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Chapter 93 Eating less chili can fight cancer, eating more chili can cause cancer

The Preventive Medicine Journal published by the World Health Organization recently published an article again, warning people not to eat chili too much.Dr. Gannett of Cancer Research Institute of Alaska State University Medical Center said that there are carcinogenic chemical substances in pepper, but it also has anti-cancer effects. The problem is the amount of consumption.

Dr. Gannett and others conducted an epidemiological survey in India and South Korea, and it has been confirmed that capsaicin may be the cause of colon cancer.Peppers are pungent and contain capsaicin, which stimulates the pungent receptors in the mouth, causing changes in blood pressure and sweating.Eating large amounts can cause nerve damage and stomach ulcers.Evidence obtained from animal experiments shows that once capsicum is absorbed into the blood from the intestine, it can be transported to the liver for storage and become a beneficial anticancer substance.However, capsaicin can also destroy cells in the liver, disrupt the biochemical process in cells, and become a component that absorbs free radicals. Some researchers believe that some free radicals are the cause of cancer.

Dr. Gannett pointed out that capsaicin in canned peppers and food preservatives butylated hydroxyanisole (BHA) and butylated hydroxy p-cresol (BHT) play a dual role in cancer prevention and carcinogenicity. These three ingredients are Antioxidants can prevent tissues and some foods from spoiling, but their effects depend on the content of these substances in the body. The more they are, the more toxic they are, and they may cause cancer. The less they are, the better they are.Therefore, we must pay attention to the way of eating pure spicy food. We should not think that pepper can prevent cancer, so we should eat a lot, and it is better to do it in moderation.

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Peppers need to be eaten properly to get the proper nutrients.Nutritionists suggest that raw food is the most beneficial, because the vitamin C contained in pepper is relatively unstable, and it will be easily lost if stored for a long time or overcooked, so it should be eaten raw while it is fresh.

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