Can Spicy Food Prevent Cancer?
A recent study out of The Nottingham University found that Capsaicin, the chemical compound found in hot peppers such as jalapeños that is responsible for their spiciness, is capable of killing cancer cells. This is particularly interesting because the same dose that kills the cancer cell does not harm normal healthy cells.
Using capsaicin as a medical treatment is by no means a new thing. Despite a brief stint when spicy foods were thought to cause or aggravate ulcers or other gastric ailments, throughout most of its history, capsaicin has been the cure for many an ailment. It is used in topical ointments to relieve pain from the most minor aches to the more chronic and severe.
Ingesting spicy foods has been found to aid in digestion and possibly even boost the metabolism. Some of its other benefits include its laxative effect, its ability to unclog stuffed noses and to lower triglycerides (the body’s storage form for fats).
Does this mean that eating spicy foods can prevent or help cure cancer? That might be a bit of a leap. Dr. Timoty Bates, the lead researcher for this study, has said:
“It’s also possible that cancer patients or those at risk of developing cancer could be advised to eat a diet which is richer in spicy foods to help treat or prevent the disease.”
Regardless, many cultures have long since believed in the values of spicy foods. Being Tunisian, harissa - a condiment made from crushed red peppers - has always been present at the dinner table. My father uses it with abandon with almost any type of food he eats. And while I do use it with a bit more restraint, I have a faithful group of friends who have become believers and are wont to show up at my door, baguette in hand, hoping for some harissa.
I generally import mine from back home. Every town is known for a different style of preparation and our hometown in particular, Nabeul, is very particular about our harissa. To serve it, I put some in a bowl, and drizzle olive oil over it, and it is ready to eat.
While you can purchase cans of harissa, it is preferable to make your own. Then you can use it mainly as a dipping sauce or you can add a teaspoon or so to other recipes you make. Add it to steamed veggies and serve with couscous, as a rub on grilled meats or toss with olive oil and lemon juice to make a salad dressing.
Whether or not eating spicy foods can really prevent cancer, they do seem to be good for you and if you can eat and enjoy the spice, may as well do so… especially if there is a possible weight-loss benefit. Remember, if you do eat something too spicy for you, don’t drink water! Capsaicin is fat-soluble, not water-soluble, so a big glass of milk or a slice of bread with butter are great ways to relieve the burning.
Here is a recipe for homemade harissa, adapted from a Paula Wolfert recipe:
- 3 oz. dried peppers (anchos, guajillos, New Mexican… for extra spicy, add some chile de Arbol)
- 1 clove garlic (crushed with 1/4 teaspoon sea salt)
- 1 teaspoon ground coriander
- 1 teaspoon ground caraway seed
- 1/2 teaspoon ground cumin
- 1 roasted red bell pepper
- Olive oil
Stem, seed and break up the peppers (I highly recommend using gloves for this part). Place them in a bowl and cover them with boiling water, and let sit for 30 minutes. Drain; wrap in cheesecloth and press out excesss moisture. Do the same for the red Bell Pepper. Grind the peppers in a food processor with garlic spices, red bell pepper, and salt. Add enough oil to make a thick paste. Pack the mixture in a small dry jar; cover the harissa with a thin layer of oil, close with a lid and keep refrigerated. Will keep 2 to 3 weeks in the refrigerator with a thin layer of oil.
