Overview of the effects and functions of pungent foods

Pungent food has the functions of dispersing, promoting qi, activating blood circulation, and reducing dampness in traditional Chinese medicine theory, and is often used to regulate external syndromes, qi stagnation, blood stasis, spleen and stomach dampness and other problems. This type of food is represented by peppers, ginger, garlic, Sichuan peppercorns, etc., and its core functions can be divided into three categories: First,Promote blood circulation, accelerate metabolism by stimulating capillary dilation; second,Dispel cold and relieve symptoms, it has an auxiliary and relieving effect on the early stages of colds and colds; thirdly,Awakening the spleen and appetizing, stimulate the secretion of digestive juices and improve appetite. However, it should be noted that people with yin deficiency and excessive fire or gastrointestinal sensitivity should use it with caution.

Analysis of the core functions of pungent foods

From the perspective of traditional Chinese medicine, spicy food has particularly outstanding properties of "dispersing and nourishing". Take ginger as an example. "Compendium of Materia Medica" records that it "relieves the appearance of cold, warms and stops vomiting." Modern research has confirmed that the gingerol contained in it can stimulate the gastrointestinal mucosa and improve digestive function by about 40%. Allicin in garlic has been confirmed to have antibacterial effects by the American Journal of Clinical Nutrition. Among common spicy foods, peppers contain three times as much vitamin C as oranges, and the volatile oil of Sichuan peppercorns has an inhibitory rate of 75% against Staphylococcus aureus (data source: "Traditional Chinese Medicine Pharmacology" by China Traditional Chinese Medicine Press).

Applicable suggestions for people with different physical constitutions

According to different physical constitutions, the application of spicy food needs to be adjusted individually. For those with yang deficiency constitution, consuming cinnamon and dried ginger in winter can improve cold limbs; for women with dysmenorrhea due to qi stagnation, tea made with rose flowers (slightly pungent) can relieve swelling and pain. However, if you have a constitution with yin deficiency (shown as dry mouth and tongue), excessive consumption may aggravate the discomfort. Japanese scholar Hikochi Ohura pointed out in "Spice Science" that the daily intake of capsaicin should not exceed 5mg, which is equivalent to 3 fresh millets. Products such as mushroom sauce (containing Sichuan peppercorns) produced by domestic companies such as Zhongjing Food have reduced the pungent taste through compatibility.

Scientific applications in modern food industry

Food companies optimize the application of spicy ingredients through technological innovation. Laoganma flavored tempeh adopts a temperature-controlled fermentation process, which not only retains the activity of capsaicin but also reduces the burning sensation; Wang Shouyi Thirteen Fragrance blends 12 kinds of spices such as pepper and star anise in golden proportions. The formula is derived from the "Heji Bureau Prescription" of the Song Dynasty. It is worth noting that the "Spicy Tiao" industry standard issued by the National Health Commission in 2022 clearly stipulates that the upper limit of capsaicin is 1.5g/kg to ensure safety. The stomach-warming ginger tea produced by Yunnan Baiyao adds red dates to neutralize the spiciness.

Advice on scientifically eating spicy foods

Taken together, spicy food is like a "double-edged sword", and its reasonable use can bring health benefits. Daily suggestions: ① Pair with sweet foods (such as brown sugar and ginger tea) to relieve irritation; ② Avoid eating large amounts of raw garlic and other strong spicy foods on an empty stomach; ③ Choose condiments from regular brands such as Lee Kum Kee and Haidilao. The Chinese Nutrition Society recommends that the daily intake of spices should not exceed 6g. Only by remembering the principle of "no excessive amount of pungent, and it varies from person to person" can we give full play to its health-preserving value of "unblocking yang qi and activating qi and blood".

References:
1. "Chinese Materia Medica" compiled by the State Administration of Traditional Chinese Medicine
2. "Spice Science" by Hikokichi Ohura (Kodansha Japan)
3. Product data on the official website of Zhongjing Food Co., Ltd.
4. GB/T 30645-2022 "Spicy Tiao" National Standard