How to eat chili peppers healthily.

Introduction: Whether chili peppers can prevent or cause cancer has long been a topic of debate in the scientific community. Researchers have not only been unable to reach a clear conclusion on the relationship between capsaicin and cancer, but there are even conflicting views on its effects on the same type of cancer.

Pro: Chili Peppers Can Prevent Cancer

Cell experiments have shown that gastric cancer cells are more easily induced to undergo apoptosis by capsaicin than normal cells, and capsaicin can also cause apoptosis in human colon cancer cells. Additionally, we are always advised to eat less spicy food, especially when gastrointestinal function is poor. However, some studies show that capsaicin can protect the gastric mucosa and treat gastric ulcers by inhibiting gastric acid secretion and increasing blood flow to the gastric mucosa.

Five-Spice Chili Powder

Con: Chili Peppers Can Cause Cancer

In 1994, the "American Journal of Epidemiology" reported on a "case-control" study conducted by a group of researchers in Mexico City between 1989 and 1990. The statistical results showed that people who eat red chili peppers have a higher risk of developing gastric cancer than those who do not. In 2006, Nuray Erin and others at Pennsylvania State University confirmed that capsaicin reduces the expression of some genes in breast cancer cells, all of which are related to cell growth, proliferation, and cancer progression. Therefore, they believe that capsaicin enhances the spread of breast cancer cells by reducing the expression of genes related to apoptosis in mouse breast cancer cells.

Chili Oil

Conclusion: Cause Cancer or Prevent Cancer? The Verdict Is Still Out

Whether chili peppers can cause or prevent cancer has long been a topic of debate in the scientific community. Researchers have not only been unable to reach a clear conclusion on the relationship between capsaicin and cancer, but there are even conflicting views on its effects on the same type of cancer. As for whether capsaicin can cause cancer, treat cancer, or act as a co-carcinogen, the scientific community has not yet reached a unified conclusion. Moreover, the results of these cell or animal experiments cannot be directly equated with clinical trials, and we cannot therefore conclude that eating chili peppers in daily life will cause or treat cancer. Therefore, there is no need to avoid or eat more chili peppers because of these studies.

Secret Recipe Chili Sauce

The Best Solution: Boost Your Immune System to Fight Cancer

In fact, it's not so important whether chili peppers are carcinogenic. We are already surrounded by too many carcinogens, and we don't need another one. The key is how we should respond. By improving our own immunity, getting regular check-ups, and living wisely, we can easily stay away from cancer. In this way, we won't be afraid of any more cancer risks.

How to Eat Chili Peppers More Healthily?

1. It's best to cook chili peppers before eating them.

There are various types of chili peppers, such as dried, fresh, and pickled. Shen Yanying suggests that it's better to eat fresh chili peppers because they are more nutritious. Additionally, chili peppers are best eaten cooked. Raw chili peppers contain a large amount of capsaicin, which may irritate the oral and gastrointestinal mucosa. After heating, the irritation to the gastrointestinal tract will be reduced.

Stir-fried Eggplant with Chili

2. Pair with foods that alleviate spiciness and "heatiness".

While spiciness is addictive, eating too much can be overwhelming. Li Runguo, a food science expert and vice president of the College of Engineering Technology at Shenyang Normal University, teaches us methods to alleviate spiciness: eat more sweet and sour foods. Sweetness can cover and interfere with the spicy taste, and sourness can neutralize the alkaline capsaicin. If it's too spicy, dipping in vinegar, drinking a cold sweet beverage, or having a cool fruit can be very helpful. If you are cooking spicy food at home, try to pair it with foods that nourish yin, reduce dryness, and clear heat, such as duck, shrimp, crucian carp, bitter gourd, loofah, and cucumber. You can also cook some cooling mung bean or lotus leaf congee to "reduce the heat".

3. Add some sourness when eating chili peppers.

In terms of flavor, chili peppers can be described as numbing-spicy, sour-spicy, or wasabi-spicy. Numbing-spicy chili peppers, which include the heat of Sichuan peppercorns, are more likely to cause "heatiness" and should be eaten in moderation. Pickled chili peppers contain less capsaicin. In sour-spicy dishes, the vinegar has a detoxifying effect, reducing the chance of "heatiness," so they can be eaten in moderation.

Stir-fried Clams with Chili

4. Consider your body type when eating chili peppers.

Regarding chili peppers, due to individual differences, the tolerance level varies. People with cold hands and feet or who are prone to anemia can eat them in moderation. However, people with gastric ulcers, esophagitis, hemorrhoids, or those with "yin deficiency and excessive internal heat," frequent constipation, or acne should be cautious. Additionally, chili peppers have the effect of removing dampness, so people in northern regions should also eat less during the dry spring and autumn seasons.

Chili and Tofu Soup