Spicy means pain, and it has nothing to do with taste.
Many people have had this experience, as if they would feel spicy if they touched Chili. Spicy is not felt through taste buds. Although our taste buds are activated when we eat spicy food, the spicy food we perceive is not the taste that our taste buds feel. Usually, the spicy taste felt in various parts of the body is actually that capsaicin in pepper stimulates the trigeminal nerve. Capsaicin acts through the primary afferent nerve endings and special molecular receptors on the capsule, which can be felt wherever there are nerves.
Nerves are stimulated.
Pepper can produce strong stimulation and make the human body secrete endorphins. A certain amount of endorphins can make people feel "capsaicin pleasure". Scientific research shows that moderate consumption of pepper is beneficial to human body, and natural capsaicin is also used as medicine.
Capsaicin in pepper is an alkaloid, which stimulates the body to produce vanillin, thus raising the temperature of nerve cells and making them feel electric shock. Then stimulate the pain medium, stimulate the brain to produce endogenous morphine-endorphin, thus producing pleasure. In a sense, people who like spicy food are addicts, and they like the burning sensation of taste buds.
This is your body's reaction.
Physiologically speaking, people's stomach acid determines their appetite. If there is no gastritis, gastric acid secretion under pain will open appetite and help to increase appetite. But people with inflammation, hemorrhoids and bad heart should eat less. If people with chronic gastritis, gastric ulcer and esophagitis often eat spicy food, capsaicin will stimulate mucosal congestion and edema, accelerate gastrointestinal peristalsis, thus causing symptoms such as diarrhea and abdominal pain, and will also have an impact on digestive function. Capsaicin is irritating and will aggravate constipation symptoms. Patients with hemorrhoids may also cause congestion and edema of hemorrhoid veins after eating, which will lead to the deterioration of the condition and induce anal abscess. Capsaicin can also increase the circulating blood volume, accelerate the heartbeat and induce tachycardia. Therefore, patients with cardiovascular and cerebrovascular diseases should also eat less spicy food.
The history of pepper
Gao Lian, a scholar in the Ming Dynasty, wrote a health monograph "Eight Notes on Respect for Life", in which there is a record about peppers: "Peppers are covered with white flowers, and the fruit is like a bare head, which tastes hot and red and impressive."
There are white flowers. Look at the picture ~ ~ It first appeared as an ornamental plant, not as food.
Later, Columbus discovered America and brought back many ingredients during that trip, such as potatoes, tomatoes and peppers. Columbus wrote in his diary: "there is a kind of red pepper here, which has a high yield and can fill 50 merchant ships every year." People here should let go of whatever they eat, otherwise they can't eat. It is said that it is also good for the body. " In fact, on the American continent, people have been planting peppers for thousands of years, and it needs this unexpected encounter from a regional cuisine to a world-class cuisine.
Pepper returned to Spain with Columbus's merchant ship, took root and began to spread in Europe on a small scale. 1526, pepper spread to Italy, 1548, pepper came to England again. In the following decades, with the development of commerce and trade, peppers spread to Asia by sea, first to Malacca, and then to the eastern coast of China. At the same time, Japanese records about peppers appeared, even before China.
About health preservation
A small pepper contains vitamins A, B, C, E, K, carotene, folic acid and so on. Secondly, pepper also contains minerals such as calcium and iron and dietary fiber.
Beware of gallstones, relieve skin pain and help digestion. Pepper can lose weight, lower blood sugar and improve heart results. . .
How to eat without affecting health: Chili must be fresh, and it will not be so spicy if it exceeds it. Can be soaked in vinegar, not easy to get angry. Eat cold food and drink plenty of water ~ ~?
How to relieve spicy food
Milk: Drinking milk is the most convenient way to relieve spicy food. Eating too spicy food and drinking a glass of milk can relieve the spicy taste and protect the stomach.
Liquor: Liquor also has a certain ability to relieve pungency, but it will stimulate our esophagus and gastric mucosa to some extent.
Sugar water: Sugar water can neutralize the spicy taste. If you feel spicy, look for sugar water! In addition, eating sugar directly can achieve the same effect.
Cucumber: prepare a plate of cucumber before you eat Chili, and make sure it won't be spicy right away.
Although eating Chili can not only enjoy the unique taste, but also be beneficial to health, it will still have a certain impact on the stomach, so we must eat spicy food in moderation.