As part of a new study, the participants were eating pepper and chicken tikka Masala, which were decently decent with sweet and acute red pepper. When the food was moderately spicy, adults ate slower and consumed 11-18% less. At the same time, they drank the same amount, regardless of the seriousness of the food.
Capsaicin is a compound that gives acute pepper. It has anti -inflammatory properties and reduces the likelihood of the development of heart disease. This was said by a public health doctor, a nutritionist, a nutritionist registered from Houston and a Nutrition and Dietetics Academy Representative John “Wesley” MCVORTER. Capsaicin can also initiate thermogenesis that accelerates metabolism. True, it is unlikely to greatly affect the weight control in the long term.
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Source: Ferra
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