How to eat chili is good for the body

Eating chili is good for health

From the color point of view, the degree of spicy has a certain relationship with the color of pepper. Generally, red pepper is more spicy than green, and green is more spicy than purple, yellow and black peppers. This is because the pepper will turn red and spicy when it matures. The strongest taste, yellow, purple peppers, etc. are mostly bell peppers.

Is there any taboo on eating chili?

When the pepper's spicy taste stimulates the nerve endings of the tongue and mouth, the brain immediately commands the whole body to “guard”: the heart rate is accelerated, the secretion of saliva or sweat increases, the stomach doubles “work”, and endorphins are released simultaneously. If you take one more bite, the brain will think that there is a bitter experience and release more endorphins.

The continuous release of endorphins will make people feel relaxed and excited, resulting in a "pleasantness" after eating spicy food. Another factor in eating chili addiction is the effect of capsaicin. When the taste cells are exposed to capsaicin, they are more sensitive and feel the deliciousness of the food.

When people eat chili, as long as they do not hurt the mouth, the taste is rather sensitive. In addition, when eating chili, the secretion of saliva and gastric juice in the oral cavity is increased, the gastrointestinal motility is accelerated, and when people do not eat at a fragrant place and their appetite decreases, they have the idea of ​​eating chili peppers. In fact, regardless of spicy addiction or not, the right amount of chili to eat has a certain therapeutic effect on the human body. The health benefits of pepper are: stomach, aid digestion; prevent gallstones; hypoglycemic; pepper has a weight loss effect.

Red apple red peppers prevent breast cancer ----Researchers recently discovered that "red skin" fruits and vegetables such as red apples and red pepper have preventive and therapeutic effects on breast cancer and Other cancer diseases.

Who should not eat chili

More and more people are interested in hot peppers, and they believe that hot peppers can remove cold and dampness. With the rise of hot pot restaurants, casseroles, and “spicy hot dishes”, dishes containing chili peppers are getting deeper into the home. But not everyone is suitable for eating chili, the following people should not eat chili:

People with diseases such as fever, ulcers, chronic gastroenteritis, acne, dermatitis, tuberculosis, chronic bronchitis, and high blood pressure should not use large amounts of chili. Studies have shown that eating large amounts of capsaicin-containing peppers will result in the secretion of digestive juices. Too much, causing gastrointestinal mucosal hyperemia, edema, gastrointestinal motility increased rapidly, can cause gastritis, enteritis, diarrhea, vomiting, etc., is not conducive to the recovery of gastrointestinal function. Excessive consumption of hot peppers will also make people jump faster, and the circulating blood volume will increase rapidly. Therefore, it is also not conducive to the rehabilitation of patients with cardiovascular diseases.

Thin people should not eat chili from the perspective of Chinese medicine, thin people are mostly yin deficiency and hot constitution, the so-called "thin people and more fire" refers to virtual fire. This type of person often presents with dry throat, bitterness, eye congestion, top-heavy, irritability, if you eat more pepper will not only aggravate the above symptoms, but also lead to bleeding, allergies and inflammation, and severe cases of soreness. Infection and so on.

People with hyperthyroidism should not eat pepper. Hyperthyroidism patients are often in a highly excited state, it should not eat hot peppers and other irritating foods. Because "hyperthyroidism" patients are already prone to tachycardia, eating chili peppers will increase heart rate and aggravate symptoms.

People with nephritis should not eat chili. Studies have shown that foods with spicy ingredients such as pepper and various kinds of spicy condiments (such as onion, ginger, garlic, curry, mustard and pepper), as well as various spices and vegetables containing more volatile oil ( Such as leeks, fennel, celery, radish, etc., in the human metabolic process, its spicy ingredients are often excreted through the kidneys, and these spicy ingredients on the renal parenchymal cells have varying degrees of stimulation, in severe cases will affect the function of the kidney .

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