Out of Africa - Tunisian food - Recipe

Vegetarian Times, July, 2000 by Patsy Jamieson

FOOD FOR THOUGHT

hot, hot, hot!

If you're a fan of hot peppers, there may be a psychological reason behind it. Researchers theorize that eating foods spiced with hot pepper is a form of constrained risk and the sensation produces the same adrenaline rush as the fight-or-flight syndrome. In addition, hot peppers instigate the release of invigorating endorphins in the body. But what sets this apart from many other pleasurable activities is that with hot peppers, these sensations are accompanied by a host of nutritious benefits. Chili peppers come in a wide variety of temperatures, from the relatively mild Anaheim to the downright incendiary jalapeno. All contain significant amounts of potassium and vitamins A and C as well as capsaicin, an anticoagulant compound believed to help prevent heart attacks and strokes. --C.M.

PATSY JAMIESON is former food editor and test kitchen director of Eating Well magazine. She lives in Burlington, Vt.

Patsy Jamieson ("Out of Africa," p. 50) is a freelance food writer and recipe developer specializing in healthy cooking. Until recently, she served as food editor for Eating Well magazine and co-edited five of their cookbooks. She holds a grand diploma from La Varenne Ecole de Cuisine in Paris.