Friday, July 21, 2017 by Jhoanna Robinson
Cayenne pepper, whose color can range from yellow to reddish-brown, has been used by households all over the world to add flavor and a little bit of heat to dishes for a while now – around a thousand years now. But did you know that eating cayenne on a regular basis can help your body fight cancer-causing elements and make it so that there is a steady and healthy flow of blood in your body?
Cayenne is one of the hottest members of the pepper family, racking up a good 30,000 to 50,000 Scoville heat units (SHU) in the Scoville scale, along with Tabasco. The hottest in the pepper family is the Carolina reaper with 1,400,000 to 2,200,000 SHU, which is closely followed by the Trinidad scorpion with 1,200,000 to 2,000,000 SHU. The mildest of them is the bell pepper, which has no Scoville heat units.
There are two kinds of cayenne: the American cayenne whose hotness range in the 30,000 to 50,000 area, and the African birdseye cayenne, which is more potent than the first one. It can be mixed in meals and desserts or used in capsule form and creams. Aside from that, it provides healthy benefits to people. Some of them are as follows:
Also, here is the shocking truth: Capsaicin is able to kill bad bacteria in the digestive system and lessen the occurrences of inflammation in the body. This, despite its bad rep that peppers can cause ulcers. Cayenne has also been traditionally used in Asian as well as Ayurveda as an agent to improve blood circulation.
Capsaicin can positively impact the tissue lining the mucus membranes in the sinus cavity by clearing the mucus from nasal passageways, thereby making breathing easier when you’re infected with the common cold or a respiratory infection.
Cayenne can also be used as an alternative to antibiotics. In fact, a new study showed that cayenne, along with other spices such as cinnamon and turmeric, gave livestock effects that are similar with antibiotics, which were administered to entire herds and flocks to stimulate their growth and help them strengthen their immune systems. Farmers still continued administering these prophylactics even under the threat of these bugs developing resistance.
The study found that like humans, chickens and pigs eat more of the food they are served with when the items were flavored with spices; for instance, their food intake is greater when their food is laced with dried ginger, oregano, rosemary, and thyme. However, since the spices also have antimicrobial properties, the livestock are not only encouraged to ingest more, ensuring their growth, they are also protected from the likelihood of disease.
The spices were also shown to protect intestinal health in chickens and piglets, increase gut bacteria, and activate enzymes that regulate digestion.
Read more stories such as this one at SuperFood.news.