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In the cold winter, Mr. Li suddenly felt a sharp pain in his chest, which quickly spread to his left arm and jaw.
As a vendor working long-term in a chili wholesale market, his diet is mainly spicy, with garlic and chili accompanying every meal.
The incident happened suddenly, and his family urgently took him to the hospital. The examination results showed that Mr. Li had severe coronary heart disease, which the doctor attributed to his dietary habits. A recent study at Wuhan University showed that the population that infrequently consumed garlic and chili seemed to have a lower risk of thrombosis.
Among the 3000 adults in the follow-up study, those who rarely or never consumed garlic and chili had significantly lower levels of fibrinogen in their blood than those who frequently ate these two ingredients.
However, when considering the relationship between these ingredients and the risk of thrombosis, should we reassess their position in our diet?
Decoding Garlic and Chili
Garlic and chili, two ingredients commonly found in various cuisines worldwide.
However, are these two ingredients truly superfoods on our dining table, or are they hidden health threats?
Garlic
Garlic has played multiple roles in the history of humankind. Dating back to ancient Egypt, garlic has been used for improving physical strength and treating various illnesses.
Modern scientific research has found that garlic is rich in allicin, which possesses multiple biological activities such as antibacterial, anti-inflammatory, and antioxidant properties.
Allicin is generated when garlic is chopped or crushed, and it is the main component responsible for its strong pungent odor.
Studies have shown that allicin can effectively lower cholesterol and blood pressure, thereby helping to prevent cardiovascular diseases.
Chili
The primary active ingredient in chili is capsaicin, which gives you the hot sensation that tingles your taste buds. Capsaicin is not only a simple spicy condiment but also has the effects of promoting blood circulation and reducing inflammation.
Capsaicin can stimulate the body to produce a substance called “endorphin,” which has natural pain-relieving effects. Additionally, chilies have been found to contain abundant vitamin C, which helps boost immunity and fight off foreign bacteria and viruses.
Although both garlic and chili have many health benefits, scientists have also found that they are not suitable for unlimited consumption for everyone.
The intense pungency of garlic may lead to stomach discomfort, especially on an empty stomach. Similarly, excessive consumption of chili can cause gastrointestinal issues like gastritis or peptic ulcers.
Therefore, a balanced diet should be adjusted based on individual health conditions and constitution.
The health benefits of garlic and chili are admirable, but moderation is key to avoiding potential risks. Whether they are superfoods or hidden risks may vary depending on each individual’s body reactions.
In conclusion, while enjoying the flavors they bring, it is essential to pay attention to their impact on health and achieve the harmony between indulgence and well-being.
Why Do Blood Vessels Get Clogged?
When it comes to blood clots, you may imagine a small “plug” wandering in the blood vessels, which may eventually lead to serious health issues in an unfortunate moment.
But how are blood clots formed? Why can they “take root” in our blood vessels?
Blood clots refer to the gathering and solidification of components in the blood such as platelets and fibrinogen inside the blood vessels, leading to blockages.
This process might sound frightening, but it is actually a natural mechanism originally intended to protect us from harm. When a part of our body is injured, the formation of blood clots helps prevent blood loss, serving as a biological defense reaction.
When blood clots form at the wrong time or place, they can become a health threat.
For instance, under the influence of chronic diseases such as heart disease, diabetes, hypertension, blood flow may decrease, the blood vessel walls may get damaged, making it easier for blood clots to form.
You may not know that blood clots have their “preferences”- they prefer to form in areas with slow blood flow or damaged blood vessels.
In these areas, platelets are more likely to aggregate and form a “sticky web” with fibrinogen, which is the embryo of a blood clot. Once this adhesion process starts, it grows like a snowball, getting larger and large…
