In the diet, chili - a popular spice - is often avoided by people with high blood pressure. However, many scientific studies have shown that if used properly, chili can bring benefits in controlling blood pressure.
The main active ingredient in chili is capsaicin the compound that creates the spicy taste. According to research, capsaicin can help dilate blood vessels by stimulating the body to produce more nitric oxide, thereby reducing the resistance of blood flow and helping to lower blood pressure.
The right way to eat chili for people with high blood pressure:
Choose fresh or whole dried chili: Avoid industrial spicy sauces that contain salt and preservatives factors that can increase blood pressure.
Eat in moderation: Do not eat too much chili, because the spicy taste can irritate the stomach and increase the heart rate. About 12 small chili peppers/day or equivalent is the appropriate level.
Incorporate into main meals: Adding chili to dishes such as soup, stir-fried vegetables or dipping sauce will help absorb more easily and reduce the risk of irritation.
The World Health Organization also encourages the use of natural spices such as chili to replace salt in seasoning to better control blood pressure. Thus, chili is not only a spice but also a potential assistant in supporting the treatment of high blood pressure if used reasonably and scientifically.
