Pepper High Effect

Nutritionists and connoisseurs of oriental cuisine have known it all along: the “Pepper High Effect”. When we taste hot food, the taste buds on our tongues will tingle, it gives a boost to our circulation, and there may be one or two hot flushes. The guilty party is called capsaicin, an ingredient of chilli peppers, jalapeno peppers and their many relations. Its positive side effect is that it not only burns on our tongues. It also releases endorphins. And endorphins make people happy – a feeling that our consultants will be familiar with when they really get going for our clients.

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Yoshioka M, St-Pierre S, Suzuki M, Tremblay A. (1998): Effects of red pepper added to high-fat and high-carbohydrate meals on energy metabolism and substrate utilization in Japanese women, British Journal of Nutrition

| Authored by Dr. Matthias Meifert