All chiles have the unique ability to produce the healthful, cancer curing capsaicin. By just knowing that eating chiles 24 out of 30 days according to a Singapore study reported by Jin Y. Kang, MD of the National University of Singapore, you will be healthier and freer of disease. He was reporting on a study on ulcer cures from eating chiles. He speculated that the reason they work as a cure is that probably they stimulate blood flow and nourish the gastric mucosal membrane.



He went on to report that "ulcer-free patients ate 2.6 times more chile than those with ulcers. The ulcer-free patients also ate chile more often'24 times per month, compared with 8 times per month for those with ulcers." Chiles reduce pain in sore joints caused by arthritis. Also,the destruction of cartilage that comes as a result of arthritis and aging is stopped as well as the fluid in the joints is retained.

Physiologically, capsaicin creams and ointments penetrate to the arthritic joints and stop the destruction of synovial fluid. The capsaicin in chiles when applied topically also controls the pain associated with herpes, shingles and the neuralgia and pain from amputation trauma.

Chiles effect on the blood has long been known. For example in Thailand, they have a much lower incidence of blood clotting disease. Research definitely indicates that upon searching the medical records of countries where spicy foods are regularly consumed, there is much less incidence.

In sum, chiles reduce hypertension, increase the pulse and help stem off strokes and the health reducing effects of high blood pressure. Chiles were discovered in the new world. They are a product that evolved in the Americas as did all night shades?the botanical family to which chiles belong.

So it becomes quite fascinating to learn how chiles have become such a staple in Asia, India and Africa and not so much in Europe, thus supporting the Bering strait theory?that they were taken back into Asia by early settlers in the Americas.

The challenge becomes how to eat chiles regularly? By placing them on the table in small cellars or shaker bottles makes them easily available for adding to any food. Other thoughts are chile tea, chile vinegar or oil?all made by heating a substance and soaking chiles in it. Chiles, red or green can be added to salads, soups, stews, on meats and vegetables and even added to desserts. Chocolate and chile are a marvelous marriage.