Eating less pepper is beneficial, but eating more pepper is easy to cause cancer. Eating a large amount of pepper will stimulate the gastrointestinal mucosa, induce gene mutation, and lead to an increase in the incidence of gastric cancer and colon cancer.

The harm of eating too much pepper

Causing loss of taste: Pepper particularly stimulates oral mucosa and taste buds. Eating pepper in moderation can increase appetite, but eating too much pepper can lead to loss of taste.

Damage to liver cells: Once the pepper is absorbed into the blood from the intestine, it can be transported to the liver for storage, which is called a beneficial anticancer substance.

However, if you eat too much pepper, excessive capsaicin will also destroy the liver cells in the liver, disrupt the biochemical process in the cells and become a component that absorbs free radicals, and some free radicals are the cause of cancer.

Extended data:

The efficacy of pepper

Improve heart function. Taking pepper as the main raw material, adding garlic, hawthorn extract and vitamin E to make a "health care product", which can improve heart function and promote blood circulation after eating.

In addition, eating Chili regularly can reduce blood lipid and thrombosis, which has a certain preventive effect on cardiovascular diseases.

Strengthen the stomach, help digestion and prevent gallstones. Eating green peppers regularly can prevent gallstones.

Green peppers are rich in vitamins, especially vitamin C, which can convert excess cholesterol into bile acids, thus preventing gallstones. People who have suffered from gallstones should eat more green peppers rich in vitamin C, which has a certain effect on relieving the disease.

References:

People's Daily Online-Watch out for the Seven Harms of Eating Pepper.