Village Journals
Resonate your identity with Naseeb journals. Express your opinions, share your thoughts, post your writings and connect with like minded people through the power of expression.
Resonate your identity with Naseeb journals. Express your opinions, share your thoughts, post your writings and connect with like minded people through the power of expression.
CHILLI PEPPER
CHILLI >> Lower Risk of Type 2 Diabetes
Chilli Peppers often in an assorted range of shapes
and colours, including Red, Yellow, Orange and Green
TYPES of Chilli Peppers
# Piquante Cherry Pepper
# Peppers,
# Pepperdews,
# Red peppers,
Spicy & Hot Chilli
* Chilli
* Peri peri
* Piri piri,
* Cayenne Peppers.
www.stock-photography.co.za
Chili Pepper Fresh or Dried
Like Cayenne Pepper, Red Chili Peppers are available throughout the year to Add zest to flavourful dishes around the world and health to those brave enough to risk their Fiery Heat. :D
This is the plant that puts "Fire on your tongue" :P
and maybe even "a tear in your eye" ;) when you eat spicy Mexican, simmering Szechuan, smoldering Indian, or torrid Thai food.
Chili Peppers belong to the family of foods bearing the Latin name CAPSICUM.
Chili Peppers contain a substance called CAPSAICIN, which gives Peppers their characteristic PUNGENCE, producing mild to INTENSE Spice when eaten.
Capsaicin is a Potent INHIBITOR of Substance P,
a Neuropeptide associated with Inflammatory processes.
The HOTTER the Chili Pepper, the MORE Capsaicin it contains.
The HOTTEST varieties include Haba?ero and SCOTCH Bonnet Peppers. Jalape?os are next in their heat and Capsaicin content, followed by
the MILDER varieties, including SPANISH PIMENTOS, and ANAHEIM and HUNGARIAN Cherry Peppers.
Capsaicin is being studied as an effective treatment for sensory nerve fiber disorders, including pain associated with Arthritis, Psoriasis and Diabetic Neuropathy.
:D Making Chilli Pepper a frequently enjoyed spice in your Healthiest Way of Eating could help REDUCE your risk of Hyperinsulinemia (high blood levels of Insulin): a Disorder associated with Type 2 Diabetes.
>> Lower Risk of Type 2 Diabetes
Making Chilli Pepper a frequently enjoyed Spice in your Healthiest Way of Eating could help reduce your risk of Hyperinsulinemia (high blood levels of Insulin): a disorder associated with Type 2 Diabetes.
In a Study published in the July 2006 issue of the American Journal of Clinical Nutrition, Australian Researchers show that the amount of Insulin required to LOWER blood sugar after a meal is reduced if the meal contains Chili Pepper. When Chili-containing meals are a regular part of the diet, Insulin requirements DROP even lower.
Plus, Chilli's beneficial effects on Insulin needs get even better as Body Mass Index (BMI, a measure of Obesity) increases. In overweight people, not only do Chilli-containing meals significantly LOWER the amount of Insulin required to lower blood sugar levels after a meal, but Chili-containing meals also result in a LOWER RATIO of C-peptide/ Insulin: an indication that the RATE at which the Liver is clearing Insulin has INCREASED.
The amount of C-peptide in the blood also shows how much Insulin is being produced by the Pancreas. The Pancreas produces Proinsulin, which splits into Insulin and C-peptide when secreted into the bloodstream. Each molecule of Proinsulin breaks into 1 molecule of C-Peptide and 1 molecule of Insulin, so less C-peptide means LESS Insulin has been secreted into the bloodstream.
In this study, which involved 36 subjects aged 22-70 years old, the effects of 3 interventions were evaluated. Subjects were given a bland meal after a bland diet containing No Spices, a Chili-containing meal after a bland diet and finally, a Chili-containing meal after a Chili-containing diet. A palatable Chili flavoring, not pure Capsaicin (the active component in Chili), was used.
Blood sugar ROSE similarly after all 3 interventions, but INSULINE ROSE THE MOST after the Bland meal and Bland diet and the LEAST after the Chili-containing meal and a Chili-rich diet.
The maximum increases in Insulin after the bland diet followed by a Chili-containing meal were 15% LOWER than after the bland meal following a bland diet, and 24% LOWER after the chili-containing meal and a chili-rich diet compared to the chili-containing meal after the bland diet.
C-Peptide blood levels also increased the most after the bland meal after a bland diet and the least after the chili-containing meal after a chili-rich diet, showing the least insulin was secreted after the chili-rich diet and meal.
In addition, the C-Peptide/Insulin Ratio was HIGHEST after the Chili-containing meal and a Chili-rich diet, indicating an INCREASE in the liver's ability TO CLEAR Insulin.
Besides Capsaicin, Chilies contain Antioxidants, including Vitamin C and Carotenoids, which might also HELP IMPROVE Insulin regulation.
P: A little chili pepper can really
- Perk up an Omelet,
- Add heat to a Black Bean, Sweet Potato Soup, Pumpkin Soup...Curry...etc
-or Transform an ordinary Sauce & Salad Dressing.
So, Spice Up (with moderation) your meals. :P
Your body will need to make LESS Insulin and will use it more effectively.
:) " NO NEED To GO overboard though!".
Population Studies in India and Mexico suggest that "loading up on Hot Chillies "at every meal" may be linked to Increased risk of Stomach Cancer.
Chilli Peppers often in an assorted range of shapes
and colours, including Red, Yellow, Orange and Green
TYPES of Chilli Peppers
# Piquante Cherry Pepper
# Peppers,
# Pepperdews,
# Red peppers,
Spicy & Hot Chilli
* Chilli
* Peri peri
* Piri piri,
* Cayenne Peppers.
www.stock-photography.co.za
Chili Pepper Fresh or Dried
Like Cayenne Pepper, Red Chili Peppers are available throughout the year to Add zest to flavourful dishes around the world and health to those brave enough to risk their Fiery Heat. :D
This is the plant that puts "Fire on your tongue" :P
and maybe even "a tear in your eye" ;) when you eat spicy Mexican, simmering Szechuan, smoldering Indian, or torrid Thai food.
Chili Peppers belong to the family of foods bearing the Latin name CAPSICUM.
Chili Peppers contain a substance called CAPSAICIN, which gives Peppers their characteristic PUNGENCE, producing mild to INTENSE Spice when eaten.
Capsaicin is a Potent INHIBITOR of Substance P,
a Neuropeptide associated with Inflammatory processes.
The HOTTER the Chili Pepper, the MORE Capsaicin it contains.
The HOTTEST varieties include Haba?ero and SCOTCH Bonnet Peppers. Jalape?os are next in their heat and Capsaicin content, followed by
the MILDER varieties, including SPANISH PIMENTOS, and ANAHEIM and HUNGARIAN Cherry Peppers.
Capsaicin is being studied as an effective treatment for sensory nerve fiber disorders, including pain associated with Arthritis, Psoriasis and Diabetic Neuropathy.
:D Making Chilli Pepper a frequently enjoyed spice in your Healthiest Way of Eating could help REDUCE your risk of Hyperinsulinemia (high blood levels of Insulin): a Disorder associated with Type 2 Diabetes.
>> Lower Risk of Type 2 Diabetes
Making Chilli Pepper a frequently enjoyed Spice in your Healthiest Way of Eating could help reduce your risk of Hyperinsulinemia (high blood levels of Insulin): a disorder associated with Type 2 Diabetes.
In a Study published in the July 2006 issue of the American Journal of Clinical Nutrition, Australian Researchers show that the amount of Insulin required to LOWER blood sugar after a meal is reduced if the meal contains Chili Pepper. When Chili-containing meals are a regular part of the diet, Insulin requirements DROP even lower.
Plus, Chilli's beneficial effects on Insulin needs get even better as Body Mass Index (BMI, a measure of Obesity) increases. In overweight people, not only do Chilli-containing meals significantly LOWER the amount of Insulin required to lower blood sugar levels after a meal, but Chili-containing meals also result in a LOWER RATIO of C-peptide/ Insulin: an indication that the RATE at which the Liver is clearing Insulin has INCREASED.
The amount of C-peptide in the blood also shows how much Insulin is being produced by the Pancreas. The Pancreas produces Proinsulin, which splits into Insulin and C-peptide when secreted into the bloodstream. Each molecule of Proinsulin breaks into 1 molecule of C-Peptide and 1 molecule of Insulin, so less C-peptide means LESS Insulin has been secreted into the bloodstream.
In this study, which involved 36 subjects aged 22-70 years old, the effects of 3 interventions were evaluated. Subjects were given a bland meal after a bland diet containing No Spices, a Chili-containing meal after a bland diet and finally, a Chili-containing meal after a Chili-containing diet. A palatable Chili flavoring, not pure Capsaicin (the active component in Chili), was used.
Blood sugar ROSE similarly after all 3 interventions, but INSULINE ROSE THE MOST after the Bland meal and Bland diet and the LEAST after the Chili-containing meal and a Chili-rich diet.
The maximum increases in Insulin after the bland diet followed by a Chili-containing meal were 15% LOWER than after the bland meal following a bland diet, and 24% LOWER after the chili-containing meal and a chili-rich diet compared to the chili-containing meal after the bland diet.
C-Peptide blood levels also increased the most after the bland meal after a bland diet and the least after the chili-containing meal after a chili-rich diet, showing the least insulin was secreted after the chili-rich diet and meal.
In addition, the C-Peptide/Insulin Ratio was HIGHEST after the Chili-containing meal and a Chili-rich diet, indicating an INCREASE in the liver's ability TO CLEAR Insulin.
Besides Capsaicin, Chilies contain Antioxidants, including Vitamin C and Carotenoids, which might also HELP IMPROVE Insulin regulation.
P: A little chili pepper can really
- Perk up an Omelet,
- Add heat to a Black Bean, Sweet Potato Soup, Pumpkin Soup...Curry...etc
-or Transform an ordinary Sauce & Salad Dressing.
So, Spice Up (with moderation) your meals. :P
Your body will need to make LESS Insulin and will use it more effectively.
:) " NO NEED To GO overboard though!".
Population Studies in India and Mexico suggest that "loading up on Hot Chillies "at every meal" may be linked to Increased risk of Stomach Cancer.