Once upon a time, in China's eight major culinary traditions, there was a saying: "south is sweet, north is salty, east is spicy, and west is sour," which fully demonstrated the characteristics of flavors from all regions. But at some unknown point, a great fusion of east, west, south, and north occurred, with new culinary styles constantly emerging, and the trend of spicy food sweeping across the country.
Spicy food can increase appetite; spicy food can aid in weight loss... The benefits of spicy food are numerous. However, are all these claims backed by scientific evidence? Can everyone eat excessive amounts of chili peppers? The answer can be found in this issue's featured article.
Today's society is experiencing a trend of eating spicy food, with "hot pot restaurants," "casserole shops," and "spicy hot pot" establishments springing up everywhere, even penetrating into homes. Many people season every dish with chili peppers, believing that they stimulate the appetite. Some have even reached the point where "a meal without spice is not a feast." Others say, "Eating spicy food can help with weight loss, beauty, and dispelling cold and dampness." More concerning are the chili-eating contests held in some regions and countries, which should not be encouraged. Although chili peppers have various benefits, they are not suitable for everyone. One should consume them in moderation; otherwise, excessive and improper intake can be harmful to human health, and even life-threatening.
Chili peppers contain capsaicin (vanillylamine). When ingested, they stimulate the tip of the tongue, oral mucosa, and nerve endings in the mouth. This signal is relayed to the brain, promoting saliva secretion, which aids in food digestion and makes people feel relaxed and excited, producing a pleasant sensation and delicious taste after eating spicy food, making it considered an ideal condiment. At the same time, it increases the secretion of digestive fluids in the gastrointestinal tract. Because these fluids contain endorphins, they not only help with food digestion but also enhance gastrointestinal motility.
Since the vast majority of spicy foods are considered to have "damp-heat" properties, they can promote blood circulation, allowing for better circulation of qi and blood, and providing appropriate nourishment and impetus to the internal organs. Every 100 grams of chili peppers contains as much as 198mg of Vitamin C. The content of Vitamin B2, carotene, and minerals like calcium and iron is also very rich, which can improve immune function. Eating spicy food appropriately in cold winter can promote the synthesis of collagen in the body, prevent capillary rupture, and enhance the body's immune function. Spicy foods can also increase the activity of brain cells, delay aging, and slow down degeneration.
Some people say that because chili peppers contain carotene, they can promote the formation of Vitamin A, which can help protect the integrity of the skin and internal mucous membranes. Because they can stimulate genes that transmit information between cells, they can prevent cancer. As they can prevent low-density lipoprotein (LDL) from being oxidized into a harmful form, they can prevent arteriosclerosis.
Although chili peppers have the many benefits mentioned above, they are not suitable for everyone, and excessive consumption can be harmful, and even life-threatening. Therefore, the first step is to step out of three common misconceptions about eating chili peppers:
1. Many people believe that chili peppers stimulate the appetite and add them to any dish. In fact, excessive spicy food only damages the nerve endings, and over time, it can injure the gastrointestinal mucosa, causing chronic inflammation, leading to vomiting, spasms, pain, and diarrhea.
2. The so-called "weight loss from chili peppers" is not yet supported by scientific evidence. Although there have been reports that capsaicin can promote the secretion of neurotransmitters and adrenaline, and that adrenaline can aid in weight loss by inducing sweating and burning fat, there is still no scientific evidence to support this. Chili peppers can cause redness and heat in the skin, accelerating local metabolism, but this effect is not long-lasting and therefore cannot achieve the effect of weight loss.
3. The claim that "eating spicy food can prevent cancer" is not entirely correct. Although chili peppers contain a large amount of antioxidant substances that can kill carcinogens, there is no scientific evidence to support this. On the contrary, oral leukoplakia, a precursor to oral cancer, is often caused by people's preference for hot and spicy foods. This serves as a reminder from another angle that one should eat spicy food in moderation. Who should not eat chili peppers?
1. People with cardiovascular and cerebrovascular diseases and high blood pressure should not eat chili peppers. The same applies to patients with chronic bronchitis, pulmonary heart disease, and pulmonary tuberculosis. Capsaicin can cause a sharp increase in circulating blood volume, a faster heartbeat, and tachycardia. Large doses in a short period can lead to acute heart failure and sudden cardiac death. Even if no accident occurs, it can hinder the recovery of existing cardiovascular and cerebrovascular diseases and lung diseases.
2. Patients with chronic gastritis, gastric ulcers, and esophagitis should avoid chili peppers. Due to the stimulation of capsaicin, the mucosa becomes congested, swollen, and eroded, gastrointestinal motility increases sharply, causing abdominal pain, diarrhea, and affecting the recovery of digestive function.
3. Patients with chronic cholecystitis, cholelithiasis, and chronic pancreatitis should avoid chili peppers. Due to the stimulation of capsaicin, gastric acid secretion increases. Excess gastric acid can cause gallbladder contraction and spasm of the sphincter of the biliary duct, leading to difficulty in bile excretion, thus inducing cholecystitis, biliary colic, and pancreatitis.
4. Patients with hemorrhoids should avoid chili peppers. Due to the stimulation of capsaicin, the hemorrhoidal veins become congested and swollen, which can worsen hemorrhoids and even lead to perianal abscesses. Additionally, spicy food can worsen constipation, making hemorrhoids more severe.
5. Patients with conjunctivitis and keratitis should avoid chili peppers. From a Traditional Chinese Medicine perspective, it can easily cause "internal heat" and worsen the condition.
6. Postpartum and pregnant women should not eat chili peppers, as it can cause mouth sores, constipation, and can also cause the breastfeeding infant to become ill.
7. Patients with kidney disease should not eat chili peppers. Capsaicin is excreted through the kidneys and can damage kidney parenchymal cells. In severe cases, it can lead to changes in renal function, and even renal failure.
8. Patients with hyperthyroidism should avoid it. Since they already have a fast heart rate, eating spicy food will further increase the heart rate and make the symptoms more obvious.
9. Patients with dermatitis and some skin diseases should not eat it, as it often worsens after consumption.
10. Thin people should not eat chili peppers. Thin people often experience a dry throat, a bitter taste in the mouth, and irritability. Eating spicy food not only aggravates these symptoms but can also lead to bleeding, allergies, and inflammation. In severe cases, it can cause carbuncles and infections.
11. Patients who are currently taking Chinese medicine to treat diseases are also on the list of禁忌 (jìn jì - taboos/prohibitions), as capsaicin can affect the efficacy of the treatment.
Even normal people should not eat chili peppers for a long time. According to relevant data, among patients with esophageal and stomach cancer, a considerable proportion have a long history of eating spicy food. In summary, although spicy food is delicious, it should be consumed in moderation.