Drinking Cayenne First Thing In The Morning Increases Blood Flow And Stimulates Cell Repair

cayenne pepper

Did you know that drinking juice of cayenne pepper increases heart action, but does not raise blood pressure?

The cayenne pepper, also known as the Guinea spice, cow-horn pepper, red hot chili pepper, aleva, bird pepper, or, especially in its powdered form, red pepper, also stimulates tissue growth and regeneration, even making the sexual organs stronger and more efficient for men and women because those organs and their function depend on increased blood flow.

Many herbalists believe that cayenne pepper is the most valuable herb in the kingdom of herbs. Hot, stimulating cayenne peppers are like a jump-start to a cold car engine on a frosty morning. It brings life into sore muscles and makes your heart beat faster.

The heat of cayenne warms stiff arthritic joints and relaxes away low back pain. The longer you use it, the better it works. This increased circulation is the hallmark of cayenne’s effect on the body: it stimulates the heart, and the lungs while increasing blood circulation and warmth throughout the whole system.

Cayenne, along with other peppers, strengthens digestion and lessens bacterial infections from unsanitary food and water. Cayenne peppers also lessen the gas and bloating that comes from eating heavy, greasy foods. Cayenne helps boost your metabolism and induces the body to burn off more fat. Eating more hot spicy foods will help to ‘dwindle your appetite’ and increase satiety, making you less inclined to obesity.

Cayenne is so medically powerful that it is one of the few spices to show up in the American Illustrated Medical Dictionary, the Merck Manual and Materia Medica. They have it named a rubefacient, local stimulant, counter-irritant, gastric stimulant, and diaphoretic.

Here’s one story about its use as a powerful emergency medicine:

Cayenne has been known to stop heart attacks within 30 seconds! For example, when a 90-year-old man in Oregon had a severe heart attack, his daughter quickly put cayenne extract into his mouth. He was pronounced dead by the medics, but within a few minutes, he regained consciousness.

On the way to the hospital, he remained in a semi-conscious state, but the daughter kept giving him the cayenne extract. By the time they got to the hospital, he had fully recovered and wanted to go home and mow the lawn! The doctor asked what she had given him, as he said it was the closest thing to a miracle he had ever seen.

Cayenne pepper offers longevity

Cayenne can make you feel like your mouth is on fire and cause you to sweat profusely. Science tells us that regularly eating spicy food could also lower the risk of death from specific conditions. Cayenne contains capsaicin, which has been reported to have anticancer, anti-inflammatory and antihypertensive effects.
The BMJ found people whose daily diets regularly featured spicy nutrients had a lower risk of death from cancer, ischemic heart disease and respiratory disease.

A research team from the Chinese Academy of Medical Sciences analyzed data obtained from the China Kadoorie Biobank – a prospective cohort study of more than half a million adults from geographically diverse regions in China. Frequent consumption of spicy food was linked to 14% reduced risk of death.

The researchers observed that participants who reported eating spicy foods 3-7 days a week were 14% less likely to have died than participants who ate spicy foods less than once a week. Participants who ate spicy foods once or twice a week were at a 10% reduced risk of dying compared with participants who ate spicy foods less than once a week.

Frequent consumption of spicy foods was also associated with a lower risk of death from cancer, ischemic heart disease and respiratory system diseases. The Journal of Clinical Oncology found that the application of capsaicin cream among cancer survivors with postsurgical neuropathic pain can reduce postsurgical neuropathic pain.

Cayenne pepper reduces dyspepsia symptoms

In a letter to the editors of the New England Journal of Medicine, 3 Italian doctors describe how they were able to reduce their patient’s dyspepsia symptoms by more than half  – by prescribing red pepper powder.

In a study of 30 patients with functional dyspepsia, half of the participants received a placebo, while the other half took 2.5 grams of red pepper powder each day (divided into capsules taken before each of three meals). Both groups took their respective treatments for 5 weeks, and rated their symptoms each day on a scale of 0 to 3 (higher scores indicated more severe symptoms).

By the third week, the red pepper group showed a significant advantage over the control group. And by week 5, the pepper group’s symptoms had declined 60%from their baseline scores – while the control group’s scores had only decreased about half as much. The symptom scores included ratings for pain, a feeling of fullness, nausea, and an overall score.
Obviously, the red pepper powder produced significant gains in all 4 areas!

Cayenne pepper treats ulcers

Cayenne pepper may prevent the development of gastric ulcer or eliminate the pain caused by it. While hot spices have a bad reputation in the context of an ulcer, the truth is that capsaicin in cayenne pepper has the ability to destroy invasive bacteria in the digestive system and reduce the inflammation in the body.

A 2010 review published in the journal Critical Reviews in Food Science and Nutrition reported that capsaicin slows the production of acid in the stomach, stimulates blood flow to the stomach lining and enhances the release of mucus in the stomach. All these actions aid in healing.

The capsaicin in cayenne pepper has anti-bacterial properties that also actively fight the Helicobacter pylori bacteria that can cause stomach ulcers. Cayenne pepper is high in vitamins A, B, C, G, iron and calcium, and contains magnesium, phosphorous, sulfur and potassium, which makes it a unique contributor to people’s health.

Cayenne pepper nutritional value per tbsp. (5 grams)

Calories 17 kcal Vitamin A 2185 IU (44% DV)
Vitamin C 4.0 mg (7% DV) Vitamin E 1.6 mg (8% DV)
Niacin 0.5 mg (2% DV) Vitamin B6 0.1 mg (6% DV)
Calcium, Ca 7.8 mg (1% DV) Iron, Fe 0.4 mg (2% DV)
Magnesium, Mg 8.0 mg (2% DV) Phosphorus, P 15.4 mg (2% DV)
Potassium, K 106 mg (3% DV) Sodium, Na 1.6 mg (0% DV)
Zinc, Zn 0.1 mg (1% DV) Copper 0.0 mg (1% DV)
Manganese 0.1 mg (5% DV) Selenium 0.5 mcg (1% DV)

DV = Daily Value

Making a tincture

Place the ingredients (about 1/4 – 1/2 cup each) in a 1+ quart mason/glass jar. Add about 2 cups of Vodka and blend with a hand mixer. Put cap on and store in a dark area. Shake a couple of times a day.

After a few days you can start drawing some of the clearer liquid off the top into a dropper for therapeutic purposes! After a month or so, on a full moon day, you can strain it through a cotton cloth and put it in a glass jar.

Sources:
The Journal of Clinical Oncology
Critical Reviews in Food Science and Nutrition
American Illustrated Medical Dictionary