Chili Pepperas : To Eat Or Not To Eat, That's The Question

Chili peppers are the fruits of capsicum pepper plants, noted for their hot flavor. They are members of the nightshade family, related to bell peppers and tomatoes, and belong to a species known scientifically as capsicum annuum. Capsaicin is the main bioactive plant compound in chili peppers, responsible for their unique pungent (hot) taste and many of their health benefits.

1. Is spicy food bad for you? Is it bad for your taste buds?

Recent studies show hot chili peppers may protect the stomach lining and may prevent the gastric damage associated with anti-inflammatory painkillers. They are high in nutrients such as calcium plus vitamins A and C, and there’s some evidence that hot chilies can reduce cardiovascular disease risk, help prevent diabetes and boost metabolism. They may also have some ability to prevent cancer.

Spicy foods may dull your taste buds, but the condition is temporary. The chemical capsaicin makes mouths temporarily go numb, and the loss of sensation gives you the impression that your taste buds must be dying. They aren't. That numbness is your body protecting itself from pain.

2. Why do some people have a higher spice tolerance than others?

People who take spicy food frequently could be desensitised to the pain. So if you'd like to build your spicy food tolerance, just eat more spicy food and eat them regularly and this will increase your tolerance slowly, over time.、

3. Are some people allergic to spicy food?

Allergies to spices are rare but real. Various peppers, from cayenne to paprika, can cause allergic reactions. Often, the allergy is not to the edible fruit of the plant, which is used in cooking, but actually to the plant's pollen.  

4. What can I do to counteract a bad reaction to spicy food? What can I take? What can I eat？

There are ways to neutralize spicy kicks which is due to capsaicin . By adding to your food with extra ingredients  such as dairy, lemon, sugar or a few tablespoons of peanut butter, it will add a bit of flavor to your dish and help dilute the heat. But warn anyone who may suffer from a peanut allergy or nut intolerance.

5. Can spicy food be good for you? If so, how and under what circumstances?

Capsaicin has been shown to activate cell receptors in your intestinal lining, creating a reaction that lowers the risk of tumor in animal.

Capsaicin has both antioxidant and anti-inflammatory properties and has even shown some promise for cancer treatment. Research has shown, for instance, that capsaicin suppresses the growth of human prostate cancer cells while leaving normal cells unharmed.  It is also effective against breast, pancreatic, and bladder cancer cells, although you might need to eat unrealistically large amounts of capsaicin to get such benefits.

Capsaicin may help fight obesity by decreasing calorie intake, shrinking fat tissue, and lowering blood fat levels, as well as fight fat buildup by triggering beneficial protein changes in your body.

6. Should we let kids eat spicy food? Is there an appropriate age to introduce it to them?

First of all, it's a good idea to introduce spices to babies and young children. We want to try a wide variety of herbs of spices — not only are they adding flavor, they're also providing an antioxidant punch.

If you look at India, the Middle East or Latin American countries, people add a lot of variety in their baby food. Using a variety of spices to make food taste good will expand the child's palate, and also cut down on the sugar and salt that we often use to make foods taste better.

But we want to be careful because some children can be more sensitive to herbs and spices. So just like introducing any other foods, wait a few days to see if there's a reaction.

Disclaimer: results are not guaranteed and may vary from person to person.

Dr. Lu Huiying

Title: Chief Physician, Internist

Department: Internal Medicine

Expertise:

Digestive system disease, respiratory system disease, liver disease, cardiovascular system, nervous system diseases.

Experience:

Dr. LU earned a medical degree at Second Military Medical University with high honors. Her research addresses new treatments for digestive disorders and respiratory diseases. She also has rich experience in treating liver disease, cardiovascular system disease, nervous system and endocrine diseases. She has received numerous awards, including Technology improvements Award, Military medical achievement award from PLA hospital.