Red, hot and healthy
Peppers are probably the most colorful of all the vegetables. They come in all colors — yellow, orange, dark green, light green, and red. Their lively colors remind me of all the forthcoming summer fiestas.
Do you reach out for a glass of water when you had too much chili in your mouth? Well, I do and, apparently, that only spreads the heat more around your tongue. People say it’s better to drink milk, eat bread, chew a lemon, eat tomatoes, drink beer, have a dark chocolate, ice cream or yogurt. If these are beyond your immediate reach, put sugar in your mouth and let it stay there for a few seconds. Some say a pinch or two of salt on the tongue also works.
If you are a big fan, you should know that there is a Chile Pepper Institute on the New Mexico State University campus. It is the only international, non-profit organization devoted to research and education concerning capsicum or chili peppers. They even have a touring garden showcasing 150 chili pepper varieties around the world.
In two separate occasions recently, I got fasting blood sugar readings lower by six points from the previous morning after a spicy dinner. Intrigued, I researched if spicy food has any beneficial effect on blood sugar. Surprisingly, it does help diabetics plus a lot more.
Capsaicin is the compound that makes peppers spicy and hot, the intensity of which is measured in scoville units. The substance that makes pepper fiery is also the one that provides health benefits.
According to www.whfood.com (world’s healthiest food), the capsaicin in chili pepper is good for fighting inflammation. It is a potent inhibitor of substance P, which is associated with inflammatory processes. The hotter the chili, the more its capsaicin. The habanero is one of the hottest, followed by the jalapeño.
“Capsaicin is being studied as an effective treatment for sensory nerve fiber disorders, including pain associated with arthritis, psoriasis, and diabetic neuropathy. When animals injected with a substance that causes inflammatory arthritis were fed a diet that contained capsaicin, they had delayed onset of arthritis, and also significantly reduced paw inflammation.”
It is also recognized as a topical treatment for osteoarthritis pain. Topical capsaicin can also alleviate pain associated with diabetic neuropathy. Red chili, such as cayenne, can reduce blood cholesterol and triglyceride levels.
“Cultures where hot pepper is used liberally have a much lower rate of heart attack, stroke, and pulmonary embolism. Spicing your meals with chili peppers may also protect the fats in your blood from damage by free radicals — a first step in the development of atherosclerosis.”
Capsaicin also clears congestion by stimulating secretions that help clear mucus from stuffed nose or congested lungs.
Experts say that up to 20 minutes after eating chili, increased thermogenesis or heat production and oxygen consumption continue, thus promoting weight loss.
In the July 2006 issue of the American Journal of Clinical Nutrition, Australian researchers showed that “the amount of insulin required to lower blood sugar after a meal is reduced if the meal contains chili pepper. When chili-containing meals are a regular part of the diet, insulin requirements drop even lower.”
Chili lowers the amount of insulin the body needs to regulate blood sugar levels after a meal by up to 60%. The higher your BMI or the more overweight you are, the more chili helps manage your insulin needs.
“In overweight people, not only do chili-containing meals significantly lower the amount of insulin required to lower blood sugar levels after a meal, but chili-containing meals also result in a lower ratio of C-peptide/ insulin, an indication that the rate at which the liver is clearing insulin has increased.”
Chili peppers are rich in both antioxidants, vitamins A and C. Other vitamins found in chili include the vitamin-B group and vitamin E. They are also rich in potassium, magnesium, and iron.
In 2006, a pilot study in Tasmania found people may sleep better if they eat chillies regularly. Red chili peppers, such as cayenne, have been shown to reduce blood cholesterol, triglyceride levels, and platelet aggregation, while increasing the body’s ability to dissolve fibrin, a substance integral to the formation of blood clots.
For years, doctors advised people prone to ulcers to abstain from spicy foods. Research suggests the opposite, saying that chili peppers may help prevent ulcers from occurring.
Capsaicin appears to shield the stomach lining from ulcer-causing acids and alcohol by stimulating the flow of protective digestive juices.
Researchers at National University Hospital in Singapore found that people who consumed the most chili powder had the fewest ulcers, leading them to speculate that chili, or capsaicin, was the protective factor.
A daily dose of chili will not only wake up your food, it will also make you blush with health!
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Post me a note at mylene@goldsgym.com.ph or mylenedayrit@gmail.com.
