(NaturalHealth365) With coverage of the COVID-19 pandemic dominating the media for close to two years, news of developments in scientific research appears to have been somewhat eclipsed.  For example, a report from the Journal of Clinical Pharmacy and Therapeutics contained exciting findings about the ability of capsaicin in chili peppers to fight deadly diseases and reduce the odds of premature death.  One would think that the reveal of a potentially lifesaving dietary intervention would have made more of a “splash” in the mainstream scientific community … but, unfortunately, the pharmaceutical industry controls the media.

According to the U.S. Centers for Disease Control and Prevention, cancer – second only to heart disease as a cause of death – claimed close to 600,000 lives in 2019 alone, leading researchers to search for new and effective treatments.  Recent studies have raised hopes that capsaicin could be among them.

Let’s see what the research reveals.

Capsaicin in chili peppers linked to lower risk of heart disease, cancer, and death from all causes

The scientific review, which involved 570,000 people in four different countries and three different continents, was conducted by researchers at the renowned Cleveland Clinic.  The team found that people who regularly ate capsaicin-rich chili peppers enjoyed a significant 23 percent lower risk of dying from cancer.

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