The correct way to eat chili peppers

The correct way to eat chili peppers includes controlling intake, pairing appropriate foods, paying attention to timing of consumption, choosing appropriate varieties, and being cautious when consuming for special populations. Chili peppers are rich in capsaicin and vitamin C. Reasonable consumption can promote appetite and metabolism, but excessive stimulation of the gastrointestinal mucosa should be avoided.

It is recommended to limit daily consumption of chili peppers to less than 5 grams per meal, which is equivalent to the amount of one small red chili pepper. Capsaicin can irritate the oral and digestive mucosa, and excessive intake may cause a burning sensation or stomach pain. Pairing with high protein foods such as tofu and eggs can slow down stimulation, while consuming vegetables and fruits rich in vitamin C can promote nutrient absorption. When fasting, the gastrointestinal mucosa is more sensitive. It is recommended to consume chili peppers during or after meals. The content of capsaicin varies greatly among different varieties. Green peppers and bell peppers are suitable for beginners, while spicy lovers can gradually try millet chili and morning bell peppers. Patients with gastritis and irritable bowel syndrome should avoid mucous membrane irritation caused by capsaicin. Chili peppers during hemorrhoid attacks may exacerbate anal vascular congestion. Excessive consumption by pregnant women may induce uterine contractions, and lactation may alter the taste of breast milk. Children with underdeveloped digestive systems are not recommended to actively add chili peppers under the age of 3. During the use of anticoagulant drugs, it is necessary to control the intake of chili peppers to avoid increasing the risk of bleeding. After consuming chili peppers, persistent stomach pain or diarrhea can be relieved by drinking milk. Casein in dairy products can neutralize capsaicin. Long term spicy people are recommended to undergo regular gastrointestinal endoscopy. Daily dietary reactions can be recorded, and any intolerance can be promptly adjusted. Chili as a seasoning should be used in combination with other spices, such as ginger and garlic, which can enhance the warming effect on the stomach. Special occupations such as teachers and singers need to protect the vocal mucosa, and it is recommended to control the frequency of chili intake.