ALL ABOUT CHILIES – their health benefits and different varieties
ALL ABOUT CHILIES – their health benefits and different varieties
The Health Benefits of Eating Chilies
The Health benefits of eating Chilies are well documented but surprisingly little known, despite the many numerous and profound ways in which they are known to aid, relieve and prevent many conditions.
The main component in Chilies is a chemical called Capsaicin, which is responsible for the intense heat felt.
But what else does Capsaicin do?
Lowers Blood Sugar Levels
Eating Chilies can have a very positive impact on people that are overweight or suffer from diabetes, say a team of researchers at The University of Tasmania, whose research was published in the American Journal of Clinical Nutrition, in July 2006. The study carried out yielded that the normal eating of chilies can help significantly control insulin levels after eating a meal. The actual data they collected was able to show that after eating Chilies, the amount of insulin needed to lower the body's blood sugar level following a meal was reduced by a staggering 60%. The exact way in which Chilies act to reduce the need of insulin by this amount is not fully understood yet, but it certainly spells good news for people that have diabetes, as the effects produced by consuming a low amount of Chili are easy to achieve in everyday cooking.
Provides Pain Relief & Reduces Inflammation
Capsaicin is well known to contain a Neuro-peptide associated with the inflammatory process. Chili related alterations in plasma proteins have been reported in patients with auto-inflammatory diseases such as rheumatoid and arthritis. The regular intake of chilies can help to minimize the effects these diseases have on the body.
Capsaicin has also been found to provide effective pain relief without the numbing effect usually associated with anesthetics, and the inability in some cases, to operate machinery, along with the usual sedative effects some Painkillers cause. Researchers at Harvard University recently announced that they believe Capsaicin can be used to target pain receptors, without affecting nerve cells and causing the side effects mentioned above, which is a big plus. Real world uses for the compound might include: treating pain caused by Child Birth, providing effective pain relief during Dental Procedures without the side effects of numbness all day, enabling the patient to carry on with their daily tasks straight away, without delay.
Acts as a Therapeutic & Relaxant
Many studies now reveal that Chilies can have a Therapeutic effect on the body, allowing one to relax more easily. Capsaicin blocks a natural chemical called Substance P, which is involved in the transmission and perception of pain. As a result Chilies can be useful in relieving and preventing common problems such as headaches, migraines and discomfort caused by sinus problems, allowing a person to relax more easily.
Capsaicin also has antibacterial and anti-inflammatory properties, which lend themselves perfectly to the relief of conditions such as irritable bowel, neuropathy caused by the onset of diabetes and psoriasis.
Helps Clear Congestion
No doubt you would have noticed the almost immediate relief of congestion, after eating a good hot curry if you have a cold. Chilies are great at quickly and effectively opening your nasal passages, allowing you to breathe more easily, although this is probably a side effect of preparing you for the panting following a particularly hot one!
Limits Spreading of Prostate Cancer
Cancer Research published a study in March 2006 which concluded that Capsaicin helped stop the spread of prostate cancer. The Capsaicin found in Chilies triggered suicide in both primary types of prostate cancer cell lines. "It also dramatically slowed the development of prostate tumors formed by those human cell lines grown in mouse models. The dosage on mice that produced these effects equated roughly to about only 5 Habanero Peppers a week for an average adult man.
Lowers Risk of Stomach Cancer
A Berkley neurobiology study concluded that Capsaicin/Chili consumption to be "protective against stomach cancer". They also pointed to the fact that the gastric cancer rates in Mexico, where Chili Pepper consumption is particularly high, are relatively low. They also noted the correlation between increased Chili consumption in the USA and falling rates of gastric cancer. The incidence of stomach and colon cancer is far lower in South America, where they eat far more Chili than they do in the North. Scientists have also found that Capsaicin inhibits cancer cell growth.
Other Health Benefits
Chilies can help to burn fat. This is because Capsaicin is also a thermogenic compound, and increases the metabolic rate, which aids in the fat burning process. Studies reveal that eating chilies can raise your metabolic rate by up to 23% for about 3 hours. Finally, eating Chilies has recently been shown to lower cholesterol, and to reduce the amount of fibrin in the blood, and as a result, lower the blood's tendency to clot.
In Summary
There are many rewards and health benefits of eating Chilies and some of these are clear and proven. Try to include in your daily diet these little balls of fire!
Different Types of Chili Pepper
As the saying goes, “some like it hot” and one of the easiest ways to turn up the heat in a variety of dishes is to add chili peppers. There are a number of chili pepper varieties, which can range in taste from mild to excruciatingly hot. Here’s a snapshot of the most popular chilies and some tips on how to buy and handle them properly:
Anaheim peppers are the most commonly used in the United States, with a mild to moderately hot taste. These long, slender, lobed peppers are often used in the Mexican dish called chilies rellenos.
Ancho peppers are the dried version of poblano peppers (see below). They are usually heart-shaped and are flat and wrinkled. Anchos range in color from a very dark red to almost black. They’re typically ground for use in sauces, chilies, and rubs.
Chipotle peppers are smoked, dried jalapeños with a medium hot, deep smoky flavor. They are available dried, whole, powdered, pickled, or canned in “adobo sauce.” They’re great in a homemade BBQ sauce or for flavoring yogurt dip.
Jalapeños are small green or red peppers, about 2 to 3 inches long. They are most commonly used in Southwestern and Mexican cuisines and are delicious pickled, grilled, or added to baked dishes. They’re also great in guacamole. Jalapeños vary in degree of heat, sometimes tasting much like a green bell pepper and other times being very hot (have a small taste before adding to a dish).
Poblano peppers range from mild to very hot and from 3 to 6 inches long and about 2 to 3 inches wide. They’re typically roasted and peeled before using in casseroles, soups, and sauces, or they can be stuffed and baked. An immature poblano is dark purplish green in color but eventually turns a red so dark as to be nearly black.
Serrano peppers are skinny, bright green (sometimes red) peppers that look similar to jalapeños but are considerably hotter. They can be used in a variety of dishes, including guacamole, salsa, or a spicy sauce.
Thai peppers are very hot and typically measure less than an inch. They’re primarily used in Asian cuisine.
Buying Chilies
When shopping for fresh chili peppers, choose those with firm, smooth skin. Avoid wrinkled peppers with blemishes. Fresh peppers should be used soon after purchasing. Most of the spiciness in a hot pepper comes from the white membrane and seeds found inside. You can lessen the spiciness by cutting the pepper in half and scraping out the seeds and membrane using the tip of a paring knife. Be sure to taste first before adding too much chili pepper to a dish; the peppers often range in hotness and cooking can intensify the heat.
Handling Chiles
Anyone who’s ever cooked with chili peppers knows that it’s a good idea to avoid touching your face or eyes during or after handling them. The juice from the pepper can cause a painful burning sensation and in some cases, an allergic reaction. Remember to thoroughly wash your hands with soap and water after working with chilies. Some people choose to wear rubber gloves, but this is only necessary if you’re especially sensitive to chilies.
The Health Benefits of Eating Chilies
The Health benefits of eating Chilies are well documented but surprisingly little known, despite the many numerous and profound ways in which they are known to aid, relieve and prevent many conditions.
The main component in Chilies is a chemical called Capsaicin, which is responsible for the intense heat felt.
But what else does Capsaicin do?
Lowers Blood Sugar Levels
Eating Chilies can have a very positive impact on people that are overweight or suffer from diabetes, say a team of researchers at The University of Tasmania, whose research was published in the American Journal of Clinical Nutrition, in July 2006. The study carried out yielded that the normal eating of chilies can help significantly control insulin levels after eating a meal. The actual data they collected was able to show that after eating Chilies, the amount of insulin needed to lower the body's blood sugar level following a meal was reduced by a staggering 60%. The exact way in which Chilies act to reduce the need of insulin by this amount is not fully understood yet, but it certainly spells good news for people that have diabetes, as the effects produced by consuming a low amount of Chili are easy to achieve in everyday cooking.
Provides Pain Relief & Reduces Inflammation
Capsaicin is well known to contain a Neuro-peptide associated with the inflammatory process. Chili related alterations in plasma proteins have been reported in patients with auto-inflammatory diseases such as rheumatoid and arthritis. The regular intake of chilies can help to minimize the effects these diseases have on the body.
Capsaicin has also been found to provide effective pain relief without the numbing effect usually associated with anesthetics, and the inability in some cases, to operate machinery, along with the usual sedative effects some Painkillers cause. Researchers at Harvard University recently announced that they believe Capsaicin can be used to target pain receptors, without affecting nerve cells and causing the side effects mentioned above, which is a big plus. Real world uses for the compound might include: treating pain caused by Child Birth, providing effective pain relief during Dental Procedures without the side effects of numbness all day, enabling the patient to carry on with their daily tasks straight away, without delay.
Acts as a Therapeutic & Relaxant
Many studies now reveal that Chilies can have a Therapeutic effect on the body, allowing one to relax more easily. Capsaicin blocks a natural chemical called Substance P, which is involved in the transmission and perception of pain. As a result Chilies can be useful in relieving and preventing common problems such as headaches, migraines and discomfort caused by sinus problems, allowing a person to relax more easily.
Capsaicin also has antibacterial and anti-inflammatory properties, which lend themselves perfectly to the relief of conditions such as irritable bowel, neuropathy caused by the onset of diabetes and psoriasis.
Helps Clear Congestion
No doubt you would have noticed the almost immediate relief of congestion, after eating a good hot curry if you have a cold. Chilies are great at quickly and effectively opening your nasal passages, allowing you to breathe more easily, although this is probably a side effect of preparing you for the panting following a particularly hot one!
Limits Spreading of Prostate Cancer
Cancer Research published a study in March 2006 which concluded that Capsaicin helped stop the spread of prostate cancer. The Capsaicin found in Chilies triggered suicide in both primary types of prostate cancer cell lines. "It also dramatically slowed the development of prostate tumors formed by those human cell lines grown in mouse models. The dosage on mice that produced these effects equated roughly to about only 5 Habanero Peppers a week for an average adult man.
Lowers Risk of Stomach Cancer
A Berkley neurobiology study concluded that Capsaicin/Chili consumption to be "protective against stomach cancer". They also pointed to the fact that the gastric cancer rates in Mexico, where Chili Pepper consumption is particularly high, are relatively low. They also noted the correlation between increased Chili consumption in the USA and falling rates of gastric cancer. The incidence of stomach and colon cancer is far lower in South America, where they eat far more Chili than they do in the North. Scientists have also found that Capsaicin inhibits cancer cell growth.
Other Health Benefits
Chilies can help to burn fat. This is because Capsaicin is also a thermogenic compound, and increases the metabolic rate, which aids in the fat burning process. Studies reveal that eating chilies can raise your metabolic rate by up to 23% for about 3 hours. Finally, eating Chilies has recently been shown to lower cholesterol, and to reduce the amount of fibrin in the blood, and as a result, lower the blood's tendency to clot.
In Summary
There are many rewards and health benefits of eating Chilies and some of these are clear and proven. Try to include in your daily diet these little balls of fire!
Different Types of Chili Pepper
As the saying goes, “some like it hot” and one of the easiest ways to turn up the heat in a variety of dishes is to add chili peppers. There are a number of chili pepper varieties, which can range in taste from mild to excruciatingly hot. Here’s a snapshot of the most popular chilies and some tips on how to buy and handle them properly:
Anaheim peppers are the most commonly used in the United States, with a mild to moderately hot taste. These long, slender, lobed peppers are often used in the Mexican dish called chilies rellenos.
Ancho peppers are the dried version of poblano peppers (see below). They are usually heart-shaped and are flat and wrinkled. Anchos range in color from a very dark red to almost black. They’re typically ground for use in sauces, chilies, and rubs.
Chipotle peppers are smoked, dried jalapeños with a medium hot, deep smoky flavor. They are available dried, whole, powdered, pickled, or canned in “adobo sauce.” They’re great in a homemade BBQ sauce or for flavoring yogurt dip.
Jalapeños are small green or red peppers, about 2 to 3 inches long. They are most commonly used in Southwestern and Mexican cuisines and are delicious pickled, grilled, or added to baked dishes. They’re also great in guacamole. Jalapeños vary in degree of heat, sometimes tasting much like a green bell pepper and other times being very hot (have a small taste before adding to a dish).
Poblano peppers range from mild to very hot and from 3 to 6 inches long and about 2 to 3 inches wide. They’re typically roasted and peeled before using in casseroles, soups, and sauces, or they can be stuffed and baked. An immature poblano is dark purplish green in color but eventually turns a red so dark as to be nearly black.
Serrano peppers are skinny, bright green (sometimes red) peppers that look similar to jalapeños but are considerably hotter. They can be used in a variety of dishes, including guacamole, salsa, or a spicy sauce.
Thai peppers are very hot and typically measure less than an inch. They’re primarily used in Asian cuisine.
Buying Chilies
When shopping for fresh chili peppers, choose those with firm, smooth skin. Avoid wrinkled peppers with blemishes. Fresh peppers should be used soon after purchasing. Most of the spiciness in a hot pepper comes from the white membrane and seeds found inside. You can lessen the spiciness by cutting the pepper in half and scraping out the seeds and membrane using the tip of a paring knife. Be sure to taste first before adding too much chili pepper to a dish; the peppers often range in hotness and cooking can intensify the heat.
Handling Chiles
Anyone who’s ever cooked with chili peppers knows that it’s a good idea to avoid touching your face or eyes during or after handling them. The juice from the pepper can cause a painful burning sensation and in some cases, an allergic reaction. Remember to thoroughly wash your hands with soap and water after working with chilies. Some people choose to wear rubber gloves, but this is only necessary if you’re especially sensitive to chilies.
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