Chilis and health

joesixpack

Illuminator
J
Joined
Feb 26, 2005
Messages
4,531
Are there any long term health effects to consuming lots of spicy chilis? My wife and I eat jalepenos and serrano peppers constantly, even a habenero, every now and then (not by itself, of course). It's like we're addicted to capsicum.

I know chilis have quite a bit of vitimin C, and I assume they have the same benifits as any green vegtables, but I'm wondering if there's some bad side to eating them constantly. I hope not, 'cause I sure don't want to quit
 
Somewhere I read that they're actually good for the metabolism, so if I can find it and it seems reliable enough I'll post it.

I prefer thai peppers and indian red chilies myself.
 
Speaking of hot/spicy foods ... what exactly is going on to produce the hot sensation of these items? Is there in fact a chemical reaction between them and one's taste buds that is exothermic?
 
Er.. don't they do bad things to the nerves for taste? And you then get desensitised to them? It's what I read, not that I believe everything I read.
 
I recall watching something on TV, about 10 years back, about a chili-eating championship. The winner was describing how, after about the third mouthful, he went temporarily deaf and blind as his senses shut down due to chili overload. Having recently eaten some severely evil chilies for a bet (after which I had to retire to bed) I can almost believe this.
 
wipeout said:
Er.. don't they do bad things to the nerves for taste? And you then get desensitised to them? It's what I read, not that I believe everything I read.
Click to expand...

This is obviously subjective but I'm one of those nuts who goes through phases every so often where every single thing I need simply must have at least one habanero chopped up into it

From this, it certainly seems that the mouth becomes somewhat desensitized to the "heat" after a while.

So far, however, this seems to be only a temporary desensitization.
 
Just thinking said:
Speaking of hot/spicy foods ... what exactly is going on to produce the hot sensation of these items? Is there in fact a chemical reaction between them and one's taste buds that is exothermic?
Click to expand...

The chemical responsible for the "heat" sensation is called capsaicin (or more specifically capsaicinoids of which capsaicin is the main one). It doesn't actually produce any heat (temperature wise), but it does mimic it quite well. For more information, I've found that the wikipedia entry is actually pretty good: http://en.wikipedia.org/wiki/Capsaicin#Mechanism_of_action

wipeout said:
Er.. don't they do bad things to the nerves for taste? And you then get desensitised to them? It's what I read, not that I believe everything I read.
Click to expand...
Yes, just like any other repeated sensation the body eventually becomes desensitized. This is felt by any chile-head out there (including myself). People start off with milder peppers and move to hotter and hotter peppers the longer that they continue eating them. Is this actually a phycal desensitization, or psychological? I don't know, but it is most definitely felt. Since the chemicals mimic actual heat, or abrasions, they can actually desensitize you to those things. This is kind of why they can make ointments out of it for arthritis.

I've never noticed any negative effects on my gustatory system. Since the heat doesn't actually exist, and heat isn't a taste, I don't see why it would have any effect on the taste of other things, other than the heat may kind of monopolize your attention (kind of like stomping on your foot so that you don't feel a papercut) and keep you from tasting other things.
 
The Dave DeWitt info from Politas is probably the best available (Dave is a chili guru). Unfortunately, my prime recommendation (Peppers by Jean Edwards) has a) gone out of Print and b) is not for sale used by anyone on Amazon or Alibris/B&N.
 
baron said:
I recall watching something on TV, about 10 years back, about a chili-eating championship. The winner was describing how, after about the third mouthful, he went temporarily deaf and blind as his senses shut down due to chili overload. Having recently eaten some severely evil chilies for a bet (after which I had to retire to bed) I can almost believe this.
Click to expand...

When I was a child, I was once helping my mother make ajvar (a delicious Balkan relish made with peppers, aubergines and sometimes chilies) and I was chopping the chilies. I then rubbed my eyes accidentally, and went completely blind for a few minutes. It was very scary.
 
negativ said:
This is obviously subjective but I'm one of those nuts who goes through phases every so often where every single thing I need simply must have at least one habanero chopped up into it
Click to expand...

As for me, it's not so much a phase as it is age-related loss of sensation. Seems like I need STRONG flavors or most food is pretty bland the older I get.

<------On the other hand, my avatar pic is what I do with some regularity in performance.
 
I was under the impression that capsaicin caused endorphin release, which is why people like me get near-addicted to spicy food. "100% Pain" is my favourite tipple, although Reggae Reggae Sauce is nice as an "eatin'" sauce. You can't beat fresh habaneros though.

I have, on two occasions suffered what felt like a minor heart palpitation from eating fresh chillis. :eye-poppi

As noted, the stuff is extremely difficult to remove from the skin, which can have...uncomfortable side effects for not just eyes and lips, but... erm...other mucous membrane areas not necessarily located on one's own body :blush:
 
Last edited:
IIRC (from "On Food and Taste") capsaicin, unlike most flavor molecules, is not water soluble and binds more strongly to taste receptors (and other nerve cells) than most flavor molecules. It is fat soluble, which is why milk, bread, or other fat containing foods are much better than water for clearing the hot sensation from the mouth. Because it binds to and constantly stimulates the nerves, it does eventually over stimulate them, causing a reduction in taste (and why it works as a pain reliever).
 
patnray said:
IIRC (from "On Food and Taste") capsaicin, unlike most flavor molecules, is not water soluble and binds more strongly to taste receptors (and other nerve cells) than most flavor molecules. It is fat soluble, which is why milk, bread, or other fat containing foods are much better than water for clearing the hot sensation from the mouth. Because it binds to and constantly stimulates the nerves, it does eventually over stimulate them, causing a reduction in taste (and why it works as a pain reliever).
Click to expand...


Capsaicin is also soluble in alcohol... ;)
 
Fnord said:
Capsaicin is also soluble in alcohol... ;)
Click to expand...

Which is why you can open a bottle of gin or vodka, put in a habanero, let the bottle sit around in your refrigerator a few whatevers and then drink. I'm not sure whether you would call it cold heat or very hot cold, but the sensation is not easily forgotten. You can do the same thing with a good oil to make a very entertaining salad dressing.
 
You must log in or register to reply here.

Back
Top Bottom