Posted on 02/08/2013 4:23:52 PM PST by nickcarraway
Millions of drunken revellers know it instinctively that beer and a curry is a perfect combination, but researchers claim that people who like spicy food are more likely to have alcohol problems.
In a series of experiments, Sung-Gon Kim, a psychiatry professor from Busan National
University in South Korea, has found the link between spicy food and alcohol comes down to the way both stimulate our brain’s reward systems.
Professor Kim found that not only are people who are dependent on alcohol more likely to enjoy eating spicy food, but that medication to treat alcohol problems is more effective in people who prefer a bit of spice with their meals.
He said that both spicy food and alcohol stimulate the opioid receptors in the brain, triggering the release of naturally occurring endorphins. “In the people who prefer spicy food, the opioid system is easily activated by drink or spicy foods,” the Age quoted Professor Kim as saying, in Australia for the Australian Neuroscience Society annual meeting this week.
When he gave two groups of drinkers a drug called naltrexone, which blocks the opioid reward system, he also found it was effective in the people who preferred spicy food, but not in the other group.
“Naltrexone blocks the opioid system’s activation which is initiated by drinking; they do not feel the pleasure any more if they keep taking the medication,” he said.
“but researchers claim that people who like spicy food are more likely to have alcohol problems.”
Alcoholic kimchi addicts! LOL
I got your spicy right here...www.youtube.com/watch_popup?v=Yn0ey0vePwI&vq=medium
I quit smoking cold turkey 20 years ago by replacing cigarettes with Louisiana Brand Jalapeno Sauce. Just swigged it straight from the bottle whenever.
No relapses and I really didn’t suffer like various friends seemed to. I’ve always had a penchant for spicy foods, but I’m not much of a drinker because I don’t enjoy the feeling at all.
I consume curry powder everyday! On my eggs, my veggies, my legumes and especially beef & poultry & Fish. To get the most flavor from curry powder, fry it in oil at moderate temperatures first. That not only releases more aroma, but also releases cancer fighting chemicals in curry. Curry powder’s main ingredient is turmeric which has potent anti-cancer properties. Cancer is very rare among my Indian relatives who are non-smokers.
And by the way I have no desire to consume alcoholic beverages. Curry is not “hot” spicy. That “hot” flavor is relegated to the chili family. And by the way I also indulge in consuming teaspoon of cinnamon powder every day. That has had a serious effect on reducing my blood sugar levels.
Ditto. Only I take turmeric powder in capsules, since my wife does the cooking and is not a curry fan. Turmeric is also said to help fend off senile dementia.
Be careful with consuming cinnamon that way. It can lead to choking because of the way it absorbs water in the mouth and throat. It’s become a stupid party trick at frat parties that sometimes ends up in the ER. I suggest capsules.
I thought this was a story about Ann Curry getting smashed.
Lister vindaloo ping
No much used by European-based cooking, but great from the Indian/Indonesian/Jamaican styles -- and saffron, too --
It has been hard to find here, and obscenely priced in the McCormick spice displays.
Yow! Vindaloo with lamb! Mmmmmm!
Interesting.I absolutely despise spicy foods and don’t drink at all.
lol there is one thing I got in spades is lot of common sense! I do not eat cinnamon by itself. I add a little bit to every cup of tea or coffee, on my fried egg, on my desserts etc. But I really appreciate your sincere cautionary note.
Hot stuff...http://www.youtube.com/watch?v=mhjD19UJ_PY
Curry is good especially in Mulligatawny soup.
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