{{{ CAPSAICIN in Hot Peppers Help Ease Pain }}}}

Discussion in 'Fibromyalgia Main Forum' started by fight4acure, Dec 3, 2006.

  1. fight4acure

    fight4acure Member

    Please read this article below. I know it's long but it may help you with the pain!!!! Also, see my article on Important Species... the Naked Mole Rat...in the Chit Chat message boards.... thanks! Fight4acure :)

    By the way... remember to bring up this type of treatment to your doctor first, and find out what is safe for you, if this would work out for you or not. I say this just in case someone reads this without doing their research. Always look into something and talk with the doctor before jumping into anything, just to be on the safe side.


    http://sulcus.berkeley.edu/mcb/165_001/papers/manuscripts/_784.html

    Category: Neurochemistry
    Term Paper Code: 784
    --------------------------------------------------------------------------------

    Abstract

    This paper explores the chemical structure and function of capsaicin, the active chemical ingredient responsible for the spicy burning sensation of chili peppers. Although the mechanism is still not completely clear, research on capsaicin’s functionality seems to be significantly dependent on the properties of its receptor, VR1. This research has discovered the receptor’s interesting ability to integrate multiple pain stimuli, such as temperature, mechanical disruption, and capsaicin activation. This integration is the reason eating foods containing capsaicin are perceived as being "hot." Capsaicin’s effect of depleting cell stores of the pain producing substance P and causing cell death evokes a gradual desensitization to the nociceptors stimulation, thus causing a numbing effect in the area of targeted sensory neurons. This numbing, or analgesia, has spurred much interest as to capsaicin’s potential use as a treatment for chronic pain, such as that associated with arthritis, oral mucositis, and atypical facial pain. Furthermore, history shows that the chili pepper qualities engendered by capsaicin’s physiological effect on the body reach past analgesics to topics spanning everything from the common cold to diabetes. This paper is a compilation of published scientific studies on the role of capsaicin and discussion of its potential as a medicinal agent, as well as the less substantiated but intriguing none-the-less information off web sites dedicated to educating and/or promoting capsaicin use as a healing treatment.

    Capsaicin and its Therapeutic Potential

    Capsaicin: What Is It?

    Capsaicin is the common name for (8-methyl N-vanillyl 6nonamide), the chemical component most well known for its inhabitance in the internal white ribs of chili peppers and its ability to produce the burning hot sensation of chili-laced spicy foods. Though it may feel like one’s mouth has been set literally afire upon ingestion of one of the capsicum family chili plants, capsaicin is actually working as a noxious chemical signal activating the peripheral terminals of sensory neurons. The sensory neurons are fired due to capsaicin’s effect of increasing membrane permeability to cations like calcium and sodium. More specifically, capsaicin binds to and activates the thinly myelinated A* primary sensory neurons and unmyelinated C-fibers. (Purkiss, 1997) The nociceptor neurons transmit information into the central nervous system (CNS) and release neuropeptides, including substance P. The release of substance P is responsible for the sensations of burning and irritating pain. (Presti, 1999) This chemical pathway is thus the explanation for the burning pain experienced when biting into a chili, a defensive mechanism "chemical war-fare armoury… designed to protect plants from being eaten." (Clapham, 1997)

    Capsaicin’s potency can be measured via the Scoville heat scale, invented in 1912 by Wilbur Scoville to calibrate the pungency of peppers. (Clapham, 1997) The scale was calibrated by extracting capsicum in alcohol and diluting until it the spicy flavor was just detectable as a drop on the tongue. The units range from Bell peppers (<1), jalapeno (103), habanero (105), and pure capsaicin (107). This scale, however, is a subjective pscychophysical one, and it is not deemed reliable or recognized by some critics.

    The Capsaicin Receptor

    The receptor for capsaicin is called the vanilloid receptor subtype 1 (VR1) because capsaicin is chemically defined as part of the vanilloid group. VR1 is a cation channel that can also be activated by noxious heat (thermal stimuli) or mechanical stimuli, in addition to its chemical activation by capsaicin. A substantial amount of research has focussed on VR1 as a fascinating receptor whose cloning opens the way to more details about the molecular nature of capsaicin action and its relation to endogenous pain signaling mechanisms. (Caterina, 1997) Scientists’ first thought that the capsaicin receptor played an important physiological role in the detection of pain because of capsaicin’s cellular specificity and its ability to evoke the burning sensation. Capsaicin’s ability to evince the same sensation as excessive heat or mechanical abrasion could thus be explained by thinking of it as chemically mimicking the actions of a physiological stimulus or an endogenous ligand produced on account of tissue injury. Although capsaicin’s exact mechanism is still only conjectured at, biochemical and electrophysiological studies have proven its ability to increase the plasma membrane’s permeability to cations. After activation, calcium ions are allowed to flow from the highly concentrations (2mM) in the sera into the lower concentration (100nM) of the cellular space. (Clapham, 1997) (The flow of calcium is usually detected by calcium indicator dyes, which shift their fluorescent emission spectra upon binding to calcium.) The mechanism for this increased permeability is also still unclear. One hypothesis is that the hydrophobic capsaicin directly upsets the membrane lipids; another avers to capsaicin’s activation on a specific receptor on or within the sensory neuron. On account of the structure-function relationship and the dose-dependent activation of capsaicin, most papers refer to the latter theory as the most likely. The second hypothesis is further supported by the development of capsazepine, a competitive capsaicin antagonist and resiniferatoxin, a capsaicin analogue which mimics capsaicin’s cellular actions. (Caterina, 1997) Resiniferatoxin (from the flower Euphorbia resinifera) is extremely potent at nanomolar quantities; thus it can be used as a high-affinity radioligand to visualize capsazepine- and capsaicin- sensitive binding sites on sensory neurons.

    In order to isolate the complementary DNA encoding the capsaicin receptor protein, researchers took messenger RNA from the dorsal root ganglion cells of the spinal chord, one of the CNS destinations for the nociceptor (the second being, the brain.) After constructing a library of cDNAs from which all the expressed proteins of the cell are made, a single cDNA was isolated by its fluorescent response to capsaicin exposure. Once incorporated into immortalized cells, this cloned receptor showed the same properties as capsaicin receptors in nociceptors. As shown in illustration 1, VR1 is a calcium selective ion channel with a large single-channel conductance. Furthermore, like the NMDA (N-methyl-D-aspartate) type glutamate receptor channel, for every one sodium ion about ten calcium ions may pass. Capsazepine, the synthetic antagonist, blocks the channel, whereas capsaicin and resiniferatoxin activate the current. Presuming that capsaicin acts directly on receptor, the cooperativity of binding suggests more multiple binding sites. (Clapham, 1997) One hypothesis is that there are four identical subunits in the channel, akin to the potassium ion gated channel. The fact that capsaicin is lipophillic suggests that it could bind to either the exterior or the interior of the cell. The cloned receptor explains capsaicin’s high level of action selectivity, in that it appeared to be expressed only by small-diameter neurons within sensory neurons. (Caterina, 1997)

    The cloned receptor is also strongly activated when temperatures are raised into the range known to cause pain in humans, thus proving its dual role as a thermal sensor. Further studies show that a large proportion of cells containing VR1 displayed a marked increase of calcium levels within seconds of heat treatment. (Caterina, 1997) The cloned capsaicin receptor can thus be termed as an integrator of multiple pain producing stimuli. This ability to integrate signals can account for the role of injury induced hypersensitivity at the location of the sensory neuron, as well as being a molecular explanation for why the taste of foods containing capsaicin is perceived as being "hot." Another interesting aspect of the receptor is its sensitivity to acidity. Knowing that heat gates the VR1 directly, scientists were able to conduct research proving that protons decrease the temperature threshold for VR1 activation. Even in minimally acidic conditions, (pHÕ5-9), the VR1 receptor can be activated at room temperature. (Tominaga, 1998) Hydrogen ions alone are not sufficient to activate VR1, they do significantly potentiate response to capsaicin. Interestingly, this increased capsaicin potency might then ensue from the reduction of tissue pH resulting from infection, inflammation, or ischaemia.

    The particularly interesting aspect of capsaicin is that initial exposure to the chemical leads to excitation of the neuron, perception of pain, and release of inflammatory mediators, while prolonged exposure makes the nociceptor terminals insensitive to capsaicin as well as other possible noxious stimuli. Research shows that cell lines with VR1, as well as in vivo neuronal pain fibers, die after several hours of exposure to capsaicin. (Clapham, 1997) Scientists hypothesize that the cell death is due to the superfluous and continuous influx of ions, thus defining the death as necrotic (caused by injury) rather than programmed. The death of the neuronal pain fibers, perhaps underpinning an attempt by the brain to neuronally remodel by activation of glutamate responsive channels, is thusly responsible for spicy food lovers gradual desensitization and tolerance to increasing levels of capsaicin. Another hypothesis is that the excess calcium could initiate intracellular regulatory mechanisms to reduce the cellular response, such as transcription or phosphorylation of target proteins. Either way, the complicated interactions between capsaicin and VR1, and the ensuing mechanism of desensitization to "painful" stimuli opens up this paper for the most intriguing aspect of capsaicin: its paradoxical yet powerfully potential uses as an analgesic.

    Capsaicin: Medicinal Potential

    Extensive research of capsaicin, VR1, and the physiological responses to chemical activation has scientists believing that capsaicin could be an effective agent in the management of chronic pain, such as that associated with spinal chord injury, arthritis, and diabetic neuropathy. (Clapham, 1997) Capsaicin offers a new way to study the function of sensory neurons; besides activating subsets of nociceptors, high doses kill sensory neurons and thus define the function of those peptidergic sensory neurons. (Wood) The derivative of the hot pepper plant is touted by companies like CCNA as "the key component of the fastest growing topical analgesic on the market." (www.6) In particular, capsaicin creams are being marketed to arthritis sufferers as a way to relieve pain with minimal side effects. One product, Menthacin Arthritic Pain Relief, combines capsaicin and menthol in order to combat arthritic pain, as well as promising no complications for simultaneous use of non-steroid anti-inflammatory drugs (NSAIDS). Advertisements such as the one on the CCNA News Release state that continued application of capsaicin topical cream will cause the nerve fibers containing the protein to become "inactive," thus eliminating the pain. Considering the research done on cell death due to ion influx, the term "inactive" does not seem all together truthful, yet the sell is effective in sounding appealing to the pubic as a safe, natural way to relieve pain, avoiding the repugnance of medical drugs that must be taken orally. The advertisement does say that in event of discontinued use, pain messages may redevelop, referring in an obscure way as to the ability for nerve cells to regenerate. Common side effects are listed as temporary mil warming sensations and mild local skin irritation.

    While the previous site smacks more of sugar coating and sensationalism than a comprehensive and scientific report, there are some very credible internet sites which inform the public as to uses for capsaicin that have been either proven or are in the process of testing. For example, the Trigeminal Neuralgia Resources web site from Harvard University highlights the use of capsaicin as a treatment for the neuropathic pain of postherpetic neuralgia, as well as treatment for oral nerve pain for the sores of cancer therapy patients. (www.3) The skeptical reader is reassured by this web site's references to medical journals and its admittance that treatment is still considered experimental. In the United Sates, capsaicin can be bought in a cream or a gel form, in the two strengths of .025% and .075%, without prescription. Yale University researchers have also invented a butterscotch taffy candy to ease the mouth sores of chemotherapy patients. The burn of capsaicin once in the mouth is supposedly counteracted by the sugar of the candy. Anecdotal evidence shows that capsaicin can also be used to treat atypical facial pain. This pain usually has a "trigger point" – when touched, this point exacerbates the facial pain. Capsaicin is thus applied several times daily to the trigger point; if the point is inside the mouth, a dental splint containing capsaicin can be used. It may, however, take several weeks of application for the pain reduction to occur.

    The Oncolink Team at the University of Pennsylvania compiled recent research in order to present an educational, rather than commercial, site for capsaicin use for oral pain. Information from this site is derived from the article "NCI/PDO Physician Statement: Oral complications secondary to cancer therapy." As a means of controlling oral mucositis pain, capsaicin can be used for desensitizing repeated exposure, by which carefully controlled increasing doses serve to elevate the bearable threshold for pain. Furthermore, the desensitization effect can be applied to other painful stimuli from in the same area of inflamed oral mucosa; mucositis pain should diminish as capsaicin’s burning sensation subsides. (www.4) Theoretically, this tradeoff should occur when the concentration of capsaicin in the treatment is at the level of producing pain equal to the patient’s mucositis pain. While capsaicin cream is not available for intended internal use, extemporaneous formulation of cayenne pepper candy is again mentioned. The doses and duration of capsaicin needed to effectively treat mucositis are still unknown in regards to their compromising effects on the human gastrointestinal mucosa. While all small case evidence and significant majority of anecdotal reports warrant capsaicin’s further investigation, clinical evaluation and acceptance is limited due to the lack of facilities and uniformly consistent method for formulating treatment.

    Capsaicin Toxicity

    Not only is it unknown how higher or more continual doses of capsaicin affects the gastrointestinal lining, but further hypotheses exist which may make a patient think twice before ingesting liberal doses of the chemical. According to Science/Health Abstracts (www.1) both the loss of substance P and capsaicin itself may be physiologically deleterious. Among the complaints is capsaicin’s purported adverse effects on the peripheral nervous system, certain centers in the brain, and on enzyme and neuroprotein function in the brain. The "toxic factors" of capsaicin are also said to be harmful t the blood vessels and the heart. It must be noted, however, that these claims are hypotheses presented without data to support them as truths. Other studies have shown, however, that frequent use of capsaicin can deplete substance P; this web page asserts that it destroys almost all SP in the dorsal root ganglia and 500ss from part of the spinal chord. The loss of SP is said to have a partially paralyzing effect on the bladder, thus leading to irritated prostate and urinary retention. Low doses are said to cause hypothermia, a low core body temperature, due to toxic effects on the brain. Two statements are made backed by science articles: capsaicin’s interference with glucose uptake and its possible tumorigenic and mutagenic effects. However, the overall claims made concerning capsaicin’s toxicity appear to be markedly less substantiated than the conjectures about its possible health uses.

    "The Healing Power of Peppers"

    Books such as "The Healing Power of Peppers" (www.2) have sprung up both in textual form and on the internet, all geared towards jumping on the bandwagon of natural plant and herb medicines for a public tired of complicated prescription medicines with ill side effects. Many of these hypotheses appear to be grounded in scientific fact, yet it is still difficult to discern which theories are credible and which are invented for commercial profit. Still, it is interesting – and often entertaining – to look at some of the stipulations and try to evaluate some standards of credibility.

    The Oxford Polytechnic Institute in England conducted a small case study (12 volunteers in 1986) which showed digestion of spicy foods to boost metabolism and thereby help weight loss. (www.2) Metabolism is written as being dependent on exercise, body temperature, hormone activity, and digestion. According to this article, eating capsaicin triggers a thermodynamic burn that can last up to five hours, and thus speed up metabolism and "melt calories." The dramatic wording invites many skepticisms; furthermore, this proposed thermic effect is a direct contradiction to the Science/Health Abstract, which pronounced capsaicin to have a cooling effect on core body temperature.

    A more intriguing and perhaps believable use for capsaicin is that of boosting the immune system. The capsaicin has a supposed strengthening effect on mucosal linings by the regular use of cayenne chiles. At Substance P release neurogenic inflammation ensues which involves plasma leakage, probably from the ion over-flux and consequent cell bursting. The leaking plasma attract leukocytes which help destroy the bacteria and poisonous substances from cell injury and allergic reaction. Substance P itself attracts lymphocytes, which help to fight the infection and create antibodies to fight against allergens or antigens. (www.2)

    The use of capsaicin to help the common cold has a long temporal and a wide geographical history. In Cuba, Brazil, and Peru external applications are used by rubbing macerated pods for sore throat or laryngitis. A combination of honey, crushed chili peppers, and tobacco leaf was swallowed as an ancient Mayan cure for a sore throat. Inflamed tonsils are treated by imbibing the pungent juice of rocoto chiles in Bolivia. Chile treatment is also used for the ears. In Jamaica, earache is treated by inserting mashed chiles into the ear, while in the colonial era of Mexico, eardrops were made with a mixture of wine and chili powder. For coughing, Aztecs made people eat large amounts of chiles to eliminate mucous. In the present day Veracruz, Mexico chiles are still used as a decongestant. Dr. Irwin Ziment of Health Magazine compares spicy remedies to modern cold medicines, allotting the helpful action to the release of watery fluids beginning in the mouth, throat and stomach. This in turn sends signals to the brain to tell the glands of the airways to produce secretions, "like chemical cysteine, also help thin down the respiratory mucous, so it’s easier to cough up and expel." (www.2) Capsaicin throat sprays and lozenges do exist, and they help to kill the pain and act as an antiseptic.

    Another claim for capsaicin’s health benefits is its purported role as a reduction agent for lowering the levels of cholesterol. (www.2) Studies show that capsaicin works in two ways to lower cholesterol: by increasing the enzymes responsible for fat metabolism and decreasing the amount of cholesterol absorption in the body. A constituent of capsaicin, Dihydrocapsaicin, was shown to raise the levels of high-density lipo-proteins cholesterol and lower that of low-density lipo-proteins cholesterol, thus retarding the build up of plaque deposits of cholesterol in the arteries (atherosclerosis.) A study in India showed a spicy high fat diet with moderated protein is most effective for weight loss, lower serum and liver triglyceride levels. Studies surmise that less protein means decreased processing and transportation of fat throughout the body; furthermore, the fat absorption is disrupted when capsaicin binds to protein in the liver and serves to increase waste disposal and absorption of nutrients. Capsaicin also helps circulation by its effects of vasodilation: blood pressure is lowered and thus so is the risk for stroke and heart attack.

    Both the blood flow-enhancing properties of chili and the analgesic properties of cayenne are said to work in conjunction to improve the quality of life for many diabetics. Dr. Rud Tandan found that 25-33 percent of people with diabetic neuropathy have pain. Tandan reports that the small and large nerve fiber damage causes spontaneous, discharge of impulses to the brain, which are then interpreted as pain. The twelve research centers of the Archives of Internal Medicine tested capsaicin cream on patients of painful diabetic neuropathy and found 25% had complete relief from the pain, 50% had significant improvement, and 23% reported no relief or increased pain. (www.2) Dr. Donofrio of the School of Medicine at Wake Forest touts capsaicin as the first topical agent that can be used for diabetic neuropathy, considering its minimal side effects and its ability for use in accompaniment with oral medications without interference.

    Discussion

    It is important to mention that only a few of capsaicin’s purported beneficiary characteristics and uses have been mentioned in this paper; rather, this paper’s intent was to focus on some of the far spanning hypotheses being sold to the public through the accessible internet. The inarguably sensationalist information was left out of this paper, though its very existence serves as an important warning to the public to check the facts and scientific research backing topics before being drawn into ideas of cure-all natural chemicals. Nonetheless, while not all of the remedies discussed in "The Healing Power of Peppers" are completely credible, the copious history of pepper use along with anecdotal and small case study success are fascinating and substantial reasons why more research on capsaicin’s healing potential is necessary. It is of the opinion of this author that the negligible proof for capsaicin’s toxicity in gastrointestinal mucosa is such that further intensive studies on capsaicin should be easily conducted. However, as with any natural herb or plant medicine, it may be some time before the FDA, and thus the mass general public, recognizes capsaicin as a true medicinal agent.

    References

    Caterina, Michael J., et al. "The Capsaicin Receptor: A Heat-Activated Ion Channel in the Pain Pathway." Nature, Vol 389. 816-823. Macmillan Magazines Ltd., 1997.

    Clapham, David E. "Some Like It Hot: Spicing Up Ion Channels." Nature, Vol 389.783-784. Macmillan Magazines Ltd., 1997.

    Purkiss, John R., et al. "Capsaicin stimulates release of Substance P from Dorsal Root Ganglion Via Two Distinct Mechanisms." Biochemical Societal Transactions. Vol 25, No. 3. 1997.

    Tominaga, Makoto., et al. "The Cloned Capsaicin Receptor Integrates Multiple Pain-Producing Stimuli." Neuron, Vol 21. 531-543. Cell Press. 1998.

    www.1: Austin, Phylis. "Capsaicin Toxicity." Science/Health Abstracts. Vol 5, No.3. 1986. http:/www.tagnet.org/abstracts/search/v5n31.htm

    www.2: De Witt, Dave., Stock, Melissa ., Hunter, Kelleye. "The Healing Power of Peppers." 1998. http://www.dixiedatil.com/diabetes.htm.

    www.3: Carroll, Leslie., Lawhern, Red. "Capsaicin." Trigeminal Neuralgia Resources. 1998.http://neurosurgery.mgh.harvard.edu/TNR/TN/Alternative/capsaicin.html

    www.4: Benjamin, Ivar., Goldwein, Joel., eds. "Capsaicin Use for Oral Pain." Trigeminal Neuralgia Resources. Oncolink Team, 1996. http://neurosurgery.mgh.harvard.edu/TNR/leslie/cap-oncolink.html

    www.5: Wood, John N. Capsaicin in the Study of Pain. Academic Press, London. 1993. http://www.hbnk.co.uk/hb/cat/4/1/f/628555x.htm

    www.6: Redding, Jason. "Ever Thought a Little Hot Sauce Could Help Your Arthritis?" CCNA News Release Service. http://www.ccna.ca/rel-23.html




    :)

    [This Message was Edited on 12/04/2006]
    [This Message was Edited on 12/05/2006]
    [This Message was Edited on 12/05/2006]
    [This Message was Edited on 12/05/2006]
  2. fight4acure

    fight4acure Member

    This is from a post by me on 11/14/06.

    _______________________________________________________

    Too much Substance P? 11/14/06 12:24 PM

    I was doing some routine sleuthing and the Substance P issue was raised. I happen to think, everything in our body has an Antagonist. All hormones, neurotransmitters. Negative feed back loops. So what would be a Substance P Antagonist. Turns out the drug Emend (Aprepitant) is a Substance P Antagonist. Aprepitant is available in the market in the treatment of chemotherapy-induced nausea / emesis.

    So, am wondering if anyone has used this drug, or wondering if this might reduce Substance P, thereby reducing pain? Might be something to research.

    I go for natural remedies and it seems that Capsaicin has been shown to reduce the levels of Substance P. Many have used this topically with varying degree of success. Capsaicin is also in Cayenne and chili peppers. This can cause irritation in mammels (which we are) but I can't get enough of the hot stuff.
  3. elliespad

    elliespad Member

    I figured I'm yakin enough over on the chit chat board. Still itching.
  4. netnut

    netnut New Member

    This is interesting.

    Me and my overweight son are the two boring and pain filled members of the family. Neither of us eat anything spicy. We dont do anything strenuous that would be considered high impact to the body.

    On the other hand, my husband and my other two sons are outdoors guys. My middle son is a Marine and my husband and youngest son both work in construction. Those three eat hot peppers like they are going out of style. While my husband may get a twinge in his knee or his shoulders if he is working in one position for a long period of time, a good nights rest takes care of it. Not bad for a guy our age!

    Hubby has long touted the powers of peppers to me...but mostly he tells me that they keep cold sores away. Maybe they keep them healthy too. Maybe I should start adding some in small quantities to my diet until I can build up my tolerance.
  5. dononagin

    dononagin New Member

    now with IBS and colitis I wouldn't dream of taking capsaicin. However.. I took a trip to San Jose flea market last weekend and bought a tube of arthritis cream with capsaicin. Gosh you know it worked great! You have to be careful not to use too much or it burns like heck but it seems to last longer than any other cream I've bought (Icy hot, ben-gay etc.)
    I know for those that can tolerate it, it is supposed to increase the caloric burn and aid weight loss..

    Thanks for sharing!!
    hugs,
    dona
  6. elliespad

    elliespad Member

    Well I bought the capsules last night, and took 2 in the car on the way home. By the time I got home, my stomach was REALLY HOT, not pain, just REALLY HOT. So I had some milk, then had some more milk. (One gulp or so) Then for about a 1/2 hour, my arms and wrists felt a bit numb. Went away without incident and had a normal night.

    Today, I decide to take them one at a time. Took with breakfast, again later in the afternoon, then again with dinner (which was FLAMING HOT Chinese Brocoli and Chicken with GARLIC SAUCE). And egg roll, with HOT Chinese Mustard. *Did I mention I LOVE spicey/hot food) No problems. My pain all day was maybe a 1 or 2, BUT, let me qualify this.

    I am usually about an 8 or 9, if I take nothing. I usually take DL-Phenylalanine which drops it roughly in half, to about 4 or 5. Lately, I've been have SEVERE itching from chemicals in cleaning products I used, WHICH, causes a huge ADRENALINE rush. So, this is also reducing pain, AND the fact that I'm taking EXTRA cortisol to control the itch. SO, the fact that I am practically pain free cannot be solely attributed to the Cayenne Peppers, but I do see quite a bit of improvement with it.

    I originally bought these Cayenne Pepper capsules to control my itch, but it also coincided with our pain control experiment.

    I will keep ya posted on how it goes.
  7. onnaroll

    onnaroll New Member

    am i here yet? that was long..lol sheesh fight, you must be a good typer..I suck lol This is interesting and I was wondering, our you eating chile peppers or jalapinos peppers?
    Thought i would give it a try, but of corse i think all start off slow, dont wanna be all gashes..lmao
  8. Bambi

    Bambi New Member

    where this woman had retractable pain in her legs and feet. They put her in the hospital and plastered her legs and feet in the cream and covered it in plastic! I don't know what drugs they gave her but she didn't "appear" to be in pain. It killed off her nerve ends I think, but it worked.

    I would NOT make a good candidate for it for sure though. I bought just some of the over the counter cream and put it lightly on my legs. I ended up blistered!

    I can't IMAGINE swallowing it either. I had so much stomach damage from the years of NSAIDs for pain, it would probably eat right through my stomach. LOL! I'll never know. Regular chilies I can do in moderation but have to be very careful. Bambi
  9. fight4acure

    fight4acure Member

    NUTRITION and HEALTH BENEFITS

    The presence of capsicum in jalapeño peppers make them of great value in the diet of the human being.

    Jalapeño peppers have a high potassium content, vitamins A and C, and a low sodium content. Also, it contains iron, magnesium, thiamine, riboflavin, and niacin.

    It is estimated that the metabolic rate can increase by as much as 25% after a meal containing jalapeño peppers; that represents approximately 45 calories a day. Jalapeños might join low-fat cottage and cling peaches on the list of slim down dishes. There's no tastier way to reduce fat in your diet and burn off some extra pounds.

    Jalapeños perk up the taste of food without adding fat.

    The American Digestive Disease Society found that spicy foods do not hurt ulcers or the stomach. In fact, hot foods actually improve digestion by promoting the production of extra saliva and gastric juices. Capsicum creates a cuirass in the walls of the stomach that protects it against the damages produced by the acids and alcohol, also, there are evidences that capsicum can reduce the blood pressure.

    In Thailand, physicians found that jalapeño peppers contain and anticoagulant that helps prevent blood clots that cause heart attacks and block arteries. The capacity of jalapeño to reduce the cholesterol level has been investigated. It has also been reported that jalapeño peppers act as an aphrodisiac.

    The capsicum content in the hot peppers is a powerful antioxidant that interfere in the chain reaction of free radicals that cause aging.

    Recent investigations suspect that capsicum could destroy the cancerous cells before they cause problems. Also, the capsicum is a natural expectorant that helps to prevent the bronchitis and emphysema.

    As you can see, there are a good number of reasons to enjoy even more the jalapeño peppers if you are already a consumer, and if you are not, we suggest you to start including them in your habitual diet.

  10. onnaroll

    onnaroll New Member

    fight, im here almost every day, but dont post that often.Wow thats great to know! im going to start adding them to more recipies, seems like we can benifit alot from peppers. love roll