Clean Eating



Spicy-food connoisseurs, take note: Warming ingredients can increase your taste buds’ sensitivity to salt, which may reduce cravings for salty foods and can lower your risk of heart disease. has found that eating spicy ingredients such as capsaicin along with salt can change the way the brain interprets sodium intake by significantly increasing brain activity in the region associated with the processing of taste. The dominance of spicy over salty enhances salt perception, which may help you reduce the amount of sodium you eat per day and thus thwart heart disease, since high salt intake is a contributing factor to the disease. Chinese researchers conducted three studies, one on mice, one on humans involving a trial of more than 600 adults and another human study involving 60 subjects. Compared to the control group in the trial, those who ate the most spicy foods were found to consume about 2.5 fewer grams of salt per day. The spice lovers were also found to have lower blood pressure levels, on average. A related experiment saw similar results on salt desire and effects of salt on the brain. The American Heart Association advises consuming no more than 2,300 milligrams of sodium per day, so cut back on dining out and processed foods, which are often packed with salt, and use spices and herbs instead.

You're reading a preview, sign up to read more.

More from Clean Eating

Clean Eating2 min read
Winter-Proof Your Wellness
BY RACHEL DEBLING A higher intake of vegetables is associated with a greater immune response, so the dead of winter is the ideal time to up your greens intake. We suggest soliciting some help from a familiar face: Jamie Oliver is back with Ultimate V
Clean Eating5 min read
Eat Your Vitamin D
Look to these 7 sources when there’s just not enough sun. Over the past decade, vitamin D (technically a hormone) has become one of the most-researched nutrients: Not only is it critical for bone health, cell growth, immune function and other process
Clean Eating2 min readFood & Wine
Letters & Advisory Board
Q/ Can I substitute any flour for white flour? A/ It depends. Are you using the flour for coating, thickening or structure? If you are coating a chicken breast, for example, almost any flour will do. If you are thickening a sauce, try potato flour or