The component of chili that burns your tongue and floods your eyes is capsaicin. The mild chili varieties have lesser capsaicin than hot varieties. The hottest chilies are 'habenero', the medium hot are jalapeno and mild varieties are Spanish pimentos, and Anaheim and Hungarian cherry peppers. Red chili reduces blood cholesterol, other fats levels in bloodand prevents blood clot formation thus keeping the heart healthy. The capsaicin increases release of mucus from congested nose and lungs, clearing the respiratory tract and reducing incidents of sinusitis. Just 1-2 teaspoonfuls of red chili provide 6% RDA of vitamin C and 10% of vitamin A. No wonder, the red chili peppers keep the mucus lining of nasal, intestinal and urinary tracts healthy to boost immunity. The extent of health benefits of eating chili is incredible. Chili capsaicin also induces suicidal death of, up to 80% , prostate cancer cells and prevent formation of new cancerous cells. Contrary to belief, chili does not induce stomach ulcer rather inhibits it.
Eat spicy food and lose weight too! The heat produced by eating chili increases energy and oxygen consumption up to 20 min. Moreover, up to 3 hrs after eating chilies, the metabolism remains elevated by about 23% which makes chili an exceptional weight losing aid. Probably increased energy consumption (expenditure of calories) is also reason behind benefits in type 2 diabetes where insulin requirement drops down by whopping 60%!.
Now-a-days, the topical application of capsaicin containing ointments is effectively used to relieve pain of osteoarthritis and diabetic neuropathy.
To get maximum health benefits chili should be eaten whole, preferably in salads. It is also advised that eat chili slowly rather than stuffing it in your mouth in a bid to get over with it soon!
Published by RAKESH JAIN
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