By avoiding spices, I don't just mean chili peppers, but also spices such as chili peppers, onions, ginger and garlic. This is because eating spices with a clear bias can weaken the healing effect. Such as pepper, onion, anise, cinnamon, Angelica dahurica, cardamom, grass nuts, sand nuts, ginger, coriander and so on. These everyday spices can be used as medicines. For example, if you have a deficiency of yin and fire, you need to nourish the yin and lower the fire. If you eat a lot of chili-flavored dishes, the effectiveness of the medicine will be reduced. However, not everyone in our daily life knows about TCM. Therefore, in order to ensure clinical convenience and efficacy, patients will be advised to eat a light diet and avoid spicy food during the medication.

Is spicy so easy to avoid? From a neurophysiological point of view, spicy is not the taste of the food, but a description of the stimulus; taste is perceived by metabotropic receptors through the G-protein and the second signaling receptor, while the stimulus is the result of ionotropic receptor channel switching. People usually say "sour, smooth, sweet, sticky, bitter, salty, fresh, beautiful", of which "sour, sweet, bitter, salty, fresh" corresponds to the metabolic receptors of the taste buds perceive the "five flavors", and the "smooth, sticky, fresh" corresponds to the metabolic receptors of the taste buds perceive the "five flavors", and the "five flavors" correspond to the metabolic receptors of the taste buds. "Slippery, sticky, choking, thick, beautiful" is the ion receptors on pain, touch, temperature perception of the integrated grasp

So broadly speaking, a variety of spices are spicy. Coca-Cola is said to feel tingly on the tongue because its secret recipe contains spices such as cinnamon and nutmeg. The low fire after eating chili peppers, the tearing sensation when chopping an onion, the cold tingle of menthol in mouthwash ...... are all more directly spicy experiences brought on by spices. Spices have been used for more than a thousand years, and different styles of use in different countries or regions have created unique dining cards.

"Delicate" Japanese cuisine, "spicy" Indonesian and Indian cuisine, "spicy" Szechuan cuisine and "light" Mediterranean cuisine in the "delicate" Japanese cuisine, "spicy" Indonesian and Indian cuisine, "spicy" Szechuan cuisine and "light" Mediterranean cuisine in the "spicy" Szechuan cuisine. "Spicy" Indonesian and Indian cuisine, "Spicy" Szechuan cuisine and "Light" Mediterranean cuisine differ to a large extent in their use of spices. Statistics show that Indian cuisine uses as many as 25 spices, with an average of 9.3 spices per dish, while Norwegian cuisine uses only 10 spices, with an average of 1.6 spices per dish.

In addition, when capsaicin and capsaicin receptors in the intestines "hand in hand", the intestinal movement will be accelerated, become irregular. When the stimulus is strong, do not run to the toilet to "make diarrhea fast". Because the fecal matter stays in the intestines for less time, the absorption of water is also reduced, and it becomes thinner. This effect of capsaicin is by no means a "pleasure" for people with inflammatory bowel disease and irritable bowel syndrome. Moreover, when capsaicin-containing feces are flushed through the anus, capsaicin receptors at the anal opening can feel the burning pain, which is even more painful for hemorrhoid sufferers. Of course, this article is only 2,000 words long and can't cover all the pros and cons of spicy foods. Look at the doctors who have seen friends will know, the next time the patient asked you to ban what to eat when not open mouth "avoid spicy".