First of all, eating Chili Pepper helps keep weight under control and is an excellent source of calcium and vitamin C.
The spicy ingredient in chili peppers, capsaicin, triggers fluid formation in the air passages of the lungs and upper respiratory system, thus mitigating the symptoms of asthma, chronic bronchitis, sinusitis and congestion, by washing away the irritants. Capsaicin also triggers the release of endorphins, which are endogenous painkillers produced by the brain, which help in lowering blood pressure and pain mitigation.
In addition, capsaicin reduces the stickiness of blood platelets, acting as an anticoagulant and helping cardiovascular health. According to a research study published in the September 15, 2009 issue of the Circulation Journals, there is new medical evidence that capsaicin can dramatically reduce damage from heart attacks. The researchers applied capsaicin on the abdominal skin of mice before cutting off blood supply to their coronary (heart) arteries for 45 minutes, essentially mimicking a heart attack. In 24 hours these mice lost only 15% heart cells compared to the amount lost by the control mice which had received a placebo gel application before the same procedure. The researchers conclude that capsaicin applied to the abdominal skin helps the heart recovery by stimulating the nerves connected to the spinal cord, which in turn energize the survival-oriented nerves in the heart muscle.
Add dried chili pepper, either whole or crushed, to taste to extra virgin olive oil and let it spice up. I always have two or three different bottles brewing and refill the empty bottle with fresh olive oil after using it. After a couple of refills use the chile to spice up vegetarian dishes and stews.
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