Spicy foods have their own expertise and have slightly different health effects

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spicy nose garlic spicy heart, green pepper spicy front lips
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this proverb vividly tells us that after eating different spicy food, the human body feel different. Also known as
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, the substances that cause this feeling in different foods are not the same, so their health effects on the human body are slightly different.The spicy ingredients of onions, leeks and other onions are organic sulphides, which are volatile and irritate to the nose and eyes, which is why people often cut onionstears like rain
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. Organic sulphides are soluble in water, so when cutting onions, a little water on the knife can relieve
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tears
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symptoms. The research shows that organic sulphides have antibacterial, anti-cancer and anti-inflammatory effects, and can remove free fundamentals from the body, with antioxidant effect. Onions, leeks cut open and placed in the air for too long, or heating at high temperatures and other cooking methods, will reduce the content of organic sulphides. Therefore, the best way to eat onion vegetables is raw food or short-term frying.is the main spicy source of garlic, it is usually stored in the form of arginine garlic cloves, crushed before the action of garlic enzymes, the formation of gastrointestinal stimulation of allicin. Therefore, it is best not to eat garlic raw on an empty stomach, otherwise it is easy to damage the stomach mucosa. Allicin can promote the absorption of vitamin
B1
, with sterilization, blood lipid reduction, anti-cancer and other functions. Allicin heat will also fail, so try to eat garlic raw, and it is best to mash into mud put
10 to 15
minutes after eating, which is more conducive to the production of allicin.the main spicy substance of chili peppers is capsaicin, which causes burning pain by stimulating the mucous membranes and trigeminal nerves in the mouth. Sweetness can cover and interfere with spicy taste, acid can neutralis alkaline capsaicin, casein in milk can bind to capsaicin. Therefore, when spicy, a little vinegar, a bowl of cold sweet drinks or a glass of milk are useful. Capsaicin can help the body fight cold and moisture, and can also help reduce the risk of heart disease and atherosclerosis. Chili peppers are best cooked, because raw peppers contain a lot of capsaicin, which may stimulate the oral and gastrointestinal mucosa, heating, gastrointestinal irritation will be reduced.the spicy taste of ginger is long-lasting, constant, but mild, which is mainly related to curcumin. The boiling point of curcumin is very high, can reach
240 degrees C
, so after frying and frying, the spicy taste of ginger is still the same. Curcubin can also enhance blood circulation, stimulate gastric fluid secretion, excited intestine, play a role in promoting digestion, stomach health, enhance appetite. Ginger is eaten in a variety of way, we can choose according to their own taste. Need to be reminded that after decaying ginger will produce camphor, easy to cause liver cell poisoning degeneration, so rotten ginger must be discarded.black mustard and white mustard are hydrolysed to produce the volatile spicy substance
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isothionyl cyanate, which is highly irritating to the nose. Therefore, mustard is best not to eat alone, can be put in dumpling vinegar or sushi sauce to eat. Studies have shown that mustard inhibits the activity of substances that cause cancer. Research at the University of Illinois suggests that eating mustard in orchids can enhance its anti-cancer effect.