Millions of people from many cultures from around the world enjoy the flavor and fire of hot foods. After all, chiles are the second most common spices in the world, following salt. Few people, however, realize the many health benefits that chile peppers offer.
A substance called capsaicin causes the heat of chiles and peppers and has been used medicinally for centuries. Capsaicin has been associated with many cures that include lowering blood pressure, reducing cholesterol and warding off strokes and heart attacks, speeding up metabolism, treating colds and fevers, preventing cancer and pain control. Capsaicin has been proven to be highly successful in relieving symptoms of arthritis, sports injuries, other kinds of chronic joint and muscle pain, and certain kinds of itching. Experts believe that capsaicin acts on and desensitizes nerve fibers that carry pain signals throughout the nervous system. Medical studies have shown that capsaicin significantly lowers cholesterol and is a factor in warding off strokes and heart attacks. Chile also protects against the side effects of aspirin and chile eaters develop fewer peptic ulcers than those who eat plain foods. Also, rates of stomach cancer are unusually low in countries where chile peppers are part of a regular diet, as capsaicin appears to neutralize some carcinogens.
Research has proven that adding chile peppers to your foods can help your body burn calories faster (up to 45 calories more per meal than if you eat bland dishes) and speed up your metabolism. Chile peppers are an incredible replacement for the fat and salt in your diet as the flavors of the foods are enhanced sufficiently with the ingredients themselves.
Fresh chiles offer the highest source of vitamin C available from any vegetable. Surprisingly, fresh, uncooked green chiles provide at least twice and up to eight times the amount that is available from citrus fruits. Chiles are also a good source of vitamin A. As chiles turn from green to red or are dried, they lose much of their vitamin C but gain vitamin A through increased amounts of carotene.
In addition to adding great flavor to food that thrills the palate, chiles offer the world some amazing health benefits. Medical research continues into the medicinal powers of peppers through scientific studies and clinical trials. Chiles are not only “hot” in popularity and flavor, but are proving to be very “healthy” as well.