such as salsa, natural sour cream, guacamole, or cilantro. Instructions – Slow Cooker: Layer 50% of the canned tomatoes, peppers, onions, and garlic (in that order) in the slow cooker. Top with chicken. Meanwhile, mix chili powder through pepper. Sprinkle half of this seasoning on the chicken. Repeat the layering process with all vegetables and spice mix. Cover and cook on high for 4 hours or low 6-8 hours (depending on how much time you have to ride). If shredding chicken, remove chicken from pot and shred. Also, ladle out as much liquid as possible and discard or save for another use. Combine lime juice and honey. Add to the slow cooker along with chicken (if removed). Mix ingredients, adding salt and pepper if desired. Serve warm in warmed tortillas with desired toppings. Enjoy! (of note, one way to warm tortillas is to place a small glass plate on top of toppings in the slow cooker with tortillas on it for 5 minutes or so – they will become moist & warm! Instructions – Electric Pressure Cooker (Instant Pot): Place chicken on the bottom of the pot. Mix garlic cloves through black pepper with 1/4 cup chicken broth (or water) and tomatoes w/green chili. Add 50% of this to the pot. Place peppers and onions on top of chicken. Pour in the remaining 50% of seasonings. Cover and cook on high pressure for 10 minutes (14 if thighs are frozen) IF chicken cut to strips, and 15-20 if chicken thighs are whole (20 for frozen). Allow to de-pressurize. Pull out chicken and shred, if needed. Also, pour out as much liquid as possible and discard or save for another use. Combine lime juice and honey. Add to pot along w/ any ingredients removed. Mix ingredients, adding salt and pepper if desired. Serve warm in warmed tortillas with desired toppings. Enjoy! (of note, one way to warm tortillas is to place a small glass plate on top of toppings in the pressure cooker with tortillas on it for 5 minutes or so – they will become moist & warm! Keto Zone: If in the Keto Zone, make sure to use Stevia in place of honey and Keto Tortillas. Nutrition Information (excluding tortillas): 252 calories, 14 grams fat, 7 grams net carbs (9 grams carbs, 2 grams fiber) 26 grams protein 7 Benefits of Chili Peppers in Our Slow Cooker Fajitas Not only are these fajita great for game-watching, they’re also packed with great nutrition for your body. Whether dried, powdered, roasted, or fresh, chilies have a lot of health benefits to offer. Specifically, capsaicin, the components of chilies that make them hot to taste, are nutrition powerhouses. Here’s what a little weekend chili can do for you: 1. Improve Weight Loss, Brown Adipose Tissue, and Metabolism Capsaicin can help you lose weight in 3 ways. First, they promote fullness which can cause a reduction in calorie intake, especially when added to a Keto Zone diet. Then, capsaicin actually induces increased energy (calorie) expenditure after they are consumed. This means that they directly boost metabolism (1). Third, it is one of a few foods likely to increase the conversion of white adipose tissue (low energy expenditure) to brown adipose tissue. Brown adipose tissue increases the cell’s calorie burn and energy expenditure, which is great for fat loss and lean mass (2). What’s more, they also positively affect blood sugars and insulin (see below) for more indirect metabolism help, promoting fat loss. 2. Anti-Inflammatories Galore Capsaicin is a potent inhibitor of substance P, a neuropeptide associated with inflammatory processes. The hotter the chili pepper, the more capsaicin it contains the more anti-inflammatory action. The hottest varieties include habañero and Scotch bonnet peppers. Jalapeños are next in their heat and capsaicin content, followed by the milder varieties, including Spanish pimentos, and Anaheim and Hungarian cherry peppers. Capsaicin is actually being studied as an effective treatment for sensory nerve fiber disorders, including pain associated with arthritis, psoriasis, and diabetic neuropathy. 3. Better Heart Health Red chili peppers, such as cayenne, have been shown to improve blood cholesterol and increase HDL, and reduce triglyceride levels and platelet aggregation (3). They also increase the body’s ability to dissolve fibrin, a substance integral to the formation of blood clots. Together, these actions are very heart-healthy. What’s more, cultures in which hot pepper is consumed liberally have a much lower rate of heart attack, stroke and pulmonary embolism. 4. Antioxidants to Fight Free Radicals and Oxidative Stress As an antioxidant, chili peppers may also protect the fats in the blood from damage by free radicals (4). When fats are oxidized by free radicals, atherosclerosis can form. In one randomized, crossover study involving 27 healthy subjects (14 women, 13 men), eating freshly chopped chili was found to increase the resistance of blood fats, such as cholesterol and triglycerides, to oxidation (free radical injury). In addition, after eating the chili-spiced diet, women had a longer lag time before any damage to cholesterol was seen compared to the lag time seen after eating the bland diet. In men, the chili-diet also lowered resting heart rate and increased the amount of blood reaching the heart (5). 5. Better Sinus Health and Fewer Infections Ever eaten food so spicy it makes your nose run? This is common. The peppery heat stimulates secretions that help clear mucus from your stuffed up nose or congested lungs. If you suffer sinus infections, you can reduce them by keeping sinuses clear with spicy foods! 6. Reduced Risk of Prostate Cancer Red chili peppers’ capsaicin, the compound responsible for their heat, stops the spread of prostate cancer cells through a variety of mechanisms. In fact, capsaicin triggers cell-death in both primary types of prostate cancer cell lines, those whose growth is stimulated by male hormones and those not affected by them. In addition, capsaicin lessens the expression of prostate-specific antigen (PSA), inhibits the ability of the most potent form of testosterone, dihydrotestosterone, to activate PSA, and directly inhibits PSA transcription, causing PSA levels to plummet (6). 7. Improved Stomach Health By Fighting Ulcer-Causing Bacteria Chili peppers have a false, bad reputation for contributing to stomach ulcers. Not only do they not cause ulcers, but they can help prevent them by killing bacteria (H. pylori). This can improve overall digestive health. 8. Reduced Risk of Diabetes In a study published in the July 2006 issue of the American Journal of Clinical Nutrition, Australian researchers show that the amount of insulin required to lower blood sugar after a meal is reduced if the meal contains chili pepper. When chili-containing meals are a regular part of the diet, insulin requirements drop even lower. In addition, in overweight subjects, chili-containing meals significantly lower the amount of insulin required to lower blood sugar levels after a meal AND result in a lower ratio of C-peptide/ insulin. This indicates that the rate at which the liver is clearing insulin has increased. Lastly, new in lab and pre-clinical studies are showing promise that capsaicin can reduce metabolic syndrome by improving cell function (7). WARNING: Nightshade Intolerances Of note, if you know you are intolerant of affected by nightshade vegetables, you may not tolerate many chilis in your diet, so test it out and take note of any issues. Some people report more food intolerance symptoms from leaky gut when nightshades are included. This article has been modified. To read the original article click here. For more articles from Dr. Colbert click here.

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