Going Like Sixty
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Boomers are triggering a U.S. movement toward hotter and spicier foods. In the past nine years, the consumption of chili peppers in the U.S. has increased 50%. It seems that there is some science in this change. As we age, our sense of smell decreases, which as you know, greatly affects how we taste. In response, boomers are pushing for stronger flavors in sauces and embracing ingredients like wasabi and horseradish. Even cheeses like feta and Gorgonzola have been given a spicy touch. Here’s the cool thing: The spicier the food is, the healthier it becomes.  The first thing they discovered was that many spices were incredibly antibacterial. For example, garlic, onion, allspice, and oregano were the best all-around microbe killers, killing almost everything. Next were thyme, cinnamon, tarragon, and cumin, which kill about 80 percent of all bacteria. Chile peppers were in the next group, with about a 75 percent kill rate. In the lower ranges of 25 percent were black pepper, ginger, and lime juice.
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