Spicy refers to those foods

During the patient's illness recovery period and wound recovery period, doctors will advise patients not to eat spicy and irritating foods. Because spicy and irritating food will not only damage a person's gastrointestinal mucosa, but also aggravate the condition, which is not conducive to the recovery of wounds and diseases. However, spicy food is a general term after all. Today's article will explain in detail the types of spicy food.

1. Spicy foods include onions and scallions

The spicy ingredient is organic sulfide, which is volatile and can irritate the nose and eyes. This is why people often cry when cutting onions. Organic sulfides are soluble in water, so when cutting onions, dipping the knife in some water can alleviate the "tears" symptoms. Studies have shown that organic sulfides have antibacterial, anti-cancer and anti-inflammatory effects. They can also remove free radicals in the body and have antioxidant effects. Leaving onions and scallions exposed to the air for too long after being cut, or cooking them at high temperatures, will reduce the organic sulfide content. Therefore, the best way to eat onion vegetables is to eat them raw or stir-fry them for a short time.

2. Spicy foods include garlic

Allicin is the main source of garlic's spicy taste. It is usually stored in the garlic cloves in the form of alliin. Only after the garlic cloves are crushed will they be transformed into allicin, which has a stimulating effect on the gastrointestinal tract under the action of allinase. Therefore, it is best not to eat raw garlic on an empty stomach, otherwise it will easily damage the gastric mucosa. Allicin can promote the body's absorption of vitamin B1 and has the functions of sterilization, lowering blood lipids, and anti-cancer. Allicin will become ineffective when exposed to heat, so try to eat garlic raw, and it is best to mash it into a paste and leave it for 10 to 15 minutes before eating, which is more conducive to the formation of allicin.

3. Spicy foods include chili peppers

The main spicy substance is capsaicin, which causes a burning pain by stimulating the oral mucosa and trigeminal nerve. Sweetness can cover up and interfere with the spicy taste, acid can neutralize the alkaline capsaicin, and the casein in milk can combine with capsaicin. Therefore, when you are touched by spicy food, it is helpful to dip it in vinegar, drink a bowl of cold sweet drink or a glass of milk. Capsaicin can help the body resist cold and moisture, and also help reduce the risk of heart disease and atherosclerosis. It is best to eat cooked peppers, because raw peppers contain a lot of capsaicin, which may irritate the oral and gastrointestinal mucosa. After heating, the irritation to the gastrointestinal tract will be reduced.

Benefits of spicy food

1. Spicy food can strengthen the stomach and aid digestion

As mentioned earlier, chili peppers have a stimulating effect on the mouth and gastrointestinal tract, can enhance gastrointestinal motility, promote the secretion of digestive juices, improve appetite, and can inhibit abnormal fermentation in the intestines. Some medical and nutrition experts in my country conducted a survey in Hunan, Sichuan and other provinces and found that the incidence of gastric ulcers in these provinces, where people generally like to eat chili peppers, is much lower than in other provinces. This is because chili pepper can stimulate the release of prostaglandin E2 in the human body, which is beneficial to promote the regeneration of gastric mucosa, maintain gastrointestinal cell function, and prevent and treat gastric ulcers.

2. Spicy food can prevent gallstones

Eating green peppers regularly can prevent gallstones. Green peppers are rich in vitamins, especially vitamin C, which can convert excess cholesterol in the body into bile acid, thereby preventing gallstones. People who already have gallstones can eat more green peppers rich in vitamin C, which can help alleviate the condition.

3. Spicy food can improve heart function

A "health product" is made with chili as the main ingredient, combined with garlic, hawthorn extracts and vitamin E. After consumption, it can improve heart function and promote blood circulation. In addition, eating chili peppers regularly can lower blood lipids, reduce thrombosis, and have a certain preventive effect on cardiovascular diseases.

The principles of a light diet

1. The principle of light diet is that apples are the best

"An apple a day" is a well-known health slogan. And this is indeed the case. Apples are rich in sugars, organic acids, vitamins, minerals, flavonoids and other nutrients needed by the human body. Scientists call them "all-round healthy fruits." Surveys show that 70% of diseases usually occur in people with acidic constitutions, and apples happen to be alkaline foods. Eating apples can quickly neutralize excess acidic substances in the body and bring the acid and alkaline in the body to a balanced state.

2. The principle of a light diet is that vegetables are essential

"Vegetables are a treasure and are indispensable at every meal." This reflects the importance of vegetables, so we should eat two plates of different kinds of vegetables every day, one of which is seasonal leafy vegetables, and preferably dark green, such as water spinach, spinach, red spinach, rapeseed, etc.; the other plate is root vegetables, such as lotus root, radish, potato, sweet potato, etc. It is best to eat some cold-mixed onions, tomatoes, celery, lettuce, etc., to avoid the destruction of vitamins by heating. The actual intake should be kept at around 400 grams. It should be noted that green leafy vegetables should not be stewed for a long time, so as to better maintain the nutrients they originally contain.