Chili Peppers & Jalapeños
Chili Peppers & Jalapeños contain the active component capsaicin, which may neutralize certain cancer-causing substances and may help prevent such cancers as stomach cancer.
Chili Peppers, when eaten, produce a hot or burning sensation. It would be best to consume them along with other foods or in a salsa. In the past few years, the nutrition industry has focused on the fruit of the chili plant, or capsicum, and one of its active components, capsaicin.
Capsaicin's potential to enhance weight loss has made its entrance into the dietary supplements market highly successful, and now it's being studied and used for other applications, including treatment for high cholesterol, pre-diabetes, hair loss, pain and immune system enhancement.
Capsaicin also causes saliva and stomach secretions to increase which helps food digest. The body uses capsaicin to increase production of hydrochloric acid which is necessary for healthy digestion. In turn, better digestion means better absorption or vitamins and minerals.
In the Kitchen
Caution
The heat of the chili pepper is found in the seeds and the membranes to which the seeds are attached: the veins. For a more mild flavor, the veins and seeds can be scraped out or filleted with a sharp knife. Wear rubber gloves if your skin is very sensitive or if you are prepping a larger number of chili peppers; the oils from the seeds and veins can be very irritating to the skin and can cause painful burning of the hands, eyes, and lips. Wash your hands well in warm soapy water after handling and before touching your face or other sensitive areas or you body.
Black Bean Salsa
Try to use organic ingredients when you can when you can.
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