Zentraveler uses hot peppers to offset the cold and flu season!

So you like it hot! Then hot it is! Use hot peppers often to ward off seasonal colds and flus. You can start by simply taking one fourth of a teaspoon of cayenne pepper and the juice from one half of a real lemon in 16 oz of water as a morning tonic. We keep seeing ads of the dreaded “Green Mucus” on television commericals and we know this causes us many complications and problems. So before you run to the doc or your local pharmacist use the cayenne pepper morning tonic as a part of your daily routine. We are going to make it so hot for “The Mucus Family” the only thing you will see is their vacancy going out of business sign.

The cayenne pepper has certain ingredients in the pepper that thins out your mucus and your congestion. As you learn to go through the peppers you can start with a mild garden variety and eventually work yourself up to halpeno pepper ice cream. Now that’s hot!

Montezuma added hot peppers to his hot chocolate, Bill and Hillary Clinton swear they haven’t had any recent colds because they indulge in hot peppers on a daily basis. Paris Hilton would probably say: “eating hot peppers is so hot.”

“The chili pepper, a hotly pungent variety of Capsicum was first cultivated by the people of Central and South America in around 3000BC. Columbus brought seeds back to Europe in 1493, and from there it has spread to the cuisines of the entire world. The pre-Hispanic Americans believed the chilli to contain medicinal qualities and modern science has confirmed the nutritional values, containing high levels of vitamins A and C, along with vitamins E and B1-3. (spelling of chili can be with one or two letter “l”s.)

Natural diversification and biotechnology have produced hundreds of varieties, differing greatly in hotness, size shape, and ranging in colors from orange to red to yellow to green. They can be eaten fresh, pickled, or preserved by drying in the sun. Perhaps the world’s most famous chilli is the Jalapeño, the stubby green variety from the city of Jalapa, on Mexico’s gulf coast. The Chilpotle chilli is a dried and smoked Jalapeño that is spicier than the green version and usually available in a pickled form. Other famous varieties of chilli include the extremely hot Habenero (or scotch bonnet), the birds-eye, the Thai, and the tiny Pequin, which is the fiery base for Tabasco sauce.

What is the hottest chilli? According to the Guinness Book of Records— it is the Red Savina pepper (a Habanyera cultivar). It was tested at 577,000 SHU. Since then there have been two credible claims of hotter chillis. Both of the varieties described are Naga chillies originating from the North West of India. They both seem to be Capsicum chinense, which is also the species that produced the Habanero. The foothills of the Himalayas also produces a smallish pumpkin shaped, orange variety that is reported to be as hot or hotter than the Nagas. Some of the local peoples refer to it as the Sikkimese Cherry Chilli.” —— thetipsbank.com

“Chili peppers contain a substance called capsaicin, which gives peppers their characteristic pungence, producing mild to intense spice when eaten. Capsaicin is a potent inhibitor of substance P, a neuropeptide associated with inflammatory processes. The hotter the chili pepper, the more capsaicin it contains. The hottest varieties include habañero and Scotch bonnet peppers. Jalapeños are next in their heat and capsaicin content, followed by the milder varieties, including Spanish pimentos, and Anaheim and Hungarian cherry peppers.

Red chili peppers, such as cayenne, have been shown to reduce blood cholesterol, triglyceride levels, and platelet aggregation, while increasing the body’s ability to dissolve fibrin, a substance integral to the formation of blood clots. Cultures where hot pepper is used liberally have a much lower rate of heart attack, stroke and pulmonary embolism.

Spicing your meals with chili peppers may also protect the fats in your blood from damage by free radicals—a first step in the development of atherosclerosis. Capsaicin not only reduces pain, but its peppery heat also stimulates secretions that help clear mucus from your stuffed up nose or congested lungs.

Chili peppers’ bright red color signals its high content of beta-carotene or pro-vitamin A. Just two teaspoons of red chili peppers provide about 6% of the daily value for vitamin C coupled with more than 10% of the daily value for vitamin A. Often called the anti-infection vitamin, vitamin A is essential for healthy mucous membranes, which line the nasal passages, lungs, intestinal tract and urinary tract and serve as the body’s first line of defense against invading pathogens and help boost your overall immunity against diseases.

Red chili peppers’ capsaicin, the compound responsible for their pungent heat, stops the spread of prostate cancer cells through a variety of mechanisms, indicates a study published in the March 15, 2006 issue of Cancer Research . Capsaicin triggers suicide in both primary types of prostate cancer cell lines, those whose growth is stimulated by male hormones and those not affected by them. In addition, capsaicin lessens the expression of prostate-specific antigen (PSA), inhibits the ability of the most potent form of testosterone, dihydrotestosterone, to activate PSA, and directly inhibits PSA transcription, causing PSA levels to plummet.

If you haven’t relaized the natural beneifts of hot peppers by now and you need one more reason to add hot peppers to your daily routine they also help you to lose weight. All that heat you feel after eating hot chili peppers takes energy–and calories to produce. Even sweet red peppers have been found to contain substances that significantly increase thermogenesis (heat production) and oxygen consumption for more than 20 minutes after they are eaten.

As the final kicker using hot peppers can also help with type 2 Diabetes. Making chili pepper a frequently enjoyed spice in your Healthiest Way of Eating could help reduce your risk of hyperinsulinemia (high blood levels of insulin)-a disorder associated with type 2 diabetes.

A little chili pepper can really perk up an omelet, add heat to a black bean/sweet potato soup, or transform an ordinary salad dressing. So, spice up your meals with chili peppers. Your body will need to make less insulin and will use it more effectively.——-whfoods.com

“Most of the medicinal properties in chile peppers come from the capsaicinoids found in all species in the genus Capsicum. But it is the capsaicinoids that give chile peppers their heat. So the hotter the chile pepper the greater the benefit up to a limit, because remember, as with anything else, it is always possible to overdose.” chilezone.net

QUOTE: “You are what you eat! Or are you? ”

THINGS YOU MAY NOT KNOW: “Why Hot??? It seems that for the chilli plant to propagate it is best if birds, rather than mammals carry the seeds, the pain receptors that respond to capsaicin are missing in birds, hence the birds do not experience the discomfort that we and other mammals do. Isn’t nature smart. The scientific explanation is that capsaicin acts on a specific molecule on the surface of the pain sensing nerve fibres found in mammals causing a sensation of pain.”——thetipsbank.com


ZENTRAVELER SAYS: Hot peppers are so hot! Eat hot peppers until you see the sweat from your brow and you will be instrumental in beating the flu and cold season and enjoy good health and longevity.

Follow the Zentraveler Blog often for Travel, Health and Zen-like stories and such. Where else can you get a three in one blog for the price of free.


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