RE: [CH] Gallbladder Risk from Red Chiles
green (green56@PioneerPlanet.infi.net)
Wed, 11 Dec 2002 22:17:13 -0600
I say "Who gives a ratz ass about all this gallbladder crap?"
Like, I don't know of anybuddy that's gotten outta this world alive yet...
Nor do I know of anybuddy (purrsonally) that's ever had gallbladder cancer.
Here, in Amerika...
My med-rare meat's gonna kill me. My bacon izz, my smokes, my beer, my
lard - OH! MY LARD! I'M DOOMED!!!
Ain't gibbon up the med-rare meat, the bacon, the lard, my smokes, my beer.
See? I'm at death's door already. And I ain't about to gib up my chiles -
in any way, shape, or form.
What ratz-ass had too much time on hiz hands to finnagle this stupd
gallbladder/cancer study, enkneeweighs? Why's s/he not putting the effort
into SOMETHING important - like AIDS, or *real* cancer, or sumpin' like
that? Huh? LEAVE ME AND MY CHILES ALONE!
Sheesh!
Was at Buffalo Wild Wings this past Sat... Was offered a wing with the
"Blazing" (their hotest) sauce from some folks that... Well... Didn't know
I was card carryin'... They all sat and WATCHED (like vulched, you know?
WAITING for me to twit out?) me... I downed the wing, smacked my lips...
Commented, "Yeah, that's pretty hot..." while I kept sucking in breath to
feel El Grande's warmth over and over and over. Note: more heat than
flavor... I was pretty disappointed. The "Spicy Garlic" izz better.
When I didn't cry, choke, spit, scream, tear up, rant and go nutz... They
said, "How did you DO THAT?"
And I, ever the proud 'Head, yanked out my card, showed it to them, and
said, "I'm a card-carrying Chile-Head. Yeah, this is hot, but not THAT hot.
Not much flavor, either."
Didn't make any friends there, let me tell you!!! LOL!!! Babies! :D
Hugs,
green, CH # 2156 - and DAMN PROUD OF IT!
-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of George Nelson
Sent: Wednesday, December 11, 2002 9:50 PM
To: Chile-Heads
Subject: [CH] Gallbladder Risk from Red Chiles
The study relates greater than 20 gram intake of red chile to increased
gallbladder cancer risk. The major risk seems to be people living in
poverty and also in the country Chile. Fresh fruit consumption mitigates
against it. This means flavonoids are probably involved in the protective
effect rather than ascorbate (Vitamin C). Both red chiles and fruit would
be expected to supply ascorbate which should be protective. While there is
less ascorbate in red chiles and even less in dried red chiles than in
green chiles, capsicums have a very high ascorbate content. There may be
some cultural practice, like frying the chiles in oil, causing the gall
bladder effect.
Red chile in a salsa or in a sauce made from tomatoes or mangos or
tomatillos just might not increase the risk then, but whatever the poor
folk do in Chile does increase the risk.
What do they do in Chile to chile?
George Nelson