Spice is the reality of long life

A possible link between eating spicy foods regularly and a lower "risk of death" was reported recently in the British Medical Journal. A study of almost half a million people in China aged 30-79 over the period 2004-2008 saw ten percent fewer deaths among those who reportedly ate spicy food twice or more a week. It is impossible to know from the research whether or not some chemical component of spicy foods, associated lifestyle choices or some other factor is at play, but the researchers suggest that future studies might lead to updated dietary recommendations and development of functional foods.