As is well known, hot spices have a bactericidal effect. Therefore, some scientists consider them beneficial, but others are skeptical.
How do hot spices affect the stomach?
For his part, Dr. Alexander Myasnikov refutes the prevailing myths about spices and hot seasonings.
According to him, regardless of the common opinion that hot spices are harmful to the body, peppers contain beneficial trace elements. Peppers are used in various forms – ground, chili peppers, and all are beneficial to the body.
Chili peppers have a burning taste on the tongue and amazing health benefits.
Pepper is characterized by its ability to create a sensation in the person who eats it that fire has been set in their mouth, which has become an obstacle to its widespread use, although it is able to prevent the proliferation of Helicobacter pylori bacteria and trains the mucous membrane of the stomach to become more resistant to the acidic environment.
Myasnikov notes that chili peppers are currently being used instead of milk in recommendations for preventing ulcerative gastritis because they contain capsaicin, which accelerates blood circulation.
Mustard is also an antioxidant and has a positive effect on blood vessels, the heart and the nervous system, due to its magnesium and potassium content.
Myasnikov advises people with chronic illnesses, and people who are uncomfortable with spices, to refrain from using hot spices in their diet.
According to him, spices such as chili peppers, mustard, and ginger cannot cause gastritis, but they may cause heartburn and indigestion.
Dr. Andrei Yakushov, a gastroenterologist, points out that spicy foods are not dangerous and do not affect the stomach in any way. He explains that the discomfort and cramps they cause are due to reactions.
According to him, spicy foods do not affect the stomach because they contain sufficient hydrochloric acid.He says, "Hydrochloric acid is very strong, so no other spicy food or spice, including lemon juice, comes close to it in terms of pH changes. In other words, acidifying the stomach environment with external factors is very difficult."
