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Chili peppers
May help prevent: cancer, common cold and flu, heart disease, high blood
pressure, stroke

Well known worldwide for its spicy personality, the chili pepper is nutrition-packed with vitamin C, vitamin A and potassium. These flaming vegetables contain capsaicin that fires out various heat flavours from deliciously tingling to threateningly scorching. When consumed, the capsaicin found in the veins and seeds of a chili pepper cause the brain to release endorphins, which create a sense of well-being and stimulation similar to that experienced by exercise. That same spicy chemical that flares the tastebuds is a potent anti-cancer phytochemical. This powerful plant chemical has the ability to assist in reducing cholesterol and improving circulation by reducing the risk of blood clots. Capsaicin is also the cause of those ‘salsa sniffles’ that alleviate symptoms of sinus congestion and help keep air passages clear. Peculiarly, the capsaicin oil also provides the most effective treatment for shingles.

Action Tip: From exotic crustaceans to humble scrambled eggs, a pinch of chili powder or a slice of a fresh chili pepper will add zest to any dish and a boost to health. Be adventurous; start off with a small quantity as you can always add more. If confronted by a volcanic chili experience, grab a glass of ice-cold milk or a spoonful of yogurt to put out the fire; water will only make it worse.