tschuckman@aol.com
Hello Ladies !
And now, today on Jan. 11th, 2017, I am going to prove that I do NOT hate women ! The fact is, I like them too much and let them take advantage of me [although after this last inning in the game I think I have learned my lesson... lol]. And I also want to make something very clear, that some goofy people have said of me in the past that the reason I have pumped iron [was a power lifter most of my life, rode motorcycles, etc] was because I wanted to appear 'Macho.' Eating hot peppers makes me feel good all over !! It also aids in digestion, and it doesn't hurt my poor old butt when I have to evacuate the next day, either. They taste good to me and compliment my meal --- get it ?? But there are also a few 'tricks' that I have learned thru the years to make hot peppers easier to eat.
1. Put food in your mouth at the same time that you bite a chili ---pepper, and chew them together.
2. Try NOT to wash them down with beer as that seems to intensifies the heat.
3. Dairy products like cheese, tend to knock down the heat, too.
4. Take a little bit of the chili [pepper] first to see how hot it is.
5. Order a glass of ice water on the side to drink if the heat is too much, and that will cool off your mouth.
6. Many Mexicans cannot even stand to eat their own chili's and they just cannot understand who I can eat 30 of them with my meal, but they also 'deep fry the chili's' for me and that makes them taste great, IMHO. And putting some salt on the pile of chili's also seems to cut down some of the heat --- but then, you DON'T need to salt your food so much, either, as you really get enough salt in your diet anyway. And, smart folks who have the brains to "spice up their food with hot chili's DON'T NEED ALL THAT EXTRA SALT ! And all that salt is not good for you anyway !
And a little history about the peppers/ chili's is that the hottest ones in the world are found in places like Thailand, not Mexico. The Thai [and I been there twice on R and R, while in RVN --Vietnam] would bring any Mexican to tears... LOL. But in the old days when people didn't yet have refrigeration to keep food fresh, the meat, etc., in the market place was just hung from a hook in the outdoor shops, and covered with flies, and it also rotted. So to mask the rotten taste the people used peppers and spices to cover up the foul taste. When the people finally got refrigeration, they were still in the habit of using pepper to spice their food, and so they just kept that tradition. Anyway, that's what I heard and I am sticking to that story.
Don't be afraid to try new things !
---Tommy Schuckman
The spicy, active ingredient in chilies found to kill off cancer cells
Wednesday, January 11, 2017 by: Amy GoodrichTags: anti-cancer, breast cancer, cancer treatment, capsaicin, chili pepper, chilies
Breast cancer is the most common cancer in women worldwide, affecting about one in eight American women. Scientists have classified breast cancer according to the presence or absence of three receptors that are known to promote breast cancer proliferation. The receptors are estrogen, progesterone, and the epidermal growth factor receptor 2 (HER2).
While breast cancers that test positive for HER2 typically respond well to available treatments, others that test negative for all three receptors (also called triple-negative breast cancer) are harder to treat, with damaging chemotherapy being the only available treatment option.
The German research team led by Ruhr-University Bochum’s Dr. Habil Hanns Hatt and Dr. Lea Weber, however, found that capsaicin may offer new hope in the treatment of this particularly aggressive cancer type. (RELATED: Learn more about health-enhancing foods at FRESH.news)
Spicy molecule causing cancer cells to self-destruct
For their study, the team analyzed the effect of capsaicin on SUM149PT cell cultures, which are a model system for the aggressive triple-negative breast cancer type. Previous research suggested that several transient receptor potential (TRP) channels influence cancer cell growth. These TRP channels are membranes that control how much calcium and sodium goes in and out the cancer cell.Olfactory receptor TRPV1 is one of these channels that received a great deal of attention from researchers around the world. For their study, the German researchers aimed to investigate the role TRPV1 plays in breast cancer growth and development. They hope their findings may lead to better understanding how TRPV1 could be used in breast cancer therapy.
“To our knowledge, no studies have yet conducted a large-scale comparative study of the TRP channels expression profiles in breast cancer cell lines,” said Dr. Lea Weber.
When Dr. Weber and colleagues added capsaicin and helional, a chemical compound which creates the scent of a fresh sea breeze, to breast cancer cell cultures for several hours or days, the spicy ingredient attached itself to the edge of the cancer cell, known as the cell membrane, and activated TRPV1.
When TRVP1 was switched on by capsaicin, calcium and sodium distribution spun out of control and cancer cells began to divide more slowly and self-destruct, which halted the tumor in its growth while leaving healthy cells unharmed.
What’s more, surviving cancer cells were no longer able to move as quickly as before, implying that their ability to form metastases in the body was significantly reduced. (RELATED: Many common food ingredients kill cancer cells. Stay informed at Ingredients.news)
Exciting breakthrough in the treatment of cancer
While it is too soon to make any conclusion, these findings are an exciting breakthrough in the fight against cancer. However, the researchers noted that the effect cannot be achieved by consuming chili peppers or inhaling the capsaicin compound. They said that that capsaicin is most effective when taken in pill form and attached to another drug that effectively targets cancer cells.“If we could switch on the TRPV1 receptor with specific drugs, this might constitute a new treatment approach for this type of cancer [triple-negative breast cancer],” says Hanns Hatt.
Furthermore, capsaicin has also been shown to inhibit cancer cell growth and induce cell death in several other types of cancer, including colon and pancreatic cancer.
The study was a collaboration between Dr. Hanns Hatt and Dr. Lea Weber, and several institutions in Germany, including the Augusta clinics in Bochum, the hospital Herz-Jesu-Krankenhaus in Dernbach, and the Centre for Genomics in Cologne. The findings were recently published in the journal Breast Cancer: Targets and Therapy.
See more news about cancer prevention at Prevention.news
Sources:
Mirror.co.uk
MedicalNewsToday.com
BreastCancer.org
DX.DOI.
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