How spicy food affects the body

24.07.2019 00:00

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Even those who love spicy food sometimes underestimate the sauce or spices and their taste buds start to burn. Due to a strong rush of blood, the formation of gastric juice increases, and its excess is thrown into the esophagus - this is how heartburn occurs. Unpleasant sensations in the mouth can be long-lasting, and you want to get rid of them as quickly as possible.

The first thing that comes to mind is to drink a glass of water. It seems like it can put out a fire quickly, but in reality it doesn't. What to eat or drink to eliminate the burning sensation after spicy food?

How does spicy food affect the body?

Eating foods with a lot of spices and seasonings often and in large quantities is harmful to the body. Such additives improve the taste of the dish, and sometimes you can simply forget about the measure, and overeating has never benefited anyone. It causes heaviness in the stomach, shortness of breath, gas, hiccups and, of course, heartburn. And no one has canceled the extra pounds. Many studies prove that excessive consumption of spicy foods causes diseases of the stomach and duodenum. Such food is absolutely contraindicated for people diagnosed with gastritis and ulcers.

After spicy food, bad breath appears. This applies more to onions and garlic, which create a specific “aroma” that does not disappear for a long time. Plus, the sensitivity of the receptors responsible for recognizing taste may decrease. The result is that the food will seem unsalted, bland and even unpleasant.

On the other hand, spicy foods in moderation can be beneficial. Spices and seasonings stimulate blood flow to the digestive organs, due to this, in some cases, the state of health during colds is made easier, and sputum in case of bronchitis is cleared better. The stimulating effect of acute to some extent has a positive effect on weight loss. This occurs as a result of activation of the cardiovascular system and acceleration of blood flow.

Research by some scientists proves that spicy foods produce serotonin, the so-called happiness hormone, which improves mood and increases overall emotional state and vitality. Therefore, a Mexican salad can be a great alternative to a chocolate bar.

Observe precautions

Avoid contact of capsaicin with the skin and mucous membranes of the mouth and eyes. To do this, when working with pepper, wear a protective mask, goggles, and latex gloves on your hands.
Do not touch unprotected areas of skin with your hands until you have treated them, or remove gloves.
Avoid drafts. If you are working with dry hot pepper in the kitchen, breaking or grinding it into powder, close the window and door, turn off the fan (air conditioner) to avoid moving air masses and spreading pepper dust. Humidify the air.

Actions in case of a burn

For burns of the oral mucosa

Milk will help put out the fire in your mouth. This is the most effective assistant in this situation. The fact is that milk and dairy products contain casein, a protein that binds capsaicin molecules (as if sealing them into capsules) preventing them from affecting TRPV1 receptors and then successfully removes them. Milk contains 80% casein, cheese 30%, kefir and sour cream 15%. A less effective way is to rinse your mouth with alkaline water, such as “Esentuki”, or a soda solution. Caustic alkalis are excellent at breaking down fats (capsaicin fatty acids) into glycerol and fatty acid salts. True, baking soda is not directly classified as a caustic alkali, but with intensive rinsing, it can alleviate your condition.

For burns of the mucous membrane of the eyes, intimate areas of the skin and facial skin

Likewise, the most effective way is to wash your eyes and facial skin with milk or a weak solution of soda. Good old laundry soap will also help. Laundry soap differs from ordinary toilet soap in its increased content of alkalis and acids; when using it, you should wash your eyes generously with running water.

In case of burns to the skin of the hands or other parts of the body

Your first assistants will be Acetone, it is the best capsaicin solvent and medical alcohol. Apply the liquid to a cotton swab and wipe the affected area, then rinse thoroughly with water. Other means that can alleviate your suffering will be preparations made on the basis of the same caustic alkali, these include: caustic soda, caustic soda, caustic potassium, but they are very aggressive and I do not recommend using them. Among the less aggressive ones used in everyday life, the following can help: ammonia, ammonia, slaked lime, bleach, sewer pipe cleaners (“Mole”). But they should also be used with caution, first diluted with water in a ratio of 1:5, and then remember to thoroughly wash your hands (parts of the body) with warm water and soap. As a last resort, try using regular dishwashing detergent, including one that is dishwasher safe. Most of them also contain alkali. And of course, don’t forget about simple but reliable laundry soap. After treatment with chemicals, be sure to apply moisturizer to the skin of your face, hands, and other parts of the body. Be careful and prudent, do not forget about safety precautions.

Why does hot pepper leave a burn?

What gives pepper its spiciness is a special substance – capsaicin, which is found in the seeds, peel, and veins of the fruit. The substance is oily and causes burning, redness of the skin, swelling, and itching.

The main culprit of heat is capsaicin.

It is dangerous for the health of allergy sufferers, as it causes an acute allergic reaction even with slight contact with pepper. It takes a long time to be eliminated from the body, which is why pepper burns for several days. During this time, you can only weaken the power of its action. It should be remembered that not only the fresh product causes burns, but also dried fruits, since capsaicin retains its burning properties in any form. This property is used in the manufacture of pepper patches.

Important! The hottest ones are the white partitions in the middle of the pods. They contain 60% capsaicin. The seeds, peel and pulp contain the remaining 40% of the alkaloid.

Saving a dish from being too spicy

Of all the varieties of hot red pepper, the most commonly consumed is bitter. What gives it its pungency is a burning substance - capsaicin, which can make breathing difficult and cause tears. It is enough to drink at least a sip of milk to reduce or remove the effect of pepper in the mouth and esophagus. Milk does not always help in cooking, since the ingredients in dishes may not be compatible with it. But there are several ways you can reduce the effects of bitterness. Let's look at how to neutralize the spice.

First meal

Hot first ones are cooked with plenty of water. Seasonings are added at the last minute of cooking. Some strictly use measuring spoons and quantities according to the recipe, while others measure everything by eye, and, as a rule, overdo it not only with hot pepper, but also with salt.

Note ! Usually in countries where chili pepper is included in the regular diet, it is served on the table along with salt so that anyone can measure out as much as they need for the soup. But situations are different.

Already prepared “spicy” soup, borscht, pea soup or other first ones are saved from excessive spiciness by cooking a second portion of the dish, but without spices. You will get 1.5–2 times more soup, but not so spicy. Or, to correct the taste of the dish, add water - up to half the volume and a few ingredients, with the exception of spices. It all depends on the amount of pepper. The volume of the soup will increase without excess heat.
Grains are added to vegetable hodgepodges: bulgur, chickpeas, lentils, semolina, beans, which will absorb excess pungency, but also salt.
An ordinary apple, carrot or potato, peeled, takes away some of the heat from the boiling broth. They are best used when preparing vegetable soup. Boil for a while, without boiling, and remove from the pan.
Sour cream or cream in a bowl of any soup reduces the effect of chili, neutralizes the pepper and adds a pleasant taste.
A teaspoon of sugar with 1/2 teaspoon of vinegar 6% will help reduce the effect of the pepper.
A teaspoon of table grape or apple cider vinegar is added to vegetable goulash and borscht so that bitterness does not become a hindrance.
And this method only works if the chili was used from the very beginning for cooking broths. Remove the pan from the heat and set aside to let the spices and seasonings settle to the bottom. Carefully pour the contents into another pan, reserving the spice portion. Add water and continue cooking the soup. The sharpness will remain, but will not burn much.

Main courses: meat, fish, chicken

Hot second dishes made from meat products for frying and baking in the oven are usually salted and peppered first, so that the meat gives juice and is saturated with spices. It is therefore important to take a sample at the very beginning, although sampling the raw product is not always encouraged.

Advice! It is better to prepare marinades with spices in a separate bowl, measuring each portion of herbs, pepper and spices.

Peppered meat, fish products, and poultry are saved from heat depending on the situation:

It is enough to rinse raw meat, fish, and poultry prepared for marinating with running water to wash off the spices, and re-prepare the mixture without chili.
The finished baked or fried meat dish is sprinkled with sugar and sprinkled with apple or grape vinegar to highlight the taste of the dish and reduce the burning sensation. Lemon juice will also help.
The heat of fried meat, fish and chicken can be removed by spreading sour cream, mayonnaise, or grated cheese on top. And then bake in the oven. Sprinkle the finished dish with a little lemon juice.
During frying or cooking, the severity of the chili can be partially reduced with the help of 2 tbsp sauce. l. sour cream, cream, yogurt, diluted with broth or water. With this method, the gravy must be constantly stirred so that the dairy product does not curdle. Cut large pieces of meat into small portions.
Ready-made fried or stewed meat, where all these tips will not work, can be diluted with a side dish of rice, buckwheat, pasta, blanched vegetables without seasonings and spices, fresh juicy vegetables: cucumbers, tomatoes. Add a lot of greens. You can mix it with a side dish and additionally prepare a sour cream-based sauce or tomato sauce, which perfectly reduces the spiciness.
Acidic vegetable products can help neutralize the sting: pickled cucumbers, tomatoes, carrots. You can serve them with meat, decorating the dish, or place a separate plate with vegetables, inviting guests to eat the main dish with sourness. Lemon, lime juice, and a little table vinegar may help.
Spicy salted fish with spices is washed to remove both the bitterness and the salt; it is best served on the table, sprinkled with lemon juice and olive oil with plenty of fresh herbs.
Peppered chicken with rice is saved in the following way: select pieces of meat from the rice in a separate dish, simmer with vegetables, with tomatoes with added sugar, without spices, or fry separately in sour cream. And dilute the rice with cooked stew.
Boiled rice goes well with vegetable stews and cabbage. Stewed potatoes are mixed with sour cream and baked in the oven, sprinkled with grated cheese.

Salads

For salads, fresh chili pepper pods are used, the heat of which depends on the variety, as well as ground pepper into powder. The following steps will help if you have overdone the seasoning:

For a spicy fresh vegetable salad, just add the amount of other ingredients to reduce the burning sensation. And try to remove the pods from the salad.
Any hard cheese, cut into strips or grated on a coarse grater, also helps. You can drizzle the salad with olive oil and vinegar to reduce the burning sensation.
If the salad is Korean from sticks of carrots and potatoes, then again the proven method is to increase the amount of products.
Mixed salads (Olivier, Russian), in addition to adding ingredients, season with sour cream. Season the vinaigrettes with olive oil.
Depending on the recipe, you can add nuts, almonds, flax seeds, and sesame seeds. They give a piquant taste to the salad. Olive oil will reduce the severity.

Remember ! One of the best ways to save it is to use sour cream and lemon juice for dressing.

What to do if you get pepper in your eyes

The most problematic thing is to get rid of the unpleasant sensations after hot pepper gets into your eyes. The mucous membranes of the visual organs do not have basic protection from capsaicin compared to the epidermis, and accordingly, burning and pain are most pronounced. Harsh pepper neutralizers should not be used on the eyes. If red hot pepper gets into your eyes, then to neutralize the substance you need to do only mild options:

Soda solution. One tablespoon of baking soda is diluted in 500 milliliters of clean water. The eyes are washed with the liquid. If necessary, the product is prepared again, the procedure is carried out until the burning sensation disappears,
Olive oil. Capsaicin is partially neutralized in oils. The softest is natural olive essence in high concentration. Open a bottle of oil, moisten a swab generously with it and wipe the affected areas of the eyes for 3-5 minutes, changing the cotton wool regularly,
Starch. It does not directly eliminate the active irritant, but it counteracts the development of the inflammatory process and irritation. After removing capsaicin from the mucous membranes, generously sprinkle the affected areas with a product based on potato extract.

Take some acid

This method comes to our aid from Thai cuisine, which uses a lot of chili peppers. Therefore, to neutralize the spice in most of their dishes, they use citric acid, vinegar or even ketchup. One spoon can work a real miracle and make the taste balanced.

Add sugar

It and other sweeteners add a different flavor profile that can counteract the spiciness. You should be careful here, as the taste can deteriorate and instead of the usual dish, you will get dessert.

Hold a piece of butter in your mouth

Butter is saturated with fats and casein, so it relieves the condition much faster. Casein eliminates the pungency, and fats protect the oral cavity from aggressive alkaloids, creating a barrier.

If you are planning to try wasabi and other foods with hot spices for the first time, you should first stock up on one of the listed products. If you eat spicy foods infrequently, their taste seems more intense, since people who prefer spicy foods gradually dull their sense of taste.

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