What can extremely spicy food effect you?!
Answers:
there are a few categories of "spicy"
Peppers also Szechuan peppers etc tend to give a strong zinging but temporal effect upon consumption but its effect wears out as it travels down to the stomach!.
Chillies (the long reddish ones or the short greenish Birdseye ones commonly used in asian cooking) most often has a longer effect!. A rather painful sensation that lasts sometimes for up to 10 minutes!. Often gives a burning and twisting sensation in the stomach and is even still "spicy" when you place your "deposits" the next day!.
Peppercorns alone or combined with most indian spices tend to give a warm sensation in the belly, you can even sweat after consumption but that's about it!.
Strange remedy while ur on "fire" is to either suck on sugar or drink warm drinks which actually aggravates it that very moment but wears down the spiciness!.
Hope it helps!
Www@FoodAQ@Com
Peppers also Szechuan peppers etc tend to give a strong zinging but temporal effect upon consumption but its effect wears out as it travels down to the stomach!.
Chillies (the long reddish ones or the short greenish Birdseye ones commonly used in asian cooking) most often has a longer effect!. A rather painful sensation that lasts sometimes for up to 10 minutes!. Often gives a burning and twisting sensation in the stomach and is even still "spicy" when you place your "deposits" the next day!.
Peppercorns alone or combined with most indian spices tend to give a warm sensation in the belly, you can even sweat after consumption but that's about it!.
Strange remedy while ur on "fire" is to either suck on sugar or drink warm drinks which actually aggravates it that very moment but wears down the spiciness!.
Hope it helps!
Www@FoodAQ@Com
You mean 'how' right!?
THOUGH much is suspected, relatively little is known about the health effects of peppery foods!. In general, hot, spicy foods are stimulants!. They stimulate the circulation and raise body temperature!. If you are living in a hot climate, the increase in body temperature can make you feel cooler by diminishing the difference between you and the surrounding air and by inducing sweating, which cools the body when the perspiration evaporates!.
Peppery foods are also believed to stimulate the appetite by setting off the flow of saliva and gastric juices, a nutritionally important effect for people in tropical areas where the oppressive heat acts as an appetite suppressant!. And, anecdotally at least, they act as an overall stimulant, producing a titillating, awakening effect and increasing the acuity of the senses!.
Peppers, especially the hot capsicum (chili) peppers, produce a burning sensation on the skin and mucous membranes, including the inside of the mouth!. For the uninitiated, a relatively mild hot pepper can seem intolerably strong and truly hot peppers may even cause blistering of the lips and palate!.
In Hong Kong, I was served a spicy shrimp dish that was so hot it numbed my unconditioned taste buds for three days and brought my gastronomic tour of that city to an abrupt halt!. But people who eat hot foods all the time apparently become conditioned to their oral effects and do not find them painful!. In fact, foods traditionally eaten hot are regarded as bland without the proper dose of pepper, much as a person used to a lot of salt would find salt-free foods tasteless!.
For non-oral tissues, however, the burning produced by capsaicin, the irritating chemical in chili peppers, can be very painful!. When preparing peppers it is wise to wear rubber gloves or hold the pep pers in a paper towel or plastic wrap!. Fingers that have handled hot peppers should be washed thoroughly and kept out of the eyes and other sensitive tissues, including those of the pelvic region!. If you should get capsaicin on sensitive tissues, flush quickly with lots of water to reduce the irritation!.
If you burn your mouth with an overdose of hot pepper, Howard Hillman, author of ''The Cook's Book'' (Avon, $8!.95), recommends eating an absorbent food like bread or rice rather than drinking liquids, which will spread capsaicin to other parts of your mouth!.
Given what they can do to your mouth, you'd expect hot peppers to have damaging effects on the rest of your digestive tract, if not elsewhere in the body!. To be sure, patients with various gastrointestinal diseases, such as hiatal hernias, ulcers and bowel disorders, are commonly advised to avoid hot, spicy foods!.
However, according to Dr!. Arnold Levy, a gastroenterologist in Washington and vice president for education of the American Digestive Disease Society, ''Precious little data are available anywhere in any language on the effects of hot, spicy foods on the digestive tract!.''
Dr!. Levy said: ''Caffeine and alcohol are gastric irritants; citrus fruits are acidic and can irritate the lower esophagus and add to stomach acid; chocolate, mint, nicotine, alcohol and fatty foods can relax the lower esophageal sphincter, the muscle between the esophagus and stomach, and cause heartburn, but there just aren't any data on hot, spicy foods!.''
He added that people with chronic heartburn are likely to have less severe symptoms if they stay away from spicy foods, but this alone won't diminish the episodes of heartburn!. For ulcer patients, he said, avoiding acid-stimulating foods is important, but there is no evidence that eating spicy foods will slow the healing of ulcers!.
Dr!. Levy noted that some people experience gastrointestinal burning or intense stomach cramping when they eat spicy foods, but that different people are sensitive to different foods, a fact that they usually discover on their own and can then avoid the offending foods!.
A recent study in Sweden on laboratory animals indicated that a dose of capsaicin soon after birth desensitized the animals' respiratory tracts to some adverse effects of cigarette smoke and other irritants!. The researchers suggested that this extract of hot peppers may be useful in treating asthmatics and others with hypersensitive airways!. Certainly, consumers of hot peppers commonly report that they help to clear the sinuses!.
Peppery hot foods have been a part of the human diet for more than 8,000 years!. Long before the ancient Greeks and Romans gave monetary value to peppercorns (they were used to pay fines, rent and taxes and to buy and free slaves), the South American Indians were eating fiery hot wild chilies!. Chilies were eaten in Mexico, Brazil and Peru 6,000 years before the birth of Christ and were one of the first domesticated plants in the New World!.Www@FoodAQ@Com
THOUGH much is suspected, relatively little is known about the health effects of peppery foods!. In general, hot, spicy foods are stimulants!. They stimulate the circulation and raise body temperature!. If you are living in a hot climate, the increase in body temperature can make you feel cooler by diminishing the difference between you and the surrounding air and by inducing sweating, which cools the body when the perspiration evaporates!.
Peppery foods are also believed to stimulate the appetite by setting off the flow of saliva and gastric juices, a nutritionally important effect for people in tropical areas where the oppressive heat acts as an appetite suppressant!. And, anecdotally at least, they act as an overall stimulant, producing a titillating, awakening effect and increasing the acuity of the senses!.
Peppers, especially the hot capsicum (chili) peppers, produce a burning sensation on the skin and mucous membranes, including the inside of the mouth!. For the uninitiated, a relatively mild hot pepper can seem intolerably strong and truly hot peppers may even cause blistering of the lips and palate!.
In Hong Kong, I was served a spicy shrimp dish that was so hot it numbed my unconditioned taste buds for three days and brought my gastronomic tour of that city to an abrupt halt!. But people who eat hot foods all the time apparently become conditioned to their oral effects and do not find them painful!. In fact, foods traditionally eaten hot are regarded as bland without the proper dose of pepper, much as a person used to a lot of salt would find salt-free foods tasteless!.
For non-oral tissues, however, the burning produced by capsaicin, the irritating chemical in chili peppers, can be very painful!. When preparing peppers it is wise to wear rubber gloves or hold the pep pers in a paper towel or plastic wrap!. Fingers that have handled hot peppers should be washed thoroughly and kept out of the eyes and other sensitive tissues, including those of the pelvic region!. If you should get capsaicin on sensitive tissues, flush quickly with lots of water to reduce the irritation!.
If you burn your mouth with an overdose of hot pepper, Howard Hillman, author of ''The Cook's Book'' (Avon, $8!.95), recommends eating an absorbent food like bread or rice rather than drinking liquids, which will spread capsaicin to other parts of your mouth!.
Given what they can do to your mouth, you'd expect hot peppers to have damaging effects on the rest of your digestive tract, if not elsewhere in the body!. To be sure, patients with various gastrointestinal diseases, such as hiatal hernias, ulcers and bowel disorders, are commonly advised to avoid hot, spicy foods!.
However, according to Dr!. Arnold Levy, a gastroenterologist in Washington and vice president for education of the American Digestive Disease Society, ''Precious little data are available anywhere in any language on the effects of hot, spicy foods on the digestive tract!.''
Dr!. Levy said: ''Caffeine and alcohol are gastric irritants; citrus fruits are acidic and can irritate the lower esophagus and add to stomach acid; chocolate, mint, nicotine, alcohol and fatty foods can relax the lower esophageal sphincter, the muscle between the esophagus and stomach, and cause heartburn, but there just aren't any data on hot, spicy foods!.''
He added that people with chronic heartburn are likely to have less severe symptoms if they stay away from spicy foods, but this alone won't diminish the episodes of heartburn!. For ulcer patients, he said, avoiding acid-stimulating foods is important, but there is no evidence that eating spicy foods will slow the healing of ulcers!.
Dr!. Levy noted that some people experience gastrointestinal burning or intense stomach cramping when they eat spicy foods, but that different people are sensitive to different foods, a fact that they usually discover on their own and can then avoid the offending foods!.
A recent study in Sweden on laboratory animals indicated that a dose of capsaicin soon after birth desensitized the animals' respiratory tracts to some adverse effects of cigarette smoke and other irritants!. The researchers suggested that this extract of hot peppers may be useful in treating asthmatics and others with hypersensitive airways!. Certainly, consumers of hot peppers commonly report that they help to clear the sinuses!.
Peppery hot foods have been a part of the human diet for more than 8,000 years!. Long before the ancient Greeks and Romans gave monetary value to peppercorns (they were used to pay fines, rent and taxes and to buy and free slaves), the South American Indians were eating fiery hot wild chilies!. Chilies were eaten in Mexico, Brazil and Peru 6,000 years before the birth of Christ and were one of the first domesticated plants in the New World!.Www@FoodAQ@Com
whiteang hi, and good morning, if you have ulcers, you will have some added discomfort!. Indigestion to name 2!. I like love spicy food, food with lots of heat, but I pay for it badly the next morning if you know where I am headed, not good for the hemorrhoids!. Chili are good for you, the European and Asian people don't seem to have a problem!. That's the short non technical version!.
ChrisWww@FoodAQ@Com
ChrisWww@FoodAQ@Com
Several times a year I get an email or phone call requesting immediate help from a frantic, unfortunate individual that has burning hands, a burning eye, nose or a mouth full of fire after exposure to some hot Chile peppers!. HELP I'm on FIRE!!
"Hunan Hand" is the nick name given to a skin irritation condition caused by contact with Capsaicinoids, the hot substances in hot Chile peppers!. The name is in honor of an unfortunate man who burst into a Chicago clinic, waving his hands franticly and moaning in pain!. With much difficulty he described that he had been preparing a Hunan Chinese dish with hot peppers!. You can also get "Hunan Eye", "Human Nose" and a condition known as a "Chile Willie"!. The later is obtained when a male with capsaicin contaminated hands makes a visit to the rest room to drain his bladder!.
Capsaicinoids are chemicals that have no flavor or odor!. They are unaffected by cooking, grinding or freezing!. They are only soluble in fats, alcohol and some oils!. They don't dissolved in water (oil and water don't mix )!. This is why drinking large quantities of water after accepting a dare to eat an extra hot Habanero Chile won't stop the burning, but may make it worse by redistributing the Capsaicinoids!. Downing a cold beer is the traditional remedy, but the small percentage of alcohol will not wash away much capsaicin!. To get some relief from a chile burn (can't think of a good reason not to "Enjoy the heat"), drink milk, eat ice-cream or yogurt, or wash an affected area of skin with same!. Milk contains casein, a lipophilic (fat-loving) substance that surrounds and washes away the fatty capsaicin molecules in much the same way that soap washes away grease!. Altho its not much of a comfort, just remember the old saying "This to will pass", in time!.
The perception that peppers are "hot" is not an accident!. The capsaicin key opens a door in the cell membrane that allows calcium ions to flood into the cell!. That ultimately triggers a pain signal that is transmitted to the next cell!. When the cells are exposed to heat, the same events occur!. Chile burns and heat burns are similar at the molecular, cellular, and sensory levels!.
Paradoxically, capsaicin's ability to cause pain makes it useful in alleviating pain!. Exposure to capsaicin lowers sensitivity to pain, and it is applied as a counter irritant in the treatment of arthritis and other chronically painful conditions!.
The capsaicinoids are unique compared to other hot spicy substances, such as piperine (black pepper) and gingerol (ginger) in that capsaicin causes a long-lasting selective desensitization to the pain and discomfort, as a result of repeated doses!. The result is an increasing ability to tolerate ever hotter foods and permits one to assume the title of "Chile-Head" or "CH" for short!.
People that eat lots of spicy capsaicin-rich foods build up a tolerance to it!. The incentive: Once a person has become somewhat desensitized to the extreme heat of the "hotter" Chiles, he or she can starts on a new culinary journey!. Not being over powered by the heat factor, the palate now has the ability to explore the many diverse flavors offered by the myriad of different Chiles that are currently available from around the world!. also for some Chile-Heads a good jolt of capsaicin excites the nervous system into producing endorphins, which promote a pleasant sense of well-being that can last several hours!. The endorphin lift or "high", makes spicy foods mildly addictive and for some, an obsession!.
Prevention is the best remedy for the "Human" condition, when handling hot Chile peppers, ALWAYS wear a pair of disposable gloves and preferably eye protection too!.
For more information on the effects of Capsaicinoids see: http://ushotstuff!.com/medical!.htm - Medical UsesWww@FoodAQ@Com
"Hunan Hand" is the nick name given to a skin irritation condition caused by contact with Capsaicinoids, the hot substances in hot Chile peppers!. The name is in honor of an unfortunate man who burst into a Chicago clinic, waving his hands franticly and moaning in pain!. With much difficulty he described that he had been preparing a Hunan Chinese dish with hot peppers!. You can also get "Hunan Eye", "Human Nose" and a condition known as a "Chile Willie"!. The later is obtained when a male with capsaicin contaminated hands makes a visit to the rest room to drain his bladder!.
Capsaicinoids are chemicals that have no flavor or odor!. They are unaffected by cooking, grinding or freezing!. They are only soluble in fats, alcohol and some oils!. They don't dissolved in water (oil and water don't mix )!. This is why drinking large quantities of water after accepting a dare to eat an extra hot Habanero Chile won't stop the burning, but may make it worse by redistributing the Capsaicinoids!. Downing a cold beer is the traditional remedy, but the small percentage of alcohol will not wash away much capsaicin!. To get some relief from a chile burn (can't think of a good reason not to "Enjoy the heat"), drink milk, eat ice-cream or yogurt, or wash an affected area of skin with same!. Milk contains casein, a lipophilic (fat-loving) substance that surrounds and washes away the fatty capsaicin molecules in much the same way that soap washes away grease!. Altho its not much of a comfort, just remember the old saying "This to will pass", in time!.
The perception that peppers are "hot" is not an accident!. The capsaicin key opens a door in the cell membrane that allows calcium ions to flood into the cell!. That ultimately triggers a pain signal that is transmitted to the next cell!. When the cells are exposed to heat, the same events occur!. Chile burns and heat burns are similar at the molecular, cellular, and sensory levels!.
Paradoxically, capsaicin's ability to cause pain makes it useful in alleviating pain!. Exposure to capsaicin lowers sensitivity to pain, and it is applied as a counter irritant in the treatment of arthritis and other chronically painful conditions!.
The capsaicinoids are unique compared to other hot spicy substances, such as piperine (black pepper) and gingerol (ginger) in that capsaicin causes a long-lasting selective desensitization to the pain and discomfort, as a result of repeated doses!. The result is an increasing ability to tolerate ever hotter foods and permits one to assume the title of "Chile-Head" or "CH" for short!.
People that eat lots of spicy capsaicin-rich foods build up a tolerance to it!. The incentive: Once a person has become somewhat desensitized to the extreme heat of the "hotter" Chiles, he or she can starts on a new culinary journey!. Not being over powered by the heat factor, the palate now has the ability to explore the many diverse flavors offered by the myriad of different Chiles that are currently available from around the world!. also for some Chile-Heads a good jolt of capsaicin excites the nervous system into producing endorphins, which promote a pleasant sense of well-being that can last several hours!. The endorphin lift or "high", makes spicy foods mildly addictive and for some, an obsession!.
Prevention is the best remedy for the "Human" condition, when handling hot Chile peppers, ALWAYS wear a pair of disposable gloves and preferably eye protection too!.
For more information on the effects of Capsaicinoids see: http://ushotstuff!.com/medical!.htm - Medical UsesWww@FoodAQ@Com