Capiscum is the scientific term for pepper varieties (excluding black pepper). High in a substance called Capsaicin, Capiscum increases fat burning and heat production, raises our metabolism and inhibits the growth of fat cells.
By activating the nervous system via spice receptors in the mouth, Capiscum causes the release of adrenaline and subsequent appetite suppression. An increased metabolic rate also burns more energy and leads to fat loss.
Capiscum also lowers compounds responsible for cardiovascular disease and diabetes, prevents indigestion, regulates blood pressure and is effective for pain relief.
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