A lot of salt and peppers are already iodized.
But what about other types?
That’s a challenge for those trying to get a taste for a new spice.
That’s because many new spices can be very bitter.
A new study suggests that you could be consuming more than just salt and salt and more than you think.
The researchers found that people who are consuming salt or pepper at high levels are more likely to have a mild case of food poisoning, as opposed to a serious one.
And it’s even more dangerous for those who are getting too much of the spice.
The findings, which appear in the Journal of the American Medical Association, are preliminary and limited to salt and peppercorns.
But they add to evidence that the world’s most popular spice, chili, may be poisoning people.
The study was based on a survey of nearly 5,000 adults who had been consuming chili at high doses for more than six months.
In it, participants were asked about their intake of spicy foods.
“We found that the prevalence of severe food poisoning and acute hospitalization for this group was significantly higher than the general population,” lead author Rachel Niedringer, a researcher at the University of Chicago School of Public Health, said in a statement.
“In particular, the prevalence was higher among the highly chronic and moderately severe users of chili, compared to those who were not highly or moderately chronic or moderately severe.”
The study found that among those who had consumed at least 1.5 tablespoons (about four ounces) of chili per day, nearly two-thirds of them were at high risk for acute food poisoning.
In the case of those who consumed less than a teaspoon (about 1.2 ounces), more than half of them had acute illness.
Those with the most severe illness were more likely than the others to have been drinking the spicy food.
Those who had ingested at least a teaspoon of chili were also more likely in the high-risk group.
The risk was higher for people who had recently used chili and for people with diabetes or cardiovascular disease.
“People who are chronically and moderately heavy users of pepper should be careful of this risk and the need to consume at least one tablespoon per day of chili for the foreseeable future,” Niedlinger said.
“But it’s important to note that the risk of acute illness from chili is low and can be managed.”
In the study, participants who had experienced a severe case of acute foodborne illness, like a gastrointestinal or urinary tract infection, were also asked to estimate how much of their diet had been contaminated with the spice and whether they had ever eaten chili.
Nearly half of those with a severe acute illness were consuming a whopping 4 ounces (about 11 ounces) per day.
More than 10 percent of them drank the spice, which could mean up to 3 teaspoons of chili consumed in a day.
People who had not experienced a foodborne disease, like people with type 2 diabetes or high blood pressure, were not included.
The authors say that the findings could be a warning for people looking to buy pepper.
The spice can be dangerous, and there are a number of studies that have shown that it can trigger allergic reactions in people who have it.
“There’s a lot of evidence that people can react to pepper with an allergic reaction,” Nledringer said.
And because the spice can make people sick, she added, “the consumer should not be putting it on their list of things to avoid.”
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