Scientists from the American Institute of Cancer Research are reporting new evidence that capsaicin, the stuff that gives chili peppers their kick, may cause weight loss and fight fat buildup by triggering certain beneficial protein changes in the body.

Past research suggests that obesity can be reduced by preventing immature fat cells (adipocytes) from developing into mature cells.

Past research also linked capsaicin to a decrease in the amount of fat tissue and decreased blood-fat levels. With that knowledge, the researchers tested capsaicin’s effects on pre-adipocytes and adipocytes growing in laboratory cultures.

They found that capsaicin prevented pre-adipocytes from filling with fat and becoming full-fledged fat cells. The effects occurred at levels just slightly greater than those found in the stomach fluid of an individual eating a typical Indian or Thai diet, the researchers noted. Capsaicin worked by providing a biochemical signal that made fat cells undergo apoptosis, a mechanism in which cells self-destruct.

In the study, rats were fed a high-fat diet, either with or without capsaicin. A comparison group was fed a normal diet, capsaicin-free. Compared to the high-fat eating group, the capsaicin-treated rats showed decreased weight gain and accumulated less fat. The capsaicin-treated animals also gained only slightly more weight than those fed a normal diet.

Analysis found that when the animals were fed a high-fat diet, 37 proteins changed, with many expressing higher levels and others lower. Among these, levels of 20 proteins were partially or fully restored to normal levels in the capsaicin group. The capsulize-treated rats lost 8 percent of their body weight and showed changes in levels of at least 20 key proteins found in fat. The altered proteins work to break down fats.The effected proteins in the capsaicin-treated group are linked with fat and carbohydrate metabolism. “These changes provide valuable new molecular insights into the mechanism of the antiobesity effects of capsaicin,” the scientists say.

 

 

 

 

Scientists in Edinburgh University were able to prove that the common peanut butter can be made into diamonds! The reason why there are no vast amount of instant billionaires from this is that in order to create a grain of diamond you would need to squeeze the paste between two diamonds under extreme pressure and through temperatures as high as the inner core of the Earth, which can only be done with sophisticated scientific equipment. Professor McMahon stated that many carbon containing materials can be turned into diamonds – including peanut butter. The resulting diamond is not glamorous because impurities from the main ingredient make it discolored, but the price can still fetch to about USD$25,000.

 

Last 2008, a scientist from the John Innes Centre developed a purple tomato as a power food, in hopes to prevent cancer. These tomato’s have two genes taken from the snapdragon flower, which is high in anthocyanin. It is a strong antioxidant pigment which is also responsible for giving plants, such as berries, a deep purple or blue color. The study showed that cancer-prone mice having a diet of purple tomatoes lived longer then those with the red tomato diets.

 

 

According to a 2006 report by the U.N. Food and Agriculture Organization, livestocks produce 18% of the world’s green house gas problems, making them one of the top 3 contributor’s to global warming. A cow can produce 25 to 130 gallons of methane a day! In addition to this, forests are replaced with grazing land and animal manure is a large source of water contamination and acid rain. Save the world and eat greens!

 

 

 

 

 

 

The three bright red colored stigmas of the purple Crocus Sativus Linneaus flower are individually handpicked, dried then slightly fermented to produce saffron. It takes 50,000 to 75,000 flowers, the size of a football field of cultivated crocus to make 1 pound of dried saffron, which sells for about US$1,500. This spice is known to give dishes a hint of hay-like aroma and bitter taste. 

 

Read more about the world’s most expensive food here:

World’s Most Expensive Foods

The skin of potatoes turn green when they are overexposed to sunlight and heat. The color itself which is caused by chlorophyll is not poisonous. It is more of an indicator that the vegetable has high content of solanine, a natural toxin that is produced in the green areas. This can cause health problems such as nausea, diarrhea, and headaches if it is consumed in large doses.

Several scientific studies show that eating chocolate does not cause acne breakout. It is possible that for messy eaters, nuts and chocolate oil can irritate the skin if it gets all over the face.

10% of your electric bills come from appliances that are switched off or are in standby mode. This is known as “phantom load”, “vampire power”, or the less dramatic name–leaking electricity. Examples of devices are power supplies, computers, any home appliances with a standby light or clock, and anything that functions with remote control receivers. To conserve energy, you can use a switchable power bar for multiple sockets or simply unplug unused devices.

Chilling onions for approximately an hour hinders the eye irritating enzymes from activating while you are chopping them.

The exact origin and person who invented the Chop Suey dish is uncertain. It was, for a fact, invented in America by Chinese immigrants in the 1890’s. The name itself also has various translations. In Cantonese,  tsap sui means “miscellaneous pieces”, while in Mandarin, tsa sui means “chopped up odds and ends”. It is said that it was invented by Chinese railroad workers who mixed whatever pieces of meat and vegetables they had on hand in one dish. Over the years this dish has become a favorite in Chinese restaurants in America and all over the world.