Why Eat Raw Pepper? What Happen To You?
Humans are the only animals on the planet who like spicy food. Some more, some less, but most of us add pepper and other spices to our food. Is it delicious? Based on the research data of the UK food expert. Stuart Fariamond also gave other arguments for spicy foods in general and peppers in particular. We will know why eat raw pepper?
They do not argue about taste?
As soon as we want, the taste buds fade with age. In old age, food is fresh because cooking was good in youth, but we become less sensitive about sensations. A 60-year-old needs to consume three times as much salt as a 20-year-old just to feel the same salinity. Spicy peppers, reviving the taste, return the food to “youth.” Hot peppers are a healthier alternative than salty foods.
Don’t get sick!
Many studies have shown that those who regularly eat spicy foods are less likely to develop life-threatening illnesses. Chilean lovers have a lower risk of heart disease, angina pectoris, respiratory infections, and cancer. There is evidence that pepper protects against diabetes.
However, Dr. Fariamond noted that scientists have not yet fully evaluated the usefulness of pepper.
“Like many things in the field of nutrition, we still can’t guarantee how healthy pepper is. However, it is relatively safe, beneficial to health, contains nutrients (such as vitamins C, A, K, B6, and potassium), and antioxidants that fight cancer. A growing body of research also suggests that the capsaicin molecule may help control blood sugar and fight cancer. “
Down with the extra pounds!
Intense sweat sometimes from the intense taste. Chile is a thermogenic food. When we eat it, the body burns fuel, heart rate increases, and blood rushes to the mouth. By “adjusting” the internal thermostat capsaicin, we feel heat intensity.
Can I have some pepper?
World cuisine is closely related to spices. Because of this, many believe that the tolerance of spicy foods inherent in one or another human being is innate. We are all born that way. The love of pepper results from many years of “training.” According to Dr. Fariamond:
“Many believe that Mexican water lovers were born with the ability to eat more peppers than their North American neighbors. However, there is no biological or genetic reason for different cooking. Regular consumption of a small amount of pepper gradually increases the tolerance towards burning [taste] and makes it more pleasant. Through repeated exposure, you will teach your brain that these burning sensations in the mouth are not harmful and that over time the nerve endings in the tongue become less sensitive to capsaicin. “
Be careful!
Spicy foods are traditionally blamed for heartburn and ulcers. For this reason, many physicians advise patients with sensitive stomachs to avoid pepper. Dr. Fariamond, however, argues that the study shows the opposite picture. Chili Regularly eating chili protects against stomach ulcers. Capsaicin forces the stomach to produce less acid and more protective mucus.
However, indigestion is possible from the pepper. Oral capsaicin causes a burning sensation in the stomach and intestines. Very spicy foods can cause a sensation of pain, especially in people with irritable bowel syndrome. Pain nerves become more sensitive when the intestines are dilated with large amounts of food. Because of this, people who eat a lot and fast are more likely to have problems.
Fariamond is convinced that discomfort is not the reason for rejecting pepper:
“Studies show that over time, peppers seem to smooth out the symptoms of inflammatory bowel syndrome and other digestive problems. Therefore, proceed carefully but uninterruptedly! ” We have known why eat raw pepper.