Eating chili can also reduce the risk of death? These types of people better not eat!

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Pepper is a condiment that many people can’t leave, especially in China, all kinds of dishes are inseparable from the pepper. Pepper is delicious and nutritious and is loved by people. However, not everyone can enjoy this “delicious”. What are the benefits of eating chili? What should I pay attention to when eating chili? Who else should not eat chili?

First of all, let’s take a look at the benefits of eating chili. Previous studies have suggested that peppers and their bioactive ingredient, capsaicin, have benign effects, including anti-obesity, antioxidant, anti-inflammatory and anti-cancer properties. The famous Chinese epidemiologist Professor Li Liming’s team and Oxford University’s “China Population Health Risk Study” project have conducted long-term follow-ups on deaths and various health outcomes of all subjects. The study found that those who ate spicy food one to two days a week had a 10% reduction in the risk of death compared with those who ate less than one time a week (hazard ratio for death was 0.90). People who ate spicy food for 3 to 5 days, 6 days or 7 days a week had a 14% reduction in the risk of death (hazard ratio at death of 0.86). At the same time, the risk of death from cancer, iron-deficiency heart disease, and respiratory disease is also reduced in people who often eat spicy food. It can be seen that there is still a lot of benefits for the body to eat spicy food.

However, although the nutritional value of chili is considerable, there are certain precautions in the consumption process. People can eat chili peppers according to their constitution and season, and northerners should eat less when they are dry in spring and autumn. Second, hot and sour is better than spicy ones. The hot and sour taste of chili peppers increases the chance of getting angry because of the addition of vinegar. The hot peppers are hot and spicy, making it easier to get angry and eat less. In addition, sweet or sour food can be accompanied by spicy food. Sweet can cover spicy, acid can neutralize alkaline capsaicin. It is recommended to eat fresh peppers because it is rich in nutrients, and it is best to cook the peppers so that they do not cause irritation to the mucous membranes of the oral cavity and gastrointestinal tract. In addition, when eating chili, the staple food is best to choose coarse grains, such as corn or sweet potato, because of its rich dietary fiber, can prevent constipation caused by gastrointestinal heat. After eating spicy, you can have a cup of yogurt or milk to prevent chilies from hurting the stomach and body.

So, in the end who should not eat chili? “How to be health” recommends that the following nine people eat less or not eat:

  • The heart is not good. Capsaicin in pepper will increase circulating blood volume, accelerate heartbeat, induce tachycardia and other diseases.
  • Kidney is not good. Capsaicin is excreted through the kidneys and has a certain stimulatory effect on the kidneys.
  • Hyperacidity.
  • Constipation. Capsaicin is irritating and can aggravate constipation symptoms.
  • Oral ulcers.
  • Eye disease patients. People with keratitis, pink eyes and other diseases who eat chili peppers may cause eyelid swelling, hot eyes, and even increased intraocular pressure.
  • Hyperthyroidism patients. The physical and mental rate of patients with hyperthyroidism is very fast. After eating chili, the heart rate will be faster and the symptoms will be more pronounced.
  • Not good stomach.
  • People who are taking certain drugs. Not only will peppers counteract the effects of certain drugs, but they may also worsen the condition.

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