The medical value of peppers, what to do if peppers are too spicy

Chili peppers are not only edible but also have certain medical value. Let me tell you about them in detail below:

Peppers are nutritious and prevent diseases

For most people, the spiciness of chili peppers is only felt by the taste buds, but in fact, spiciness is related to nutrition. Chili peppers are rich in vitamin C, carotene, folic acid, magnesium and potassium. [11] Capsaicin in chili peppers also has anti-inflammatory and antioxidant effects, which helps reduce the risk of heart disease, certain tumors and other chronic diseases that occur with age. Several human trials have found that meals with chili peppers can increase the body's energy consumption and help lose weight. An article published in the British Journal of Nutrition last year also pointed out that regular consumption of chili peppers can effectively delay the development of atherosclerosis and the oxidation of lipoproteins in the blood. In addition, people used to think that eating chili peppers frequently could irritate the stomach and even cause gastric ulcers. But the opposite is true. Capsaicin not only does not increase gastric acid secretion, but it inhibits gastric acid secretion and stimulates the secretion of alkaline mucus, which helps prevent and treat gastric ulcers.

Milk can relieve the spicy feeling

When you eat chili peppers, you will feel very hot and will naturally want to drink water or eat some staple food to dilute the spiciness. In fact, the effect of doing so is not very ideal. In fact, capsaicin will tightly bind to the nerve receptors on the taste organs, and capsaicin is a non-water-soluble substance. It can only bind to fats, oils and alcohol. This is why beer is easier to dilute the spiciness than water.

But the best food to relieve spicy taste is milk, especially skim milk. Although it was previously believed that the lipids in milk can better bind capsaicin, current research has found that the truly effective ingredient is casein in milk.

recipe

1. Wash the skinless pork belly, cut it into small thin slices, and marinate it with soy sauce; wash the fresh chili and cut it into small slices.

2. First put a little cooking oil in the pot, heat it, add the pork belly marinated with soy sauce, stir-fry until cooked, and place it evenly on the plate.

3. Put the pan back into the oven and dry-fry the chili peppers until they are charred on the surface. Then add cooking oil and fry over high heat. Then pour in the pork belly that has just been fried. Add appropriate amount of salt and MSG according to personal taste, mix in a little sesame oil and stir well.