The Chile Pepper is your friend. If you are not a fan of hot or spicy food, it might be worth some consideration. According to a lot of new research it is not only good for your stomach, it may ward off disease especially cancer and help you lose weight too. Not to mention as Foodies know it makes for more interesting experience with your meal. Puerto Vallarta , the rest of Mexico and most countries near the equator eating spicy food makes you feel good. The ingredient or component in the chiles that causes the hot sensation is called Capsaicin and the “feel good after eating hot food” philosophy is that when your mouth senses the hot or spicy effect they interpret It as an attack and release endorphins to relief the issue which give us the happy or content feeling.
The World Health Organization indicate that countries where dietary intake of capsaicin is high, show a significant reduction in cancer deaths as compared to countries that consume less hot and spicy foods. In the South America region, colon cancer rates and intestinal/stomach problems are very low by comparison to the United States. Medical experts agree that this low cancer rate may be tied to the large amounts of capsaicin in their diets. Most of the main dishes at every meal in their regular diet contains some form of capsaicin-based food, like jalapeno peppers and hot cayenne peppers.
According to a team of researchers from the Comprehensive Cancer Institute at Cedars-Sinai Medical Center, in collaboration with researchers from UCLA, the pepper component capsaicin caused human prostate cancer cells to undergo programmed cell death or apoptosis. Capsaicin is an active ingredient in many of the most popular "fat burning" supplements on the market. A thermogenic agent, capsaicin helps to increase overall metabolism rate and helps the body burn calories and unwanted fat. Additional benefits of eating chili peppers that are interesting are:
Hot peppers’ fire comes from capsaicin, which acts on pain receptors, not taste buds, in our mouths. Capsaicin predominates in the white membranes of peppers, imparting its "heat" to seeds as well. The capsaicin in hot peppers has been shown to decrease blood cholesterol and triglycerides, boost immunity, and reduce the risk of stomach ulcers. It used to be thought that hot peppers aggravated ulcers. Instead, they may help kill bacteria in the stomach that can lead to ulcers.It is a long-standing myth that spicy food exacerbates ulcers and other stomach ailments. But research shows hot chili peppers actually protect the stomach lining and may prevent the gastric damage associated with anti-inflammatory painkillers. They are high in nutrients such as calcium plus vitamins A and C, and there’s some evidence that hot chilies can reduce cardiovascular disease risk, help prevent diabetes and boost metabolism. They may also have some ability to prevent cancer. When was the last time you cooked with chili peppers? As these and other foods from around the world become more abundant and available to us, we are learning that not only do they add a lot of flavor to our food but there is also a wide range of health benefits as well.
Chilies produce capsaicin, this is what produces the hot burning sensation we feel in our mouth. Beyond leaving our mouth on fire, chili peppers have health benefits as well. Scientists have proven that capsaicin can reduce cancer cells and, in some cases, even kill the growth completely. There have been several scientific clinical studies completed that have shown that natural capsaicin directly slows and reduces the growth of leukemic cells. Capsaicin is a natural antioxidant and helps protect against disease caused by toxins. Recent studies by the
By the way did you know there is a Chile Pepper Institution? Here is a brief run down about it The Chile Pepper Institute is the only international, non-profit organization devoted to education and research related to Capsicum or chile peppers. Established in 1992, the Institute builds on the research of chile peppers since the famous horticulturalist FabianGarcia (the father of the U.S. chile pepper industry) began standardizing chile pepper varieties in 1888. The Institute is located on the New Mexico State University campus, Las Cruces, NM in Gerald Thomas Hall, Room 265 (575-646-3028). In the Institute visitors will discover chile research posters, chile pepper books, art, and hundreds of high-demand and hard-to-find chile pepper seed varieties. Download our 2013 Merchandise Catalog here.
Chile pepper research is conducted at the Fabian Garcia Horticultural Center on the corner of University Avenue and Main Street, Las Cruces, NM. The Horticulture Center hosts a seasonal public teaching and touring garden showcasing 100-200 chile pepper varieties from around the world.
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