Monday, December 17, 2012

Shake It Up: The Pepper Post

A typical 1980s supermarket might have had maybe 15 different kinds of spices.  Fast forward to the spice aisle of today where you might find anything from wasabi to harissa.  Pepper just sounds...boring.
A recent article in the Journal of Agricultural Food Chemistry shows that pepper blocks the formation of NEW fat cells.  A compound called pipeline disrupts fat building genes.
No amounts have been verified at this time as to effective levels, but it's just another great reason to put the salt shaker down. 

Read more here:

Gina Lesako RD, LD is the SCAN blog coordinator (those interested in writing for SCAN can email her directly at, resolve to increase your online exposure).  

She can also be found blogging at  Find her on SCAN: