Hot Peppers

Hot Peppers | Effective Weight Loss Techniques

Benefits

What makes hot peppers hot is a group of six acids called capsaicinoids, primarily capsaicin. These compounds likely evolved because they discourage animals from eating the peppers and act as anti-fungal agents. But they have such a powerful and unique effect on the nerves and tissues of mammals, including humans, that they are being studied for a variety of possible health benefits.


Both in the laboratory and in animal studies, capsaicin has been shown to kill prostate cancer cells and to inhibit the onset of tumor growth and cell mutations that might lead to cancer. Some studies have also suggested that capsaicin may have a role to play in curbing obesity and treating type 1 diabetes, because it appears to reduce the amount of insulin needed to lower blood sugar after a meal. It also appears to inhibit the growth of Helicobacter pylori, the bacterium that causes 80 percent of stomach ulcers. Because of its profound effect on nerves, it is used in a variety of pain-relief therapies. And because it acts on Substance P, which is involved in the body’s inflammatory response, it may turn out to be a strong anti-inflammatory.


Studies have shown that countries where the cuisine includes a lot of hot peppers have lower rates of heart disease and stroke. Hot peppers are also high in vitamins A and C, the B vitamins (especially B6), and the minerals potassium, magnesium, and iron.

Nutritional composition One raw hot chili pepper provides 18 calories, 4.3 g carbohydrate, 0.9 g protein, 0.1 g fat, 0.7 g dietary fiber, 347 IU vitamin A, 109 mg vitamin C, 11 mcg folic acid, 153 mg potassium, 3 mg sodium, 21 mg phosphorus, 8 mg calcium, 11 mg magnesium, and 0.14 mg zinc.

Bringing It Home

Whether your hot peppers are red, yellow, or green, choose peppers that are glossy and have tight, richly colored skins, with no soft or blackened spots. Keep them in the refrigerator in paper bags or wrapped in paper towels—not in plastic, which tends to allow them to become damp and spoil.

When handling chili peppers, especially the hottest varieties, wear disposable latex (or non-latex, if you are allergic) gloves, and be careful not to get your fingers near your eyes. The hottest parts of the peppers are the central ribs and the pith surrounding the seeds, so if you want a milder dish, trim those parts away. If you’re going for fire, be sure to include them!

Chicken Fire

See Safe Handling of Poultry on page 211.
> 3 to 6 fresh red chili peppers, halved and seeded
> 1 small fresh ginger root (about 1 inch long), peeled and cut in half
> Lemon, zest only
> 4 skinless, boneless split chicken breasts (3 to 4 ounces each), cut into .-inch strips
> 6 cups water
> 6 small red onions or shallots, thinly sliced
> 4 cloves garlic, crushed
> Salt and pepper

> In the bowl of an electric mixer, combine the peppers, ginger root, and lemon zest. Mix for 1 to 2 minutes, until they are well blended. Remove the bowl from the mixer. Add the chicken pieces to the bowl. Using your hands or a wooden spoon, turn the chicken in the seasoning mixture until it is well coated.

> Put the chicken and seasonings into a 3-quart saucepan and pour the water over it. Add
most of the onions (reserving a small amount for garnish) and the garlic. Season with salt and
pepper. Cook over high heat for 5 minutes, or until the water is reduced and the chicken is
cooked through. Transfer to a serving bowl. Garnish with the remaining onion slices. Serve.

YIELD 4 SERVINGS

Nutrition Analysis per serving 197 calories, 15.3 g carbohydrate, 29.7 g protein, 1.8 g fat,
2.7 g dietary fiber

Hot Peppers