The Benefits to Eating Peppers and Hot Sauce


Burn off fat:   

Both hot and sweet peppers May Enhance Weight-loss Efforts. Research has shown that capsaicin—the substance that gives hot red peppers (or chilies) their kick, and boosts our metabolism—keeps immature fat cells from developing into full-fledged ones. And a study presented in April 28th 2010  found that a compound in some sweet peppers (called CH-19 Sweet), which resembles capsaicin, provides similar positive metabolic effects minus the burning mouth and lips.


Searing pain soother: 

 When trying to get a reluctant eater to try something spicy, people often say, "Aww, try it. You'll get used to it." A four-alarm chilli may downgrade to two-alarm after a few bites. In the same way that your mouth's pain receptors can get desensitized, nerve receptors in the body can also be desensitized. This is the theory behind using capsaicin and pepper extracts as pain relievers. When applied to the skin, topical capsaicin has been shown to effectively ease symptoms of cluster headaches, shingles, and osteoarthritis.

Control cholesterol:
Another benefit of capsaicin: A study in the British Journal of Nutrition showed that adding hot chilis to daily meals May protect against the buildup of cholesterol in the blood compared with eating a bland diet. (The hotter the chili, the more capsaicin)

Congestion:   Pepper is a natural decongestant—it contains chemicals that irritate your mucus membranes, making them produce a thinner, more watery mucus (translation: giving you a runny nose) to help clear out your nasal passages, explains Neil Schachter, MD, a professor at the Mt. Sinai School of Medicine in New York City and author of The Good Doctor’s Guide to Colds and Flu. Just add a few pinches of pepper to a bowl of chicken soup—the perfect comfort food when you’re sick—and you’ll soon be breathing easier.

Lower your risk of breast cancer:
Toss a sliced red pepper into a salad for about a third of your daily carotenoid needs. Research reported in the International Journal of Cancer in 2009 found that premenopausal women who ate two or more servings of foods rich in carotenoids each day reduced their risk of breast cancer by 17 percent. Why? Carotenoids can interfere with estrogen’s signalling ability.

Love your heart and prevent stroke:
Whether you like them hot or sweet, peppers contain lots of B vitamins. One cup (250 mL) of chopped banana pepper has 36 percent of your daily vitamin B6 and 10 percent of folate (also a B vitamin); red peppers contain 35 and seven percent, respectively; and yellow peppers, 20 and 10 percent. A Japanese study published this year looked at more than 35,000 women, age 40 to 79 years, who had completed a food-frequency questionnaire. Researchers found that the higher the dietary intakes of both folate and B6, the lower the risk of death from stroke, coronary heart disease and total cardiovascular disease for women.

Origin Of Hot Sauce


Humans have used chili peppers and other hot spices for thousands of years. Inhabitants of Mexico, Central America and South America had chili peppers more than 6,000 years ago. Within decades of contact with Spain and Portugal in the 16th century, the American plant was carried across Europe and into Africa and Asia, and was altered through selective breeding. One of the first commercially available bottled hot sauces appeared in 1807 in Massachusetts. However, of the early brands in the 1800s, few survive to this day. Tabasco sauce is the earliest recognizable brand in the hot sauce industry, appearing in 1868 and becoming synonymous with the term Hot Sauce. As of 2010, it was the number 13 best-selling condiment in the United States preceded by Frank's RedHot Sauce in number 12 place, which was the sauce first invented and used with the creation of Buffalo Wings.
 Hot Sauce is about as old as we can find traces of civilization. Clues of Hot Sauce containers and the use of it , have been dug up in archeological digs, and when dredging up sunken ships.
The Aztecs, living where Southern Mexico is now, used chili's as far back as 7000 BC. They began cultivating them probably before 3500 B.C. They were used for flavour but also for medicinal purposes.

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The Story And Meaning of Scovilles



American pharmacist Wilbur Scoville.Is the creator of the Scoville Scale.The Scoville Scale is the measurement of the pungency (spicy heat ) of chili peppers or other spicy foods as reported in Scoville heat units (SHU) a function of capsaicin concentration. His method, devised in 1912, is known as the Scoville Organoleptic Test. In Scoville's Method, an exact weight of dried pepper is dissolved in alcohol to extract the heat components (capsinoids), then diluted in a solution of sugar water. Increasing concentrations of the extracted capsinoids are given to a panel of five trained tasters, until a majority (at least three) can detect the heat in a dilution. The heat level is based on this dilution, rated in multiples of 100 SHU.

 Naga Jolokia (bhut jolokia, naga morich) is rated at over one million Scoville units. It is primarily found in Northeast Indian states of Assam, Nagaland, and Manipur. It is also found in Bangladesh.

The chilies with the highest rating on the Scoville scale exceed one million Scoville units, and include specimens of naga jolokia or bhut jolokia and its cultivar, the "Ghost chile", which does not have official cultivar status.[10][11] The Carolina Reaper is currently the spiciest pepper in the world. The average rating was 1.6 million units and the rating of the spiciest batch was 2.2 million Scoville units.


Since Scoville ratings are defined per unit of dry mass, comparison of ratings between products having different water content can be misleading. Typical fresh chili peppers have a water content around 90 percent, whereas, for example, Tabasco sauce has a water content of 95 percent.]For law-enforcement-grade pepper spray, values from 500 thousand up to 5 million SHU have been mentioned,  but the actual strength of the spray depends on the dilution, which could be a factor of 10.

 

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