Facts on Spicy Foods

Facts on Spicy Foods

Continuing our blogging on facts of heartburn triggers, this week we will be looking at spicy foods. For those suffering from heartburn, you may know depending on your taste buds, that spicy foods can trigger heartburn. Here are some facts about spicy foods you may not have known, from fillyourplate.com and kickassfacts.com:

  • There are 140 varieties of chili peppers grown in Mexico alone.
  • One of the most common reactions to numbingly hot, fiery food is to sweat which is referred to as gustatory perspiration.
  • The heat produced by spices or foods is measured in Scoville Heat Units (SHU).
  • Many hot and Spicy foods have medicinal and antimicrobial properties.
  • Garlic, chilies, onions, allspice, and oregano have all been proven to kill bacteria making food safer to consume.
  • Chili peppers can help you lose weight by boosting your metabolism and curbing your cravings for fatty and sugary foods.
  • Red peppers are unusually rich in vitamin C, and that paprika made from them retains more vitamin C by weight than even lemon juice. Paprika is also high in other antioxidants.
  • Trinidad Moruga Scorpion chili, the world’s hottest chili pepper can burn its way through protective latex gloves.
  • Mustard and wasabi aren’t spicy until crushed. Only when the plant’s cells are damaged can two otherwise harmless components mix and produce allyl isothiocyanate, the compound responsible for the familiar pungent taste.
  • The reason spicy food gets spicier after freezing and reheating is because capsaicin is stored in fats, which don’t evaporate during reheating like the water in a food, so there is a higher percentage of the spice than in the food before, causing it to be spicier.

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Contact Houston Heartburn today, if you are suffering from heartburn. Whether it’s spicy foods or not, Dr. Darido can help you.