Hot peppers, green chilis, red chilis and other chili peppers have a 10,000 years history in the human diet, adding flavor and aroma to dishes, enhancing the enjoyment of food, spicing up “reproductive” romance, and providing potent nutritional support to the body. The spiciness and heat of chili peppers, the main “attraction” of the flavor, comes from a natural anti-oxidant, anti-inflammatory nutrient called capsaicin, which is used widely in pharmaceuticals and nutraceuticals for the treatment of many inflammatory diseases.
Chilis, green, red, yellow, all hot and spicy, have the power to transform simple food into culinary creations. Chilis improve appetite, enhance digestive function, and enjoyment of food in significant ways. In our diet-crazy era where we force ourselves into militaristic eating habits and a myriad of dietary restrictions, hot chili peppers remind us through our tastebuds and burning tongue into embracing the enjoyment of food once again; to indulge freely in sensory happiness, which are crucial to any healthy lifestyle. Hot chili peppers are so “addictive” and so popular that according to food historians, despite having its domesticated and agricultural origins in South America since 7500 B.C., chili peppers and hot peppers spread quickly and became an essential favorite through all major culinary centers, including China, India, East Asia, and Southern Europe.
Hot chili peppers contain high levels of Vitamin C, Vitamin B6 (niacin) and an adequate amount of pro-vitamin A (beta carotene), all of which are significant antioxidants that protect the body from oxidative stress and free radical damage. Capsaicin, the chemical that releases spiciness in hot peppers, is one of the most potent anti-inflammatory agents that occur naturally.
Capsaicin naturally present in hot peppers is a potent anti-oxidant and anti-inflammatory that provide much benefits to the body. Its health effects are so noteworthy that it has been formally included by the medical industry as a successful treatment for bad cholesterol, various types of Arthritis, heart diseases, high blood pressure, inflammatory diseases, muscle pains, cluster headaches and migraines, obesity, insulin problems, ulcers, night vision issues, and even certain cancers.
Spiciness from hot peppers have anti-microbial effects and help keep food fresh for longer without refrigeration in countries that have limited sanitation technology.
Despite all of its great health benefits and culinary value, exercise eating hot peppers in moderation and eat them fresh. Because of how intense they are, hot peppers can easily trigger a variety of gastro intestinal problems, from ulcers, stomach perforation, acid reflux, indigestion, irritated bowel syndrome, to diarrhea. Many dried hot pepper powders may be contaminated with industrial chemicals that are known carcinogens.
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