Should You Include Red Chilies in Your Diet? Benefits of Red Chilly
Have you also heard people say things like, “Don’t eat red chilli, it’s harmful! Stick to green chilli instead?” It’s a common belief passed around in families and friend circles. And now you might be wondering, should you really avoid red chilli? Or is it actually good for your health?
Today, in this guide, we’ll tell you what’s the difference between red chilli vs green chilli, is red chilies really bad for your health? Should you include red chilies in your diet? If yes, what are the benefits?
Did you know? Green, Yellow, Red… Even White? It’s All the Same Chili!
Green chilies, red chilies, yellow chilies, they’re not different varieties. They’re just different stages of ripeness of the same chili.
If you leave a green chili on the plant, it ripens. As it ripens the green chlorophyll fades out, and carotenoids (yellow, orange, and red pigments) take over. Eventually, it turns bright red.
So yes, red chili was once green, kyonki lal mirch bhi kabhi hari thi! 😉
The same is true for bell peppers. Those expensive yellow and red ones? They were green too! They just stayed on the plant longer, hence higher prices (more care, more time = more cost).
Biggest Myth – Chilies Cause Ulcers?
“Stop eating spicy food if you have gastric issues!” Heard that before? Let’s bust that myth right now.
Truth bomb – Chilies do NOT cause gastric ulcers. Note that here we are talking about pure spices, not spicy food laden with fats and salt as well.
Here’s how it really works.
- Capsaicin (an active ingredient in chilies) is an irritant and in the theory, upon ingestion, it can irritate the stomach.
- But in reality, inside of stomach wall has this thin layer of mucus that acts as a protective barrier between the stomach and any acids, irritants, and bacteria it may come in contact with! (without the protective mucus barrier, the stomach will be burned by its own the stomach acid!)
- Ulcers happen when this mucus barrier breaks down, often due to Helicobacter Pylori infection, not chilies!
- Once that barrier is gone, everything (even tomatoes or coffee) can feel irritating.
- So, capsaicin is NOT the enemy, it may even be the hero!
Proven Health Benefits of Red Chilies
Now that we’ve cleared the air, let’s talk about the fiery goodness of red chilies. Here are some proven health effects of chilies.
- Protects the heart (anti-atherosclerotic)
- Longevity/reduced mortality
- Antidiabetic and and improves insulin sensitivity
- Boosts metabolism and aids with weight loss
- Anticancer
- Pain-relieving (analgesic effect)
What’s Behind These Benefits?
Capsaicin
It’s a colorless, odorless, and hydrophobic (can not dissolve in water) phytochemical present in chilies.
It is present in all chilies and pepper members of Capsicum family, but in a variable amount. It plays a part in the plant’s defense mechanism by deterring herbivores (guess deers and rabbits are not that into hot chilies ha!)
Capsaicin is widely used as an analgesic (painkiller) and is a part of pain ointments and pain patches prescribed in Rheumatoid Arthritis, Fibromyalgia, Muscle ache etc. It is Capsaicin indeed that is responsible for metabolism enhancing and also thermogenic effects of red chilies.
Did you know? A new weight loss and antiobesity drug “Metabocin” is made of nothing but just pure and concentrated Capsaicin!
Carotenoids
These are the pigments that give ripened peppers their signature yellow-orange-red color. These are antioxidant in nature. Carotenoids present in red chilies are Capsanthin, β-carotene, Lutein, Zeaxanthin etc.
Wrapping Up – Should You Include Red Chilies in Your Diet?
They’re not just about heat; they’re loaded with nutrition. The rumors of “spicy food = ulcers” are outdated and wrong. Red chilies may actually protect your gut, heart, and metabolic health.
So next time you see that perfectly ripened red chili at your local store or farmer’s market, don’t ignore it. Pick it up. Cook with it. Relish it. Because behind that bold color and blazing flavor lies a superfood worth celebrating.
