[CH] Some Chile Facts I Found
McWilliams, Dan (DMcWilliams@fendall.com)
Thu, 30 Mar 2000 08:46:46 -0600
Well, I guess if you look long enough you'll find that everything has a
name. I found this name for the great sensations I get from eating peppers.
"The Trigeminal Response refers to either of the fifth pair of trigeminal
(tri-gem-i-nal) nerves, cranial nerves having sensory and motor functions in
the face, teeth, mouth, and nasal cavity, reacting to the heat of pepper."
This come from http://www.geocities.com/NapaValley/3378/ along with many
others such as:
Did you know that capsaicin is the only compound presently known that block
the transmission of substance P to the brain? No substance P transmission,
no pain!!
Did you know that when substance P hits the brain, the brain responds by
producing endorphins, the morphine-like natural painkillers that produce a
sense of well-being? What a dilemma...no substance P, no pain, but no rush!!
<<...>> Dr. Andrew Weil believes that chile eaters experience a "rush"
similar to that produced by psychotropic drugs. He calls the experience
"Mouth Surfing": in his words, "the chile eater glides along on the strong
stimulation, experiencing it as something between pleasure and pain that
enforces concentration and brings about a high state of consciousness."
I always knew eating chiles was a religious experience!!
Did you know that using an antispasmodic drug before eating a spicy meal
will prevent the familiar runny-nose symptoms? In 100% of volunteers who
used an antispasmodic nasal spray containing atropine prior to chile
consumption all noses were kept dry with no adverse side effects.
Did you know that atropine is extracted from the deadly nightshade Atropa
belladonna?
Did you know that capsaicin acts as an antioxidant to neutralize
nitrosamine, a carcinogen (cancer-causing agent)? Capsaicin may also prevent
DNA damage and cancer of the lungs from cigarette smoke carcinogens. (great
because I quit smoking last week - does these mean I can start up again?)
There is actually alot of very good chile related info and a picture
gallery, chemical info and a list of great article on that page.
Other than that spring has sprung, the spouts have rised, and I hope the
next pepper I eat has so much heat it's a big surprise.
Hey, Baker, the Red Savinas are up! Thanks.
The Chile Cheese Head,
Dan McWilliams