If food is really spicy, can kill food poisoning bacteria while in your stomach by raising the acidity?

Answer 1

i don't know the method, but possibly.

Disease-Fighting Plants: 7 Delicious Herbs that Pack a Powerful Antimicrobial Punch
by www.SixWise.com

Adding herbs to your favorite dishes adds flavor, variety and color. Antimicrobial herbs provide all of that - PLUS they give your health a major boost.

Antimicrobial herbs have a unique ability to destroy and inhibit the growth of disease-causing microorganisms. This takes major stress off of your immune system, helping to stimulate it and thereby helping you to fight off a wide array of potential infections.

Antimicrobial herbs are capable of taking on a large variety of microorganisms, such as:

Bacteria

Mold

Parasites

Viruses

Yeasts

Other living organisms

You may already be familiar with the following antimicrobial herbs, but their potent disease-fighting properties may surprise you. We recommend they be added generously to your cooking!

1. Chili Peppers

Chili peppers contain a substance called capsaicin, which is what makes them so spicy (the spicier the pepper, the more capsaicin it contains). Capsaicin is also an anti-inflammatory compound that helps with pain relief and many other ailments.

Contrary to popular belief, chili peppers do not cause stomach ulcers. In fact, they help prevent them by killing bacteria you eat. They also contain vitamins C and A, which boost immunity and help fight off potential pathogens.

Did you know? Capsaicin is mostly in the chili pepper's seeds and white inner membranes. Taking these out will remove some of the pepper's heat, but it will remove some of its healing properties as well.

2. Clove

The active compound in cloves, eugenol, combines with other clove components to make this pungent spice highly anti-bacterial. It's also anti-inflammatory and the compound has been studied for use in preventing:

Toxicity from environmental pollutants

Digestive tract cancers

Joint inflammation

Because clove extracts are anti-bacterial (and provide a mild anaesthetic), they're used in the United States for dental procedures like root canal therapy and temporary fillings. They're also used in some sore throat sprays and mouth washes.

Did you know? Cloves are an excellent source of traditional nutrients too, including omega-3 fatty acids, dietary fiber, vitamin C and magnesium.

3. Garlic

Allicin, one of garlic's healthy compounds (and the one that gives it its odor), has powerful antibacterial and antiviral properties. When combined with the vitamin C in garlic, these compounds kill harmful microbes and fight diseases including:

Cold and flu

Stomach viruses

Candida yeast

Tuberculosis

Botulism

Garlic is also a potent antibiotic, fighting a wide range of pathogens, and studies show it even appears to fight antibiotic-resistant strains of bacteria.

Did you know? Along with being able to lower blood pressure, insulin and triglycerides, allicin may also help prevent weight gain. A study on rats -- published in the December 2003 issue of the American Journal of Hypertension -- found that rats' weights remained stable or decreased slightly when allicin was given along with a sugar-rich diet, while other rats' weights increased.

4. Mustard Seed

Researchers from the University of Manitoba in Winnipeg, Canada found that the antimicrobial properties of mustard seed are so strong that when powdered mustard was added to hamburger meat, it killed E. coli bacteria.

The compound responsible for this effect is allyl isothiocyanate. The U.S. Department of Agriculture reported that this potent compound can fight off not only E. coli but also listeria, Staphylococcus aureus and other foodborne pathogens.

Unfortunately, prepared mustard that is typically consumed in the United States does not contain this healthy component.

Did you know? Isothiocyanates in mustard seed have also been studied for their ability to inhibit the growth of existing cancer cells and protect against the formation of new ones.

5. Sage

Sage is a powerful antimicrobial that is known to kill fungi, including candida albicans, and other microbes such as salmonella. Sage leaf extract is also known to kill the microbe that causes gingivitis.

Sage is an anti-inflammatory and antioxidant. It contains flavonoids, phenolic acids and oxygen-handling enzymes, all of which give it a unique ability to prevent oxygen-based damage to cells. Sage may be useful in fighting rheumatoid arthritis and other inflammatory conditions, bronchial asthma and atherosclerosis.

Did you know? Sage is also good for your brain. A study in the June 2003 Pharmacological Biochemical Behavior found that people given sage essential oil extracts had significantly improved recall abilities compared to those given a placebo.

6. Rosemary

Rosemary has both antibacterial and antifungal properties and is sometimes recommended to treat yeast overgrowth in the intestines.

Further, it is known to stimulate the immune system, increase circulation and improve digestion.

Did you know? Rosemary has been traditionally regarded as a memory enhancer. Students in ancient Greece, for instance, would put sprigs of the herb in their hair while studying.

7. Thyme

Thyme contains volatile oil components that are known to fight a wide range of bacteria and fungi, including:

Staphalococcus aureus

Bacillus subtilis

E. coli

Shigella sonnei

Recent studies have also shown that thyme can help prevent foods from becoming contaminated and even help decontaminate already contaminated foods. A study in the February 2004 issue of Food Microbiology found that thyme essential oil decontaminated lettuce contaminated with Shigella, an infectious organism that can cause diarrhea and intestinal damage.

Washing produce in a solution of just 1 percent thyme essential oil was also able to decrease the number of Shigella bacteria to undetectable levels.

Did you know? Thyme has been used for its antiseptic properties since the 16th century, both in mouthwashes and topically.
_________________________

Spices kill bacteria and protect cells

I love cinnamon and ginger in pumpkin pie, sage in stuffing, oregano in onions, garlic in potatoes, even turmeric in dip. And I know that herbs and spices are more than holiday treats for taste buds: Recent research shows that it's health-savvy to sprinkle herbs and spices in your food all year long.

"We now know they act as potent antibiotics, blood thinners, anti-cancer agents, anti-inflammatories, insulin regulators and antioxidants," says Harry G. Preuss, Ph.D., physiologist at Georgetown University Medical Center and a top researcher in the field. "In tiny doses, eaten regularly in food, common herbs and spices are unique health boosters."

4 formidable herbs and spices

-- Ginger vs. inflammation. Inflammation is a suspect in heart disease, stroke, cancer, Alzheimer's disease and arthritis. The exciting news: Ginger compounds (gingerols) reduce pain in animals and act as Cox-2 inhibitors, similar to the anti-arthritis drug Celebrex, Australian scientists have found. Further, gingerols thin the blood "just like aspirin," the scientists noted, suggesting that gingerols also fight heart disease. The best evidence that ginger is anti-inflammatory: University of Miami research shows that patients with osteoarthritis of the knee who took 255 milligrams of ginger extract twice a day for six weeks had less knee pain than those not getting ginger. As a side effect, ginger-takers had more episodes of mild gastrointestinal distress.

-- Oregano vs. germs. "No wonder oregano has been used since antiquity to fight infections," Preuss says. He recently found oregano oil as effective as the common antibiotic drug vancomycin in treating staph infections in mice. Bonus: It wiped out an infectious fungus. A daily dose of oregano oil, mixed with oils from fenugreek, cumin and pumpkin seeds, reduced blood pressure and improved blood sugar and insulin sensitivity in diabetic rats. In Texas research, oregano killed parasites in humans. The point, Preuss says: People who eat small regular doses of oregano may get antibiotic and antidiabetic benefits, although more tests on humans are needed to verify it.

-- Turmeric vs. cancer. The yellow spice turmeric, a constituent of curry powder, contains high concentrations of the potent antioxidant curcumin. New tests suggest curcumin helps stifle cancer. In test tubes, 80% of malignant prostate cells self-destructed when exposed to curcumin. Feeding mice curcumin dramatically slowed the growth of implanted human prostate cancer cells. It may do the same in breast and colon cancer cells, researchers say, speculating that curcumin blocks the activation of genes that trigger cancer. Bonus: Curcumin's anti-inflammatory activity reduces arthritic swelling and progressive brain damage in animals. In UCLA research, eating food laced with low doses of curcumin slashed Alzheimer's-like plaque in the brains of mice by 50%.

-- Cinnamon vs. diabetes. Adding cinnamon to food, especially to sugary ones, helps control spikes of blood sugar, says researcher Richard Anderson of the U.S. Department of Agriculture. "Cinnamon can help normalize blood sugar by making insulin more sensitive," he says. He recently isolated cinnamon's most active ingredient: methylhydroxy chalcone polymer, or MHCP, which increased the processing of blood sugar by 2,000%, or 20-fold, in test-tube studies. So using cinnamon in tiny amounts -- even sprinkled in desserts -- makes insulin more efficient. Cloves, turmeric and bay leaves also work, but they're weaker. This is a big deal. Avoiding high circulating levels of blood sugar and insulin may help ward off diabetes. In animals, steady lower insulin levels are a sign of slower aging and greater longevity.
____________________

Antimicrobial Functions of Spices: Why Some Like It Hot

It's hard to imagine Mexico without thinking of hot chili peppers or of India without curry. But what gastronomic sensations come to mind when we think of Norway, Sweden, or Finland? For some reason, spices are prevalent in the hotter, southern-most countries instead of cooler, northern countries. Why is it that some like it hot—and others do not?

Four centuries ago, spices were so difficult to procure that the trading of spices drove the world's economy much as oil does today. For centuries, the Arabs held a monopoly on the spice trade; marvelous tales of a paradise protected by fierce monsters kept the weak at heart from searching for the source of the highly celebrated spices. However, the lure of these valuable spices eventually became too great for Europeans to ignore, and despite initial fears, large expeditions were eventually funded by the Portuguese, Spanish, Dutch, and English.

Historian Wolfgang Schivelbusch, in his book Tastes of Paradise, reveals an 11th century Europe that treasured spices as symbols of wealth—the higher the rank of a household, the greater its use of spices. The ruling classes had an unusual preference for strongly seasoned dishes, and individual spices were displayed on elegant trays and served to guests much like an aperitif would be offered today. Heavily spiced beverages were commonplace. By the 17th century, wars raged in Europe over the control of the fabled Spice Islands.

Spices as an Antidote to Spoilage
But modern-day scientists suspect a more practical appeal to spices: food preservation. Although today we have many methods to prolong the shelf life of food, including strict food handling guidelines developed by food manufacturers and the FDA, preserving precious food stores was a critical issue in the days before refrigeration. The most common type of food spoilage is caused by microorganisms, and contamination starts immediately after produce is harvested or meat is slaughtered. Techniques such as cooking, smoking, drying, salting, or spicing were the only reliable options.

Two Cornell researchers, Jennifer Billing and Paul Sherman, wondered if heavy usage of spices might be related to the more pronounced need of food preservation in hotter climates. They focused on 43 spices used in the meat-based cuisines of 36 countries for which they could locate traditional cookbooks—a total of 4,578 recipes. Their goal was to test the age-old hypothesis that spices act as food preservatives, extensively used throughout the ages to keep food from spoiling.

Billing and Sherman only considered recipes that were based on meat, poultry, or fish because research shows that these dishes stored at room temperature for more than a few hours, especially in tropical climates, typically show massive increases in bacterial counts. Bacterial growth occurs on the surface of the meat, where spices would provide the most antimicrobial benefit.

Which Spices Provided the Best Protection Against Bacteria?
The researchers findings were significant. Out of the 43 spices, they found sufficient data to indicate antimicrobial properties on 30. The most effective were garlic, onion, allspice, and oregano, which inhibited 100% of the bacterial species they were tested against. Thyme, cinnamon, tarragon, cumin, cloves, lemon grass, bay leaf, capsicums (hot peppers), and rosemary all inhibited more than 75% of the bacteria they were tested against.

Of the recipes they tested, Billing and Sherman found that traditional recipes from the hottest climates used the greatest number of powerful antimicrobial spices, such as cinnamon, cumin, onion, garlic, and hot peppers. In fact, all recipes from the tropics called for at least one spice, whereas one-third of the recipes from the north were spice-free.

Spice Mixtures Enhance Food Preservation
Some spices were found to have enhanced antimicrobial effects when combined with other spices. Maybe this is the original basis for spice combinations like chili powder (typically a mixture of chili peppers, onion, paprika, garlic, cumin, and oregano) and curry powder (typically containing cumin, coriander, fenugreek, ginger, turmeric, dill seed, black pepper, red pepper, mace, cardamom, and cloves). This may also explain why fewer spices in combination are needed to prevent food spoilage, as opposed to single spices.

Based on their findings, the researchers concluded that adding spices to traditional meat-based dishes, especially in the hotter climates, was probably based on their ability to keep dangerous organisms at bay, and therefore, spices were originally used to preserve food.

The Biggest Spice Users
Interestingly, Billings and Sherman found that of the 36 countries investigated, ten stood out as the heaviest spice users—Ethiopia, Kenya, Greece, India, Indonesia, Iran, Malaysia, Morocco, Nigeria, and Thailand. This supports the theory that the countries with hotter climates relied heavily on spices to prevent food spoilage; however, these ten countries have always been easily accessible by sea from the Spice Islands.

One possible explanation for the lighter use of spices in the northern countries could be due to the difficulty these countries had in obtaining them. It's possible that when traditional recipes were being developed, spices were not available in the northern regions of the world. However, upon review of all 43 spices, Billing and Sherman could find no discernible connection between proximity to the locale where spices were grown and spice usage.

Why Do Spices Work as Preservatives?
Scientists believe that the essential oils produced by plants, which give spices their distinct flavors, evolved to protect plants from attack by insects, bacteria, parasites, and other harmful organisms. Humans are affected by many of these same organisms, such as bacteria and fungi, that live on and in dead plant and animal tissue. If spices kill microorganisms or inhibit their production of toxins, then spice use might reduce the chances of contracting foodborne illnesses or food poisoning. The same chemicals in a plant that protect it from invading organisms might also be beneficial to humans.

Food microbiologists are still investigating spices for their potential as food preservatives. Researchers at Delta State University in Abraka, Nigeria are looking for inexpensive, simple, and reliable ways to preserve tropical fruits and vegetables, which supply much needed vitamins and minerals to inhabitants of developing countries. Despite the fact that these fruits and vegetables are abundant in these countries, the fruits become scarce soon after harvest due to limited storage facilities. The researchers are combining minimal heat treatment with the addition of the antimicrobial spices ginger and nutmeg with good results.

Today, health-conscious consumers are demanding that producers offer more foods that are less "processed" and have less added preservatives. But, with new strains of disease-causing microbes popping up every day, this might prove dangerous. Who knows? Maybe food microbiologists will bring us full circle and reintroduce the use of spices or other natural plant compounds—combined with minimal processing—to bring us foods that are closer to "fresh" and safer to eat.
_________________________

imicrobial functions of spices: why some like it hot.Billing J, Sherman PW.
Section of Neurobiology and Behavior, Cornell University, Ithaca, NY 14853, USA.

Although spices have been important for centuries in food preparation throughout the world, patterns of spice use differ considerably among cultures and countries. What factors underlie these differences? Why are spices used at all? To investigate these questions, we quantified the frequency of use of 43 spices in the meat-based cuisines of the 36 countries for which we could locate traditional cookbooks. A total of 4578 recipes from 93 cookbooks was analysed. We also complied information on the temperature and precipitation in each country, the ranges of spice plants, and the antibacterial properties of each spice. These data were used to investigate the hypothesis that spices inhibit or kill food-spoilage microorganisms. In support of this is the fact that spice plant secondary compounds are powerful antimicrobial (i.e., antibacterial and antifungal) agents. As mean annual temperatures (an indicator of relative spoilage rates of unrefrigerated foods) increased, the proportion of recipes containing spices, number of spices per recipe, total number of spices used, and use of the most potent antibacterial spices all increased, both within and among countries. Likewise, the estimated fraction of bacterial species inhibited per recipe in each country was positively correlated with annual temperature. Several alternative hypotheses were considered--that spices provide macronutrients, disguise the taste and smell of spoiled foods, or increase perspiration and thus evaporative cooling; it also is conceivable that spice use provides no benefits. However, none of these four alternatives was well supported by our data. The proximate reason spices are used obviously is to enhance food palatability. But the ultimate reason is most likely that spices help cleanse foods of pathogens and thereby contribute to the health, longevity and reproductive success of people who find their flavors enjoyable.


Source: Cornell University

Food Bacteria-Spice Survey Shows Why Some Cultures Like It Hot
Science Daily — Don't expect cayenne in Copenhagen, say Cornell biologists who demonstratedcultural coevolution of antimicrobial spice use with food-spoilage microbesin torrid climates

ITHACA, N.Y. -- Fans of hot, spicy cuisine can thank nasty bacteria andother foodborne pathogens for the recipes that come -- not socoincidentally -- from countries with hot climates. Humans' use ofantimicrobial spices developed in parallel with food-spoilagemicroorganisms, Cornell University biologists have demonstrated in ainternational survey of spice use in cooking.

The same chemical compounds that protect the spiciest spice plants fromtheir natural enemies are at work today in foods from parts of the worldwhere -- before refrigeration -- food-spoilage microbes were an even moreserious threat to human health and survival than they are today, JenniferBilling and Paul W. Sherman report in the March 1998 issue of the journal"Quarterly Review of Biology".

"The proximate reason for spice use obviously is to enhance foodpalatability," says Sherman, an evolutionary biologist and professor ofneurobiology and behavior at Cornell. "But why do spices taste good?Traits that are beneficial are transmitted both culturally and genetically,and that includes taste receptors in our mouths and our taste for certainflavors. People who enjoyed food with antibacterial spices probably werehealthier, especially in hot climates. They lived longer and left moreoffspring. And they taught their offspring and others: 'This is how tocook a mastodon.' We believe the ultimate reason for using spices is tokill food-borne bacteria and fungi."

Sherman credits Billing, a Cornell undergraduate student of biology at thetime of the research, with compiling many of the data required to make themicrobe-spice connection: More than 4,570 recipes from 93 cookbooksrepresenting traditional, meat-based cuisines of 36 countries; thetemperature and precipitation levels of each country; the horticulturalranges of 43 spice plants; and the antibacterial properties of each spice.

Garlic, onion, allspice and oregano, for example, were found to be the bestall-around bacteria killers (they kill everything), followed by thyme,cinnamon, tarragon and cumin (any of which kill up to 80 percent ofbacteria). Capsicums, including chilies and other hot peppers, are in themiddle of the antimicrobial pack (killing or inhibiting up to 75 percent ofbacteria), while pepper of the white or black variety inhibits 25 percentof bacteria, as do ginger, anise seed, celery seed and the juices of lemonsand limes.

The Cornell researchers report in the article, "Countries with hotterclimates used spices more frequently than countries with cooler climates.Indeed, in hot countries nearly every meat-based recipe calls for at leastone spice, and most include many spices, especially the potent spices,whereas in cooler counties substantial fractions of dishes are preparedwithout spices, or with just a few." As a result, the estimated fractionof food-spoilage bacteria inhibited by the spices in each recipe is greaterin hot than in cold climates.

Accordingly, countries like Thailand, the Philippines, India and Malaysiaare at the top of the hot climate-hot food list, while Sweden, Finland andNorway are at the bottom. The United States and China are somewhere in themiddle, although the Cornell researchers studied these two countries'cuisines by region and found significant latitude-related correlations.Which helps explain why crawfish etoufée is spicier than New England clamchowder.

The biologists did consider several alternative explanations for spice useand discounted all but one. The problem with the "eat-to-sweat" hypothesis-- that people in steamy places eat spicy food to cool down withperspiration -- is that not all spices make people sweat, Sherman says,"and there are better ways to cool down -- like moving into the shade."The idea that people use spices to disguise the taste of spoiled food, hesays, "ignores the health dangers of ingesting spoiled food." And peopleprobably aren't eating spices for their nutritive value, the biologistsays, because the same macronutrients are available in similar amounts incommon vegetables, which are eaten in much greater quantities.

However the micronutrient hypothesis -- that spices provide trace amountsof anti-oxidants or other chemicals to aid digestion -- could be true andstill not exclude the antimicrobial explanation, Sherman says. However,this hypothesis does not explain why people in hot climates need moremicro-nutrients, he adds. The antimicrobial hypothesis does explain this.

The study of Darwinian gastronomy is a bit of a stretch for an evolutionarybiologist like Sherman, who normally focuses his research on the role ofnatural selection in animal social behavior and is best known for hisstudies of one of nature's most social (and unusual-looking) creatures, thenaked mole-rat ("Heterocephalus glaber") of Africa. But eating isdefinitely one of the more social behavior of "Homo sapiens"s, hemaintains, and it's a good way to see the interaction between culturalevolution and biological function. "I believe that recipes are a record ofthe history of the coevolutionary race between us and our parasites. Themicrobes are competing with us for the same food," Sherman says."Everything we do with food -- drying, cooking, smoking, salting or addingspices -- is an attempt to keep from being poisoned by our microscopiccompetitors. They're constantly mutating and evolving to stay ahead of us.One way we reduce food-borne illnesses is to add another spice to therecipe. Of course that makes the food taste different, and the people wholearn to like the new taste are healthier for it."

For biology student Billing, the spice research for a senior honors thesistook her to an unfamiliar field, food science, and to the CornellUniversity School of Hotel Administration, where the library contains oneof the world's largest collections of cookbooks. Now that thebacteria-spice connection is revealed, librarians everywhere may want tocross-index cookbooks under "food safety." And spice racks may startappearing in pharmacies.

-30-

Top 30 Spices with Antimicrobial Properties

(Listed from greatest to least inhibition of food-spoilage bacteria)

Source: "Antimicrobial Functions of Spices: Why Some Like It Hot,"Jennifer Billing and Paul W. Sherman, "The Quarterly Review of Biology",Vol. 73, No.1, March 1998

1. Garlic

2. Onion

3. Allspice

4. Oregano

5. Thyme

6. Cinnamon

7. Tarragon

8. Cumin

9. Cloves

10. Lemon grass

11. Bay leaf

12. Capsicums

13. Rosemary

14. Marjoram

15. Mustard

16. Caraway

17. Mint

18. Sage

19. Fennel

20. Coriander

21. Dill

22. Nutmeg

23. Basil

24. Parsley

25. Cardamom

26. Pepper (white/black)

27. Ginger

28. Anise seed

29. Celery seed

Answer 2

1

Answer 3

2

Answer 4

With every day pass, our country is getting into more and more trouble. The inflation, unemployment and falling value of dollar are the main concern for our Government but authorities are just sleeping, they don’t want to face the fact. Media is also involve in it, they are force to stop showing the real economic situation to the people. I start getting more concern about my future as well as my family after watching the response of our Government for the people that affected by hurricane Katrina.

According to recent studies made by World Bank, the coming crisis will be far worse than initially predicted. So if you're already preparing for the crisis (or haven't started yet) make sure you watch this video at http://www.familysurvival.tv and discover the 4 BIG issues you'll have to deal with when the crisis hits, and how to solve them fast (before the disaster strikes your town!) without spending $1,000s on overrated items and useless survival books.

Answer 5

I learned to eat hot and spicy food when we moved to the desert Southwest. I like it. Medium for me. It shouldn't hurt to eat a meal. I'm not into having my eyes bleed either. My middle son loved all the hot chili. At 40 he's developed an intolerance to peppers. It started with ground black pepper and green chili. Now he can't even eat raw bell pepper. I have heard of those peppers described in the article. They are one of those super hot varieties often known as ghost peppers. They are inedible. They aren't poisonous but are so acidic that they can leave you with holes in your stomach and intestine. You-tube has videos of absolute fools eating these peppers. I watched one a year or so ago when I considered growing one plant as an ornamental. OMG. Those things are on my never, ever plant list along with poison ivy and oleander.

For the best answers, search on this site https://smarturl.im/aDBD5

Answer 6

Fruits are identified as ripened flower ovaries which produce seeds.

Answer 7

4

Answer 8

3

Answer 9

No