Too hot to handle? Science says it might be good for your health

Did you know that eating spicy food could actually lower your risk of death?

Mapaballo Borotho

While many might say it’s painful, leaves a bitter sting on your tongue, and sends your nose running, science suggests your brain loves the heat.

That’s thanks to capsaicin—the active compound in chili peppers, which activates VR1 receptors in your mouth.

These receptors signal your brain that something is hot. In return, your brain rewards you by releasing feel-good chemicals like endorphins and dopamine—the same ones triggered during exercise, laughter, or even falling in love.

According to a study by the Harvard School of Public Health, people who ate spicy food almost every day had a 14% lower risk of death compared to those who indulged just once a week.

While the study was observational and didn’t prove that spicy food directly causes longevity, it did show a strong link between regular consumption—especially of fresh or dried chili peppers—and a lower risk of death during the study period.

Dr. Lu Qi, the study’s lead author, explained:

Some evidence from other studies suggests the bioactive ingredients in spicy foods such as capsaicin may lower ‘bad’ cholesterol and triglycerides and improve inflammation.

If you’re planning to spice up your meals, opt for healthier dishes like turkey chili or lentil pilaf. But be cautious—spicy foods can increase gastric acid in some people, potentially causing heartburn.

So next time you reach for that hot curry or extra chili sauce, remember, you’re not just turning up the heat—you’re triggering your brain’s reward system and possibly adding years to your life.