< previous page | page_71 | next page >
Page 71
| F.Y.I. |
| Drinking a glass of milk will douse the heat of chili peppers because casein, a protein in milk, counters the chili's heat-giving capsaicin. |
| A Peck of Nutrients |
| You're unlikely to eat a heaping serving of chili peppers at one sitting; fortunately, just one contains as much antioxidant protection as it does peppy flavor. One chili contains 100 percent of the RDA for beta-carotene and almost 200 percent of the RDA for vitamin C. |
| Both beta-carotene and vitamin C help the body fight free radicals that can lead to cell damage and, in turn, to cancer, cholesterol-clogged arteries, and heart disease. These antioxidant vitamins also help fight premature aging and work to strengthen the immune system. |
| Chili peppers contain a compound called capsaicin, which gives them their heat as well as many of their healing benefits. Capsaicin appears to help reduce dangerous LDL cholesterol and prevent blood clots, both of which are linked to heart disease. |
| Pain Relief |
| Chilis have been used through the ages to relieve pain, and now there's proof they really work. Researchers have recently found that capsaicin temporarily blocks a chemical that transmits pain signals through the nervous system. It works so well, in fact, that capsaicin ointment is now used to relieve arthritis, psoriasis, and nerve pain. And researchers are testing capsaicin nose spray as a treatment for cluster headaches. |
| Capsaicin not only soothes pain, but it may also soothe your mind by releasing mood-lifting endorphins into your brain. |
| Hot and Hotter |
| All chili peppers offer antioxidant nutrients, but the hotter varieties give you more capsaicin. The mildest varieties include Spanish pimentos and Anaheim and Hungarian cherry peppers; the hottest include Scotch bonnet and habañero peppers. In between are jalapeños. |
< previous page | page_71 | next page >