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Red Pepper for Weight Loss

admin — Thu, 13 May 2010 23:37:13 +0000

Red pepper is a very popular way to add that extra kick of flavor and color to your favorite dishes, but it is also a highly efficient way to encourage weight loss.

Red pepper (Capsicum and sometimes known as Cayenne) has enormous fat burning potential. It is used more traditionally in herbal medicine as an aid for circulation and digestion. It naturally supports the production of gastric juices- this is vital for a healthy and fully functioning metabolism. Pepper also provides immunity against colds and flu because of its many vitamins including Vitamin C and nutrients. It also contains a source of Vitamin A with its concentration of carotenoids, antioxidants and flavonoids including beta-carotene. The Capsaicin in red pepper, the component that gives the pepper its heat possesses great cardiovascular benefits, an ability to reduce pain by helping to deplete nerve endings meaning less sensitivity and it effectively opens and drains congested nasal passages, which is why when we have a cold people often suggest a hot curry.

In regards to weight loss, it gives your metabolism a turbo charge by creating more heat within the body. After you eat very spicy, hot foods, your body temperature rises in a process known as diet induced thermogenesis. As your body heat increases so will your metabolism so more calories are burned off.

Studies have proven what a significant effect red pepper can have on the metabolic rate. During an experiment, 10gm of red pepper was then added to high fat and high carbohydrate meals and the spice of the pepper boosts thermogenesis which helps to burn, or oxidize the fat contained in the meal. Another study concluded that if 6 to 10 gm of red pepper was added to meals it will help to suppress hunger; this was tested on a group of men and women which showed that it did indeed suppress appetite.

The dosage in the studies were more than what most would consume but you do not necessarily have to consume that much to achieve the same results. Additional studies showed that a small 3gm of red chilli sauce and mustard sauce added to food increased the metabolic rate by up to 25%.

Red pepper is quite frequently used as an ingredient in a wide variety of weight loss supplements and works in harmony with other natural fat burners according to research. Red pepper has a very long history as a spice, it is widely available and cost effective too plus with its wide array of health benefits it is well worth being a bit brave and adding a bit of spice to your life and lose weight and enjoy the benefits that Red pepper has to offer.

Chilli Health Benefits

admin — Tue, 29 Sep 2009 02:59:42 +0000

Here are some health facts about chillies

Eating hot peppers can cause a strong sensation of heat and burning in the mouth, especially among those not initiated. The first reaction is often swallowed a good mouthful of fresh water, but it turns out that this measure is ineffective. Indeed, capsaicin, the compound responsible for the pungent spice is not soluble in water, it is better to swallow a sip of milk, a piece of cheese or other food that contains oil or fat!

Antioxidants.

Antioxidants are compounds that protect body cells from damage caused by free radicals. These are highly reactive molecules that are involved in the development of cardiovascular disease, certain cancers and other diseases related vieillissement1. Hot peppers contain several types of antioxidants and throughout ripening, the concentration of several of these compounds augment. In a study analyzing several antioxidants of chili, made with antioxidant activity was highest luteolin, followed by capsaicin.

Capsaicin.

Capsaicin (or capsaicin) and its derivatives are responsible for the spicy warmth of piment5, in addition to possessing an activity antioxidant. Furthermore, studies in humans show that capsaicin pepper increases the basal metabolism after taking alimentary. Combined with a healthy lifestyle, these short-term effects of pepper can be an added advantage for those watching their weight. Finally, although research has sometimes assumed the contrary, more and more studies agree that reveal the capsaicin in vitro and in animal experiments that may contribute to the prevention of cancer. It should however assess the extent to which these anticancer properties may apply to the human body. (For more information on capsaicin, Cayenne see file).

Flavonoids.

Hot peppers contain more flavonoids, a large family of antioxidants: major flavonoids peppers include luteolin and quercétine. Although many studies in vitro and in animals show a protective effect against some chronic diseases (eg cancer and cardiovascular disease), reviews of scientific literature adds that more human studies are needed to better understand the effect of flavonoids.

Alpha-tocopherol.

Some varieties of hot peppers are good sources of alpha-tocopherol an antioxidant compound that is also a form of vitamin E. Indeed, several of these peppers contain more than 7 mg alpha-tocopherol per 100 g20. For comparison, the nut, a food considered very rich in alpha-tocopherol, contains 15 mg per 100 g. In addition to its antioxidant properties, alpha-tocopherol, according to some research data, could play a role in preventing certain cancers, cardiovascular disease and Alzheimer’s disease. The data on this subject are still mixed, however, and require further study.

Vitamins in Chili

Vitamin C.

The chili is a very good source of vitamin C while the jalapeno pepper is a source. The role of vitamin C in the body beyond its antioxidant properties, it also contributes to healthy bones, cartilage, teeth and gums. Moreover, it protects against infections, promotes the absorption of iron content in plants and accelerates healing.

Iron.

The chili pepper is a strong source of iron for humans, the needs of man and woman are different. Each body cell contains iron. This mineral is essential for transporting oxygen and the formation of red blood cells in the blood. It also plays a role in the production of new cells, hormones and neurotransmitters (messengers in the nerve impulse). It is noteworthy that the iron in plant foods is less well absorbed by the body than the iron content in foods of animal origin. The absorption of iron from plants is favored but when consumed with certain nutrients such as vitamin C.

Manganese.

The chili pepper is a strong source of manganese for women, the needs of man and woman are different. Manganese acts as a cofactor of several enzymes that facilitate a dozen different metabolic processes. It also contributes to the prevention of damage caused by free radicals.

Copper.

The chili pepper is a strong source of copper. As a constituent of many enzymes, copper is necessary for the formation of hemoglobin and collagen (protein used for structure and tissue repair) in the body. Several copper-containing enzymes also contribute to defending the body against free radicals.

Vitamin B6.

Capsicum is a source of vitamin B6. Also known as pyridoxine, vitamin B6 is part of coenzymes involved in the metabolism of protein and fatty acids and the synthesis (manufacturing) neurotransmitters (messengers in the nerve impulse). It also contributes to the production of red blood cells and allows them to carry more oxygen. Pyridoxine is also necessary for the transformation of glycogen into glucose and contributes to the smooth functioning of the immune system. Finally, this vitamin plays a role in the formation of certain components of nerve cells and modulation of hormone receptors.

Vitamin K.

The chili is a safe source of vitamin K. Vitamin K is necessary for the synthesis (manufacturing) of proteins that works to blood clotting (as much stimulation as the inhibition of blood clotting). It also plays a role in bone formation. In addition to find in food, vitamin K is manufactured by bacteria in the intestine, hence the rarity of this vitamin deficiency.

Hot Peppers – Scoville Scale Rankings

admin — Mon, 03 Aug 2009 03:23:34 +0000

Capsaicin is the substance that makes hot peppers hot, and the amount of Capsaicin present varies from pepper to pepper.
Chillies naturally produce capsaicin to protect them from being eaten by mammals. Birds are not affected in the same way and can eat even the hottest chilli with no effect.

In 1912, Wilbur Scoville devised a scale to place hot peppers in order of heat. In this highly subjective test, a chili of each variety was placed in a sugar solution and diluted until the heat could no longer be sensed when drunk by a volunteer . The number of dilutions required was assigned an number; the actually pungency of a pepper is measured as multiples of 100 units, where the bell pepper scores a Scoville rating of zero whilst Habanero weighs in at 300,000 Scoville Heat Units. Incidentally, pure Capsaicin is worth 16,000,000 Scoville Units! Nowadays, the Scoville measurement is determined using High Performance Liquid Chromatography.

Here is a chili heat scale measured in scoville units.

**Scoville Units**
Chile Pepper	Heat Range
Sweet Bell	0
Cherry	00 – 500
Pepperoncini	100 – 500
El-Paso	500 – 700
Santa Fe Grande	500 – 750
Coronado	700 – 1 000
Espanola	1 000 – 2 000
Poblano	1 000 – 2 000
Ancho	1 000 – 2 000
Mulato	1 000 – 2 000
Pasilla	1 000 – 2 000
Anaheim	500 – 2 500
Sandia	500 – 2 500
NuMex Big Jim	500 – 2 500
Rocotillo	1 500 – 2 500
Pulla	700 – 3 000
Mirasol	2 500 – 5 000
Guajillo	2 500 – 5 000
Jalapeno	2 500 – 8 000
Chipolte	5 000 – 8 000
Hot Wax	5 000 – 10 000
Hidalgo	6 000 – 17 000
Serrano	8 000 – 22 000
Manzano	12 000 – 30 000
Shipkas	12 000 – 30 000
De Arbol	15 000 – 30 000
Jaloro	30 000 – 50 000
Aji	30 000 – 50 000
Tabasco	30 000 – 50 000
Cayenne	30 000 – 50 000
Santaka	40 000 – 50 000
Super Chile	40 000 – 50 000
Piquin	40 000 – 58 000
Yatsafusa	50 000 – 75 000
Haimen	70 000 – 80 000
Chiltecpin	60 000 – 85 000
Thai	50 000 – 100 000
Tabiche	85 000 – 115 000
Bahamian	95 000 – 110 000
Carolina Cayenne	100 000 – 125 000
Kumataka	125 000 – 150 000
Jamaican Hot	100 000 – 200 000
Birds Eye	100 000 – 225 000
Tepin	100 000 – 265 000
Devil Toung	125 000 – 325 000
Fatalii	125 000 – 325 000
Orange Habanero	150 000 – 325 000
Scotch Bonnet	150 000 – 325 000
Choclate Habanero	300 000 – 425 000
Red Savina Habanero	350 000 – 575 000
Dorset Naga	800 000 – 900 000
Naga Jolokia	800 000 – 1 001 300
Pure Capsaicin	15 000 000

Bhut Jolokia – The Hottest Chilli in the World

admin — Thu, 23 Jul 2009 06:06:13 +0000

Looking for the hottest chilli in the world? Here it is, the Bhut Jolokia holds the record.
The Bhut Jolokia is also known as the Ghost Chili or the Ghost Pepper and with an insanely high scoville heat unit rating of just over one million there are not many who can tolerate eating one.

The average jalapeno pepper measures about then thousand on the scoville scale, and the Red Savina, (formerly known as the hottest chilli) is still only half the heat of the Bhut Jolokia pepper. The pepper is so hot, it is smeared on fences in India to keep wild elephants away.

Even a single seed from the Bhuta Jolokia can cause extremely acute pain in the mouth for more than 30 minutes. Very hot peppers also pose a risk to the eyes, and anyone brave enough to try a Bhuta Jolokia ought to use extreme caution not to get it anywhere near the eye area.

There may be some health benefits to eating peppers as hot as the Bhuta Jolokia, such as increased metabolism and lower cholesterol, and it may even be beneficial to arthritis sufferers. Before you jump to reap the benefits, though, make sure that you are used to eating very hot peppers. The Ghost Pepper may be more than you bargained for.

Here are some Bhut Jolokia products available to buy:

Bhut Jolokia / Naga Jolokia Ghost Chili - 10 Quality Seeds
US $3.14 Add to watch list

Bhut Jolokia / Naga Jolokia Ghost Chili - 25 Quality Seeds
US $5.51 Add to watch list

25 Naga Morich, hot pepper seeds(Bhut Naga Jolokia)
US $9.99 Add to watch list

HOT!! RED GHOST PEPPER SEEDS BHUT JOLOKIA
US $3.59 Add to watch list

GHOST PEPPER HONEY "HOT" SAUCE Bhut Jolokia Sauce Large 17oz
US $12.75 Add to watch list

naga jolokia (bhut jolokia, Ghost) 300 seeds
US $9.00 Add to watch list