Biospan

Organic, Clean, Personalised, Nutrient Dense - Tasty. And most of all, easy.

Did you know, 17% of adults in the U.S. follow a diet annually.

Are you one of those people who LOVE spicy foods and chili peppers? Us too. And you know our nutritionists and BioChefs dig deep into origins and health benefits of every ingredient we choose to serve our Biospan clients, so we will share with you the geeky wisdom about chili peppers so you can also be interesting at your next dinner party. The journey of the chili pepper began millions of years ago, but not as food. Instead, they evolved to actually deter mammals (read: HUMANS) from eating them. It was actually a genetic mutation that made capsaicin, the compound responsible for the fiery sensation you get when consuming chili peppers, which is a natural defense mechanism. The birds win here as they don’t have the receptors to sense the heat, allowing them to eat and spread chili seeds without harm. Humans, however, turned the tables. Early civilizations like the Aztecs and Mayans cultivated chili peppers for food, medicine, and even spiritual rituals and as we write this, chili peppers are a global phenomenon, influencing cuisines from Thailand to Ethiopia. And now we see them as nutrient rich, healing-capable ingredients that our Biochefs frequently use for our custom nutrition-based private chef service. Nutritionists on our team geek out on the fact that chili peppers are a powerhouse of nutrients including Vitamin C which we know helps with immunity, and capsaicin which helps with enhanced gut motility, digestion, pain relief, and metabolism. One note of caution: if you are sensitive to nightshades (like tomatoes and eggplants) or lectins, chili peppers might trigger inflammation or digestive discomfort. So many cultures use chili peppers in their dishes. Mexicans salsas, mole, and tacos wouldn’t be the same without chili peppers. And in India, curries rely on the heat from the chili pepper to balance complex flavors. When visiting Thailand, those spicy stir-fries and soups are full of delicious chili peppers. And if you’ve ever had kimchi or gochujang, you’ve had fermented chili paste. Again, we think of food as medicine. And each ingredient is the best drug imaginable.

The FDA will no longer allow for the use of FD&C Red No. 3. 2 studies showed cancer in male lab rats exposed to high levels of FD&C Red No. 3 because of a rat specific hormonal mechanism. Relevant exposure levels to FD&C Red No. 3 for humans are typically much lower than those that cause the effects shown in male lab rats. The way that FD&C Red No. 3 causes cancer in male rats does not occur in humans. While animal studies are important for scientific understanding, their results do not always apply to humans because of biological differences. Then, why will the FDA no longer allow for the use of FD&C Red No. 3? The FDA is taking this action because, under the Delaney Clause of the FD&C Act, the FDA cannot authorize a food additive or color additive if it has been found to cause cancer in humans or animals. It's about time. https://lnkd.in/gMDVE48X

As you begin thinkng about your #NewYearsResolutions, keep in mind the totality of your journey. Go beyond goal setting and consider a bespoke wholistic approach from #biospan. When you engage a BioChef, you are going beyond healthy meals and fad diets and instead arming yourself with a comprehensive approach to YOUR optimum health. From 100% organic ingredients curated from highly educated nutritionists served in glass containers, to biomarker tests and more, we optimize your health and biology bringing you the healthiest food service available in the world. Learn more today: https://www.biospan.io

Wishing you all a very happy and fruitful new year!

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