In some eastern countries, many elders will say: “eating spicy is not healthy”, every time eating too much chili, they have to be scolded;
Chinese traditional medicine believes that chili peppers can not be eaten in many times, such as when you take medicine, when you drink less water, when you are sick.
But according to modern medicine, chili peppers are very rich in nutrients, especially vitamins, so should you eat chili peppers? Did the chili do you any harm?
Chili makes you live longer?
This statement is in fact a misreading of a popular study published in the British Medical Journal.
Of course, the research itself is scientific and rigorous.
The researchers collected information on nearly 500000 people in different parts of China and followed up for up to seven years. The results showed that people who ate spicy every day or two had a 14 percent lower mortality rate than those who ate spicy less than once a week, and those who ate spicy regularly also had a lower risk of cancer, heart disease and respiratory disease. .
But this study does not directly show that chili peppers can make you live longer, because such “prospective” studies, Only “correlation” can be explained, not “causality”; it may also be that other factors related to eating spicy food have led to a reduction in mortality.
Eating chili peppers is good, but don’t eat too many chili peppers just for a long and healthy life, or you may get the opposite effect.
Eating chili peppers makes people happy?
Yes! But eating chili peppers is actually a sadistic psychology.
“spicy” is not a taste, but a sense of pain-by acting on the receptor of the pain fiber, stimulating the neural pathway of pain conduction.
This process continues to release endorphins.
This substance will make people feel relaxed and happy, emotional excitement, produce after eating spicy “pleasure”, so that you can not stop.
Will eating chili peppers hurt your stomach?
When eating spicy, from the mouth to the stomach feel hot, so many people worry: is the stomach hurt?
In fact, some studies have shown that a small amount of capsaicin can accelerate gastric peristalsis and blood circulation, promote the secretion of gastric mucus, repair gastric mucosa, promote ulcer healing, and even promote apoptosis of gastric cancer cells !
But eating too much spicy for a long time can damage the gastric mucosa and increase the risk of gastric cancer; it may also lead to chronic gastritis. .
Excessive chili peppers increase blood flow in the gastric wall, causing blood vessels to dilate and, if you have gastritis or gastric ulcers, increase the risk of bleeding.
In short, eating a small amount of chili peppers is good for your health, but eating too much chili peppers can hurt your stomach and the whole body.
Eating chili peppers: diarrhea and anal pain.
In addition to the mouth, there are capsaicin receptors on the anus.
So when a lot of spicy food, capsaicin along with feces to the anus, will feel “anus” burning, and even have a painful feeling.
As for why eating spicy diarrhea, there is no clear explanation.
- It may be caused by excessive capsaicin caused by gastric peristalsis, from leading to diarrhea;
- It may also be that colon cells are stimulated by capsaicin, resulting in gastrointestinal motility disorders, feces can not form, thinning;
- Or it could be diarrhea caused by something else you eat.
Eating chili peppers will give you acne?
There is not enough evidence that chili peppers are the direct cause of acne, but eating some sweet drinks, butter, red meat and internal organs that you eat at the same time may be the real cause of your acne.
Many people blush after eating chili peppers, especially sensitive skin. This is because capsaicin activates receptors, regulates skin temperature and blood flow, dilates buccal blood vessels, and accelerates blood flow.
From this point of view, eating spicy food can indeed promote blood circulation and make you look ruddy.
In addition, pepper is definitely “nutritious, antioxidant”, beneficial to the skin vitamin C, B, carotene content is not low.
Eating chili peppers to help you lose weight?
Although related studies have shown that capsaicin has a good effect on fat reduction and exercise performance;
But this is just the capsaicin studied, and if you eat too much meat, cream, and fat in the process of eating chili, the role of capsaicin can almost be ignored.
Eating chili peppers often means that you eat more other foods to ease the spicy feeling, so it’s almost impossible to lose weight on chili peppers.
How to relieve the irritation of chili peppers?
Capsaicin is insoluble in water, so no amount of water can solve spicy; drinking milk is effective.
Casein in milk wraps capsaicin and takes it away. And milk contains fat, can dissolve part of capsaicin, especially on just imported capsaicin, the effect is more obvious.
Some people have verified the milk, vinegar, perilla oil, sugar water spicy effect, milk effect is the best (but also the most practical significance), sugar water is of little use. .
If there is no milk on hand, gargling with water also has a certain palliative effect, especially ice water, can slightly alleviate the burning sensation of the lower mouth.
To sum up, low-temperature full-fat milk is the “champion.”
Eating spicy food is not unhealthy in itself, but a lot of times, you eat too many other high-fat foods in the process of eating chili peppers, which is the root of unhealthy.
Fresh chili peppers themselves are nutritious, especially vitamin C, and are among the best vegetables.
When stir-frying, put a little fresh chili, delicious and healthy; in addition, compared with chili oil, refreshing pickled pepper, no too fat chili powder, is also a better choice.
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-  LOpez-Carrillo, L., et al., Capsaicinconsumption, Helicobacter pylori positivity and gastric cancer in Mexico.International Journal of Cancer, 2003. 10 6 (2): p.) 277 + 282.
-  Satyanarayana M N. Capsaicin andgastric ulcers. [J]. Critical Reviews in Food Science & Nutrition, 2006,46 (4): 275 ≈ 328.
- Peng can, Wen Tao, Bai Jiao, etc. Study on the classification of spicy effect of several substances based on discriminant analysis [J]. Food Science, 2017, 38 (17): 120 ≈ 125.