Consumption of spicy food is on the rise, and Baby Boomers are responsible, blogs the author of "Going Like Sixty." Aging dulls the senses of taste and smell, and Boomers are compensating by eating foods that once would have set their tongues aflame.
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.