Herbs and spices not only enhance
the taste of food, they are also appreciated for their medicinal
values. Research over the past 30 years has indicated several
potential beneficial health effects of spices (for example,
turmeric, cinnamon, garlic, and chili), especially concerning
lipid metabolism, diabetic control, digestive function, and
anti-oxidative potential. Chili and its active principle
capsaicin in particular, have been shown in many researches, though
still in their infancy stages, to exert very encouraging curative
results in such illnesses.
"Obesity typically occurs as a
result of increased energy intake and decreased energy
expenditure (EE) and is a major contributor to the
development and progression of disorders such as
insulin resistance, hyperinsulinemia, type 2
diabetes.
Adding chili or red pepper
to meals reduces the cumulative ad libitum energy
and macronutrient intake in men and women. It appears
that regular consumption of chili may attenuate
postprandial hyperinsulinemia."
In my simple deduction, we can heartily eat
spicy food (with chili) without that daunting worry whether the
pungency of chili may do harm than help.
Spicy Stuffed Potato (Cook time 20 minutes, Serve 4)
Ingredients:
Chop finely: 1 clove garlic, 3 coriander leaves, 4 green
chili, 2 small onions
4 large potatoes
90g green peas
90g cooked rice
120g butter
Pinch of ground nutmeg (optional)
salt and pepper to taste
Method:
Boil potatoes till slightly tender for easy
handling (2 minutes).
Skin carefully and scoop a small hole in
each potato to make into a small 'bowl'.
Melt butter, add chopped ingredients and fry
till fragrant.
Add peas, potato flesh, rice and fry for
another 3 minutes. Add seasoning.
Stuff potato 'bowl' with the fried
ingredients.
Fry the 'bowl' in butter with care till
cooked and brown, or bake till brown. Serve
hot.
