Several cases of not eating chili
With cardiovascular and cerebrovascular diseases, patients with hypertension should not eat pepper, chronic bronchitis, pulmonary heart disease, tuberculosis patients are no exception.
Because capsaicin causes a rapid increase in circulating blood volume, rapid heartbeat, tachycardia, and a large amount of short-term use, it can cause acute heart failure and sudden cardiac death. Once there is no accident, it can also cause cardiovascular and cerebrovascular diseases and rehabilitation of lung lesions.
Patients with chronic gastritis, gastric ulcer, esophagitis, due to the stimulation of capsaicin, mucosal congestion and edema, erosion, causing a sharp increase in peristalsis, causing abdominal pain, diarrhea, etc., also affect the recovery of digestive function.
Patients with chronic cholecystitis, cholelithiasis, and chronic pancreatitis, due to stimulation of capsaicin, cause increased gastric acid secretion, more gastric acid can cause gallbladder contraction, lowering of biliary sphincter tension, resulting in difficulty in bile discharge, resulting in cholecystitis, gallbladderColic and pancreatitis.
In patients with acne, due to the stimulation of capsaicin, venous congestion and edema can aggravate acne and even form an anal abscess.
In addition, the pepper can increase constipation and make the hemorrhoids heavier.
Patients with pink eye disease and keratitis do not eat chili. From the perspective of Chinese medicine, it is easy to get angry and aggravate the condition.
Maternal, pregnant women should not eat chili, a large number of mouth sores can occur, dry stools, but also because of breast-feeding babies make it sick.
Patients with kidney disease should not eat pepper, because capsaicin is excreted through the kidneys, which can damage the renal parenchyma cells, which can cause renal function changes and even renal failure.
Patients with hyperthyroidism should not be eaten. Because of their own heart rate, they can speed up their heartbeat after eating, and the symptoms are more obvious.
Dermatitis and some patients with skin diseases should not be eaten, because it is often aggravated after eating.
Thin people should not eat chili, because thin people often have dry throat, bitter mouth, irritability and irritability, if you eat chili, in addition to aggravating the above symptoms, and easily lead to bleeding, allergies and inflammation, severe sore infections.
Patients who are taking Chinese medicine to treat the disease are also taboo, because the consumption of capsaicin will affect the efficacy.
銆€銆€Even normal people should not eat chili for a long time.
According to relevant information, in patients with esophageal cancer and gastric cancer, the long-term consumption of peppers accounts for a considerable proportion.
In summary, although the spicy food is delicious, it can be stopped.
銆€銆€Intimate Tip: Excessively eating spicy and harmful healthy peppers containing capsaicin (for cimolamine), after eating it, stimulate the tip of the tongue, the oral mucosa, the nerve endings in the mouth, through the reflection of the brain, promote saliva secretion, help digestion of food, substitute peopleI feel relaxed and excited, and the pleasure and taste after the spicy is considered to be the ideal seasoning.
At the same time, it also increases the secretion of digestive juice in the gastrointestinal tract. Because the morphine contains morphine, it not only helps digestion of food, but also strengthens the movement of the body.
銆€銆€Because this kind of spicy food is moist and hot, it can promote blood circulation, make blood and blood run better, and get proper nourishment and driving force. The vitamin C content per 100 grams of pepper is as high as 198mg, vitamin B2, carotene and calcium, iron.The special content of the ore is also very rich, which can improve the immune function. Properly eating spicy in the cold winter can promote the synthesis of collagen in the body, prevent capillary rupture and improve the immune function of the body.
Pepper food can also increase the activity of brain cells, delay aging, and slow down degradation.