Researching many sources, bottom line is that it appears that spices rev up your metabolism.
On weight loss, they said that its worthwhile to try capsaicin. They cited a recent study presented at the Biophysical Society’s Annual Meeting suggests consuming chili peppers can aid in weight loss by way of thermogenics, the process of creating heat from burning fat. After adding capsaicin to the high-fat diet of mice, researchers from the University of Wyoming found that capsaicin prevented weight gain by turning on thermogenesis in the body. (medicaldaily.com)
Some of the many healthy benefits of spicy food:
By triggering thermogenesis, capsaicin effectively turns bad, unhealthy fat into fat-burning brown fat. Brown fat naturally converts white fat into more brown fat while a person exercises. Capsaicin could serve as a natural edible ingredient that can mimic the fat-burning effect of exercise. Mice from the study did not gain weight even with an unhealthy diet high in fat. One thing’s for certain, adding a little spice to your meal won’t hurt.
One article indicated that spicy food could temporarily boost your metabolism by up to eight percent!
Rene Ficek, Registered Dietitian and Lead Nutrition Expert at Seattle Sutton’s Healthy Eating, said that spicy food improves health in various ways. One of the most well-known health benefits of spice is its ability to raise metabolism, and thus burn extra calories. And, she predicted the eight percent figure. In addition to a metabolism boost, spicy dishes have more of a chance to leave you satisfied while encouraging eating slowly.”
Some discussions are on helping heart disease with spicy foods. A study presented at the 243rd National Meeting and Exposition of the American Chemical Society (ACS) found that chili peppers could protect against the No. 1 cause of death in the U.S. Researchers fed hamsters a diet high in cholesterol with either supplements with various amounts of capsaicin or no capsaicin at all. In spite of a high cholesterol diet, feeding hamsters capsaicin effectively reduced “bad” cholesterol while having no effect on “good” cholesterol. Capsaicin supplementation also seemed to reduce the size of heart attack or stroke-causing deposits already formed in blood vessels.
“According to research, capsaicin (the active ingredient found in jalapenos, cayenne pepper, and red chili peppers) may also improve health by lowering bad cholesterol, thus improving heart function,” Ficek added. “Capsaicin can also reduce the accumulation of cholesterol in the body by increasing its breakdown rate. Peppers and chilis are a great source of vitamin C. The addition of fresh chilis to any meal can help you reach your daily recommended intake of vitamin C, which can reduce the duration of the common cold and may help prevent cancer and heart disease.”
Oatmeal or cereal? Is whole grain hot cereal more healthful than whole grain dry cereal (i.e., is oatmeal any better for you than Cheerios).
Oatmeal, particularly the slow-cooked kind, is generally healthier than Cheerios per well.blogs.nytimes.com.
Both are made from whole oats, but the difference comes down to processing. Unprocessed whole oats, like those in steel-cut oatmeal, take a while for the body to digest.
With Cheerios and other processed cereals, “you basically have rapidly digested sugar mixed with bran and germ,” said Dr. Dariush Mozaffarian, dean of the Friedman School of Nutrition Science and Policy at Tufts University. “It provides fiber and minerals, but also digests in the mouth almost immediately.”
That gives you a quick spike in blood sugar, but no energy for later.
One 2013 study, for instance, found that people who ate oatmeal felt fuller and had better appetite control than those who ate the same number of calories of processed cereal.
Whole grains are key. Both oatmeal and Cheerios are whole grains, which puts them ahead of cereals (it said even Special K), in which the bran and germ have been removed, Dr. Mozaffarian said. Whole grains have more fiber and a wider range of vitamins and minerals.
As a practical rule-of-thumb, Dr. Mozaffarian suggests using the total carbohydrate-to-fiber ratio to find more healthful breakfast foods – aiming for a ratio of less than 10 to 1, which is comparable to the ratio in whole wheat flour.
A serving of Corn Flakes, for instance, includes about 24 grams of carbohydrate and 1 gram of fiber, a less-than-ideal ratio. Cheerios achieves the desired ratio of about 10 grams of carbohydrate for every gram of fiber.
Note: some Instant oatmeals contain lots of added sugar may be worse than Cheerios using this standard.