Capsaicin & Stomach Burn: Benefits, Risks & How to Manage

Together, capsaicin and dihydrocapsaicin are responsible for 80 percent to 90 percent of the heat in a chili pepper. If you eat hot peppers, the capsaicin contained may aid digestion by increasing digestive fluid in the stomach and by fighting bacteria. It acts as an antioxidant, guards against heart disease, lowers cholesterol and blood pressure and can prevent clotting and hardening of the arteries. Capsaicin also thins mucus and helps remove it from the lungs. However, you might need help getting past the burning sensation before enjoying the benefits of capsaicin.

Instructions

• 1

  Use only small amounts of capsaicin when cooking. It is possible to have an allergic reaction to capsaicin, so use only very small amounts when cooking or if eating fresh chili peppers. Increase the amount as your body allows.

• 2

  Remove the seeds from the peppers before you cook or eat them to decrease the heat. You also can remove the white part inside the pepper called the ribs, the stem and the inner membrane. To remove these parts, slice the pepper down the center with a knife to cut it in half. Then run the knife along the inside edges of the pepper halves to slice off the membranes and remove the seeds.

• 3

  Eat bananas with the peppers because the combination helps reduce the burning sensation. Drinking milk is another way to ease the burning sensation.