Turning the tables: Capsaicin for people with heartburn

 

 

For many of us dealing with heartburn or gastroesophageal reflux disease (GERD), spicy food is a thing of the past for most of us because it triggers the acid and burping. There are exceptions of course, which I’m grateful from an extra pinch of ground pepper to some wasabi paste, but nothing quite beats the heat chili peppers bring.

However, a 2016 study titled “Influence of capsaicin infusion on secondary peristalsis in patients with gastroesophageal reflux disease.” by Yi et. al., shows that repeated intake of capsaicin / chili peppers may help reverse the effect of heartburn, as far as people who have triggers with chili peppers are concerned.

According to the said study, people who ate a meal with chili peppers makes the symptoms flare up at the first instance, but repeated exposure to capsaicin may reverse the effects of heartburn. Yet despite these findings, there are still a number of people who complain that consuming chili in any form makes their reflux symptoms flare up. When it comes to GERD, there’s no really telling what sets one’s symptoms without a little carefully thought out trial-and-error.

 

Before one hits the pickled jalapeños, one has to keep in mind that mild chili peppers are the ones best suited for consumption for most people, with or without reflux. In fact some of the hottest peppers can even give chefs and cooks slight burns just from touch.. Tasting and handling aside, the best way to check a pepper’s heat level is with the Scoville Heat Scale. The higher a chili pepper is on the heat scale score, the hotter the pepper is.

 

 

 

Scoville Heat Units Chilli Pepper
1,569,300 – 2,200,000 Carolina Reaper Pepper (PuckerButt Pepper Company, Fort Mill, South Carolina).
350,000 – 577,000 Red Savina habanero (Capsicum chinense Jacquin)
100,000 – 350,000 Habanero (Capsicum chinense Jacquin)
100,000 – 225,000 Birds Eye pepper
50,000 – 100,000 Thai pepper (Capsicum annuum)
30,000 – 50,000 Cayenne pepper (Capsicum baccatum and Capsicum frutescens )
30,000 – 50,000 Tabasco pepper (Capsicum frutescens)
5,000 – 10,000 Chipotle, a Jalapeño pepper that has been smoked.
2,500 – 5,000 Jalapeño (Capsicum annuum)
100 – 500 Pepperoncini, pepper (also known as Tuscan peppers, sweet Italian peppers, and golden Greek peppers.
100 – 500 Pimento
0 Sweet Bell pepper

Unfortunately with heartburn, nothing is completely certain since different people have different reactions to their own set of personal triggers, so on one hand, there is hope that repeated attempts to eat chili peppers will increase resistance effects in the long run. On the other hand, it could also give one a pain in the neck after trying something out and the acid shoots up crazier than before.

Personally, I think it’s worth a shot at least once, not because YOLO, but the long term benefits helps one with heartburn live a step nearer to normalcy. Think of it as someone trying to adapt by increasing resistances to an allergy like seafood. But as a precaution, keep heartburn medication on hand in case it doesn’t pan out. Good luck and we hope this helps you out.

References:

http://www.refluxmd.com/turn-heat-turn-heartburn/

https://www.ncbi.nlm.nih.gov/pubmed/28018112

https://www.chilliworld.com/factfile/scoville-scale

 

Heartburn: A change in lifestyle

the_definition_of_heartburn

Photo by Christopher Dart (https://www.flickr.com/photos/darty53/8686152556/) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)%5D, via Wikimedia Commons

Before working abroad in Doha, I already had the problem of acid reflux and normal remedies prescribed by the doctor worked out well for me. A bit of portion eating there and a less chili, no coffee, booze, or softdrinks for a period of time, and drink your medicine. After those two weeks, I’d feel better and be back to eating anything I liked without a care in the world. A matter of wash, rinse, and repeat. Easy peasy, I’m mostly healthy after all. I was unfortunately mistaken.

After the wear and tear of shifting schedules from my many tech support jobs, and the six day work week in Doha, perhaps my body finally called up to take its dues. A month or so after coming back to Manila, I began burping and having the taste of stomach acid line my mouth. Didn’t mind it much, drink some water or some milk, good to go. I only took notice when I kept regurgitating foam after a single bottle of beer, my walk home punctuated by spitting out the foam that came up from my throat.

The gastroenterologist pretty much confirmed my worst fears, I had heartburn a few months before I turned 28th. I bet you’d ask, “So what? Just drink medicine and go.” or “It’s not like (insert here disorder / disease / ailment), you have it much better.”

One would normally dismiss such thoughts, until Kat reminded me what an untreated and ignored gastroesophageal reflux disease (GERD) / heartburn can do to someone.

According to this article from cancer.org, one of the risk factors for having esophageal cancer or Barrett’s esophagus is GERD. While it does not happen to everyone with heartburn, I most certainly do not want to ever encounter them in my life if I can help it. After all, everything that we eat and drink goes through the esophagus, so it’s imperative that we take care of it, along with everything else in our body.

I can safely say that I’m a foodie, having both an interest in having a meal and making one, something I share with Kat. I didn’t want to give up on that and live in the spectre of being defined as another foodie who had to stop because he couldn’t each much anymore. And with a few changes here and there, I can say I’ve done rather well with a good deal of help from Kat and a couple of friends’ suggestions here and there, along with our Team Glasses Food Blog.

But there are times where heartburn catches up to me, no matter how I try to take care of myself. After the string of many food adventures, I had to get myself checked up again. As per my latest gastro check up, I was told that it’s a recurring thing, so I guess I’ll have to deal with this the best way I can.

On my part and your part, if you’re dealing with heartburn but still love eating great food, here are some things to remember:

  1. Follow your gastroenterologist’s advice and don’t cut corners. Maintaining your health matters more, no matter how the medicines costs initially.
  2. Remember your trigger foods and stay away from these or at the very least, do your best to put these on the side if possible. Also skip the alcohol, deep fried food, and tobacco—even if you don’t have GERD.
  3. Find what works for you, in terms of food portioning and the meals you can actually eat.

As what I’ve learned here while writing with Kat about our different food adventures here in Team Glasses Food Blog, life doesn’t really end if you’re living with medical conditions here and there. One can still find great food places in Metro Manila, without sacrificing your health. And this is the reason why we continue to write our foodie reviews, thoughts, and adventures. We really hope that we help you out in our own way.