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Country Discussion Topics
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Winds of Fire
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Whof Arted    Posted 08-12-2004 at 04:18:04       [Reply]  [No Email]


In 1912 a chemists by the name of Wilbur Scoville, working for the Parke-Davis pharmaceutical company, developed a method to measure the heat level of chile peppers. The test is named after him, the "Scoville Organoleptic Test". It is a subjective dilution-taste procedure. In the original test, Wilbur blended pure ground Chiles with sugar-water and a panel of "testers" then sipped the solution, in increasingly diluted concentrations, until they reached the point that the liquid no longer burned their mouths. A number was then assigned to each chile pepper based on how much it needed to be diluted before they could no longer taste (feel) the heat.

The pungency (or heat factor) of chile peppers is measured in multiples of 100 units. The sweet bell peppers at zero Scoville units to the mighty Habanero at 300,000 plus Scoville units! One part of chile "heat" per 1,000,000 drops of water is rated at only 1.5 Scoville Units. The substance that makes a chile so hot is called Capsaicin. Pure Capsaicin rates between 15,000,000 and 16,000,000 Scoville Units! Today a more scientific and accurate method called liquid chromatography is used to determine capsaicin levels. In honor of Dr. Wilbur the unit of measure is still named Scoville.
Sweet Bell 0
Pimento 0
Cherry 00 ~ 500
Pepperoncini 100 ~ 500
El-Paso 500 ~ 700
Santa Fe Grande 500 ~ 750
Coronado 700 ~ 1,000
Espanola 1,000 ~ 2,000
Poblano 1,000 ~ 2,000
Ancho 1,000 ~ 2,000
Mulato 1,000 ~ 2,000
Pasilla 1,000 ~ 2,000
Anaheim 500 ~ 2,500
Sandia 500 ~ 2,500
NuMex Big Jim 500 ~ 2,500
Rocotillo 1,500 ~ 2,500
Pulla 700 ~ 3,000
Mirasol 2,500 ~ 5,000
Guajillo 2,500 ~ 5,000
Jalapeno 2,500 ~ 8,000
Chipolte 5,000 ~ 8,000
Hot Wax 5,000 ~ 10,000
Puya 5,000 ~ 10,000
Hidalgo 6,000 ~ 17,000
Serrano 8,000 ~ 22,000
Manzano 12,000 ~ 30,000
Shipkas 12,000 ~ 30,000
De Arbol 15,000 ~ 30,000
Jaloro 30,000 ~ 50,000
Aji 30,000 ~ 50,000
Tabasco 30,000 ~ 50,000
Cayenne 30,000 ~ 50,000
Santaka 40,000 ~ 50,000
Super Chile 40,000 ~ 50,000
Piquin 40,000 ~ 58,000
Yatsafusa 50,000 ~ 75,000
Haimen 70,000 ~ 80,000
Chiltecpin 60,000 ~ 85,000
Thai 50,000 ~ 100,000
Tabiche 85,000 ~ 115,000
Bahamian 95,000 ~ 110,000
Carolina Cayenne 100,000 ~ 125,000
Kumataka 125,000 ~ 150,000
Jamaican Hot 100,000 ~ 200,000
Birds Eye 100,000 ~ 225,000
Habanero 100,000 ~ 325,000
Scotch Bonnet 150,000 ~ 325,000
Red Savina Habanero 350,000 ~ 577,000
Pure Capsaicin 15-16,000,000



deadcarp-cheap medicine t    Posted 08-12-2004 at 05:01:10       [Reply]  [No Email]
Now that's interesting. Now i wish they'd do some tests on the legitimate knockdown power of peppers when they're used to destroy stomach bugs. A couple years ago my innards were so bad i thought i was on my way out, had lost about 40 pounds cuz it hurt to swallow, ate mostly oatmeal for the last 3 months and even an $8000 mayo clinic tour hadn't helped.

Well i got totally fed up and one night decided i'd just liven up my boring plate of spaghetti so scattered 6 drops of habaneri sauce on it. Knowing the stuff was potent, i had milk handy. Well i took the first bite and waited a minute for the fire to start. Took another bite, still nothing but a lovely taste. I ate that whole plate and my forehead sweated but my throat actually started feeling better! Next nite, same thing and by the end of a week i was eating real food again! I'll tell ya, i ever get another demand to pay a huge medical bill, i'll mail those clowns a bottle of mezzetta habanero sauce! Maybe eventually one of them will catch on and they too can learn about peppers!
Meanwhile i'm getting by just fine thanks, with 6 drops of habanero sauce every week on whatever i have on my plate. A 7.5 ounce bottle cost just over $2 and lasts all winter. :)




egh    Posted 08-12-2004 at 05:17:43       [Reply]  [No Email]
DC
habanero sauce! ouch! thats flaming hot power in
a bottle. glad to hear that it is working for you.
scientist are working on the medicinal aspects
of peppers as we speak. but getting the Doc to
prescribe the uses of peppers is something else.
here is the last article i read on peppers. egh

Hot Peppers May Prevent Blood Clots & Heart Disease While Promoting Weight Loss
Studies show hot peppers may prevent blood clots and heart disease by increasing blood flow. It's all due to Capsaicin, the natural chemical that puts the "Hot" in hot peppers. While clinically proven to relieve headaches and sinus inflammation, capsaicin may also be the key to a healthy heart. Because of its' unique thermal heat action, capsaicin also increases metabolic activity promoting natural weight loss.

Altamont, NY (PRWEB) June 23, 2004 -- For the past decade, doctors have been prescribing a daily dose of aspirin as a solid prevention tool against heart disease, but did you know that certain studies show hot peppers may be even more effective than aspirin when it comes to keeping a healthy heart? Furthermore, hot peppers also trigger metabolic activity which can lead to increased calorie burn.

It's all due to the natural chemical that puts the "Hot" in hot peppers. It's called Capsaicin, and it's been clinically proven to kill pain, stop headaches, and clear up chronic sinus conditions. Yet one of the greatest benefits of capsaicin is its' proven ability to increase circulatory blood flow thus preventing abnormal clotting which can lead to heart attack and stroke later in life.

Clinical studies have shown that when ingested, capsaicin activates the body's circulation process dramatically. Unlike drugs with stimulant side effects, capsaicin promotes circulatory blood flow through its' natural ability to conduct thermal heat while also inhibiting the nerve receptors that cause swelling and pain.

Several studies concentrating on gastrointestinal diseases have found that capsaicin also increases blood flow to the stomach and stimulates the production of digestive juices. One study in rats found evidence that capsaicin also protected against stomach damage caused by alcohol.

Studies have also led many researchers to conclude the unusually low rates of gastric and colon cancer in Latin America may be directly connected to the high dietary intake of capsaicin in that region of the world.

One study on gastric disorders at Duke University, showed capsaicin may actually lead to a cure for certain intestinal diseases. The Duke team found that a specific nerve cell receptor appears to be necessary to initiate the development of inflammatory bowel disease (IBD), findings they believe could change the way physicians treat this disorder.





Red Dave    Posted 08-12-2004 at 10:42:24       [Reply]  [No Email]
I've read that eating raw onions seems to have some effects that help prevent stomach ulcers. I never had them, so I don't know from personal experience, but from what I always was told by a guy who had them, eating raw onions would just about turn you inside out if you had ulcers.
I'd guess peppers would do about the same thing.

Maybe it's an "if it doesn't kill ya, It'll cure ya" kind of thing.


Patria    Posted 08-12-2004 at 08:03:57       [Reply]  [No Email]
Interesting thread.
Specially for those, like me, looking for alternative [cheap] therapy.
Although what worked good yesterday, today might be obsolete...but what else is new.


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