A recent study suggests that eating chili once a month may lower the risk of gestational diabetes by half! Researchers found that pregnant women who consumed chili had a 3.5% risk of developing the condition compared to 7.4% among those who didn't.
The secret? Chili contains compounds like capsaicin and phenolic compounds, which may help regulate blood sugar levels by improving insulin sensitivity and slowing glucose absorption.
While this sounds promising, experts caution that the study was small and more research is needed. Adding moderate chili to a healthy pregnancy diet could be a delicious step toward better blood sugar management, but always consult your doctor for personalized advice.