There are people who readily eat hot peppers. Those who consume them, especially the hotter varieties, derive a definite, euphoric stimulation from the act. The ability to consume the ‘hotter’ peppers does have a genetic component. The more TRPV1 receptors that one has allows for more ‘pain’ to be experienced when bound to by capsaicin. Consuming hot peppers can be physiologically beneficial to health and longevity. Studies do show an inverse correlation between hot pepper consumption and mortality. Overall, hot pepper consumption runs the gamut. The preference for hot peppers can fall anywhere along a wide spectrum. In countries like India, Mexico and much of Asia, hot pepper is widely used and consumed. Whereas individuals in Europe and Japan, noticeably more than not, feel that hot spices do not enhance the flavor of a dish.
Consuming hot peppers is something that a select few people engage in. The specifics of what qualifies as hot is purely subjective. Habanero peppers (435K – 557K Scoville) barely scratch the heat tolerance depth for some people. Conversely, some individuals find Jalapeno peppers or Hungarian peppers (2.5K – 10K Scoville) extremely distressing. It comes down to the food items from which people derive their gustatory satisfaction. Hot peppers (totally subjective) can be, for those who consume them, a flavor enhancer. Although not a requisite for the overall dining experience, some dishes are more complete with just a bit of spice.
Hot pepper preference can be observed as randomly distributed throughout the population. However, a genetic component has been observed as to the incidence of this heat preference. At least one parent within a family will exhibit a preference for spicy foods Within a multi-child family, some siblings will be ‘heat averse’ while others will display a noticeable heat tolerance. A study conducted between identical and fraternal twins revealed that identical twins exhibited similar preferences for amounts of heat. They both would either be equally tolerant or intolerant of similar amounts of spice, be that amount high or low.
Consuming hot peppers can bestow observable health benefits to the individual. A physiological, thermogenic effect has been associated with eating hot peppers. Hot pepper consumption causes the body’s temperature to increase. Spicy meals can stimulate metabolism for a short amount of time after eating. Capsaicin has been shown to help people feel more full and to reduce overall calorie intake for extended periods post-consumption. There is documented evidence that shows a positive effect on longevity that is elicited from hot pepper consumption. Specifically, consuming fresh chili pepper is associated with reduced mortality from cancer, ischemic heart disease, and diabetes. Data suggests that some of the bioactive ingredients (capsaicin, vitamin C, and other nutrients such as vitamin A, K, and B6, and potassium) are likely to be effective in driving the observed associations.
However, one should not throw caution to the winds and begin to liberally consume hot peppers. Consideration must be given to deleterious effects resulting from hot pepper consumption. Pain signals are the adverse psycho-physiological response to eating hot peppers. The response can manifest as an upset stomach, nausea, or vomiting. Vomiting, in particular, results in (the) acid that comes up from the stomach and can irritate the esophagus, according to Dr. Wendy Bazilian (RDN, DrPH, nutritionist and author of Eat Clean, Stay Lean. Other ill-effects of eating hot pepper are diarrhea, pain and redness on the skin, respiratory distress, breathing difficulties, and pain and redness in the eyes.
The consumption of hot peppers is a personal preference. There are factors associated with those who choose to eat hot or very hot peppers. Some people are genetically predisposed to being tolerant of the effects of capsaicin. there are levels to this tolerance, to be certain. Some people grow up in societies where the usage of spice is part of the culture. There probably are genetic influences in this situation but socialization is also key. There is a theory covering thrill-seekers that suggests that those with adventurous personalities, driven by intense sensations or thrills, have a higher preference for spicy food or chili pepper. However, the theory fails to address the extreme contrast between spicy food haters and spicy food likers, as well as the ability to grow a preference for the burn over time.
The human diet does include the consumption of hot peppers. Hot pepper tolerance is associated with a genetic component. There is a\ documented benefit to hot pepper consumption. Dangers associated with eating hot peppers, particularly in large quantities and in the higher Scoville ranges. Individual preference for eating hot peppers occurs along a wide spectrum. Enjoy your dish, whether or not spice is included
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